The Fredericksburg home kitchen cook book

DRESSING No. 2: Chop very fine cold meat or fowl of any kind with a very small piece of bacon; fry a finely chopped onion in a little butter, when nearly done add the meat, some bread crumbs, pepper and salt; cook a minute, add the yolk of 1 egg and fill the tomatoes; place them in a baking dish, sprinkle with bread crumbs add small bits of butter. May be used as a garnish or served by itself. MISS META DIETZ. Spinach with Cheese Sauce. Wash the spinach thoroughly and put in kettle of boiling water. Add a tablespoon of salt and cook fifteen minutes without a cover. — 53 — SAUCE 2 tablespoons shortening; 2 tablespoons flour; 1 cup milk; y2 teaspoon salt; few grains pepper. Melt the shortening and blend the flour, salt and pepper with it. Let thicken in double-boiler with the milk, then add the cup of grated cheese and stir until melted. MRS. WM. MARSHALL. Spinach. Soak 1 peck of spinach in cold water 1 hour; cover with boiling water, let boil until tender, about 30 minutes, take up and press all the water out of it. Place 2/3 cup of butter in sauce-pan, let boil up and mix 1 tablespoonful of flour to a smooth paste in it ; put in spinach, let cook until butter is taken up, season with salt and black pepper to taste, put in y2 cup sweet cream, let it boil up once, and serve garnished with hard-boiled eggs. MRS. W. C. CARTER. Spinach. Wash the spinach 3 or 4 times, pick carefully, and boil until tender. Drain well, and chop fine. Now put about 2 tablespoonfuls of finely chopped bacon into a saucepan, add a heaping tablespoon of slightly browned flour, and a small onion chopped fine. Add the spinach and about one cupful of soup stock, and salt and pepper to taste. Let boil up, and serve. Garnish with hard boiled eggs* Candied Sweet Potatoes. Melt 1 cup sugar with y2 cup butter. Boil mediumsized potatoes, when nearly done, peel, slice and place — 54 — in layers in a shallow pan, putting a tablespoon of the melted butter on each slice. Add 4 tablespoons hot water and bake % hour, basting often. MRS. F. J. MAIER. Marshmallow Potatoes. 5 medium-sized potatoes, boiled in jackets. When done peel and mash, then add the following ingredients : 1 cupful milk, sugar and salt to taste, and 1 teaspoonful baking powder. Put butter size of an egg on top and bake in a baking dish. When done, cover with marshmallows, return to oven to brown, then serve hot. MRS. FRITZ LUCKENBACH, Menard. Spanish Tomatoes. 6 good sized tomatoes; 2 or 3 large sweet peppers; 2 onions; y2 cup milk; 1 tablespoon flour; 1 tablespoonful butter. Cut peppers and onions in small pieces and cook in enough salt water to cover them. When done add tomatoes which have been cooked in another vessel; let all cook together for a few minutes, put in a pinch of soda, let mixture boil up well, then add milk and flour beaten to a smooth paste. Just before removing from stove, put in salt and butter, serve very hot. MRS. TEMPLE D. SMITH. Stuffed Baked Tomatoes. 12 tomatoes; 1 small cabbage head; 1 medium sized onion ; 1 cupful of sweet cream ; bread crumbs, butter, pepper, sugar and salt. — 55 —