SCALLOPED IRISH POTATOES. Peel and slice potatoes and place in a
buttered dish in a layer with salt, pepper and butter, then a layer of grated
cheese, another layer of potatoes and so on until the pan is filled. Heat enough
sweet milk to cover✪ Scalloped Irish Potatoes and bake about one hour. — Mrs. F. M. Carlton.
BOSTON BAKED BEANS. Pick over one quart of pea beans and cover
with cold water and soak over night. Drain in the morning, cover with fresh
water, heat slowly and cook until skins burst. Drain again, add three-fourths
pound fat salt pork and put into bean pot. Then add one tablespoonful salt,
one-third cup molasses, a pinch of soda, one teaspoonful mustard✪ Boston Baked Beans; cover all wdth
boiling water and bake slowly ten hours. Add water as necessary, and uncover
the last hour. — Grace W. Atwood.
BAKED CROQUETTES. One can pork and beans, one-half cup minced
meat, one tablespoonful mixed onion. Mash beans through potato ricer, add
meat and onion. Shape into croquettes, roll in cracker meal and eggs, fry in
deep fat. If too soft, add cold rice or potatoes. — Mrs. Isham King.
TOMATO BISQUE. One quart tomatoes, one quart water, stew until soft,
then strain. Add one teaspoonful soda, allow to effervesce, add one quart boil-
ing milk, salt, butter and pepper to taste. Boil a few minutes and serve, adding
a little cracker dust. — Mrs. D. F. Parker.
BAKED CORN. Cut and scrape corn from eight tender ears. Mix well
with cream dressing. Place in baking dish in layers alternating with cracker
crumbs well seasoned with melted butter. — Mrs, D. F. Parker.
CREAM DRESSING. Melt one large teaspoonful butter, stir in one table-
spoonful flour, then pour over it one cup of milk, stir until boiling. Then add
one teaspoonful salt and a dash of pepper and mix while hot with corn. — Mrs.
D. F. Paeker.
BRUNSWICK STEW WITHOUT CHICKEN. One pound each of pork, veal
and beef, good cuts. One can each butter beans, tomatoes and corn, one pint
riced potatoes, one-fourth pound butter. Cook meats until thoroughly tender,
cut finely and add to meat broth at the same time adding beans, corn and
tomatoes. Cook together, stirring constantly till meats and vegetables are thor-
oughly blended. Lastly add the butter, riced potatoes, red pepper and salt and
Worchestershire sauce; stir until stew becomes the desired thickness. This is
very good and if cooked properly will be as good as if chicken were used. — Mrs.
E. G. Belvin.
SPANISH RICE. One cup rice, (uncooked) one pound chopped meat cooked
if you have it or hamburg steak, one-half can tomatoes, one can tomato soup,
two cans stock or two cups water with two bouillon cubes and seasoning. Bake
in moderate oven for two hours, stirring frequently and adding water if it
8
USE DAN VALLEY SUPERLATIVE FLOUR
KNOX GELATINE is GUARANTEED to please or money back
becomes too thick. When done cover with bread or cracker crumbs and dots of
butter and brown. Serve with a relish. — Mrs. Annie Whitmore Andrews.
BRUNSWICK STEW. One large fat hen, two pounds pork cooked, and cut
into small bits. To this add three large cans tomatoes, two cans corn, two
<?ans butter beans, one-fourth pound butter, four tablespoonfuls Lea and Perrin
Sauce, salt and pepper to taste, one quart creamed Irish potatoes. — Mrs. J. S.
Mesley.
Page 3 · 2 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SCALLOPED IRISH POTATOES. Peel and slice potatoes and place in a buttered dish in a layer with salt, pepper and butter, then a layer of grated cheese, another layer of potatoes and so on until the pan is filled. Heat enough sweet milk to cover and bake about one hour. — Mrs. F. M. Carlton.
BOSTON BAKED BEANS. Pick over one quart of pea beans and cover with cold water and soak over night. Drain in the morning, cover with fresh water, heat slowly and cook until skins burst. Drain again, add three-fourths pound fat salt pork and put into bean pot. Then add one tablespoonful salt, one-third cup molasses, a pinch of soda, one teaspoonful mustard; cover all with boiling water and bake slowly ten hours. Add water as necessary, and uncover the last hour. — Grace W. Atwood.
BAKED CROQUETTES. One can pork and beans, one-half cup minced meat, one tablespoonful mixed onion. Mash beans through potato ricer, add meat and onion. Shape into croquettes, roll in cracker meal and eggs, fry in deep fat. If too soft, add cold rice or potatoes. — Mrs. Isham King.
TOMATO BISQUE. One quart tomatoes, one quart water, stew until soft, then strain. Add one teaspoonful soda, allow to effervesce, add one quart boiling milk, salt, butter and pepper to taste. Boil a few minutes and serve, adding a little cracker dust. — Mrs. D. F. Parker.
BAKED CORN. Cut and scrape corn from eight tender ears. Mix well with cream dressing. Place in baking dish in layers alternating with cracker crumbs well seasoned with melted butter. — Mrs. D. F. Parker.
CREAM DRESSING. Melt one large teaspoonful butter, stir in one tablespoonful flour, then pour over it one cup of milk, stir until boiling. Then add one teaspoonful salt and a dash of pepper and mix while hot with corn. — Mrs.
D. F. Parker.
BRUNSWICK STEW WITHOUT CHICKEN. One pound each of pork, veal and beef, good cuts. One can each butter beans, tomatoes and corn, one pint riced potatoes, one-fourth pound butter. Cook meats until thoroughly tender, cut finely and add to meat broth at the same time adding beans, corn and tomatoes. Cook together, stirring constantly till meats and vegetables are thoroughly blended. Lastly add the butter, riced potatoes, red pepper and salt and Worchestershire sauce; stir until stew becomes the desired thickness. This is very good and if cooked properly will be as good as if chicken were used. — Mrs.
E. G. Belvin.
SPANISH RICE. One cup rice, (uncooked) one pound chopped meat cooked if you have it or hamburg steak, one-half can tomatoes, one can tomato soup, two cans stock or two cups water with two bouillon cubes and seasoning. Bake in moderate oven for two hours, stirring frequently and adding water if it
KNOX GELATINE is GUARANTEED to please or money back
becomes too thick. When done cover with bread or cracker crumbs and dots of butter and brown. Serve with a relish. — Mrs. Annie Whitmore Andrews.
BRUNSWICK STEW. One large fat hen, two pounds pork cooked, and cut into small bits. To this add three large cans tomatoes, two cans corn, two cans butter beans, one-fourth pound butter, four tablespoonfuls Lea and Perrin Sauce, salt and pepper to taste, one quart creamed Irish potatoes. — Mrs. J. S. Mesley.
Records on this page
Scalloped Irish PotatoesBoston Baked Beans