Aunt Caroline's Dixieland recipes

Select large Irish potatoes and bake. When done cut in half, take meat of potato from shell, mix with little salt, pepper and grated cheese. Put back in shell, put butter on top and bake light brown. SCALLOPED IRISH POTATOES Cut raw potatoes into small cubes and put into baking dish. Add salt, pepper and pieces of butter. Cover with sweet milk and cook in the oven. STUFFED TOMATOES Peel large ripe tomatoes and cut in quarters, place in the center of each tomato one tablespoonful of ground stufted olives, one teaspoonful of ground, hard boiled egg, one teaspoonful of English walnuts or pecans. Serve on lettuce with oil dressing and grated cheese sprinkled on top of dressing. SCALLOPED TOMATOES IN SHELLS Peel as many fresh tomatoes as persons to serve. Mako small round opening at the top by hollowing with a teaspoon. Season highly with mayonnaise, catsup, mustard and enough crab flake to fill the tomatoes. Set on ice and serve very cold for luncheon. AUNT KATY'S MACARONI One-half small sized package of macaroni. One-third pound cheese, One cup of milk. Butter the size of a walnut. One-half cup of bread crumbs. Put macaroni on to boil in water with a little salt. When tender drain off water. Put in a baking dish first a layer of macaroni, then cheese, crumbs and butter. Pour milk over it and bake. IRISH POTATO PUFFS Two cups of cold mashed potatoes. Two tablespoonsful of melted butter. Beat together until smooth, and add two well beaten eggs and one cup of sweet milk. Pour into a baking dish, bake quickly and serve immediately. STEWED CELERY Wash 4 heads and take off the green leaves. Cut into pieces 3 or 4 inches long, Put into a stew-pan with Yl pint of meat broth, stew till tender. Add a little cream and seasoning; also a little flour and butter, and simmer together. BAKED TOMATOES Take out from the top the inside of large tomatoes, with this mix bread crumbs, butter, pepper, salt, a little sugar and some chopped onions. Fill the tomatoes with this, set them in a deep dish or plate and bake slowly for J^ hour. /*-' MAMMY'S CANDIED SWEET POTATOES Boil 6 small sized sweet potatoes, peel them and lay on a shallow plate or pan. Put a teaspoon butter on each potato, sprinkle on them 3/2 cup of brown sugar, 2 tablespoons water in pan, cook slowly and baste as you would meat. Cinnamon, cloves, nutmeg, and lemon peel improve the flavor. BOILED TURNIPS Cut up 5 or 6 flat white turnips and chop fine in a chopping-bowl. Put into boiling water and cook till tender. Drain off the water, add sufficient seasoning and % cup good vinegar. Let them simmer on the stove about ten minutes. These are excellent. STEWED GREEN CORN Cut the corn off the cob, boil in a little water 15 or 20 minutes. When done, add a cup of milk or cream, a little butter, and season to taste. CREOLE POTATO BALLS Mash some mealy potatoes smooth, season, and add butter and cream till quite moist; make up into balls, dip in beaten eggs, roll in bread crumbs, and fry in butter to a nice brown. POTATO CHIPS