The Central cook book

Pare as many as needed and boil in salted water; when done mash; add salt and little butter, flour and beaten egg or two. Form into croquettes and roll in flour, fry in hot lard. Sugar may be added if desired. Mrs. U. B. Atexanver. Fried Irish Potatoes Boil until tender in salted water. If very large cut in about eight pieces, if medium, four, roll in flour and fry until evenly browned all over, adding more salt, if necessary, and pepper. Mrs. U. B. Arexanper. Macaroni Stew 1144 pound macaroni. 1 large can tomatoes. 1 large onion. 1 pound round steak. Put steak in deep stewpan with two tablespoons of hot lard, let cook on both sides until nearly tender, add tomatoes and onion, about half pint boiling water, cook about ten minutes then add macaroni and cook slowly until macaroni is done, add more water if needed, season with pepper and salt to taste. Serve hot. When nearly done remove steak from the pan. Mrs. S. M. Swan. Corn Pudding 1 can corn. 2 tablespoons butter. 1 teaspoon salt. 2 tablespoons sugar. 14 teaspoon pepper. Tablespoon flour. 2 eggs. Corn starch. 2 cups milk. Place corn in mixing bowl. Stir in salt, pepper, sugar, slightly beaten eggs, milk and butter. When mixed pour into a greased baking dish. Bake in a slow oven until firm. Six ears fresh corn may be used instead of canned corn. Miss Jur1a Coprrpes. 30 Try the KNOX GELATINE recipes found in this book Corn Pudding 1 can corn. 2 tablespoonfuls flour. 2 tablespoonfuls sugar. Large piece of butter. Mix all well. Place in pan. Let bake in slow oven until thick. Mrs. W. F. Raeranp. Baked Potatoes Medium size potatoes. Wash well with brush. Place in hot oven and bake forty minutes or until fork can pierce through skins and soft. Water or steam should be allowed to escape as this causes potatoes to be soggy. Serve with a little cayenne pepper and salt with grated cheese over them. Mrs. R. B. TeEMPLeTon. Stuffed Tomatoes Six tomatoes, one cup cold cooked meat, two tablespoons butter, salt and pepper to taste, one egg, one-half cup bread erumbs. Out a thin slice from stem end of tomatoes, take out seeds and pulp, mix chopped meat, melted butter, salt and pepper, add slightly beaten egg, mix. Fill tomatoes, sprinkle top with bread crumbs. Bake in a hot oven until tomatoes are tender. Serve six persons. Mrs. S. M. Swan. Creamed Irish Potatoes Let water come to the boiling point before adding potatoes which have been previously pared. Cook until tender, pour potatoes into colander, shake in the air two or three times or enough to partly cool potatoes. Warm milk, as potatoes are mashed gradually add the milk (do not use enough milk to make potatoes thin). After thoroughly mashing, beat potatoes with a spoon as you would cake, do this until they are very, very light. As potatoes are mashed add butter. Salt and pep- per to taste. Mrs. H. I. Grass. Escalloped Sweet Potatoes Use cold boiled potatoes and slice. Arrange in alternate layers with a can of mushrooms, season each layer with butter, salt and pepper. Fill dish nearly full; then pour over one cupful of good cream. Cover with buttered bread crumbs and bake in a moderate oven for twenty or thirty minutes. Mrs. W. F. Raeianp. 31 KNOX GELATINE—Economy with highest Quality Cabbage Chop fine and cover with cold water. Fry the grease out of the bacon and pour into pot, or heat whatever grease that is to be used, and lift cabbage from water and put into hot grease. The water that remains on the cabbage will be suffi- cient to begin with, but more hot water will be required as it boils down. Season with salt and pepper. A little bit of sugar will sometimes improve the flavor. Cabbage will cook this way in about half the time it takes to boil in the regular way, and is more delicious. Mrs. U. B. ALExanpeEr. Kgg Plant