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Show can of tomatoes, three-fourths of a teaspoonful of salt, a dash of pepper pep-per and a teaspoonful of sugar. Cook slowly for an hour, then add the beans and serve very hot with green pepper riugs. Quick Hot Slaw. Add to chopped cabbage that has been cooked a very little water, butter, salt and a teaspoonful of sugar ; serve with a very little vinegar, vin-egar, all piping hot. . 1933. Western Newspaper Union. rioirSriCooRBook i SUNDAY NIGHT SUPPER FOR a Sunday night supper Just try this loaf; it can be made some hours before the time for serving: serv-ing: Sunday Loaf. Remove the crust from a loaf of bread and slice lengthwise in three pieces. Place one slice on a platter and spread with mayonnaise dressing dress-ing to moisten, then cover with chopped, raw cabbage mixed with chopped pimiento. Use a loaf of sandwich bread, one and one-half cupfuls of chopped cabbage, one-half one-half cupful of chopped pimiento. one-half pdund of cheese or three cream cheeses. After covering with the cabbage and pimiento for the first slice spread the second with mayonnaise and cover with cheese relish with cream to make of spreading consistency. Mash the cream cheese, add salt, paprika and pepper with cream to make thin enough for spreading. Spread this on the third slice and put them together; to-gether; cover all over, like frosting a cake, with the cream cheese. Place in the Ice chest to chill. Garnish with stuffed olives, radish roses and watercress. Serve in thick slices. A sliced tomato may be served with the sandwich if desired or thinly sliced tomato may be used In one of the layers as filling. Spanish Beans. Soak one cupful of dried lima beans over night In the morning cook until tender. Melt six table-spoonfuls table-spoonfuls of shortening In a frying pan, add four sliced onions and cook until a light brown. Add one |