The Carbon County cook book

Stuffed Onions. 4 large flat onions, 1 cup chopped cooked ham or meat, yolk of 1 egg, 2 tablespoons cream, 14 cup milk, butter, seasoning and buttered crumbs. Boil onions until tender but not broken, drain and when cold remove centers, chop centers and add to ham, season to taste, moisten with cream and beaten yolk and fill cavities with mixtures. Place a piece of butter on top of each and set in deep dish. Pour milk around them. Cook 20 minutes, covered. Uncover, sprinkle with the buttered crumbs and return to oven to brown. Onions prepared this way may be served as an entree or as a meat substitute for luncheon. PAULA G. WALTERS. ; > a ; a 2 Te tLe Ps ee) INGORPORA] hE WE SEK LOIN eyo tins Be Be Si Go AY aoe AT ST HE ELOMWMWEeSagees Suse ev C@!S aa sl Omit we bs tae WI) Joke Quality Is Pim Higher ‘Ghan Price The Exclusive Shoe and Hosiery Store NUNN-BUSH SHOES HOLEPROOF HOSE TRUNKS AND LEATHER GOODS 323 Main Street PRICE, UTAH Phone 245 INTERIOR DECORATING - SERVICE SIGNS - WOODFINISHING | BEN BEAN GENERAL PAINTING CONTRACTOR WE GIVE YOU THE BENEFIT OF OUR EXPERIENCE MOST RELIABE WORK IN EASTERN UTAH PHONE 188-M 195 NORTH STH ST. PRICE, UTAH Rinetti & Capitolo Italian and French Restaurant FACING FIRST NATIONAL BANK Try Our Table d’Hote and a la Carte Dinners and Our Famous Special Chicken Dinner. Bring Your Families and F riends They Will Enjoy Every Meal Baked Macaroni. Use 1 package macaroni and boil in salt water until tender, drain, add 1 cup milk, \%4 pound cheese cut in thin slices and 14 can tomatoes. Put in baking dish, sprinkle with pepper, put a few small pieces of butter on top. Bake until tomatoes and cheese are mixed thoroughly with the macaroni. MRS. STANLBY A. BALLINGER. | Beets With Sour Sauce. To 2 tablespoons butter add 2 teaspoons flour, blend and add 1% cup beet water, to this add 14, cup vinegar, 1 teaspoon salt, 1 teaspoon sugar, 14, cup cream whipped, few grains pepper. Add the cream and vinegar slowly so as not to curdle the mixture. When beets are well cooked peel and cut in cubes and add to sauce. ANNIE JONES. Sweet Potato Croquettes. To 2 cups hot boiled riced sweet potatoes add 3 tablespoons butter, 14 teaspoon salt, few grains pepper and 1 beaten egg, shape in croquettes, roll in bread crumbs, then in egg diluted with a little milk and in the crumbs again. Fry in deep fat and drain. Have the fat hot enough to brown a cube of bread while you count to forty slowly. | : MRS. ZINA B. GOOLD. Parsnips. Cleanse parsnips thoroughly and cut in two lengthwise; cut large ones in quarters, drop into a kettle of boiling salted water, cook until soft, then drain. Cut in convenient pieces and remove hard center, put them in a frying pan with melted lard or butter and fry to a golden brown, season. Carrots are good pre- pared in this way. MRS. JOHN G. GUBLER. MRS. 8. W. GOLDING. Baked Beans. Put 1 quart of beans in cold water and cover well, let boil until tender, place in crock or deep pan with squares of bacon and a little onion. Alternate layers until all the beans are used. Pour over them 1 tablespoon molasses, juice of 1 can to- matoes. Bake covered for 2 hours. MRS. F. W. ROBINSON. Spinach With Eggs. Wash spinach thoroughly and cook with very little water in open kettle. (Cooking the spinach in a covered kettle destroys the color.) When it is done, drain and chop fine. Make a white sauce by blending 1 tablespoon butter with 114 tablespoons flour in saucepan. When well mixed add 1 cup cream or rich milk and salt and pepper to taste. Let mixture cook until rather thick. Beat well 4 or 5 eggs and add 3 tablespoons milk to each egg. Season and cook in hot butter or fat. Arrange spinach in middle of platter, cover with white sauce and arrange sections of egg omelette around the edge. Excellent. | 4° MRS. J. C. BERGLUND. ¥ een