Wash and cut small uncooked sweet potatoes into quarters; dry them and lower them into boiling hot fat. Brown thoroughly; remove with a skimmer; drain and dry on paper; sprinkle with salt✪ Fried Sweet Potatoes and serve. 176 Family of Four VEGETABLES VEGETABLE HASH Hash may be made with one or many vegetables and with or without the addition of meat and fish. Potato is the most useful vegetable for hash, because it combines well with meat or other vegetables. The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quar- ter of a cup to a pint of hash. Melt a half tablespoon of butter or savorj^ drippings✪ Vegetable Hash in a pan; put in the hash, spreading it evenly and dropping small pieces of butter or drippings over the top. Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve. If properly cooked there will be a rich brown crust formed on the outside of the hash. BOILED MACARONI Break the macaroni into small pieces; boil for half an hour; drain and blanch in cold water. Reheat in tomato or cream sauce and serve. Grated cheese may be sprinkled over the dish if de- sired✪ Boiled Macaroni. The recipe for Baked Macaroni will be found in the chapter on "Meat Substitutes." STUFFED CUCUMBERS 4 cucumbers Dash of grated nutmeg 1 cup pecans or Brazil nuts 2 tablespoons melted butter 6 tablespoons mashed potatoes 1 cup white sauce 1 well-beaten egg 1 teaspoon capers 1 teaspoon salt Dash of powdered cloves 2 tablespoons chopped parsley 1 well-beaten egg 1 saltspoon white pepper✪ Stuffed Cucumbers Salt and pepper Cut the cucumbers in half lengthwise; remove the seeds with a spoon; lay the cucumbers in vinegar over night; then wipe dry and fill with a mixture made from the chopped nuts, potatoes, egg, salt, parsley, pepper, nutmeg and butter. Bake in a buttered baking tin until tender. Serve hot with white sauce, to which has been added the capers, cloves, egg and seasoning. 177 Planned for a TTTji-iTyfri A -DT Tjc; rianneo tor a VJiiVTJitJLAliLiiilO Family of Four FSSSyotFoIr VEGETABLES i/9 VEGETABLES Famu" of Fou» 180 DESSERTS Date Sponge Walnut and Date Dainty ■'fltp-lVW*ifl'*»*"""!"*«w»1'0;*'WHrM/«"!J!*H iipfii|pii|upi»iW!Hiiin(«i im Wgy.i^i'iiPtW^gyTPf ^HW w ^tpy^g^jgiypjqH rt<-'-- LrLnUji^ .^■.. - . J£j VEGETABLES Lima Beans Corn Kidney Beans ENTREES ENTREES NOWHERE, perhaps, does the art of the cook display itself more than in the preparation and serving of entree dishes. Such dishes are, on the whole, difficult of preparation and require at all times a certain degree of care. Many entrees may be made from cold meats and vegetables left from previous meals. See some of the recipes in this chapter, others in the chapter, "Left-Overs." FRITTER BATTER 1 cup flour y^ cup milk Vi teaspoon salt 1 tablespoon olive oil teaspoon baking powder 2 eggs Mix the dry ingredients thoroughly; add the milk, then the oil, and last the beaten eggs. VEGETABLE FRITTERS Cook the vegetables thoroughly; drain them; chop fine and add to the batter. Drop in boiling hot fat; drain and dry on paper. OYSTER FRITTERS Wash the oysters and parboil them; drain well and add to the batter. Use oyster juice instead of milk in making the batter. Fry in hot fat; drain and serve. APPLE FRITTERS

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Wash and cut small uncooked sweet potatoes into quarters; dry them and lower them into boiling hot fat. Brown thoroughly; remove with a skimmer; drain and dry on paper; sprinkle with salt and serve. 176 Family of Four VEGETABLES VEGETABLE HASH Hash may be made with one or many vegetables and with or without the addition of meat and fish. Potato is the most useful vegetable for hash, because it combines well with meat or other vegetables. The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quar- ter of a cup to a pint of hash. Melt a half tablespoon of butter or savorj^ drippings in a pan; put in the hash, spreading it evenly and dropping small pieces of butter or drippings over the top. Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve. If properly cooked there will be a rich brown crust formed on the outside of the hash. BOILED MACARONI Break the macaroni into small pieces; boil for half an hour; drain and blanch in cold water. Reheat in tomato or cream sauce and serve. Grated cheese may be sprinkled over the dish if de- sired. The recipe for Baked Macaroni will be found in the chapter on "Meat Substitutes." STUFFED CUCUMBERS 4 cucumbers Dash of grated nutmeg 1 cup pecans or Brazil nuts 2 tablespoons melted butter 6 tablespoons mashed potatoes 1 cup white sauce 1 well-beaten egg 1 teaspoon capers 1 teaspoon salt Dash of powdered cloves 2 tablespoons chopped parsley 1 well-beaten egg 1 saltspoon white pepper Salt and pepper Cut the cucumbers in half lengthwise; remove the seeds with a spoon; lay the cucumbers in vinegar over night; then wipe dry and fill with a mixture made from the chopped nuts, potatoes, egg, salt, parsley, pepper, nutmeg and butter. Bake in a buttered baking tin until tender. Serve hot with white sauce, to which has been added the capers, cloves, egg and seasoning. 177 Planned for a TTTji-iTyfri A -DT Tjc; rianneo tor a VJiiVTJitJLAliLiiilO Family of Four FSSSyotFoIr VEGETABLES i/9 VEGETABLES Famu" of Fou» 180 DESSERTS Date Sponge Walnut and Date Dainty ■'fltp-lVW*ifl'*»*"""!"*«w»1'0;*'WHrM/«"!J!*H iipfii|pii|upi»iW!Hiiin(«i im Wgy.i^i'iiPtW^gyTPf ^HW w ^tpy^g^jgiypjqH rt<-'-- LrLnUji^ .^■.. - . J£j VEGETABLES Lima Beans Corn Kidney Beans ENTREES ENTREES NOWHERE, perhaps, does the art of the cook display itself more than in the preparation and serving of entree dishes. Such dishes are, on the whole, difficult of preparation and require at all times a certain degree of care. Many entrees may be made from cold meats and vegetables left from previous meals. See some of the recipes in this chapter, others in the chapter, "Left-Overs." FRITTER BATTER 1 cup flour y^ cup milk Vi teaspoon salt 1 tablespoon olive oil teaspoon baking powder 2 eggs Mix the dry ingredients thoroughly; add the milk, then the oil, and last the beaten eggs. VEGETABLE FRITTERS Cook the vegetables thoroughly; drain them; chop fine and add to the batter. Drop in boiling hot fat; drain and dry on paper. OYSTER FRITTERS Wash the oysters and parboil them; drain well and add to the batter. Use oyster juice instead of milk in making the batter. Fry in hot fat; drain and serve. APPLE FRITTERS

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