and fry the pulp with one small onion, cut fine, and one can of shrimps;
add one egg (beaten), and enough bread crumbs to make soft filling.
Season with salt and pepper. Fill tomatoes, and sprinkle dry bread
crumbs, or cracker crumbs, over top and small piece of butter on each.
Bake fifteen minutes and serve hot.
RICE WITH TOMATOES AND GREEN PEPPERS
Finely chop one Bermuda onion, two green peppers; mix with one cup
minced raw ham. Saute ten minutes (without browning) in four
tablespoonfuls butter. Add one cup of washed rice and three cups of
chicken stock or beef broth. Simmer one-half hour stirring occasionally
with a fork. Then add four tomatoes peeled and chopped; one-half
tablespoonful salt; a few grains cayenne and one-fourth teaspoonful
paprika. Cover and cook over hot water until rice is tender. Serve as a
vegetable.
SPAGHETTI--ITALIAN STYLE
Mrs. J. H. Shanley
One package spaghetti, unbroken, boiled until tender, then let cold
water run through it. Fill iron spider with sliced onions and cook until
tender, not brown; add two small green peppers, chopped fine; one can
mushrooms and one pound chopped steak. Cook together long enough to
season, about ten minutes. Put in with the spaghetti in a baking dish,
and add one quart tomatoes, strained. Mix thoroughly and sprinkle with
grated cheese, viz: layer of spaghetti, then cheese, etc. Also put
cheese on top to form crust. Bake until heated through.
ITALIAN SPAGHETTI
Mrs. C. A. Jennings
One heaping tablespoonful butter; two medium-sized onions; one bead of
garlic; one can tomatoes; two-thirds package spaghetti. Cut onions and
garlic fine and put in saucepan to fry with butter a light brown. Add
the tomatoes, strained and let simmer one hour. Put spaghetti in large
vessel of salted boiling water and keep boiling fast for forty minutes.
Have hot dish ready; into this put spaghetti and tomatoes and a small
cup of grated Herkimer or other snappy American cheese. Mix thoroughly;
serve with small dish of same cheese to springle over spaghetti at
table.
SCALLOPED TOMATOES
Alice Clock
One No. 3 size tin of tomatoes; one medium-sized onion; six slices
bacon; two cups fresh bread crums. Chop the onion and bacon, fry to
crisp brown; place first a layer of tomatoes, then a layer of bread
crumbs, then a layer of onion and bacon; over which salt and pepper is
shaken. Repeat layers until all material is used. Bake forty-five
minutes in moderate oven.
ITALIAN MACARONI
Mrs. W. I. Clock
One-half pound streaky salt pork, no bones, very little lean meat; three
onions; a suspicion of garlic; one teacup of chopped parsley; one No. 3
can of tomatoes; four heaping teaspoonfuls granulated sugar; one
teaspoonful salt; one-fourth teaspoonful pepper; two tablespoonfuls of
grated Parmesan cheese; one pound of spaghetti. Put finely chopped pork,
onions and parsley into frying pan and fry to nice brown; add sugar,
salt, pepper and cheese. At same time the above is cooking have the
tomatoes heating in enameled saucepan; also have water boiling ready to
put spaghetti in, for it must actually boil twenty-five minutes to be
tender. After the tomatoes have cooked about ten minutes, put through
sieve and add to pork and onions and let all simmer while spaghetti
cooks. Put spaghetti in collander to drain. Serve by placing a layer of
spaghetti in deep dish, then sauce and cheese, and so on each layer
until all material is used; serve very hot.
MACARONI
Mrs. Gussie Enos
Boil macaroni one-half hour. Put one pint milk; one and one-half cups
grated cheese; one tablespoonful butter; one tablespoonful flour; salt
and pepper together and boil all until smooth. Put layer of macaroni and
layer of sauce with sauce on top. Bake one-half hour.
HOMINY CROQUETTES
To one-half cup hominy (taken from a carton); add two cups hot stewed
and strained tomato pulp; cook in a double boiler until hominy is
tender. Stir in two tablespoonfuls butter; three-fourths teaspoonful
salt; one-fourth teaspoonful paprika. Spread mixture on a plate to cool.
Then shape into balls the size of small lemons, roll in crumbs, dip in
egg and again in crumbs and fry in hot deep fat. Drain on brown paper
and serve with cheese sauce.
HOMINY GRITS
Mrs. W. D. Hurlbut
Put two cupfuls of milk and two of water into a double boiler; add a
little salt and one cupful of hominy grits; let boil hard one hour; do
not stir. The moisture will all be absorbed and it will be light and
creamy. Use as a vegetable or in place of potatoes.
TOMATOES, CREOLE STYLE
Wash and wipe the desired number of medium-sized tomatoes. Cut a slice
from the blossom ends, scoop out pulp, sprinkle with salt in the inside,
invert on plate, let stand one hour. Melt two tablespoonfuls butter, add
two tablespoonfuls flour mixed with one-half teaspoonful salt,
one-fourth teaspoonful paprika and few grains cayenne. Stir until
blended, then pour on slowly one-half cup cream. Stir until smooth and
add one cup green corn, cut from cob, and mixed with one-half
tablespoonful each red and green pepper, finely chopped. Flavor
delicately with onion juice. Fill tomatoes, cover with buttered crumbs
and bake in moderate oven until tomatoes and corn are tender.
TOMATOES ON HALF SHELL
Mrs. R. McNeil
Cut tomatoes in half without peeling. Place them in baking dish. Put in
a piece of butter on each, and dust with salt and pepper. Put in oven
and cook until tender. Have ready squares of toasted bread. On each
place a half tomato and pour around white sauce and serve hot.
BAKED TOMATOES
Mrs. W. O. King
Select nice smooth tomatoes; slice off top and remove pulp and seeds.
Rub this through collander. Add one-half cup of each bread and cracker
crumbs, pepper, salt and minced onion to tomatoes with a little butter.
Stuff tomatoes, place top on, using toothpicks; bake one hour in a
moderate oven.
FRIED TOMATOES
Mrs. C. S. Junge
Green or ripe tomatoes may be used. Slice and dip in flour. Place in
skillet with plenty of bacon fat and a little butter. Fry until brown
and lift carefully onto a platter. In the remaining fat stir a
tablespoonful of flour, then pour a cup and a half of milk. When
creamed, turn over tomatoes and serve.
BAKED NOODLES
Mrs. E. Lewis Phelps
One box of home made noodles, boil until tender then drain. Butter a
baking dish; put in a layer of noodles; sprinkle with grated cheese and
seasoning; then another layer of noodles; then two cups of cooked boiled
ham chopped fine; chopped green pepper and chopped onion; put the
remainder of noodles on top and add cheese, etc. Beat up four or five
eggs; add milk enough to cover all the noodles. Set pan into pan of
water and bake slowly until eggs are done. Can add buttered cracker
crumbs on top if liked.
CORN PUDDING
Helen M. Bailey
Six ears corn; two eggs; one-half pint milk; pinch salt; pinch pepper;
cut corn from cob, beat eggs, and add milk, eggs and seasoning to corn.
Bake until light brown.
CORN OYSTERS
Mrs. E. S. Smith
Mix one pint of grated corn; three tablespoonfuls of milk; one teacup of
flour; a piece of butter the size of an egg. Drop by dessertspoonfuls
into a little hot butter. Fry on both sides.
CORN CROQUETTES
One cupful of stewed or canned corn; one-half cupful of dried bread
crumbs; one-half cupful of milk; one beaten egg; one teaspoonful of
salt; one teaspoonful of baking powder; one tablespoonful of flour. Chop
corn, mix with bread crumbs, milk and other ingredients. Drop from spoon
into deep fat and fry until light brown.
GREEN PEPPERS STUFFED WITH RICE, TOMATOES AND NUT MEATS
Cut a slice from the stem ends of six medium-sized mild, green peppers;
remove seeds and veins; parboil in boiling water eight minutes. Drain.
Have ready one and one-half cups hot boiled rice; mix with three-fourths
cup thick tomato puree; add one cup chopped English walnut meats. Season
with salt, pepper and a few grains of cayenne; add one teaspoonful each
finely chopped parsley and chives or onion. Fill peppers. Arrange on
buttered dripping pan; cover with buttered cracker crumbs and bake in
oven until heated through and crumbs are brown.
GREEN PEPPERS STUFFED WITH ONIONS
Parboil six green peppers eight minutes (discarding seeds and veins) in
boiling water to cover. Drain, keep warm. Cover one-half dozen silver
skin onions with boiling water, heat to boiling point and drain. Cover
again, with boiling salted water and cook until tender, drain and finely
chop, mix with one cup soft bread crumbs, add three tablespoonfuls
melted butter, season highly with salt, pepper and one-half teaspoonful
finely chopped parsley. Fill prepared peppers (if too dry add one
tablespoonful cream) with mixture, cover with buttered crumbs, set them
in buttered gem pans and bake in oven until peppers are tender and
crumbs are brown.
GREEN PEPPERS STUFFED WITH CORN
Mrs. T. D. Caliger
Select sweet green peppers of medium size; cut a thick slice from stem
ends; remove seeds and veins. Soak in salt water one hour, drain, and
fill with following mixture. Put three cups of canned corn into a
saucepan, with two tablespoonfuls finely chopped green peppers, butter
and one tablespoonful of onion juice. Simmer slowly fifteen minutes,
stirring often to prevent burning. Cover tops of peppers with buttered
bread crumbs, and bake one-half hour in moderate oven.
EGG PLANT AND SHRIMP
Mrs. Ada Woods
Boil a whole egg plant, cutting off the stem end. When done take off
skin and put the inside to drain. Put a cup of stale bread crumbs, a
grated onion, salt and pepper, tablespoonful parsley and a clove of
garlic minced fine, in a skillet with two tablespoonfuls bacon
drippings, and fry until brown; add this to the egg plant, put in two
dozen shrimps, broken up, and when all is well mixed put in the oven and
brown.
FRENCH FRIED EGG PLANT
Mrs. A. M. Cameron
Prepare egg plant in the usual way; drain and cut as you would potatoes
for French fry; sprinkle with salt, pepper and flour; place in a frying
basket and fry strips until crisp and a pretty brown; drain on brown
paper.
BAKED STUFFED EGG PLANT
Cut slice from stem end; reserve for cover, scoop out inside, leaving a
wall one-fourth inch thick, sprinkle inside with salt and pepper, finely
chop pulp. Cook one-half onion, finely chopped, in one tablespoonful
butter three minutes without browning, add three fresh mushrooms, finely
chopped, four tablespoonfuls finely chopped lean raw ham, season with
salt, pepper; cook five minutes, stirring constantly. Add egg plant
pulp, three-fourths cup soft bread crumbs, one-half teaspoonful finely
chopped parsley. Mix well, refill shell, cover with buttered crumbs.
Bake in moderate oven forty-five minutes.
NEW STRING BEANS
Mrs. W. D. Hurlbut
Cut two thin slices of bacon crosswise in narrow shreds, using shears
for this purpose. Saute to a delicate brown. Add two cups hot, cooked,
well-drained string beans and one-half tablespoonful grated onion or
onion juice. Shake the frying pan to thoroughly mix the ingredients,
season with salt and pepper. Turn into hot serving dish.
CREAMED PEAS AS AN ENTREE
Mrs. C. A. Carscadin
Cut with a cookie cutter a round of bread from a thick slice, then a
ring with a doughnut cutter. Dip in melted butter and toast a delicate
brown in the oven. Fill them with peas in cream sauce.
FRENCH FRIED ONIONS
Bertha Z. Bishee
Peel onions, slice and separate rings. Beat an egg, white and yolk
together; salt and pepper to taste and stir in enough flour--about a
tablespoonful--to make a thin batter. Pour over the onion rings, making
sure that they are well coated, and fry a handful at a time in deep fat,
which must be hot enough to brown quickly. Drain and serve covered with
a napkin.
BAKED SPANISH ONION
Alice Clock
Three Spanish onions; two cups of fresh bread crumbs; one pint milk; one
heaping tablespoonful butter. Take greased baking dish. Place alternate
layers of sliced onion, and bread crumbs, seasoning each layer with salt
and pepper. When materials are used up, pour over the pint of milk; and
the butter cut in small pieces is placed on the top last. Bake slowly,
until onion can be pierced easily.
SCALLOPED CABBAGE
Miss Kennedy
Cut one-half of boiled cabbage in small pieces; sprinkle with salt,
pepper and one finely chopped pimento; pour over one and one-fourth cups
thin white sauce, mixed with one-third cup grated cheese. Mix well and
turn into a buttered baking dish; cover with buttered and seasoned
cracker crumbs. Place in oven and bake until crumbs are brown.
CABBAGE ROLLS
Mrs. C. S. Junge
Parboil in salt water the large leaves of a cabbage. Take them from the
water and place singly on the cake board and pepper them. Mix half and
half, chopped beef and pork and season. Make into rolls twice the size
of an egg. Round these roll several cabbage leaves and fasten with tooth
picks. Place these in the skillet with two tablespoonfuls of bacon fat
or lard with a little butter. Turn in a small amount of water and cook
covered over a slow fire. When water cooks off add more in small
quantities for nearly an hour. Remove tooth picks and serve.
CAULIFLOWER AU GRATIN
Miss June Baumgardner
Boil cauliflower until tender; separate so that a flower will be in each
ramekin. Make a white sauce and grate three tablespoonfuls yellow
American cheese in it; when the cheese is melted pour over the vegetable
in ramekin, put a few buttered bread crumbs on top and put in the oven
to brown.
PARSNIP SAUTE
Wash parsnips and cook until tender in boiling water. Drain and cover
with cold water; with the hands slip off the skins. Mash and rub through
a strainer. Season pulp with salt, pepper and butter, shape in flat
cakes and dredge with flour. Saute a golden brown in equal parts hot
butter and chicken fat.
FRIED SUMMER SQUASH
Wash, wipe and cut tender squash in one-half inch slices, sprinkle with
salt, pepper and dredge with flour, dip in egg, then in fine cracker
crumbs, repeat and fry in deep, hot fat, drain and serve.
CREAMED CELERY CABBAGE
Mrs. H. Clay Calhoun
Cut celery cabbage in inch lengths, boil until tender in salted water;
drain and pour over a rich cream sauce.
BAKED, STUFFED ARTICHOKES
Mrs. Francis A. Sieber
Six artichokes; four ounces fat pork; two cups chopped mushrooms; two
tablespoonfuls chopped shallots; one teaspoonful minced parsley; one
tablespoonful flour; one tablespoonful butter; one-half cup spinach
sauce; one-half teaspoonful salt, a little pepper, nutmeg; one cup
broth; one glass white wine. Prepare artichokes, boil thirty minutes and
drain. Mince pork and fry with shallots; add mushrooms and parsley and
simmer ten minutes. Blend with it the flour mixed with butter; add
Spanish sauce and seasoning. Stuff artichokes, and tie each with string;
brown outside in a little olive oil, add the broth and wine. Cover and
cook forty minutes in moderate oven. When they are ready to serve remove
the strings and arrange on a hot platter and pour the sauce over them.
Garnish with a whole mushroom on top of each.
MUSHROOMS
Mrs. H. P. E. Hafer
Peal one pound fresh mushrooms. Fry in butter slowly for three-quarters
of an hour. Add two cups of soup stock and one-half cup of cream and
thicken with flour. Serve on toast.
STUFFED MUSHROOMS
Mrs. K. Larson
Brush twelve large mushrooms. Remove stems. Chop finely, and peel caps.
Melt three tablespoonfuls butter, and one-half tablespoonful finely
chopped shallot, and chopped stems. Then cook ten minutes. Add one and
one-half tablespoonfuls of flour, chicken stock to moisten, a slight
grating of nutmeg, and one-half teaspoonful finely chopped parsley, salt
and pepper to taste. Cool mixture and fill caps, well rounding over top.
Cover with buttered cracker crumbs, and bake fifteen minutes in a hot
oven.
STEWED MUSHROOMS
Mrs. E. R. Hornig
Peel and wash mushrooms, cut one or two onions very fine and stew in a
tablespoonful of butter, add mushrooms, season with pepper and salt and
sprinkle over a little flour. Cook about fifteen minutes and serve hot.
STEWED CUCUMBERS
Mrs. E. R. Hornig
Pare and cut lengthwise in quarters, remove seeds. Put into hot butter,
or finely cut bacon, season with salt and pepper. Cook about fifteen
minutes over a slow fire, or until they appear glossy. Add a teaspoonful
vinegar or a little sour cream. Serve hot.
FRIED CUCUMBERS
Mrs. William H. Fahrney
Peel and slice, medium thick, large cucumbers; dip in batter and cracker
crumbs and fry in hot fat until brown.
KOHLRABBI
Mrs. E. R. Hornig
Take three bunches of kohlrabbi, remove hard leaves, strip tender leaves
from their ribs, cut them up fine. Peel kohlrabbi, cut in slices quarter
of an inch thick, and add tender green leaves. Put on to boil with cold
water, just enough to cover, until tender. Season with pepper and salt,
blend a teaspoonful of flour with butter, add to vegetable, and stew a
few minutes longer. Serve hot.
SALADS
"_'Twould tempt the dying anchorite to eat;
Back to the world, he'd turn his weary soul,
And plunge his fingers in the salad bowl._"
TEA SALAD
Mrs. Frederick Dunn
Upon a leaf of head lettuce, place a round of boiled ham. (One slice of
ham will make two rounds.) Then place a thick slice of tomato; and next
a half a hard boiled egg, cut crosswise; then a ring of sweet green
peppers; and over all pour Thousand Island dressing. Garnish with
parsley and radish rosettes. Two such portions served on a salad plate
makes an appetizing dish, or it can be served on a large platter at the
table, or passed.
PERFECTION SALAD
Mrs. Louis Geyler
One envelope Knox's sparkling gelatine; one-half cup cold water;
one-half cup mild vinegar; one pint boiling water; one teaspoonful salt;
one cup finely shredded celery; one cucumber chopped finely; one bunch
radishes chopped; one green pepper chopped; one-half cup sugar; juice of
one lemon; little onion juice; seeds of one pomegranite. Soak gelatine
in cold water five minutes; add vinegar; lemon juice; onion juice;
boiling water; sugar and salt. Strain and when beginning to set, add
ingredients. Turn into ring mold and chill. Serve on lettuce leaves,
garnish with asparagus tips in center and tomatoes quartered around it.
Use cooked mayonnaise as dressing.
CHICKEN SALAD
Mrs. Jarvis Weed
To the white meat and a very little bit of the dark meat of a chicken
add one cupful blanched almonds, a cupful of celery and about six slices
of Hawaiian pineapple shredded. Cover with an oil mayonnaise and mix
well.
FROZEN FRUIT SALAD
Mrs. C. H. Bushnell
Three cakes blue label cream cheese; one-half pint mayonnaise dressing;
one pint whipped cream; one ten-cent bottle maraschino cherries; one can
white cherries; one can pineapple cut fine; one-half cup pecan nuts.
Beat cheese to cream, mix with fruit, put in melon mold and freeze about
three hours. Serve on lettuce with mayonnaise.
FROZEN SALAD
Mrs. A. E. Kaltenbrun
Five eggs beaten separately. One cup of vinegar; one cup of milk and
cream mixed; one tablespoonful butter; one-half teaspoonful mustard;
one-fourth teaspoonful salt; one cup of sugar. Cook until thick. Let
cool and add: two bottles whipping cream, any kind of fruit--preferably
pineapple, oranges, peaches, etc., and freeze like a mousse. Baking
powder can molds are splendid. Slice and serve with cherry on lettuce.
FROZEN SALAD
Mrs. Thos. D. Caliger
Melt one tablespoonful butter and add yolks of two eggs, well beaten;
mix three and one-half tablespoonfuls flour, three tablespoonfuls sugar,
one teaspoonful salt, one-third teaspoonful paprika, few grains cayenne.
Add to the above mixture: Two-thirds cup milk; one-third cup vinegar.
Cook same in double boiler until thick. Stir constantly; when cooked,
beat two minutes and chill; then add two large tablespoonfuls of
pineapple juice, four cupfuls of fruit cut fine, one bottle of whipped
cream. Pack in ice and salt for three hours. Slice and serve on lettuce
leaves.
HAWAIIAN SALAD
Mrs. C. A. Jennings
One large or two small heads of lettuce; four medium sized tomatoes; one
alligator pear. Place lettuce leaves on plate with two or three slices
of tomatoes. Cover with rings of alligator pear cut very thin. Serve
with French dressing.
French Dressing: Rub salad dish with bead of garlic (omit if
objectionable). One-half teaspoonful salt, generous dash of paprika,
four tablespoonfuls olive oil, one and one-half tablespoonfuls vinegar.
This will serve six people.
COTTAGE CHEESE AND PRUNE SALAD
Mrs. Lyman Holsey
One and one-fourth cups cottage cheese; one and one-half dozen medium
sized prunes: one-fourth cup chopped hickory nuts; one-fourth
teaspoonful salt; dash paprika. Wash prunes. Remove pits and let soak
over night. Mix remaining ingredients and stuff prunes with this
mixture. Place on lettuce leaf and serve with French dressing.
FRUIT SALAD
Belle Hallen Molt
One can pineapple cubed; one pound Malaga grapes seeded and cut in half;
one-fourth pound pecans; one-fourth pound marshmallows cut in half.
Dressing: Yolks of four eggs; one-half teaspoonful mustard; one-half
teaspoonful salt; juice of one lemon; one-half cup of cream; boil in
double boiler until thick and smooth. Let this get cold and add one-half
pint whipped cream and pour over and mix thoroughly with fruit and let
stand in icebox four hours before serving, giving the marshmallows a
chance to become creamy. It will come out like a thick fluff.
FRUIT SALAD
Mrs. C. B. Martin
Into a quart of boiling water, put two packages of lemon jello; when
thoroughly dissolved, strain; and when cool mix in one cup of chopped
nuts; one cup of green grapes, seeded and cut in half; one cup of sliced
pineapple; one-half cup pimento; two cups chopped cabbage; stir and add
to jello.
FRUIT SALAD
Mrs. J. Blackburn
Green California grapes cut in half and seeded, a little celery cut in
dice, pecan nuts cut in halves and a few quartered olives. Mix carefully
with salad dressing and before serving add one-half cup of cream.
BEST EVER SALAD
Mrs. Kathryn M. Haskell
One orange cut in quarters; one banana cut in small oblong pieces; one
small can of pineapple cut in small pieces; one-half cup chopped English
walnuts.
Dressing: Two eggs beaten lightly; one-fourth cup pineapple juice;
one-fourth cup lemon juice; one-half cup sugar; cook until it thickens;
let get cold and pour over fruit.
TOMATO STUFFED WITH COTTAGE CHEESE AND ALMONDS
Katherine Blade
Peel nice ripe tomatoes; scoop out the centers and fill with cottage
cheese and minced almonds; place a spoonful mayonnaise on top and
sprinkle minced almonds over the mayonnaise.
TOMATO EN SURPRISE
Mrs. J. E. Kelly
Peel a nice large tomato and empty its contents; take some cold slaw and
celery hashed up very fine and mix it with mayonnaise dressing; and add
a pinch of salt and a dash of paprika. Mix well and fill the tomato with
this mixture. The tomatoes must be served very cold.
A NOVEL SALAD DISH
Mrs. Campbell
Take large and long cucumbers, cut them through the middle lengthwise,
scrape out the inside and one has a pretty green boat in which to serve
the salad. This is particularly pretty with lobster or shrimp salad on
account of the contrast in the color.
CHRISTMAS SALAD
Marian Blade
Two large grapefruit; one cup chopped celery; one cup chopped tart
apples; one-half cup hickory nut meats. Cut grapefruit in small pieces,
being careful to remove all partitions and tough parts. Drain off juice,
add celery, apples, nuts and mayonnaise. Toss together and serve on
small leaves of cabbage. Garnish with round pieces of pimentos to
resemble holly berries and pieces of green pepper cut to resemble holly
leaves.
DATE AND PINEAPPLE SALAD
Mrs. Lyman
One pound dates; four slices pineapple; one cup nut meats. Wash the
dates and steam for five minutes, dry in oven. Cut in half removing the
seed. Chop nut meats. Cut pineapple into small cubes and mix with nut
meats. Marinate with French dressing and stuff dates with mixture. Serve
on lettuce leaf with Mayonnaise dressing.
NEAPOLITAN SALAD
Mrs. Lyman Holsey