Shrimps, à la Creole

2 tablespoonfuls butter. 2 cups tomato pulp. 1 small onion, chopped. 1/2 teaspoon celery salt. 1/4 green or red pepper, chopped fine. 1 pt. fresh shrimps. 2 tablespoonfuls flour.

Fry onion in butter until yellow, add flour and rub smooth, pour in the tomatoes, slowly, then the cleaned shrimps, broken into bits. When the sauce has thickened and the shrimps are heated, serve on toast. Crab meat may be used the same way.

Cannelon of Beef

Chop cold beef, as per hash, adding a little onion, 1 egg, beaten light, pepper and salt, and a little gravy. Make large rolls of this, like sausages, 6 inches long, roll up in greased wax paper, tucking the ends over several times. Bake 20 minutes and serve with gravy poured over.

Oyster Shortcake

Make a shortcake and bake on pie plates. Put 1 qt. of oysters over the fire with 1/2 cup of milk and 1/4 cup of water, 2 teaspoonfuls of butter, salt and pepper. Thicken with 1 tablespoonful of flour, rubbed smooth in the water. When the shortcakes are baked, split and spread with the oysters between and over the top. Make extra White Sauce if needed.

Delicious Hash

Equal parts of meat and raw potatoes chopped fine. Add enough stock gravy or milk to moisten. Season with pepper, salt and a little minced onion.

Butter a cold skillet and spread the hash in it, cover closely and bake 1/2 hour. When done turn out on a chop platter, or turn over double like an omelet, and garnish with parsley.

Sweet Corn a l'Oriental

Strip the corn of all husks, place it in a porcelain or agate kettle, cover with sweet milk and let it boil 15 or 20 minutes. Never use a drop of water on it.

Baked Beets

Beets retain their sweet flavor to perfection if baked. Select large ones and turn them often in the oven, but do not use a fork, as that would let them bleed. Bake 3 to 3 1/2 hours. Peel, slice, and season with butter, pepper and salt.

Scalloped Cabbage

Cut the cabbage as for slaw, put it into boiling water, and when nearly cooked (about 20 minutes) add some salt. When tender drain and put into individual baking dishes. Pour over it White Sauce, then grated cheese, old and dry, and lastly, 1 cup of bread crumbs moistened with two tablespoonfuls of butter, melted. Potatoes prepared in this way are excellent also.

Parsnip Croquettes

Boil in salted water and then mash them. When cool add 1 tablespoonful of butter, pepper, salt, and one beaten egg. Make into croquettes, rolled in dried bread crumbs, dip in beaten egg, then in crumbs again. Fry in wire basket, in deep fat, to a delicate golden yellow.

Okra Gumbo

3 tomatoes. 8 okra pods. 1 sweet pepper. 1/2 cup water. 1 onion, sliced. 2 cups celery. 2 tablespoonfuls of butter. Pepper and salt.

Slice the okra and onion. Chop the tomatoes very little.

Cut celery in 1/2-inch slices, and mince the green pepper, freed from seeds and white parts. Season, add water, and simmer 3/4 of an hour.

Crooked Neck Squash

Pare and cut in slices 2 inches thick, making rings. Dip each ring in seasoned flour and fry until tender.

Cucumber Fritters

First cut off the ends to avoid the bitter part. Peel and grate, pressing out all the juice. Add 1/2 cup of rich cream, 1 cup of flour, 2 tablespoonfuls of butter (melted), pepper and salt. Beat 4 eggs separately, add to the mixture and fry as fritters.

Spanish Spaghetti

Fill a large kettle with water and when it boils violently put in 2 cupfuls of macaroni broken into inch lengths. Salt, and let it boil 1 hour. Drain and let cold water run over it to blanch it. Put 1/2 cup of smooth tomato sauce in a baking dish, then a layer of macaroni. Sprinkle with minced sweet green pepper, salt and grated cheese. Repeat layers and have cheese on top. Bake 3/4 of an hour.