Carolina cookery from Quaker kitchens

Large, firm tomatoes cut in %” thick slices, sprinkle with flour on both sides and broil. Pour over them the following sauce and serve at once. Yolk of hard boiled egg 1 tsp. sugar One whole egg 1 tsp. salt 1 tbs. vinegar % tsp. mustard 1 tbs. melted butter % tsp. cayenne Rub egg yolk with vinegar and butter and blend with seasonings and boil for one minute, then pour on a well beaten egg. Keep hot in a double boiler while broiling the tomatoes. —Mrs. Thurber. STUFFED BAKED TOMATOES 6 tomatoes 2 level tbs. of sugar 3 tbs. grated cheese 1 rounded tbs. of butter 1 cup of bread crumbs, (bis- 1 level tsp. of salt cuit, light bread and very’ 1 small onion, cut fine little corn bread) % tsp. celery seed Black pepper to taste Select smooth, medium sized tomatoes. Slice about one-half inch off stem end of each. Carefully remove meat of tomato with spoon, discarding hard parts around stem. Pk, ae CAROLINA COOKERY FROM QUAKER KITCHENS Chop fine. To this add bread crumbs, onions and other ingredients. Mix well and put into tomato shells. Bake in moderate oven forty-five minutes to one hour. Sprinkle grated cheese over each fifteen minutes before removing from oven. Serve hot or cold. —-Mrs. J. C. Hill. BAKED TOMATOES 6 tomatoes % teaspoon salt 2 cups soft bread crumbs Ye teaspoon pepper 1 tablespoon butter Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper, and place small piece of butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned to taste, cooked in the pan and served as a sauce. —Miss Mamie Farlow. BAKED OKRA 1. doz. small pods of okra 1 tsp. salt 4 tomatoes 1% tsp. black pepper 2 tbs. vinegar 1 cup water Slice okra with tomatoes and place alternately in bak- ing dish. Add salt pepper, vinegar and water; cover and bake until okra is thoroughly done. —-Mre.-H...1., Coffield. ASPARAGUS SUBSTITUTE Spring onions with about 8” of the tops, cook in boil- ing salted water about 30 minutes and serve with butter on toast or with white sauce. —Mrs. H. A. White. SUGARED SWEET POTATOES Boiled sweet potatoes Sugar, cinnamon, salt Water and butter Place potatoes sliced lengthwise, in buttered baking dish, sprinkle generously with sugar and cinnamon and a little salt, dot with butter. Add water to half cover and bake until brown, basting often. Instead of basting the aes? | 0 ee CAROLINA COOKERY FROM QUAKER KITCHENS dish-may be covered until nearly done, and then uncovered to ‘brown. in ‘. —Mrs. Allen Blair. POTATO CAKE 6 cups mashed white potato 2 cups fresh cut corn pulp 1-3 cup butter % tsp. salt 3 eggs, separated Dash of pepper 4% cup sugar A few gratings of nutmeg Cream potato, add butter, nutmeg and egg yolk, beat thoroughly, add corn, stir well and lastly fold in stiffly beaten whites of eggs. Bake in a shallow pan. This will serve generously 8 people. —Miss Harriet Tomlinson. FRIED ONIONS WITH APPLES 4 onions 2 tbs. drippings 3 large tart apples % tsp. salt % cup water Heat drippings in a frying pan and slice onions into it. Cook slowly until nearly tender, then add apples, sliced, then water and salt. Cover and cook until the apples are soft. Remove cover and cook until water is gone, and onions and apples are ligtht brown. Serve hot. Enough for 3 persons. —Mrs. W. T. Saunders. BAKED ONIONS Boil onions of uniform size in salt water until tender. Place in baking dish, fill cavity between onions with a cream sauce, cover with bread crumbs and a generous amount of butter and a little pepper. Place in hot oven until brown. Delicious with a beef roast. —Mrs. W. L. Horney. ASPARAGUS LOAF 2 cups of cut asparagus 1 tbs. butter 1 cup of hot cream 1 tsp. salt 1 egg, cooked % eup bread crumbs Cut the asparagus in 1 inch pieces. Add cup of hot cream to the asparagus, eggs slightly beaten, melted butter