FoodNetArchive

The Cook County cook book

1912

Page 289 · 6 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
SQUASH CROQUETTES.— Mix a pt. of mashed squash with y2 a cup of bread crumbs, a tablespoon of butter, and salt and pep- per to seaso✪ Squash Croquettesn. Heat thoroughly, shape into croquettes, dip in egg and crumbs, and fry in deep fat. — Mrs. Jennie M. Shaffer, 3914 Ellis Ave., Chicago, 111. STUFFED SQUASH.— Chop a small onion fine, fry in butter, add ]/2 a cup of bread crumbs, soaked in cold water and squeezed dry, and 4 cups of mashed squash. Cook for 15 minutes, season- ing with salt and pepper, take from the fire, add a beaten egg✪ Stuffed Squash, and fill the squash shell. Cover with buttered crum'bs, and brown in the oven. — Mrs. D. A. Harney, 7721 Union Ave., Chicago, 111. SWEET POTATOES (Baked).— Select medium-sized pota- toes, and wash well; boil 5 or 10 minutes, then bake in a hot oven until soft. — Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago. 111. BOILED SWEET POTATOES.— Wash, pare, cook 20 min- utes in boiling water, salted. They may also be boiled with skins on. — Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago, 111. CANDIED SWEET POTATOES.— Make a syrup of 1 cup sugar, J4 cup water, and a lump of butter, put sliced, cold sweet, potatoes into the syrup✪ Candied Sweet Potatoes and let cook down until there is only a COOK COUNTY COOK BOOK 421 little of the rich syrup left. Pour this over the potatoes, and serve. — Mrs. J. H. Wichmann, 5069 Lincoln Ave., Chicago, 111. CREAMED SWEET POTATOES.— Slice cold boiled sweet potatoes about 54 inch thick, and make a rich cream or drawn but- ter sauce, seasoned to taste, and heat the sweet potatoes in it. Garnish with parsley or sliced hard-boiled eggs✪ Creamed Sweet Potatoes, and serve hot. — ■ Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SOUTHERN SWEET POTATO PIE.— Bake 4 large sweet potatoes, then scrape the inside from them, and beat into it lightly with a fork, 2 ta'blespoons of butter, 2 tablespoons of sugar, 3 well- beaten eggs, 1 cup of warm milk, a saltspoon of salt, and a pinch of mixed spice. Line a baking-dish with pastry, fill with the po- tato, and bake for 20 minutes. — Mrs. L. Gordon, 1206 S. Homan Ave., Chicago, 111. SWEET POTATO PONE.— Grate 4 large sweet potatoes, then mix with 3 well-beaten eggs✪ Southern Sweet Potato Pie, 1 cup brown sugar, 2 cups molasses, 1 spoon butter, powdered ginger, cinnamon, and nutmeg to taste. Bake in a moderate oven, and serve hot for dinner with hard sauce, and slice cold for tea. — Mrs. Harry Gorman, 1121 9|. Albany Ave., Chicago, 111. SCALLOP OF SWEET POTATOES AND BACON.— This is a good "left-over" when you have a little cold corned ham, and cold boiled or baked sweet potatoes. Mince the meat, fat pre- ferred, and put a layer in the bottom of a bake-dish. Cover with sweet potato dice, pepper, and put in a layer of bacon. When all the materials are used up, cover with crumbs; add enough milk to wet the crumibs, cover, and bake Yz an hr. Uncover, and brown. —Mrs. H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111. A SOUTHERN DISH.— Cut cold, baked sweet potatoes into ^-inch slices, and put them in an earthen dish. Spread each layer with butter, and sprinkle lightly with sugar, and bake until hot, and slightly browned. Sweet potatoes are much richer when twice cooked. — Mrs. Grace Lambert, 2728 Wabash Ave., Chicago, 111, BAKED TOMATOES.— Take out from the top the inside of large tomatoes, with this mix bread crumbs, butter, pepper, salt, a little sugar, and some chopped onions✪ Baked Tomatoes. Fill the tomatoes with this 422 VEGETABLES