The Aunts' Cook Book

Use left-over spinach. Fill individual shirred-egg dishes. Heat thoroughly. Make hole in the middle of each one. Pour in y^ teaspoonful of butter and drop in an egg. Bake in quick oven till egg is set. Potato can be substituted for the spinach. Aunt Emery's Tomato and Ham Paste 2 tablespoons melted butter 2 eggs well beaten 1 cup of cold minced ham Teaspoon flour blended 1 cup tomato juice with a little cold water }/i cup grated cheese Heat tomato juice and ham and when very hot add cheese, then flour, then eggs and lastly butter, stirring all the time. Serve on crumpets, toast or crackers. This is a very nice chafing dish recipe and can be made with chipped beef in place of ham. Uncle Joe's Eggs (from Aunt Mattie) Boil eggs hard. Chop whites fine. Press yolks through sieve or potato masher that has small round holes. Make cream dressing rather thick. Mix whites in cream dressing. Put on pieces of toast and sprinkle yellows on top. Eggs and Entrees 51 ENTREES Auntie's Cream Toast Toast bread a nice brown (not too thin slices.) Make cream dressing (thin) as follows: 1 quart milk 1 tablespoon corn starch butter size of an egg Salt and a little sugar Pour on toast and serve hot. Aunt Emery's Oven Toast Cut bread in pieces about \]/2 inches, by IH hy 4. Brush on all sides with melted butter. Place in oven (hot). When brown on sides, turn and brown on other sides. Aunt Gertrude's Creamed Cheese (for Sunday Night Supper) 1 tablespoonful of butter heated to a liquid 1 heaping tablespoonful of plain flour 1 pint of milk Mix together. Cook milk and flour together until very thick. At the very last put in J^ lb. of grated yellow cheese and be careful not to let it cook very long or it will become too thin. Just before serving sprinkle over the top some paprika and spread over pieces of toast. 52 Eggs and Entrees Aunt Robbie's Swiss Rice 2 tablespoonsful butter (level) ^ medium sized onion Wash and dry 1 cup raw rice. Cut up onion and cook few minutes in butter. Add rice and cook, stirring meanwhile/ till it looks yellow. Add 23^ cups chicken stock and cook until tender. Aunt Robbie's Rice and Cheese Dish 2 cups rice cooked in 1 very small onion sliced fine chicken broth J^ cup bread crumbs 3^ green pepper 3^ stalk celery 1 egg — beaten Salt and pepper 1 tomato Milk 1 cup cheese broken in small pieces Mix all ingredients in a bowl, using enough milk to make a mush. Bake in baking dish to a delicate brown. Aunt Robbie's Rice Croquettes 1 teacup rice — ^washed well. Add 1 pint milk and J^ pint water. Boil until tender and let dry. While warm add: butter — size of an egg 2 tablespoonsful pulverized 2 eggs sugar Juice and grated rind of 1 lemon Mix well and roll in beaten egg and cracker crumbs. Fry in deep fat and serve hot with powdered sugar and current jelly. Eggs and Entrees 53 Aunt Elinor's Grandmother Priscilla Worthen's Com Chowder 3^ lb. of salt pork 2 ounces butter 4 large onions 1 quart rich milk 6 medium-sized potatoes J^ cupful cream 2 pints sweet corn Cut pork in tiny dice. Try out. Push the crisp bits to one side and fry thinly-sliced onions in the fat until yellow but not browned. Turn into large sauce-pan. Add milk, corn and potatoes peeled and sliced. Cook until potatoes are tender. Add cream and salt and pepper. Serve with split and toasted Boston crackers. Aunt Emery's Boston Baked Beans