The Common sense recipe book

Fry a few at a time in boiling cottolene. Salt as you take them out, and lay them on coarse brown paper for a short time. They are very nice cold for lunch, or to take to picnics. TURNIPS AV LA CREME, Cut peeled turnips into half-inch dice, boil in salted water, and drain, pour over a cream sauce made of one cup hot milk poured gradually over one tablespoonful each butter and flour rubbed together. Salt and pepper. [illustration: Advertisement - LUBY'S HAIR MONTSERRAT Notice of Products in Hot Weather] Take six large ripe tomatoes, skin and cut into small pieces. Spread a layer in the bottom of bake dish, season well, put a layer of coarse bread crumbs over the tomatoes with plenty of butter. Continue this until the dish is full, having bread crumbs On top). su bakesone hour, LUBY’S 22" HAIR “MONTSERRAT frtice = of Pr JULGHa IN HOT WEATHER The very best of Temperate Drinks. To be had from all Grocers and Druggists THE MOST WHOLESOME DRINK FOR THE SUMMER SUCCOTASH. Boil one quart lima or string beans until tender. Cut down the middle the grains of one dozen ears corn, and scrape. Drain off the water from beans, add the corn, season with salt, pepper and a good lump of butter, li too dry add a little, cream or milk. Cook twenty minutes after adding the corn. MINCED SPINACH. Wash spinach carefully, and boil until tender. Drain, and rub through a colander or chop fine. Then put in frying-pan a good lump of butter, the spinach, and salt and pepper to taste. When hot beat in three spoonfuls of cream. Garnish with sticed hard boiled egg. ROAST POTATOES WITH BEEF: Pare the potatoes, and place in the pan on the rack with the meat, basting when you do the beef. They will be nicely browned, and mealy when the meat is done. SCALLOPED POTATOES: Butter a baking dish, pare potatoes and slice thin, put in dish a layer of potatoes, and sprinkle with salt, pepper, and a little butter; then another layer of potatoes, etc., until dish is nearly full. Then fill with milk or cream. Bake one hour and a half. STUFFED POTATOES: Select for baking, potatoes as near of a size as possible; cut off each end; when baked, scoop out the inside with a spoon, being careful not to break the skins. Add to the potato, butter, = Entrée Dishes, Ramikins, Soutié Dishes, French Fire Game Pie Dishes, Fgg Poachers, Fish Entrée _ Bakers, French Filter Coffee Pots. Pr oo a China 10 per cent discount on mentioning this book. A, T. WILEY & CO. 1:03 Notre Dame St. and 2341 St. Catherine St. Gee, LYMAN’ S _ ads? wee Fluid Coffee ACKNOWLEDGED THE BEST WHEREVER USED .... . Unrivatied for Camping and Picnics salt, and sufficient hot milk to make quite soft; beat till light and smooth; fill the skins with this, and place on end in a buttered pan on the oven grate till browned on top. The potatoes will puff up considerably if sufficiently beaten. Nice for breakfast or tea. POTATO CROQUETTES: Two cups of cold mashed potatoes free from lumps, two eggs beaten to a froth, one tablespoonful of melted butter, salt and pepper to taste; form into cakes, roll in beaten egg and cracker crumbs, and fry in hot lard. TOMATOSP IRATE: Two cups of water, one cup of rice. Put on the water with a little salt, and add the juice of one or two tomatoes to the water, or sufficient to color it. When the water boils, put in the rice, and boil until all the water is soaked up. Add melted butter “to taste,.stire cover,.and keep ina swarm place: but not on the fire, until dinner is served. CREAMED POTATOES: Put one tablespoonful butter in a frying-pan, and, when it bubbles, add one tablespoonful flour. Add one cup hot milk, with salt and pepper to taste. Add one pint cold boiled potatoes cut into small dice, cook until thoroughly hot. PARSNIP BALLS: