Macaroni And Tomato Sauce

Prepare as above; drain; arrange neatly on a hot dish, pour tomato sauce over it and serve while hot. See "Sauces" for the tomato sauce.

Boiled Okra

Put young tender pods in salted boiling water in granite, porcelain or tin-lined pan (iron will discolor it). Boil fifteen minutes; remove stems and serve with butter, pepper, salt and vinegar if preferred.

Boiled Onions

onions, butter

salt

Peel off the outside; cut off the ends; put into cold water and let them scald two minutes. Pour off water; add cold water with a little salt; boil slowly until tender, thirty or forty minutes. When done drain quite dry; pour a little melted butter over them and season to taste.

Stewed Onions

onions, 1 cup milk butter size of an egg

salt and pepper to taste 1 tablespoon flour

Cook as boiled onions; drain. Add milk, butter, pepper and salt, flour stirred to a cream. Let all boil up at once. Serve.

Scalloped Onions

8 or 10 good sized onions bread crumbs

milk or cream

butter

salt and pepper

Take onions, slice and boil until tender. Cover bottom of buttered baking dish with onions. Add layer of bread crumbs with bits of butter, pepper and salt. Add more onions and more bread crumbs until dish is almost full. Add milk and cream until full. Bake twenty minutes or half an hour.

Fried Onions

onions butter or lard

salt and pepper

Peel, slice and fry onions brown in equal quantities of butter, lard, or nice drippings; cover until partly soft; remove the cover and brown them; salt and pepper.

Creamed Green Onions

Mrs. Marvin Rader. Cut tops and all into small pieces. Boil until tender; make a rather thick cream dressing. Serve on toast.

Scalloped Potatoes

Mrs. Ben F. Wright.

raw potatoes, hot milk ,1 onion.

salt and pepper flour.

Peel and slice raw potatoes thin. Butter a deep dish; put in a layer of potatoes; season with salt, pepper and butter, also onion if liked; sprinkle in a little flour, another layer of potato and seasoning, and so proceed until the dish is filled. Pour over enough hot milk to cover; put into oven and bake until tender, about three-fourths of an hour.

Old Fashioned Potato Pudding

mrs. w. a. kincaid.

4 medium sweet potatoes, 1 pint rich milk, 3 eggs.

l/3 cup butter pinch of salt cinnamon, cloves, or nutmeg

Grate potatoes on a coarse grater. Add milk, eggs well beaten, butter and salt; flavor with cinnamon, cloves or nutmeg. Put into a hot buttered baking dish and cook until done.

Browned Potatoes With Roast

potatoes.

salt and pepper.

1 onion flour.

Peel, cook and mash the required amount; adding while hot, salt, pepper and a very little chopped onion. Form into small balls; dredge with flour; place around roast and bake about twenty minutes before serving.

Stuffed Potatoes

4 large potatoes

1 pint chopped meat

1 tablespoon grated onion

salt and pepper, 1 tablespoon grated parsley 1/2 cup stock

Wash potatoes and cut them in halves crosswise; with a scoop take out the centers leaving a wall at least half an inch thick. Bake these shells in a hot oven twenty minutes. Chop sufficient meat to make a pint; add salt, pepper, onion, parsley; add sufficient stock to make the mixture moist (about 1/2 cup). Remove the potatoes from the oven; fill with this mixture, rounding it up. Dust with bread crumbs and bake until brown. A luncheon or supper dish.

Potato Croquettes

Mrs. G. E. Seybolt.

1 pint mashed potatoes.

4 tablespoons milk or cream.

1 teaspoon onion juice.

salt and pepper granting of nutmeg.

2 eggs.

bread crumbs.

Put cold mashed potatoes in a saucepan; add milk or cream, salt, pepper, onion juice and nutmeg; stir and beat until smooth and hot. Take from the fire; add yolks of two eggs and form into cylinder-snapped croquettes. Beat the white of one egg and to it add a tablespoon water; roll the croquettes in this, then in bread crumbs and fry in hot fat.

Potato Pancakes

Mrs. Agatha Cook.

4 or 5 large potatoes 1 small grated onion.

1 egg.

salt to taste.

Wash, peel and grate four or five large potatoes with a small grated onion, one beaten egg and salt to taste. Stir well. Fry in thin pancakes in lard, covered up, as this will make them nice and crisp and prevents the fat from being all over the stove. Always stir the batter again before taking out for the next panful.

Potato Puff

Mrs. G. E. Seybolt.

1 pint mashed potatoes, 1/2 cup milk.

2 egg whites.

Put cold mashed potatoes in a saucepan; add milk; stir and beat until the potatoes are hot and smooth. Take from fire; fold in the well-beaten whites of two eggs; heap in a baking dish and brown quickly in a hot oven. Serve with roast or broiled beef.

Creamed/Or Hashed Potatoes

Mrs. Agatha Cook.

potatoes.

salt and pepper.

milk.

Chop cold boiled potatoes rather fine; season with salt and pepper; put them in a baking dish; pour over sufficient good milk to just cover and put in a quick oven until nicely browned.