Delicacies

1 large can sauerkraut 1 large onion 2 large apples 1 heaping tbsp flour 6 slices of bacon Cover kraut with water and put on to cook with the quartered apples. Allow to cook for one hour. Chop bacon fine and put unions through the grinder. Cook bacon with onions, being careful not to burn, add flour and liquor from kraut ; stir to prevent lumps. Pour all over the kraut and allow to simmer for about twenty minutes. Serve with wild duck or turkey. — Mrs. Charles E. Shallenberger. Rice, Southern Style l}/2 cups of rice, boil until done; butter baking dish well, layer of rice, slice pimento and cheese, little butter and salt ; make two layers, cover with milk and bake slowly 1 1/2 or 2 hours in a covered casserole. Remove cover and brown. — Mrs. Robert T. Confers. Escalloped Eggplant Pare an eggplant and cut in two-thirds inch cubes. Cook in a small quantity of boiling water until soft, then drain. Cook 2 tbsp butter with l/2 onion (finely chopped) until yellow; add K tbsp finely chopped parsley and eggplant. Turn into a buttered baking dish; cover with buttered crumbs and bake until crumbs are brown. — Mrs. James M. Taylor. Boston Baked Beans 1 lb pink beans 1 tspn salt 2 tablespoons molasses y? lb fat salt pork Soak beans overnight. In morning cook until soft, not mushy ; add pinch soda to boiling beans. Drain beans, but keep liquid. Put in bean pot and add molasses and salt pork, and cover with liquid beans were boiled in. Bake 2 or 3 hours in slow oven, adding bean liquor as needed. — Mrs. Lloyd A. Kennell —39— Vegetables Thursday Club Delicacies Potatoes With Cheese 6 potatoes pinch salt 2 tbsp butter dash cayenne 2 tbsp flour 2 cups milk- Cut boiled potatoes into Yz inch cubes. Make white sauce and add cup of cheese, cut fine. Mix lightly and place in buttered baking dish. Cover with buttered crumbs and bake in slow oven about 40 minutes. — Mrs. Robert Neiman. Sweet Potatoes en Casserole Prepare sweet potatoes in long thin slices as for candied sweet potatoes, uncooked. Place a layer of sweet potatoes alternately with layer of quartered apples in buttered casserole. Sweeten plentifully with brown sugar and small amount of white sugar. On each layer add slices of butter. Bake in moderate oven until perfectly tender and golden brown. — Mrs. Ralph A. Thompson. Baked Beans 1 quart tiny white beans 2 large onions cut fine 1 pound salt pork, diced small 2 cloves, garlic cut fine 1 cup brown sugar pepper and salt 1 tablespoon dry mustard Parboil beans until skin cracks, when beans are blown on. Drain and arrange in earthen pot, alternating beans with pork, onions and garlic. Dissolve sugar, mustard, pepper and salt in hot water and pour over beans. Bake all day, keeping moist. —Mrs. Paid Valle. Potatoes a la Germaine 1 onion 1 tablespoonful water 4 medium size potatoes salt and pepper to taste 1 tablespoonful butter or fat Cut as for French fried potatoes. Put in pan and add water, seasoning and chopped onion, also fat. Cover tightly and cook under a very slow fire about 1/2 hour. If cooked under the very lowest flame, potatoes do not need stirring and retain their shape. — Mrs. Wm. H. Perry. —49— Thursday Club Delicacies Vegetables Scalloped Hubbard Squash