Kirmess cook book

Mrs. F. D, Gray. Break a half pound of spaghetti into bits not more than an inch and a half in length, and boil in slightly salted water for twenty minutes. Turn into a hot colander and set at the side of the range to drain. Grate enough Swiss cheese to make a generous half cupful, and turn into a saucepan with three tablespoonfuls of melted butter. Stir well ; add the hot spaghetti, toss and stir for a minute, or just long enough to melt the cheese ; add a dash of paprika and serve in a hot dish. Brown in oven. SPAGHETTI WITH TOMATO SAUCE. Mrs. F. D. Gray. Place a handful of spaghetti in a kettle of boiling salted water. As it softens, bend and coil it round in the kettle. Put a cover on and cook fifteen or twenty minutes, or until tender. Drain in a colander. Then return to the kettle with enough tomato sauce to make it quite moist, a third of a cup of grated cheese — American or Parmesan — one tablespoonful of butter, and a dash of paprika. Cook slowly until the sauce is about absorbed. STEWED CELERY Marion Harland. A bunch of indifferent celery may be utilized for this dish. I have rescued stalks frosted accidentally through the cook's carelessness, laid them in ice-cold water for two hours, prepared them as I shall direct, and presented as palatable food that whose end would otherwise have been the garbage pail. After stewing tender and draining, transfer to another saucepan in which you have heated a cupful of milk (with a pinch of soda in it) thicken it with a tablespoonful of butter rubbed in a teaspoonful of flour, and stir to a boil. Mix the celery well with this; season with pepper and salt, heat all together for one minute, and dish. BEANS SAUTES. Marion Harland. Soak beans over night and boil until tender. Drain very dry and sprinkle with salt. Put two tablespoonfuls of butter into a frying pan, and when this has melted fry in it a large onion sliced. When the onion has browned remove it with a perforated spoon, and stir into the butter a tablespoonful of minced parsley. Now add the beans and turn them over and over in the hissing butter until very hot. Sprinkle lightly with salt (if needed) and pepper. Turn into a colander, then into a hot dish. STEWED BEANS. Mrs. Seely's Cook Book. Soak overnight. In the morning parboil for one hour, drain, put them over the fire in enough weak stock to cover them and stew two hours, slowly. For the last hour set in a pan of boiling water to prevent scorching. All the stock should be absorbed, yet the beans should not be dry. At the end of two hours stir in a sauce made of one tablespoonful of butter, one teaspoonful of mustard and the same of molasses, with twice as much onion juice and the juice of half a lemon, mixed in half a cupful of boiling water. Leave, covered, upon the firo for ten minutes (still in boiling water), and turn out. LIMA BEANS. Mrs. F. D. Gray. Shell, lay in cold water for half an hour, and cook half an hour in boiling water, a little salted. Drain, toss about over a lump of butter, and salt and pepper to your liking. LIMA BEANS WITH WHITE SAUCE. Mrs. F. D. Gray. Cook as directed in last recipe, but instead of dishing after draining, return to the saucepan with a good white sauce into which you have stirred a little chopped parsley. Simmer three minutes and serve.