Peel and cut potatoes in cubes. Put in kettle with just enough water to cook them for 20 minutes, add salt to taste. The water should dry out and leave the potatoes crumbly, bu'; in whole pieces. Sprinkle grated cheese over the potatoes in the kettle, adi white sauce almost to cover✪ Potatoes with Cheese, let stand on stove till cheese melts and serve at once. This is delicious. — Mrs. Rosalind A. Redfearn. PARSLEY POTATOES Cook potatoes and dice, adding salt and pepper. Make rich cream sauce, put potatoes into sauce pan, turning gently until piping hot, add finely chopped parsley last thing✪ Parsley Potatoes and serve at once. An appetizing supper dish. —Mrs. J. D. Homo. BAKED TOMATOES To 1 quart of tomatoes nut 1 cup of sugar, 2 biscuits broken into small bits, a tablespoon of butter, salt and pepper to taste✪ Baked Tomatoes. Bake in earthen or pyrex dish. STUFFED TOMATOES 1 doz. large tomatoes 1 teacup stale bread crumbs 1 lb. cold beef 2 eggs 1 slice boiled ham 1 onion Salt and pepper✪ Stuffed Tomatoes Slice off ends of tomatoes, scoop out seed and sprinkle inside wTith salt and pepper. Mix the beef and ham, chopped fine, the bread crumbs, well- beaten eggs, fried onion (minced), and season with salt and pepper. Stuff tomatoes and bake for 1 hour. — Mrs. Ben I. Dunlap. GUMBO Cut up one quart of okra, add 1 quart of tomatoes, 1 small minced onion, 2 tablespoons of Franklin sugar, 1 tablespoon of butter, salt and pepper to taste✪ Gumbo. Cook slowly. — Mrs. F. M. Little. STUFFED PEPPERS G green peppers 2 tablespoons butter 2 cups ground ham V2 teaspoon pepper 1 small onion 2 cups bread crumbs 2 teaspoons salt 1 cup milk✪ Stuffed Peppers Split peppers lengthwise and remove seed. Parboil 15 min., stuff with the filling mixed in order given. Add a layer of bread crumbs and small pieces of butter on top. Put in oven and brown. — Mrs. C. N. Ingram, Darlington, S. C. 53 SAUER'S VANILLA 32 OTHER FLAVORS AND COLORS superiority, but it is another thing to back those claims up with facts. For more than a third of a century Sauer's Flavoring Extracts have been manufactured and sold on a quality basis. Sauer's thirty-three varieties of flavor are of the highest quality thirty- three years of practical experience can produce. ; Sauer's Vanilla is made by the exclusive Sauer process from j only the choicest of selected Vanilla Beans. The beans are aged ; before using and the Vanilla is aged after manufacture. It is approximately two years from the time the beans are purchased until Sauer's Vanilla is marketed. This process insures the purchaser a true full flavor. Sauer's Flavoring Extracts are all manufactured Extra Strong — many of them have for many years been double and tripla strength, and more, according to the goods. i At the great world expositions mentioned in this booklet Sauer's was entered in competition with the world's best manu- facturers and the verdict rendered by competent judges who were expert in determining the quality of flavoring extracts. In every instance the House of Sauer was given the highest award on the basis of Purity, Strength, and Fine Flavor. : This verdict, rendered in open competition by competent judges, should satisfactorily settle all arguments as to the superior i quality of Sauer's.

AI-modernized reading of the original text

Peel and cut potatoes in cubes. Put in kettle with just enough water to cook them for 20 minutes, add salt to taste. The water should dry out and leave the potatoes crumbly, but in whole pieces. Sprinkle grated cheese over the potatoes in the kettle, adi white sauce almost to cover, let stand on stove till cheese melts and serve at once. This is delicious. — Mrs. Rosalind A. Redfearn. PARSLEY POTATOES Cook potatoes and dice, adding salt and pepper. Make rich cream sauce, put potatoes into sauce pan, turning gently until piping hot, add finely chopped parsley last thing and serve at once. An appetizing supper dish. —Mrs. J. D. Homo. BAKED TOMATOES To 1 quart of tomatoes nut 1 cup of sugar, 2 biscuits broken into small bits, a tablespoon of butter, salt and pepper to taste. Bake in earthen or pyrex dish. STUFFED TOMATOES 1 doz. large tomatoes 1 teacup stale bread crumbs 1 lb. cold beef 2 eggs 1 slice boiled ham 1 onion Salt and pepper Slice off ends of tomatoes, scoop out seed and sprinkle inside with salt and pepper. Mix the beef and ham, chopped fine, the bread crumbs, wellbeaten eggs, fried onion (minced), and season with salt and pepper. Stuff tomatoes and bake for 1 hour. — Mrs. Ben I. Dunlap. GUMBO Cut up one quart of okra, add 1 quart of tomatoes, 1 small minced onion, 2 tablespoons of Franklin sugar, 1 tablespoon of butter, salt and pepper to taste. Cook slowly. — Mrs. F. M. Little. STUFFED PEPPERS 6 green peppers 2 tablespoons butter 2 cups ground ham V2 teaspoon pepper 1 small onion 2 cups bread crumbs 2 teaspoons salt 1 cup milk Split peppers lengthwise and remove seed. Parboil 15 min., stuff with the filling mixed in order given. Add a layer of bread crumbs and small pieces of butter on top. Put in oven and brown. — Mrs. C. N. Ingram, Darlington, S. C. SAUER'S VANILLA 32 OTHER FLAVORS AND COLORS superiority, but it is another thing to back those claims up with facts. For more than a third of a century Sauer's Flavoring Extracts have been manufactured and sold on a quality basis. Sauer's thirty-three varieties of flavor are of the highest quality thirtythree years of practical experience can produce. ; Sauer's Vanilla is made by the exclusive Sauer process from j only the choicest of selected Vanilla Beans. The beans are aged ; before using and the Vanilla is aged after manufacture. It is approximately two years from the time the beans are purchased until Sauer's Vanilla is marketed. This process insures the purchaser a true full flavor. Sauer's Flavoring Extracts are all manufactured Extra Strong — many of them have for many years been double and tripla strength, and more, according to the goods. i At the great world expositions mentioned in this booklet Sauer's was entered in competition with the world's best manufacturers and the verdict rendered by competent judges who were expert in determining the quality of flavoring extracts. In every instance the House of Sauer was given the highest award on the basis of Purity, Strength, and Fine Flavor. : This verdict, rendered in open competition by competent judges, should satisfactorily settle all arguments as to the superior i quality of Sauer's.

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Potatoes with CheeseParsley PotatoesBaked TomatoesStuffed TomatoesGumboStuffed Peppers

Anson County cook book