Peel and slice potatoes as for frying. Put them into baking- pan with enough sweet milk to cover potatoes ; add butter or cream✪ Scalloped Potatoes for seasoning and bake in oven. Do not salt until about, done, then stir in Salt and finish baking. (Salt causes milk to curdle.) STUEEED POTATOES. Mrs. E. A. Purchase, Omaha, Neb. Select smooth potatoes ; bake in the oven until mealy. Take out and cut an opening in the side, not quite around the potato, VEGETABi.es. 53 carefully remove the inside without tearing the skin. Season with salt, pepper, some cream and plenty of butter.✪ Stuffed Potatoes Refill skins ; close up ; place on a pan, put back into oven until very hot; then serve at once. LYONNAISE POTATOES. Mrs. Taylor. Put tablespoons butter in a frying pan. 'When melted add a scant tablespoon chopped onion ; let it color slightly ; then add two cupfuls cold boiled potatoes, cut into dice. Stir until the potato has absorbed all the butter and become slightly browned, then sprinkle with salt, pepper and a tablespoonful chopped parsley.✪ Lyonnaise Potatoes Mix well and serve very hot. SOUTHERN SWEET POTATOES. Mrs. C. R. Lee, Omaha, Neb. 6 sweet potatoes, boiled. 1 cup brown sugar. Butter size of egg. V2 cup water. ✪ Southern Sweet Potatoes Cut potatoes in half, lengthwise. Make a syrup of the sugar, water and butter, and pour over the potatoes. Sprinkle sugar and small bits of butter over the to]) and bake in slow oven about an hour in buttered pudding dish. STUEFED BAKED TOMATOES. Mrs. J. F. Stilwell. Take good sound tomatoes, cut the tops off just enough to scrape out the pulp, add to a part of the pulp fine bread crumbs, put a good tablespoonful 1)utter in a pan, slice and ])rown an onion in the butter, remove from fire. Chop a little parsley, mix the crumbs, parsley, a little canned corn, salt and pepper and a little of the pulp to moisten well. Fill the^ toma- toes. Put in oven with a little water in pan, a little butter on each and bake slowly until skins wrinkle. Chopped meat or phicken may also be added. 54 THE EDWAFCDSVILLE COOK BOOK. STUFFED EGG PLANT. Mrs. S. T. Ro1:>inson. Cut a small egg plant in half, lengthwise, and dig out the white part, without breaking the shell. P)oil until tender in slightly salted water, when tender, drain, mash, add cup toasted bread crumbs, butter size of an egg, season with white pepper, more salt if needed and a dash of chopped onion. Fill the half shells with this mixture and bake 20 minutes. Serve in the shells. PEAS AND NOODLES. Mrs. W. S. Potts, Pawnee, Neb. Cook peas until tender, then add noodles which will cook in ten or fifteen minutes. Noodles — Beat well one egg, add a pinch of salt and as much flour as can be stirred into the egg. Roll out dough just as thin as possible ; then roll as you would a piece of paper be- ginning at end cut into thin strips. Shake together with a lit- tle flour. Llave plenty of water in peas so noodles will cook 'nicely. PRIED SQUASH. Mrs. W. S. Potts, Pawnee, Neb. Hubbard, or any hard shelled yellow squash, is best to fry. Slice 34 inch thick and peel off the rind. Sprinkle with salt, pepper and sugar, dip in flour and fry until tender and brown in hot lard. ESCALLOPED CORN (OR TOMATOES.) Mrs. Mary Wyatt, Lincoln, 111. 1 can corn. Butter size of an egg. 1 pint sweet milk. Salt, 6 crackers, rolled. Pepper. VEGETABLES. 55 ✪ Stuffed Baked Tomatoes

AI-modernized reading of the original text

Peel and slice potatoes as for frying. Put them into bakingpan with enough sweet milk to cover potatoes ; add butter or cream for seasoning and bake in oven. Do not salt until about, done, then stir in Salt and finish baking. (Salt causes milk to curdle.) STUFFED POTATOES. Mrs. E. A. Purchase, Omaha, Neb. Select smooth potatoes ; bake in the oven until mealy. Take out and cut an opening in the side, not quite around the potato, carefully remove the inside without tearing the skin. Season with salt, pepper, some cream and plenty of butter. Refill skins ; close up ; place on a pan, put back into oven until very hot; then serve at once. LYONNAISE POTATOES. Mrs. Taylor. Put tablespoons butter in a frying pan. 'When melted add a scant tablespoon chopped onion ; let it color slightly ; then add two cupfuls cold boiled potatoes, cut into dice. Stir until the potato has absorbed all the butter and become slightly browned, then sprinkle with salt, pepper and a tablespoonful chopped parsley. Mix well and serve very hot. SOUTHERN SWEET POTATOES. Mrs. C. R. Lee, Omaha, Neb. 6 sweet potatoes, boiled. 1 cup brown sugar. Butter size of egg. V2 cup water. Cut potatoes in half, lengthwise. Make a syrup of the sugar, water and butter, and pour over the potatoes. Sprinkle sugar and small bits of butter over the to]) and bake in slow oven about an hour in buttered pudding dish. STUFFED BAKED TOMATOES. Mrs. J. F. Stilwell. Take good sound tomatoes, cut the tops off just enough to scrape out the pulp, add to a part of the pulp fine bread crumbs, put a good tablespoonful 1)utter in a pan, slice and ])rown an onion in the butter, remove from fire. Chop a little parsley, mix the crumbs, parsley, a little canned corn, salt and pepper and a little of the pulp to moisten well. Fill the^ tomatoes. Put in oven with a little water in pan, a little butter on each and bake slowly until skins wrinkle. Chopped meat or phicken may also be added. STUFFED EGG PLANT. Mrs. S. T. Robinson. Cut a small egg plant in half, lengthwise, and dig out the white part, without breaking the shell. Boil until tender in slightly salted water, when tender, drain, mash, add cup toasted bread crumbs, butter size of an egg, season with white pepper, more salt if needed and a dash of chopped onion. Fill the half shells with this mixture and bake 20 minutes. Serve in the shells. PEAS AND NOODLES. Mrs. W. S. Potts, Pawnee, Neb. Cook peas until tender, then add noodles which will cook in ten or fifteen minutes. Noodles — Beat well one egg, add a pinch of salt and as much flour as can be stirred into the egg. Roll out dough just as thin as possible ; then roll as you would a piece of paper beginning at end cut into thin strips. Shake together with a little flour. Have plenty of water in peas so noodles will cook 'nicely. FRIED SQUASH. Mrs. W. S. Potts, Pawnee, Neb. Hubbard, or any hard shelled yellow squash, is best to fry. Slice 34 inch thick and peel off the rind. Sprinkle with salt, pepper and sugar, dip in flour and fry until tender and brown in hot lard. ESCALLOPED CORN (OR TOMATOES.) Mrs. Mary Wyatt, Lincoln, 111. 1 can corn. Butter size of an egg. 1 pint sweet milk. Salt, 6 crackers, rolled. Pepper.

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Scalloped PotatoesScalloped PotatoesStuffed PotatoesLyonnaise PotatoesFried SquashSouthern Sweet PotatoesCanned CornStuffed Baked TomatoesStuffed Egg PlantPeas and NoodlesEscalloped Corn (or Tomatoes)

The Edwardsville cook book