beaten. When thick and smooth serve on toast
or crackers.

~BANANA CROQUETTES~--Remove skins and scrape bananas. Sprinkle with
powdered sugar and moisten with lemon juice. Let stand twenty minutes;
cut in halves crosswise. Dip in egg, then in fine cracker crumbs and fry
in deep fat. When done drain on brown paper. Serve with lemon sauce.

~BACON AND GREEN PEPPERS~--Select firm green peppers, cut into rings,
removing all the seeds. Soak for twenty minutes in salted ice water.
Drain and dry and fry in the pan in which the bacon has cooked crisp.
Keep the bacon hot meanwhile. When the peppers are tender heap them up
in the center of a small platter and arrange the slices of bacon around
them.

~CHEESE RAMEKINS~--Use two rounding tablespoons of grated cheese, a
rounding tablespoon of butter, one-quarter cup of fine breadcrumbs, the
same of milk, and a saltspoon each of mustard and salt, the yolk of one
egg. Cook the crumbs in the milk until soft, add the stiffly beaten
white of the egg. Fill china ramekins two-thirds full and bake five
minutes. Serve immediately.

~CHEESE TIMBALES~--Crumble into timbale cups, alternate layers of bread
and American cheese. Pour over them a mixture of eggs, milk, salt,
pepper and mustard, allowing one egg and a tablespoonful of milk to each
timbale. Cook in the oven or on top of the stove in a shallow pan of hot
water, kept covered.

~FRIED BANANAS~--Peel some bananas and cut in halves crosswise, roll in
flour and fry in deep hot fat. Set on end and pour a hot lemon sauce
around them.

~MINCED CABBAGE~--Wash a cabbage and lay in cold water for half an hour.
With a sharp knife cut it into strips or shreds, an inch long, then drop
them into iced water. Beat a pint of cream very stiff. Drain the
cabbage, sprinkle lightly with salt, and stir it into the whipped cream,
turning and tossing until it is thoroughly coated with the white foam.
The cabbage should be tender and crisp for this dish.

~NUT HASH~--Chop fine cold boiled potatoes and any other vegetables
desired that happen to be on hand. Put them into a buttered frying-pan
and heat quickly and thoroughly, salt to taste, then just before serving
stir in lightly a large spoonful of nut meal for each person to be
served.

~PEANUT MEATOSE~--Dissolve one cup of cornstarch in two cups of tomato
juice, add two cups of peanut butter and two teaspoons of salt. Stir for
five minutes, then pour into cans and steam for four or