salt and a little water. Cook.

Barbouillade

A dish from "fair Provence"

1 large or two small egg-plants; two cucumbers; four onions; six
tomatoes; 1 green pepper.

Peel and cut separately all vegetables; fry sliced onions in a teaspoon
of lard; add tomatoes, crushing them and stirring until quite soft; add
half a teaspoon of salt, then the cucumber, egg-plant, and green pepper,
stirring over a hot fire for ten minutes; place over a slow fire and
stew for three hours.

If the vegetables are fresh and tender, nothing else is needed, but if
they are somewhat dry, add a cupful of stock.

Cold barbouillade is excellent to spread on bread for sandwiches.

Barbouillade is usually served hot with rice boiled a la Creole.

Boiled Rice

Wash very thoroughly one cupful of rice; boil for twenty minutes in
three quarts of boiling water; drain and shake well, pour cold water
over the rice to separate the grains, and set in the oven a few minutes
to keep hot.

Spinach

Wash thoroughly, then throw into cold water and bring to boiling point;
then add 1/4 teaspoon of soda and boil 5 minutes. Turn into colander,
let cold water run over it, drain well, squeezing out water with spoon,
then chop very fine; add creamed butter, salt and pepper.

Heat again thoroughly, then serve with hard boiled eggs sliced on top.

Spaghetti

1/2 box Spaghetti
1 can tomatoes
1/2 large onion
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons sugar
1 tablespoon flour
1 pint water
1 tablespoon butter
1 1/2 lbs. boiling meat
Sap Sago or Parmesan cheese.

Boil spaghetti twenty-five minutes in salt water, drain, and run cold
water over it to separate.

While the spaghetti is boiling make sauce as follows: put the butter in
the skillet and when hot put in the onion and let brown. Then add the
tomatoes, meat, water, salt, pepper, sugar and cook thoroughly for one
and one-half hours. Then add flour mixed with a little water; thicken to
the consistency of cream; strain.

Take baking dish and place a layer of spaghetti, then a layer of sauce,
then sprinkle this with the cheese, continue until the pan is filled,
allowing cheese to be on the top.

Bake one-half hour in a moderate oven.

Baked Beans

1 quart beans
1 scant teaspoon baking soda
3 tablespoons molasses
1/4