TOMATO CROUETTES

Tomato Croquettes.

Stew together for 20 minutes ½ a can of tomatoes, 1 tablespoonful of chopped onion, 1 sprig of parsley, ½ a bay leaf, 4 cloves and enough salt and pepper to season highly. Rub through a sieve. In a clean saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls of flour. Add 2 cupfuls of the strained tomato and stir and cook for ten minutes. Take from the fire and set aside until cold. Flour the hands and carefully mould into small croquettes. Dip each into slightly beaten egg and roll in fine bread crumbs. Let stand for 20 minutes, then repeat the dipping and rolling in crumbs. Fry at once in very hot fat and drain on unglazed paper.

MACARONI MILANISE

Cook one half package of macaroni in three quarts of salted water (boiling) until tender. Drain well and cover with cold water for ten minutes or more. Cook one can of tomatoes for fifteen minutes with a bay leaf, a bit of mace, onion, cloves, parsley, salt and pepper. Strain and thicken with one fourth cup each of butter and flour blended together. Drain macaroni again and mix with the sauce. Add one cup of chopped green peppers parboiled, and one can of Veribest Tongue chopped, and put in baking dish. Sprinkle top with grated cheese or buttered cracker crumbs and bake one half hour.—

VINTAGE GLASS PITCHERS

These are two pieces of crackle glass. The pitcher is a rare yellow/amber color. It stands about 8 inches high and is 7 inches wide at the widest area. It is in new or mint condition. 

Price:$35.00

The other piece is a rare shade of green. It is crackle glass and stands about 9 inches high and 4 inches diameter. it is a decorative piece.

Price: $25.00

SOOO GOOD

BUY RIBS, ADD SALT, PEPPER, GARLIC, ORGANIC HONEY, SOY SAUCE, LIGHT BROWN SUGAR.  SOOO GOOD

CONFETTI CORN

2 cans whole kernel corn, drained
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3 tablespoons butter
3 tablespoons lemon juice
2-3 drops red pepper sauce
Salt to taste

EGGS AND RICE

Cover a platter an inch deep with hot well-boiled rice, to which has been added 1 table[Pg 10]spoonful of melted butter. On this serve six well-poached eggs. Garnish with parsley.

CHOCOLATE MARBLE CAKE

Put one ounce of  Chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream half a cupful of butter and one cupful of sugar. Gradually beat in half a cupful of milk. Now add the whites of six eggs beaten to a stiff froth, one teaspoonful of vanilla, and a cupful and a half of sifted flour, in which is mixed one teaspoonful of baking powder. Put about one-third of this mixture into another bowl, and stir the melted butter and chocolate into it. Drop the white-and-brown mixture in spoonfuls into a well buttered deep cake pan, and bake in a moderate oven for about forty-five minutes; or, the cake can be baked in a sheet and iced with a chocolate or white icing.