Carolina cookery from Quaker kitchens

hh CAROLINA COOKERY FROM QUAKER KITCHENS and salt. Stir bread crumbs in slightly. Put the mixture in a poking dish and bake until a golden brown. : —Mrs. H. A. Tomlinson. HASHED BROWN POTATOES 1% cup breakfast bacon fat 1-16 tsp. pepper 3 cups cold potatoes, diced 1 tsp. salt 2 tsp. finely chopped parsley Mix potatces with fat, cook 3 minutes, stir occasion- ally, let stand to brown underneath, fold as omelet, and turn out on platter and garnish with parsley. —Mrs:; F. R. Taylor. STUFFED POTATOES 6 medium sized potatoes % eup hot milk 3 tbs. butter 34 tsp. salt \% tsp. pepper Bake the potatoes, cut lengthwise, take out the con- tents and season. Mash thoroughly, add hot milk with butter melted in it, beat until light, return to skins, grate a little cheese over the top, bake for 10 minutes, or until brown. —Mrs. F. R. Taylor. POTATO PUFF 2 cups mashed potatoes 2 ths. butter 1 tsp. salt 2 tbs. parsley, chopped %4 tsp. pepper Zeggs | 14 tsp. celery salt % cup milk Add all the ingredients except eggs to potato. Beat yolks of eggs until light, and add to potato. Beat the whites and fold in last. Put in a buttered baking dish and bake until firm and brown in moderately hot oven. —Mrs. F. R. Taylor. LYONNAISE POTATOES 1 cup cold boiled potatoes 1 tablespoonful butter 1 small onion 1 tablespoonful parsley Dice potatoes. Chop onion fine and fry in butter until a delicate brown. Turn in potatoes and heat. Just before serving add chopped parsley. —Mrs. J. W. Clinard. a) oe CAROLINA COOKERY FROM QUAKER KITCHENS HOME MADE HOMINY Shell six large ears of white corn. Place in 1 gal. of water. Add 2 1-2 tablespoons of baking soda. Boil corn until hull is easily removed. Wash thoroughly in five or six waters. Cook in granite vessel until tender. If water looks yellow, drain off and add clear water. Boil again. —Aunt Lizzie Starbuck. FRIED OR STEWED CORN 6 ears tender, fresh corn Black pepper to taste 1 level tsp. salt 1 heaping tbs. flour 2 tbs. bacon fat or butter Cut corn from cob. Add all ingredients except bacon fat or butter. Mix well. Add enough cold water, or sweet milk and water, to make a soft mixture. Have frying pan hot with the bacon fat or butter. Turn corn mixture in and stir constantly until it begins cooking well. This should cook not longer than fifteen or twenty minutes. » —Mrs. J. C. Hill. SPINACH SOUFFLE 2 cups cooked spinach, 1 tbs. melted butter drained and well mashed _ Salt to taste 2 eggs, beaten separately 1 tbs. lemon juice Mix and fold in stiffly beaten egg whites last. Bake iii a moderate oven. —Mrs. J. D. Cox. CREAMED SWEET POTATOES Boil sweet potatoes until well done, peel, put through a potato masher. Season with butter and sugar. Add seedlss raisins and fresh grated cocoanut. Put in baking dish, cover with marshmallows, and put in oven to brown. —Mrs. A. S. Parker. CREAM CABBAGE One small head of cabbage Boiling salt water Shred fine the cabbage. Cook fifteen minutes in boil- ing salt water. Drain and place in baking dish, alternately, aes Ses CAROLINA COOKERY FROM QUAKER KITCHENS with white sauce, pepper, salt and butter. Cover top with buttered bread crumbs and bake until brown. WHITE SAUCE 2 ths. flour 2 tbsp. of butter 1 cup of sweet milk, scalded Melt butter. Add flour and rub until smooth. Add milk slowly, stirring constantly to avoid lumps. Cook until creamy. Add pinch of salt. —Mrs. Molly S. Lowe. CAROLINA COOKERY FROM QUAKER. KITCHENS Oh, herbaceous treat! air ’Twould tempt the dying anchorite to eat; Back to the world he’d turn his fleeting soul And plung his fingers in the salad bowl; Serenely full the epicure would say “Fate cannot harm me, I have dined today.” —Sidney Smith. (A Recipe for Salads.) VEAL SALAD