Beets With Sour Cream Dressing

Beets cooked tender Sour cream Vinegar.

Sugar.

Morton's Iodized salt.

Pepper.

Place the quantity of cream you want to use over the fire and let come to a good heat. Add vinegar thickened with flour sufficient to make a thick dressing, stirring all the time to keep from scorching. Add sugar, salt and pepper according to your taste. Serve hot over thinly sliced beets. This dressing keeps well for days. Reheat when you use it.

Mrs. James Voorhees Thompson.

Sour Beets

12 small beets.

Mix:

1/2 cup sugar.

1/2 tablespoon cornstarch Add 1/2 cup vinegar.

Wash and cook the beets in boiling water until soft. Remove skins and cut beets in rather thin slices. Boil the vinegar, cornstarch and sugar together for five minutes. Pour over beets and stand on back of stove one half hour. Just before serving add 2 tablespoons butter.

Mrs. James A. Patten.

Scallopped Onions

Small onions as needed Bread crumbs Morton's Iodized salt.

Butter.

Pepper.

Milk.

Parboil onions in salted water. Drain off water and place onions in baking dish layer about with a dressing made as for a fowl, rubbing bread crumbs, butter, pepper and salt well together. Place heavy coating of the dressing on the top of the dish, fill the dish one-half to three-fourths full of milk and bake uncovered in a moderately heated oven about three quarters of an hour.

Mrs. James Voorhees Thompson.

Peppers And Mushrooms

1 pound mushrooms 6 green peppers 4 tablespoons butter 4 tablespoons cream.

1 tablesp'n lemon juice 1 dessertspoon flour 3/4 teaspoon Morton's Iodized salt.

Wipe off mushrooms with damp cloth, retaining the tender parts of the stalk. Place in saucepan with salt, lemon juice and butter and simmer gently, closely covered, for ten minutes. Thicken with flour and add the cream slowly. Wash the peppers, remove the seeds and place in fr1/2ng pan with small amount of hot lard. Cook five minutes, fill with mushroom mixture and serve.

Mrs. C. A. Blymyer.

Buttered Carrots

2 bunches carrots.

3 tablespoons butter 1/2 cup sugar.

1 teaspoon Morton's Iodized salt.

Slice carrots and cook in a very little water, tightly covered, until tender and all water is absorbed, melt butter in fr1/2ng pan, pour in carrots, sprinkle with sugar and salt. Cover and heat slowly until sugar is melted, stirring often and using care not to break the slices.

Mrs. Irl G. Witchurch.

Julienne Carrots

1 quart carrots.

1/2 tablespoon onion.

2 tablespoons butter.

1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups stock.

Wash, scrape and cut young carrots in one inch straws. Should be one quart. Cook in boiling salted water till tender. Cook finely chopped onion in butter till delicately colored (not brown), add carrots and seasoning. Shake over slow fire till well blended, and simmer ten minutes. Add stock and simmer twenty minutes. Turn into hot dish and sprinkle with minced parsley.

Good Housekeeping.

Mrs. W. C. G.