Stir melted butter in potato, beat to a white cream; add eggs
beaten very light, then milk and seasonings. Bake in deep buttered
dish in quick oven, for 20 minutes or until brown.
Souffle — Use 4 eggs, beat yolks and whites separately until
stiff; use seasonings and butter as given above. Fold in yolks and
lastly whites.
Mrs. M. B. Horton.
SPANISH PEPPERS.
Remove seeds from 6 green peppers. Cut three cups corn
(thin). Chop fine one onion and the tops of the peppers and fry
until yellow in butter, with 2 ripe tomatoes chopped fine: season
with salt and pepper, add corn and let get hot thru (add a little
hamburg if you have it) ; place mixture in peppers after they have
been brought to a boil in water. Cover with cracker crumbs and
bake in a pan with as small amount of water as possible.
Mrs. E. H. Gillespy.
STUFFED PEPPERS.
6 green peppers. 1/2 cup brown sauce.
1 onion. 1/2 cup bread crumbs.
1/2 cup mushrooms. 1 tbls. butter,✪ Stuffed Peppers
"chop onion and mushrooms fine and cook with the brown
sauce about 15 minutes. Put in butter, salt and pepper to taste.
Remove seeds from peppers. Pour over them boiling water and
let stand about 10 minutes. Drain, stuff with above ingredients,
sprinkle with the bread crumbs. Bake 15 minutes, serve with
brown toast.
Mrs. W. D. Jones.
EGG PLANT.
1 egg plant. A small piece of butter.
4 tbls. olive oil. A sprig of garlic.
2 ripe tomatoes✪ Egg Plant.
Peel egg plant, cut into small pieces and soak in salt water for
a while. Put in casserole with a small piece of butter, four tbls. of
VEGETABLES 161
olive oil and a sprig of garlic or small onion. Cook until tender.
Then add several very ripe tomatoes cut into pieces, stirring all to-
gether. Season lightly with salt and pepper.
Mrs. W. W. Austell.
EGG PLANT EN CASSEROLE.
1 large egg-plant. 1 green pepper.
3 small onions. 4 tbls. melted Wesson or short-
3 tomatoes ening,
2 garlick cloves✪ Egg Plant en Casserole or leaks.
Peel egg plant, slice in thin slices, and soak in salted water one
hour. Rinse, slice other vegetables thin, and arrange alternately
in greased casserole, seasoning each layer with salt and pepper.
Bake in moderate oven 45 minutes.
Mrs. Newton C. Wing.
OKRA.
Cut stems to the tender part of pod; cook whole in boiling
salted water (if cooked in iron they will blacken) until tender, drain
and return to the sauce pan with plenty of butter, a taste of vinegar,
salt and pepper ; simmer slowly until they are thoroughly seasoned.
They are nice sliced and stewed with an equal bulk of tomato, sea-
soned with 1 sweet pepper, 1 t-spoon salt and 1 ounce of butter to
each pint. Sometimes 1/4 cup rice and 1/4 pound of diced ham are
added to a quart of the above stew.
Mrs. James Chandler.
CORN SALAD.
18 ears fresh corn. 2 large red peppers.
14 lb. powdered mustard. 1 large white cabbage.
2 lbs. brown sugar, 2 qts. good vinegar.
4 large onions. 4 good sized bunches celery.
2 large green peppers.
Cut off corn and scrape cob as when cooking, cut up cabbage,
celery, onions and peppers fine, add sugar, mustard, salt and then
vinegar. Cook over slow fire for forty minutes stirring constantly.
Just before removing from fire add two level t-spoons of tumeric.
Mrs. Thompson H. Jones.
GUMBO.
1 qt. tomatoes. 1/2 cup bacon fat.
2 green sweet peppers.
1 pt. okra. 1 large onion✪ Okra.
Page 85 · 7 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stir melted butter in potato, beat to a white cream; add eggs beaten very light, then milk and seasonings. Bake in deep buttered dish in quick oven, for 20 minutes or until brown.
Souffle — Use 4 eggs, beat yolks and whites separately until stiff; use seasonings and butter as given above. Fold in yolks and lastly whites.
Mrs. M. B. Horton.
SPANISH PEPPERS. Remove seeds from 6 green peppers. Cut three cups corn (thin). Chop fine one onion and the tops of the peppers and fry until yellow in butter, with 2 ripe tomatoes chopped fine; season with salt and pepper, add corn and let get hot thru (add a little hamburg if you have it); place mixture in peppers after they have been brought to a boil in water. Cover with cracker crumbs and bake in a pan with as small amount of water as possible.
Mrs. E. H. Gillespy.
STUFFED PEPPERS. 6 green peppers. 1/2 cup brown sauce.
1 onion. 1/2 cup bread crumbs.
1/2 cup mushrooms. 1 tbls. butter,
"chop onion and mushrooms fine and cook with the brown sauce about 15 minutes. Put in butter, salt and pepper to taste. Remove seeds from peppers. Pour over them boiling water and let stand about 10 minutes. Drain, stuff with above ingredients, sprinkle with the bread crumbs. Bake 15 minutes, serve with
brown toast.
Mrs. W. D. Jones.
EGG PLANT.
1 egg plant. A small piece of butter. 4 tbls. olive oil. A sprig of garlic.
2 ripe tomatoes.
Peel egg plant, cut into small pieces and soak in salt water for a while. Put in casserole with a small piece of butter, four tbls. of
olive oil and a sprig of garlic or small onion. Cook until tender. Then add several very ripe tomatoes cut into pieces, stirring all together. Season lightly with salt and pepper.
Mrs. W. W. Austell.
EGG PLANT EN CASSEROLE.
1 large egg-plant. 1 green pepper.
3 small onions. 4 tbls. melted Wesson or short-
3 tomatoes ening,
2 garlic cloves or leeks.
Peel egg plant, slice in thin slices, and soak in salted water one hour. Rinse, slice other vegetables thin, and arrange alternately in greased casserole, seasoning each layer with salt and pepper. Bake in moderate oven 45 minutes.
Mrs. Newton C. Wing.
OKRA.
Cut stems to the tender part of pod; cook whole in boiling salted water (if cooked in iron they will blacken) until tender, drain and return to the sauce pan with plenty of butter, a taste of vinegar, salt and pepper ; simmer slowly until they are thoroughly seasoned. They are nice sliced and stewed with an equal bulk of tomato, seasoned with 1 sweet pepper, 1 t-spoon salt and 1 ounce of butter to each pint. Sometimes 1/4 cup rice and 1/4 pound of diced ham are added to a quart of the above stew.
Mrs. James Chandler.
CORN SALAD. 18 ears fresh corn. 2 large red peppers.
14 lb. powdered mustard. 1 large white cabbage.
2 lbs. brown sugar, 2 qts. good vinegar.
4 large onions. 4 good sized bunches celery.
2 large green peppers.
Cut off corn and scrape cob as when cooking, cut up cabbage, celery, onions and peppers fine, add sugar, mustard, salt and then vinegar. Cook over slow fire for forty minutes stirring constantly. Just before removing from fire add two level t-spoons of tumeric.
Mrs. Thompson H. Jones.
GUMBO.
1 qt. tomatoes. 1/2 cup bacon fat.
2 green sweet peppers.
1 pt. okra. 1 large onion.
Records on this page
Stuffed PeppersSpanish PeppersEgg PlantEgg Plant en CasseroleOkraCorn SaladGumbo