CORN OYSTERS. MRS. J. C. WALTERS.
Grate and chop one pint of young sweet corn; add one egg, well beaten; one teacupful flour, three tablespoonfuls cream, one teaspoonful salt.
Fry like oysters.
POTATOES "AU GRATIN." JENNY E. WALLACE.
Take one tablespoonful of b.u.t.ter, and three tablespoonfuls of flour; mix together on stove, and add two cups milk. Chop fine cold boiled potatoes; put in a baking dish; pour the dressing over, and add enough grated cheese to cover it; bake about thirty minutes.
POTATO CROQUETTES. MRS. F. W. THOMAS.
Take one pint of mashed potatoes; season with one tablespoonful of soft b.u.t.ter, one-half saltspoon of white pepper, one-half teaspoon of salt, one-half teaspoon of celery salt, a few drops of onion juice, and some egg; mix well till light; rub through a strainer; return to the fire and stir till the potato cleaves the dish. When cool, shape into b.a.l.l.s, then into cylinders; roil in fine bread or cracker crumbs; dip in beaten egg, then in crumbs again, and fry brown in hot fat.
WHIPPED POTATOES. MRS. B. B. CLARK.
Instead of mashing in the ordinary way, whip potatoes with a fork until light and dry; then put in a little melted b.u.t.ter, some milk, and salt to taste, whipping rapidly until creamy. Put as lightly and irregularly as you can in a hot dish.
LYONNAISE POTATOES.
For lyonnaise potatoes chop an onion fine; fry it brown in a tablespoonful of b.u.t.ter; add another tablespoonful to the iron spider after the frying, and let the b.u.t.ter become very hot. Then cut six whole boiled potatoes into thick or half inch slices, and lay them in the spider, which should be ample enough to hold them without lapping over another. Let them fry brown on both sides, tossing them occasionally to prevent them burning. Sprinkle a tablespoonful of parsley over them, and serve at once. They should be very hot when brought on the table.
ESCALOPED POTATOES. MRS. O. W. WEEKS.
Pare and slice thin the potatoes; put a layer in your pudding pan one-half inch deep; sprinkle salt, pepper, and bits of b.u.t.ter over it; then put another layer of potatoes, and another sprinkle of salt, pepper, and b.u.t.ter, until you have as many layers as you wish. Fill in with sweet cream or milk until you can just begin to see it.
Sprinkle on top one cracker, pulverized. Bake in hot oven from one-half to one hour.
MASHED SWEET POTATOES. MRS. W. H. ECKHART.
Pare and boil till done; drain, and mash smooth; add milk or cream, and salt; beat like cake, with a large spoon--the more they are beaten the better they become. Put in a baking dish; smooth with a knife dipped in milk; place a lump of b.u.t.ter in the center; sprinkle with pepper, and place in a hot oven for a few minutes.
BROWNED SWEET POTATOES. MRS. ECKHART.
Pare, and cut in halves. Have in a skillet some hot fryings, in which place potatoes; pour in about one-half pint of water; season with salt and pepper. Cook until tender. Remove the cover, and let brown; take out in dish; throw a spoonful of sugar into skillet, with a little flour and water; let boil up once or twice, and pour over the potatoes.
SWEET POTATOES, SOUTHERN FASHION. MRS. W. E. THOMAS.
Boil your potatoes until soft; slice them, and lay in a b.u.t.tered pudding dish. Sprinkle each layer with light brown sugar; and dot thickly with bits of b.u.t.ter. Over all pour enough water to cover well the bottom of your dish. Set in oven and bake half an hour or more, thoroughly browning the top, and cooking the sugar, b.u.t.ter and water into a rich syrup. Some add, also, a dash of flour between the layers. Serve hot with your meat and other vegetables.
DRIED PUMPKIN. MRS. J. EDD THOMAS.
Stew pumpkin as for pie; spread upon plates, and dry in the oven carefully. When you wish to make pie, soak over night; then proceed as you would with fresh pumpkin. Pumpkin prepared in this way will keep well until spring, and pies are as good as when made with fresh pumpkin.
STEWED RICE. MRS. EDWARD E. POWERS.
Take one-half cup of rice; wash it twice; cover with water two inches above rice; cook dry; then cover with a cup or more of milk; add b.u.t.ter the size of a walnut, and salt to taste. When cooked dry again, serve hot with cream and sugar.
NEW ENGLAND SUCCOTASH. MRS. S. A. POWERS.
Take two quarts sh.e.l.led Lima beans (green), one dozen ears of corn (cut off cob), and one pound pickled pork. Cover pork with water, and parboil it; add beans cooked until they burst; then add corn, two tablespoonfuls sugar, b.u.t.ter the size of a walnut, and pepper to taste. After corn is added, watch carefully to keep from scorching.
TURNIPS. M. E. WRIGHT.
Put one-half teacup of b.u.t.ter in your kettle, and let it get hot; then add one tablespoon sugar. Have your turnips sliced fine; put them in your kettle and stir well; add enough water to stew tender; then sprinkle over them one tablespoon of flour and a little rich cream.
Stir well, and serve. Sweet potatoes are excellent cooked the same way.
TO STEW TURNIP. MRS. ECKHART.
Pare, halve, and slice them on a slaw cutter; boil in clear water.
When tender, add a large lump of b.u.t.ter, a teaspoonful of sugar, and pepper and salt to taste. Stir in flour and cream to thicken like peas. Serve in sauce dishes.
TOMATO MACARONI. EXCHANGE.
Break macaroni in pieces three inches long and boil until tender.
b.u.t.ter a deep dish, and place a layer of pared and sliced tomatoes on the bottom (if canned, use them just as they come from the can); add a layer of the stewed macaroni, and season with salt, pepper, and bits of b.u.t.ter; add another layer of tomato, and so on until the dish is as full as desired. Place a layer of cracker crumbs on top, with bits of b.u.t.ter. Bake about thirty minutes, or until well browned.
EGGS.