One
can corn or 1 dozen ears green corn, 4
eggs, 1 pint milk,
large lump of butter, salt
and pepper to taste, large
teaspoon sugar. Bake 1/2 hour
with canned corn and 1 hour with green corn.
Mrs.
W. E. Wallace.
Candied
Sweet Potatoes
Boil
as many sweet potatoes as needed; put
1 large cup brown sugar, and 2 tablespoons butter in a skillet.
Skin the potatoes, place in syrup and brown.
Corn
Pudding
One-half
dozen ears of corn or 1 can corn, 1
tablespoon flour, 1 tablespoon
sugar, 1 tablespoon butter, yolks
of 2 eggs, beaten together, salt to taste, 1/2
cup milk. Add whites of eggs
beaten stiff and bake 3/4 of an hour.
Mrs.
J. H. Kelly.
Cabbage
Rolls
One
head loose cabbage, 1/2 pound
very fatty beef ground, 1 cup
tomatoes, 1/4 cup rice,
1 onion, 2 teaspoons salt, 1/4 teaspoon pepper. Separate
cabbage by leaves. Steam in
kettle until limber. Cut each in
halves, discarding heavy rib. Mix all other ingredients and fold one spoonful into each
piece of cabbage. Place cabbage
ribs on bottom of baking dish, then
the rolls and cover half depth with water.
Put lid over all and bake 1
1/2 or 2 hours. Serve in baking
dish.
Mrs.
Wm. Scott Piper.
Corn
Oysters
One
pint grated corn, 3 eggs;
beat yolks separately and add to corn;
3 tablespoons of cream, 2
tablespoons flour, pepper and
salt to taste, a little sugar, white of eggs beaten very light added last.
Fry on hot griddle.
Mrs.
A. R. Powell.
Cabin
Potatoes
Slice
Potatoes; put them in a skillet
with a large piece of butter and about the same amount of lard;
pour enough water over them to cover them entirely.
As the water boils off, keep
adding more, until they are done. After
they begin to boil, cut them in
small pieces with a knife or spoon.
Mrs.
Boyd McCullough.
Hollandaise
Sauce for Asparagus
Into
a cup of drawn butter beat the yolk of an egg then a good teaspoon of best
oil, dropping as you would for a
mayonnaise dressing. Add then the
juice of 1/2 a lemon, a pinch of
pepper, one of salt,
the same of sugar and serve at once.
Mrs.
John R. Gearhart
Delmonico
Potatoes
Cut
potatoes into small pieces; cook until a little tender,
drain and add a thick cream sauce,
lump of cheese, salt and
pepper to taste. Cover with bread
crumbs and bake in oven.
Mrs.
Herbert Ballou.
(Given
by Mrs. John R. Gearhart)
Baked
Peppers
One
dozen peppers; remove top and
seeds; soak in salt water 15
minutes; 2 cups ground meat
(raw), 4 tablespoons rice,
(raw). Mix last two
together and fill peppers loosely. Place
in deep pan. Pour over this 1 quart of tomatoes and 1 pint of water.
Season with salt and sugar. Bake
in oven 1 1/2 hours.
Mrs.
J. Frank Rowles.
Dressing
for Hot Slaw
One
egg, 2 tablespoons of sugar,
1 tablespoon of flour, butter
size of an egg, 1/2 cup of
vinegar, salt and pepper. Boil
all together then add cream enough to thin and heat again to the boiling point
and pour on cabbage hot.
Mrs.
H. P. Bridge.
Corn
in Cassarole
One
tomato, 1 medium sized onion
sliced and stewed in butter the size of an egg until well cooked;
take 4 or 5 good sized ears of corn,
cut through centers of grain and scrape out;
add this with 1 green pepper chopped fine to the tomato,
with plenty of salt and pepper and a dash of cayenne. Cook in casserole until corn is done and all is well blended,
adding at the last a cup of cream.
Mrs.
Boynton Nevling.
Baked
Beans
Four
or 5 cups of soup beans soaked over night in cold water.
In the morning change water, place
on stove and let come to a boil gradually.
Remove from fire and drain. Season
well with salt, a little pepper, 2 or
2 1/2 pounds fresh pork, 1
large cup of sugar which has been made into a caramel by adding water and
boiling down to a syrup, tablespoon
vinegar, a pinch of mustard or ginger.
Mrs.
W. C. Cardon.
Escalloped
Cabbage
Chop
the cabbage and cook in boiling salt water until tender.
Place in layers in a baking dish with a cup of seasoned white sauce and
3 tablespoons grated cheese. Sprinkle
the top thickly with buttered bread crumbs and place in oven just long enough
to brown the crumbs.
Mrs.
G. V. Jose.
Egg
Sauce
Make
a thick cream sauce of butter, flour
and milk. Add yolks of two raw eggs and a little chopped parsley.
When done add hard boiled egg, cut fine.
Stuffed
Onions
Arrange
six or eight large Bermuda onions, peeled
and washed, in a kettle. Cover
with boiling water slightly salted and a spoonful of paprika;
add about 1/2 cup of milk slowly stirring all the time and let it cook
5 minutes. Take from the fire and
add 4 well beaten eggs, 1 cup asparagus tips and a teaspoon of chopped parsley.
Line a well buttered baking dish with more asparagus.
Pour in the onions and sauce, set
the dish in hot water and bake in oven 15 minutes.
Serve with egg sauce.
Spaghetti
(Italian)
1
large pkg. of spaghetti, 1 can of tomatoes, 1
green pepper, 2 red onions,
5 large mushrooms, 3/4 lb. ham or bacon cut in pieces. Cook spaghetti as usual.
Cut onion, pepper,
ham and mushroom into small pieces.
Saute in butter. When nicely browned add tomatoes. Season and cook 10 or 15 minutes. Add this to spaghetti. Mix
thoroughly and put in baking dish and cover with grated cheese.
Bake. This will serve 12
people.
Mrs.
Singleton Bell.
Italian
Spaghetti
1
lb. round steak, 1 medium size
onion, 1/2 package spaghetti
(more or less as desired), 1
can Italian tomato sauce (at all Italian stores),
a little grated cheese. Put
meat through the food chopper, then
put in frying pan a sear. Then
season with salt and a dash of paprika. Cook
spaghetti in salt water until quite tender,
drain and put with meat in the frying pan,
a layer a meat and a layer of spaghetti alternately until all is used.
Cover all with tomato sauce which has been heated.
Sprinkle with grated cheese, cover
well and put in the oven to finish cooking.
It may be necessary to add a little water if the tomato sauce is quite
thick. Serve with baked potatoes,
this makes a delicious meal.
Mrs. Frank W. Roessner.
Index
This page was last updated on Wednesday, March
15,
2006
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