The international cook book

Cook spaghetti in salted water until tender. Drain. Cook oysters in their own liquor until edges curl. Do not drain. Line a greased baking dish with alternate layers of spaghetti and oysters. Sprinkle each layer with chopped green pepper. Add milk to cover. Cover top layer with bread crumbs. Dot with butter. Bake forty-five minutes in a moderate oven (350" F.). Serve hot. A Luncheon Dish 3 cold boiled potatoes yi cup crumbs 6 hard-cooked eggs yi cup shortening yi teaspoon salt yi cup flour 2 cups nulk yi teaspoon pepi)er I onion 3 tablespoons butter Cut potatoes and eggs in slices one-fourth inch thick. Melt shortening, add flour, and blend to a smooth paste. Add season- ings and milk. Heat to boiling point, stirring constantly. Place a layer of potatoes in buttered baking dish. Add a layer of eggs. Sprinkle with finely chopped onion. Cover with white sauce. Add more layers until the dish is full. Melt butter, add crumbs, and stir until well mixed. Cover top layer with crumbs. Bake in moderate oven (350° F.) until brown. Cheese and Rice I tablespoon butter 2 eggs I cup grated cheese i cup cooked rice yi teaspoon paprika yi teaspoon salt y^ cup milk Separate yolks and whites. Beat yolks tUl thick. Add rice and seasonings, milk, melted butter, and cheese. Fold in the RECIPES 241 stiffly beaten whites. Pour into buttered baking dish and bake forty minutes in moderate oven (350° F.). Welsh Rarebit 2 tablespoons butter Dash of cayenne X teaspoon salt i egg yi pound cheese yi teaspoon mustard yi teaspoon soda ]/2 cup thin cream Melt butter in double boiler, add cheese, stir until melted, add beaten egg and seasoning, add soda and cream. Stir con- stantly, and when smooth and slightly thickened, pour over wafers or toast and serve at once. Garnish with broiled bacon and parsley. Blushing Bunny i>^ pounds Yovmg America 2 cups tomato puree cheese (cut into small pieces) yi cup chopped stuffed olives Heat tomato puree, add cheese, stir until cheese melts and is smooth. Add olives. Serve on crackers or on toast. Spanish Woodcock I can tomato soup i can mushrooms (cut fine) }^ poxmd cheese (cut small) Heat tomato soup. Add cheese and stir until cheese is melted. Mixture should be smooth. Add mushrooms. Serve on toast. Garnish with parsley. One egg well beaten may be added before the mushrooms. Bean Rarebit I cup baked beans (put through i cup cheese (cut fine) a sieve) 3 tablespoons butter yi cup milk Melt butter, add one teaspoon salt, dash of cayenne, and the beans. Mix and add milk. WTien very hot, add cheese and stir xmtil smooth. Add one teaspoon Worcestershire sauce. Serve 242 THE INTERNATIONAL COOK BOOK on toast. Add more or less milk if beans are dry or juicy. Garnish with broiled bacon and parsley. Tamale Pudding 2 eggs 2 cups com I cup tomatoes i cup corn meal xyi cups milk i chopped pepper I chopped onion i tablespoon shortening }4 teaspoon salt Paprika Cayenne 14 ripe oUves Beat egg, add milk. Add corn, and corn meal. Stir in the rest of the ingredients. Add olives last. Pour into a greased casserole and bake from fifty to sixty minutes in a moderate oven (350" F.). Serve hot. Onion Pudding 1 cup chopped suet i cup onion 2 teaspoons baking powder (put through chopper) y2 teaspoon salt i>^ cups floxu: }i cup water