(Sufficient for Six Peppers)

2 Tb. butter
1 onion, chopped
1/2 tsp. salt
Dash of pepper
2 c. stale bread crumbs
2 Tb. chopped parsley
1 tsp. celery salt
Milk

Melt the butter in a frying pan, add the chopped onion, salt, and
pepper, and heat together. To this add the bread crumbs, chopped
parsley, and celery salt, and moisten with enough milk to make the
stuffing of the right consistency. Use to stuff peppers.

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(Sufficient to Serve Six)

2 Tb. butter
1/2 c. hot milk
2 Tb. flour
1 c. spinach puree
1 tsp. salt
2 egg whites
Dash of pepper

Melt the butter, add the flour, salt, pepper, and hot milk, and stir in
the spinach puree. Beat the egg whites stiff and fold them into the
mixture. Grease individual baking dishes or a large baking dish and fill
two-thirds full with the mixture. Place in a pan of hot water and bake
in a slow oven until firm, or for about 20 or 30 minutes.

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(Sufficient to Serve Six)

3 cucumbers
2 Tb. butter
1 small onion, chopped
1 tsp. salt
Dash of pepper
1-1/2 c. steamed rice
1 c. stewed tomatoes
Bread crumbs

Select medium-sized cucumbers, wash and peel them, and cut them in half
lengthwise. Hollow out the center so that the cucumbers will have the
shape of boats. Then melt the butter in a frying pan, add the chopped
onion, salt, and pepper, and heat together for a few minutes. Next add
the rice, tomatoes, and sufficient bread crumbs to take up any excess of
moisture. Fill the cucumbers with this mixture and bake until they are
soft enough to be easily pierced with a fork. During the first part of
the cooking, pour a small amount of hot water into the pan in which the
cucumbers are baked. Serve hot.

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