Lentil Or Split-Pea Soup

1 cup dried lentils or peas

2 cups of cold water 1/2 onion

2-inch cube of fat salt pork

3 tablespoons butter

4 tablespoons flour I 1/2 teaspoons salt

1/3 teaspoon pepper

Pick over lentils or peas, and soak overnight. Drain; add cold water (enough to make 4 cups with the amount ab-sorbed), pork, and onion, simmer until soft - 3 or 4 hours - and rub through a sieve. Cook the butter, flour, and season-ing as for white sauce. Add the pulp and cook well. If it is too thick, thin out with water or milk.

Additional Flavoring For Black And White Bean Soups

2 slices of carrot browned in 1 tablespoon fat and

2 slices 01 turnip, }

1 /4 of a green pepper added before straining

1 /8 of a bay leaf

3 peppercorns 1 clove

Dried Bean Soup

I pint beans

1 large onion, minced fine

4 tablespoons drippings or butter 3 tablespoons flour A few dried celery leaves

2 teaspoons salt 1/2 teaspoon pepper

3 pints cold water

2 quarts boiling water

Wash the beans. Put plenty of cold water over them, and soak overnight. Pour off the water and put the beans in a kettle with the 3 pints of cold water. Bring the water to the boiling point and pour it off. Add the boiling water to the beans and let them simmer for 4 hours. Add the celery the last hour of cooking. Strain the soup. Brown the onion in the drippings. Add the flour and cook, stirring often. Add the thickening and seasoning to the soup and cook 20 minutes.

Baked Bean Soup

I cup baked beans

1 cup tomato 3 cups water

Cook and strain. Make a sauce with

2 teaspoons butter 2 teaspoons flour

1 1/2 teaspoons salt

1/2 teaspoon mustard

1/8 teaspoon pepper and strained liquid. Let it cook well. If desired, a slice of onion may be added to the tomato.

Green Peppers Stuffed With Cow Peas

I tablespoon butter or other fat I tablespoon onion finely chopped

1 tablespoon sweet green pepper finely chopped

2 cups cooked cow peas I /2 cup grated cheese

Cook the onion and pepper in the fat, being careful not to brown, and add them to the peas and cheese.

Cut sweet green peppers into two pieces lengthwise, remove all the seeds, and fill each piece with the mixture.

Bake in a moderate oven until the peppers are soft. Baste occasionally.

Boston Roast

3/4 cup red kidney beans

1 cup grated cheese 1/4 cup bread crumbs

I teaspoon salt

3 tablespoons butterine melted in 1/2 cup water

Soak kidney beans overnight in water to cover, drain, cover with fresh water, and cook until tender and water is almost evaporated. Mash beans or put them through a meat-grinder. Add grated cheese and bread crumbs to make the mixture stiff enough to be formed into a roll. Add salt and bake in a moderate oven, basting occasionally with melted butterine.

Serve with tomato sauce. This dish may be flavored with onion.

Pecan Nut Loaf, White Sauce

5 riced potatoes 3 tablespoons butter I teaspoon salt Few grains pepper

1 1/3 cups hot milk 1/3 cup finely chopped pecan nut meats 1 cup white sauce

To riced potatoes add butter, salt, pepper and hot milk. Beat with fork until creamy and pack into a slightly buttered shallow pan. Set in pan of hot water and let stand in a moderate oven until thoroughly reheated. Turn on hot platter, sprinkle with finely chopped pecan nut meats, pour around one cup white sauce and garnish with parsley.

Rice And Nut Loaf

I well-filled cup warm boiled rice 1 cup milk 1 egg Salt to taste

1 cup peanuts, chopped fine 1 cup crumbs (made of stale barley biscuits) 1/4 teaspoon pepper

Mix and put in buttered bread-pan. Set into another pan of water and bake 1/2 hour. Put two tablespoons of melted butter on top. When the loaf is done turn out on platter and serve with cheese or tomato sauce. (Use rule given for cheese sauce; common cheese may be used instead of "Snappy.")

Quick Tomato Sauce

1 can tomato soup 1/4 teaspoon ground clove 1 tablespoon sugar A dash of paprika

1/2 can hot water

A dried celery leaf or two I slice onion 1/2 teaspoon salt

Creamed Peanuts And Rice

1cup rice (uncooked) 2 cups chopped peanuts 1/2 teaspoon paprika 2 teaspoons salt

3 tablespoons flour

3 tablespoons fat

3 cups milk (whole or skim)

Boil rice. Make white sauce by mixing flour in melted fat and mixing with milk. Stir over fire until it thickens. Mix rice, peanuts, and seasoning with sauce, place in greased baking-dish and bake for 20 minutes.