For 4 persons, strain a can of tomatoes, add a suspicion of onion; stew 3 or 4 hours; add to the tomatoes a tablespoon of sugar and a little salt and a little butter✪ Spaghetti. Boil macaroni 1^ hours ; season with salt ; pour tomatoes over it ; grated Parmesan cheese on top. Serve tomato dressing without sugar for chops. BROILED MUSHROOMS Take fresh mushrooms, and after peeling them lay them in salted water for a few minutes. Wipe 141 THE BLUE GRASS COOK BOOK dry and season with salt and pepper, and dip in butter✪ Broiled Mushrooms and broil over a hot fire. Serve with crisp toast. STEWED MUSHROOMS Peel fresh mushrooms. Put butter in saucepan and let it get hot. Put mushrooms in and stir till they become tender. Season with salt and pepper, and add 1 cup of cream and half a spoonful of flour✪ Stewed Mushrooms. Let it simmer. Serve in a dish or on toast. BOILED OKRA Boil the okra in salt water for half an hour. Season with salt, pepper, and butter and serve hot. OKRA AND CORN E. D. P. 1 pint of sliced okra, 1 pint of cut corn, ^ cup of milk, 1 teaspoon of flour, 1 slice of pickled pork, Salt and pepper to the taste. Fry the pork and remove, leaving the grease in the pan. Fry the okra 10 minutes ; then add corn 14S VEGETABLES and fry thoroughly. Mix the jSour and milk and pour over okra and corn, and fry for 5 minutes. Season and serve. A teacup of chopped fried tomatoes with the above, instead of the milk, is an improvement. OKRA AND TOMATOES Take equal parts of okra and tomatoes and cook separately. Peel the tomatoes and cut the okra in pieces first. Season with butter, salt, pepper, and a little onion✪ Okra and Tomatoes, and place together in a dish and serve hot. ONIONS FOR BREAKFAST Take good-sized onions, peel and slice them and boil till tender. Put a layer of onions in a pan and cover with bread-crumbs, salt, pepper, and butter; then another layer of onions, and so on till pan is full. Pour over it a cup of cream✪ Onions for Breakfast and bake till brown. STEWED ONIONS Boil the onions in clear water. Change the water several times, and boil them till tender. Drain 143 THE BLUE GRASS COOK BOOK and season with butter, flour, salt and pepper, and cream. Let simmer till thick. Serve hot with sauce poured over onions. POTATO CHIPS Take nice smooth potatoes, peel them, and slice very thin with a machine for the purpose, or a cabbage-cutter. Throw in cold water. Pour boil- ing water on them till they are clear. Then pour ice water on them to crisp them. Wipe dry and drop one at a time into boiling lard✪ Potato Chips and cook a pretty brown. POTATOES BAKED IN THEIR JACKETS After washing and drying potatoes, put them in a pan and set in oven for an hour or more. Re- move when the skins break easily. If greased with either lard or butter they will bake quickly. If mashed with the hands on taking from the oven they will be very mealy. Wrap in a napkin. Serve hot. 144 VEGETABLES STEWED POTATOES Pare, cut in dice, and soak in cold water ^ hour ; stew in enough hot salted water to cover them ; be- fore taking up, and when they are breaking to pieces, drain off the water, and pour in a cup of rich milk and butter the size of a hen's egg ; boil 3 minutes, stirring well; roll the butter in flour, add a little salt and pepper✪ Stewed Potatoes, boil up well, and turn into a hot dish. STUFFED POTATOES ✪ Stuffed Potatoes

AI-modernized reading of the original text

For 4 persons, strain a can of tomatoes, add a suspicion of onion; stew 3 or 4 hours; add to the tomatoes a tablespoon of sugar and a little salt and a little butter. Boil macaroni 1^ hours ; season with salt ; pour tomatoes over it ; grated Parmesan cheese on top. Serve tomato dressing without sugar for chops. BROILED MUSHROOMS Take fresh mushrooms, and after peeling them lay them in salted water for a few minutes. Wipe dry and season with salt and pepper, and dip in butter and broil over a hot fire. Serve with crisp toast. STEWED MUSHROOMS Peel fresh mushrooms. Put butter in saucepan and let it get hot. Put mushrooms in and stir till they become tender. Season with salt and pepper, and add 1 cup of cream and half a spoonful of flour. Let it simmer. Serve in a dish or on toast. BOILED OKRA Boil the okra in salt water for half an hour. Season with salt, pepper, and butter and serve hot. OKRA AND CORN 1 pint of sliced okra, 1 pint of cut corn, ^ cup of milk, 1 teaspoon of flour, 1 slice of pickled pork, Salt and pepper to the taste. Fry the pork and remove, leaving the grease in the pan. Fry the okra 10 minutes ; then add corn 14S and fry thoroughly. Mix the jSour and milk and pour over okra and corn, and fry for 5 minutes. Season and serve. A teacup of chopped fried tomatoes with the above, instead of the milk, is an improvement. OKRA AND TOMATOES Take equal parts of okra and tomatoes and cook separately. Peel the tomatoes and cut the okra in pieces first. Season with butter, salt, pepper, and a little onion, and place together in a dish and serve hot. ONIONS FOR BREAKFAST Take good-sized onions, peel and slice them and boil till tender. Put a layer of onions in a pan and cover with bread-crumbs, salt, pepper, and butter; then another layer of onions, and so on till pan is full. Pour over it a cup of cream and bake till brown. STEWED ONIONS Boil the onions in clear water. Change the water several times, and boil them till tender. Drain and season with butter, flour, salt and pepper, and cream. Let simmer till thick. Serve hot with sauce poured over onions. POTATO CHIPS Take nice smooth potatoes, peel them, and slice very thin with a machine for the purpose, or a cabbage-cutter. Throw in cold water. Pour boiling water on them till they are clear. Then pour ice water on them to crisp them. Wipe dry and drop one at a time into boiling lard and cook a pretty brown. POTATOES BAKED IN THEIR JACKETS After washing and drying potatoes, put them in a pan and set in oven for an hour or more. Remove when the skins break easily. If greased with either lard or butter they will bake quickly. If mashed with the hands on taking from the oven they will be very mealy. Wrap in a napkin. Serve hot. STEWED POTATOES Pare, cut in dice, and soak in cold water ^ hour ; stew in enough hot salted water to cover them ; before taking up, and when they are breaking to pieces, drain off the water, and pour in a cup of rich milk and butter the size of a hen's egg ; boil 3 minutes, stirring well; roll the butter in flour, add a little salt and pepper, boil up well, and turn into a hot dish. STUFFED POTATOES

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Okra and CornBoiled OkraSpaghettiBroiled MushroomsStewed MushroomsStewed OnionsOkra and TomatoesOnions for BreakfastPotato ChipsPotato ChipsPotatoes Baked in Their JacketsStewed PotatoesStuffed Potatoes

The Blue grass cook book