Take large potatoes, bake until soft ; cut a round piece off the top of each ; scrape out the inside very carefully so as not to break the skin, and set aside the empty cases; mash the inside very smoothly, working into it while hot some butter and cream, about a teaspoon of each for every potato; season with salt and pepper, with a good pinch of cheese grated for each ; work it very soft with cream and put into saucepan to heat, stirring hard to prevent burning; when scalding hot, stir in one well-beaten egg for six large potatoes✪ Stuffed Potatoes; boil up once; fill the skins with the mixture and return them to the oven for 3 minutes ; arrange in pretty napkin with caps uppermost ; cover with fold of napkin ; stand them up in something while heating. 145 THE BLUE GRASS COOK BOOK POTATOES EN SURPRISE Season 1 pint of hot mashed potatoes with 1 tablespoon of butter, 1 teaspoon of salt, ^ teaspoon celery salt, | teaspoon pepper, and very little cay- enne, 6 drops onion juice; add yolk of one egg✪ Potatoes en Surprise; shape into round balls like croquettes; fill centre with creamed chicken, peas, or sweetbreads; dip into crumbs, or eggs and crumbs, and fry in hot lard. GREEN PEPPERS STUFFED WITH CORN Mrs. Daniel B. Wentz To 6 medium-sized peppers take 1 can of corn, or enough fresh corn to fill them. Boil the peppers with a little soda to soften them. Mix the com; add pepper, salt, and butter to taste✪ Green Peppers Stuffed with Corn. Fill the peppers. Fill a baking-dish half full of water ; put the peppers in and bake. Serve with a cream sauce. 146 VEGETABLES DELICIOUS WAY TO COOK RICE E. D. P. ^ cup of rice, 2 quarts of boiling water, 2 teaspoons of salt✪ Delicious Way to Cook Rice. Wash the rice through two waters. Put the rice in the boiling water gradually, so as not to stop the boiling, and let it boil 20 minutes without stirring. Then drain through colander, rinse with cold water, and shake free from water. Put back in saucepan and let it stand on back of stove for 5 minutes. SALSIFY Boil in hot water with a little salt. Scrape and cut in rings. Stew in new milk and season with butter, flour, salt, and pepper. Serve hot. SALSIFY FRITTERS Boil the salsify and then scrape it and mash into a batter. Add 2 eggs, pepper, and salt, and thick- en with 1 tablespoon of flour. Fry in hot lard. 147 THE BLUE GRASS COOK BOOK SPINACH Wash through several waters, and put in boiling water with a small piece of pork. Boil quickly, and when done season with butter, salt, and pepper, and serve with poached eggs. CREAMED SPINACH Put in boiling water and boil till tender. Drain and chop fine and season highly with butter, salt, and pepper. Serve on toast. SUCCOTASH Take ^ gallon of beans, string them carefully, and break into short pieces. Add ^ pound bacon and cover with water. Put in a kettle and boil for 2f hours, or till nearly dry, when add the corn cut from 6 cobs. Season with salt, pepper, 1 cup of cream, 1 tablespoon flour, and let it boil ^ hour. BAKED TOMATOES Peel the tomatoes and make a hole in the centre of each and fill with bread-criunbs, salt, pepper, butter, and a little sugar. Put in dish and bake 2 hours. 148 VEGETABLES FRIED GREEN TOMATOES Slice green tomatoes and lay them in salt water. Drain and sprinkle with sugar. Roll in corn meal and fry in hot lard. Salt and pepper to taste. FRIED TOMATOES ♦ Mrs. Henry C. BucJcner ✪ Salsify Fritters

AI-modernized reading of the original text

Take large potatoes, bake until soft ; cut a round piece off the top of each ; scrape out the inside very carefully so as not to break the skin, and set aside the empty cases; mash the inside very smoothly, working into it while hot some butter and cream, about a teaspoon of each for every potato; season with salt and pepper, with a good pinch of cheese grated for each ; work it very soft with cream and put into saucepan to heat, stirring hard to prevent burning; when scalding hot, stir in one well-beaten egg for six large potatoes; boil up once; fill the skins with the mixture and return them to the oven for 3 minutes ; arrange in pretty napkin with caps uppermost ; cover with fold of napkin ; stand them up in something while heating. POTATOES EN SURPRISE Season 1 pint of hot mashed potatoes with 1 tablespoon of butter, 1 teaspoon of salt, ^ teaspoon celery salt, | teaspoon pepper, and very little cayenne, 6 drops onion juice; add yolk of one egg; shape into round balls like croquettes; fill centre with creamed chicken, peas, or sweetbreads; dip into crumbs, or eggs and crumbs, and fry in hot lard. GREEN PEPPERS STUFFED WITH CORN Mrs. Daniel B. Wentz To 6 medium-sized peppers take 1 can of corn, or enough fresh corn to fill them. Boil the peppers with a little soda to soften them. Mix the com; add pepper, salt, and butter to taste. Fill the peppers. Fill a baking-dish half full of water ; put the peppers in and bake. Serve with a cream sauce. DELICIOUS WAY TO COOK RICE ^ cup of rice, 2 quarts of boiling water, 2 teaspoons of salt. Wash the rice through two waters. Put the rice in the boiling water gradually, so as not to stop the boiling, and let it boil 20 minutes without stirring. Then drain through colander, rinse with cold water, and shake free from water. Put back in saucepan and let it stand on back of stove for 5 minutes. SALSIFY Boil in hot water with a little salt. Scrape and cut in rings. Stew in new milk and season with butter, flour, salt, and pepper. Serve hot. SALSIFY FRITTERS Boil the salsify and then scrape it and mash into a batter. Add 2 eggs, pepper, and salt, and thicken with 1 tablespoon of flour. Fry in hot lard. SPINACH Wash through several waters, and put in boiling water with a small piece of pork. Boil quickly, and when done season with butter, salt, and pepper, and serve with poached eggs. CREAMED SPINACH Put in boiling water and boil till tender. Drain and chop fine and season highly with butter, salt, and pepper. Serve on toast. SUCCOTASH Take ^ gallon of beans, string them carefully, and break into short pieces. Add ^ pound bacon and cover with water. Put in a kettle and boil for 2f hours, or till nearly dry, when add the corn cut from 6 cobs. Season with salt, pepper, 1 cup of cream, 1 tablespoon flour, and let it boil ^ hour. BAKED TOMATOES Peel the tomatoes and make a hole in the centre of each and fill with bread-crumbs, salt, pepper, butter, and a little sugar. Put in dish and bake 2 hours. FRIED GREEN TOMATOES Slice green tomatoes and lay them in salt water. Drain and sprinkle with sugar. Roll in corn meal and fry in hot lard. Salt and pepper to taste. FRIED TOMATOES Mrs. Henry C. Buckner

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Potato ChipsStuffed PotatoesPotatoes en SurpriseGreen Peppers Stuffed with CornDelicious Way to Cook RiceSalsify FrittersCreamed SpinachBaked Tomatoes

The Blue grass cook book