Put I quart beans to soak over night. In the morning pour
off the water and put in a crock or bean pot with a piete of
pickle pork✪ Boston Baked Beans about 4 inches square. Cover with hot water and
bake all day, or at least 10 hours, adding hot water as needed;
lift the pork out an hour or two before serving. Put in a pie
pan and let it fry out dry and crisp, pouring the fat on the
beans. This makes the pork very palatable.
LADY’S CABBAGE.
Mrs. Travous.
Put I quart of chopped cabbage in a kettle of boiling water ;
add a teaspoonful of salt and boil 20 minutes. Drain, turn
into a heated dish, pour over cream sauce and serve.
Cream Sauce for the Cabbage — Melt a tablespoonful butter,
add a tablespoon flour, a half pint of cream or milk, stir con-
tinually until it boils, add ^ teaspoon salt, a dash of pepper✪ Lady's Cabbage and
it is ready to use.
DELMONICO BEETS.
Anonymous.
Boil nice red beets until tender. Let them stand in cold
water ; remove skins, cut into squares or any fancy shape ; then
place in a dish where they will keep warm and prepare a sauce :
VEGETABLES.
51
1 tablespoon butter, melted. % cup hot water.
V2 tablespoon flour. cup vinegar.
Y2 cup sugar.
Mix blitter and flour, mix sugar, water and vinegar and add
gradually to the butter, flour mixture. Let cook to a bubbling,
stirring constantly. Pour over the beets and serve warm
EGG PLANT, FRIED.
Anonymous.
Buy firm, glossy, medium-sized ones : Peel and cut in slices
54 inch thick; sprinkle with salt✪ Egg Plant, Fried; let stand 20 minutes, drain,
dip in beaten eggs and flour and fry in boiling lard until brown.
POTATO CHIPS.
Mrs. Margaret Parker, Lincoln, 111.
Peel carefully, cut very thin and dry well. Throw a handful
at a time in kettle or pan of very hot lard, stirring with a fork
that they may not adhere to each other or to the kettle. As
soon as they become light brown and crisp, remove quickly
with a skimmer and sprinkle with salt.
POTAfOES AU GRATIN.
Miss Carolyn Manley, St. Louis.
Chop very coarsely cold cooked potatoes✪ Potato Chips. For i pint pota-
toes, make cups thin white sauce using
2 tablespoons butter. 1 teaspoon salt.
1 tablespoon flour. % teaspoon pepper.
114 cups hot milk. i/4 teaspoon celery salt.
1 tablespoon chopped cheese.
Over the top lay i cup coarse cracker crumbs moistened with
melted butter and seasoned with cheese to your liking. Bake
in a moderately hot oven till well browned and hot through.
52
THE EDWARDSVILLE COOK BOOK.
POTATO CROQUETTES.
Mrs. J. T. Keller, St. Louis.
0 good sized potatoes. 2 whites of eggs, well beaten.
1 tablespoon butter. Salt and pepper.
2-3 cup hot cream or milk. Little grated nutmeg✪ Potato Croquettes,
P)oil and mash potatoes, add other ingredients. Let cool
slightly. Shape roll in egg and cracker crumbs and fry in
plenty of hot lard.
POTATO CROQUETTES.
Mrs. Erank Stillwell.
1 quart mashed potatoes. Season with salt, pepper and
1 teaspoon sugar. butter and a slight grating of
2 eggs. nutmeg.
V2 cup cracker crumbs
Beat potatoes, salt, pepper and butter to a cream, add eggs,
well beaten, sugar, nutmeg and cracker crumbs. Let the
mixture cool, then shape, dip in beaten egg, roll in crumbs and
fry in hot lard.
SCALLOPED POTATOES.
Mrs. W. S. Potts, Pawnee, Neb. ✪ Scalloped Potatoes
Page 16 · 9 recipe records on this page
Presented as published in 1906. 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
Put 1 quart beans to soak overnight. In the morning pour off the water and put in a crock or bean pot with a piece of pickle pork about 4 inches square. Cover with hot water and bake all day, or at least 10 hours, adding hot water as needed; lift the pork out an hour or two before serving. Put in a pie pan and let it fry out dry and crisp, pouring the fat on the beans. This makes the pork very palatable.
LADY’S CABBAGE.
Mrs. Travous.
Put I quart of chopped cabbage in a kettle of boiling water ; add a teaspoonful of salt and boil 20 minutes. Drain, turn into a heated dish, pour over cream sauce and serve.
Cream Sauce for the Cabbage — Melt a tablespoonful butter, add a tablespoon flour, a half pint of cream or milk, stir continually until it boils, add ^ teaspoon salt, a dash of pepper and it is ready to use.
DELMONICO BEETS.
Anonymous.
Boil nice red beets until tender. Let them stand in cold water ; remove skins, cut into squares or any fancy shape ; then place in a dish where they will keep warm and prepare a sauce :
1 tablespoon butter, melted. % cup hot water.
V2 tablespoon flour. cup vinegar.
Y2 cup sugar.
Mix blitter and flour, mix sugar, water and vinegar and add gradually to the butter, flour mixture. Let cook to a bubbling, stirring constantly. Pour over the beets and serve warm
EGG PLANT, FRIED.
Anonymous.
Buy firm, glossy, medium-sized ones : Peel and cut in slices
54 inch thick; sprinkle with salt; let stand 20 minutes, drain, dip in beaten eggs and flour and fry in boiling lard until brown.
POTATO CHIPS.
Mrs. Margaret Parker, Lincoln, 111.
Peel carefully, cut very thin and dry well. Throw a handful at a time in kettle or pan of very hot lard, stirring with a fork that they may not adhere to each other or to the kettle. As soon as they become light brown and crisp, remove quickly with a skimmer and sprinkle with salt.
POTATOES AU GRATIN.
Miss Carolyn Manley, St. Louis.
Chop very coarsely cold cooked potatoes. For i pint potatoes, make cups thin white sauce using
2 tablespoons butter. 1 teaspoon salt.
1 tablespoon flour. % teaspoon pepper.
114 cups hot milk. i/4 teaspoon celery salt.
1 tablespoon chopped cheese.
Over the top lay i cup coarse cracker crumbs moistened with melted butter and seasoned with cheese to your liking. Bake in a moderately hot oven till well browned and hot through.
POTATO CROQUETTES.
Mrs. J. T. Keller, St. Louis.
6 good-sized potatoes. 2 whites of eggs, well beaten.
1 tablespoon butter. Salt and pepper.
2-3 cup hot cream or milk. Little grated nutmeg,
Boil and mash potatoes, add other ingredients. Let cool slightly. Shape roll in egg and cracker crumbs and fry in plenty of hot lard.
POTATO CROQUETTES.
Mrs. Erank Stillwell.
1 quart mashed potatoes. Season with salt, pepper and
1 teaspoon sugar. butter and a slight grating of
2 eggs. nutmeg.
V2 cup cracker crumbs
Beat potatoes, salt, pepper and butter to a cream, add eggs, well beaten, sugar, nutmeg and cracker crumbs. Let the mixture cool, then shape, dip in beaten egg, roll in crumbs and fry in hot lard.
SCALLOPED POTATOES.
Mrs. W. S. Potts, Pawnee, Neb.
Records on this page
Cream of Celery SoupBoston Baked BeansLady's CabbageEgg Plant, FriedPotato ChipsPotatoes au GratinPotato CroquettesScalloped PotatoesScalloped Potatoes