Sift and mix well, then break one egg and add, stir in enough cold water to make a stiff batter✪ Kraut and Dumplings. Have kraut, to which seasoning has been added and enough broth to cover dumplings, boiling. Drop dumplings in with a tablespoon, let boil 20 minutes with lid of pot cracked. Mrs. N. R. WiA&or, Submitted by Mrs. J. S. Eagle or, her daughter ASPARAGUS CASSEROLE Use layer of mushroom soup in bottom of casserole. Add layer of cut asparagus. Add layer of hard boiled eggs, cut. Then salt and pepper. Use another layer of soup and another layer of aspar- agus. Cover with bread crumbs and butter. Cover with asparagus broth.✪ Asparagus Casserole Bake for 20 minutes. Take out of oven and cover top with pecans, return to oven and bake until brown. Mrs. Raymond Deane 124 SWEET POTATOES AND PINEAPPLE CASSEROLE 6 medium size sweet potatoes Brown Sugar 2 tablespoon butter 4 or 5 slices pineapple a/4 cup pineapple juice Marshmallows✪ Sweet Potatoes and Pineapple Casserole Cook potatoes in boiled salted water until soft. Drain and peel, mash. Add butter and pineapple juice and beat until light and smooth. Half fill baking dish with potato, cover with layer of wedge shaped pieces of pineapple and marshmallows cut in halves. Fill dish with potato and lay slices of pineapple on top. Sprinkle with brown sugar. Place whole marshmallows in holes of pineapple slices. Bake in moderate oven until marshmallows brown and melt slightly. Mrs. Roy Burdette, Jr. RED APPLES 9 apples, peeled and cored 1 cup sugar 2 cups water Juice of 2 lemons Red Coloring✪ Red Apples Boil slowly until tender. Mrs. C. W. Smith CHILLI BEANS 2 tbep melted butter 1 cup chopped onions 1 lb. ground beef 1 can tomato juice 2 small or 1 large can pork and 2 tbsps chilli powder beans (or left over beans) 1 tsp salt✪ Chilli Beans Brown beef and onions in butter, add other ingredients and cook 20 minutes. Mrs. Zeb Trexler, Jr. BAKED TOMATOES Select smooth, ripe tomatoes. Use a grapefruit knife to cut stem end and hollow out seeds and pulp, being careful not to cut through the skin. Cut the pulp fine adding seeds and cut up an onion very fine to this add salt, pepper and small amount of sugar. Grate bread crumbs. (Use cold buttered toaet if any left over). Fill to- matoes with a layer of crumbs and then the above mixture, alter- nately until all used. Place about 1 teaspoon margarine or butter in each tomato as you fill it.✪ Baked Tomatoes Bake in oven 375 degrees until the tomato is tender. Mrs. Will Eagle POTATOES EN SURPRISE Season one pint of hot mashed potatoes with 1 tbsp of buffer, 1 tsp salt, Y^ tsp celery salt, l|4 tsp pepper and a few grains of cayenne. Add few drops of onion juice. Cool lightly and add the yolk of one egg.✪ Potatoes en Surprise Shape in balls, fill center with creamed chicken, peas or sweetbreads. Shape as potatoes. Dip in crumbs, eggs and crumbs again. Fry in hot fat. Mrs. Henry Peterson 125 RECIPE FOR COOKING "KONFEEL PEAS"

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Sift and mix well, then break one egg and add, stir in enough cold water to make a stiff batter. Have kraut, to which seasoning has been added and enough broth to cover dumplings, boiling. Drop dumplings in with a tablespoon, let boil 20 minutes with lid of pot cracked. Mrs. N. R. WiA&or, Submitted by Mrs. J. S. Eagle or, her daughter ASPARAGUS CASSEROLE Use layer of mushroom soup in bottom of casserole. Add layer of cut asparagus. Add layer of hard boiled eggs, cut. Then salt and pepper. Use another layer of soup and another layer of aspar- agus. Cover with bread crumbs and butter. Cover with asparagus broth. Bake for 20 minutes. Take out of oven and cover top with pecans, return to oven and bake until brown. Mrs. Raymond Deane 124 SWEET POTATOES AND PINEAPPLE CASSEROLE 6 medium size sweet potatoes Brown Sugar 2 tablespoon butter 4 or 5 slices pineapple a/4 cup pineapple juice Marshmallows Cook potatoes in boiled salted water until soft. Drain and peel, mash. Add butter and pineapple juice and beat until light and smooth. Half fill baking dish with potato, cover with layer of wedge shaped pieces of pineapple and marshmallows cut in halves. Fill dish with potato and lay slices of pineapple on top. Sprinkle with brown sugar. Place whole marshmallows in holes of pineapple slices. Bake in moderate oven until marshmallows brown and melt slightly. Mrs. Roy Burdette, Jr. RED APPLES 9 apples, peeled and cored 1 cup sugar 2 cups water Juice of 2 lemons Red Coloring Boil slowly until tender. Mrs. C. W. Smith CHILLI BEANS 2 tbep melted butter 1 cup chopped onions 1 lb. ground beef 1 can tomato juice 2 small or 1 large can pork and 2 tbsps chilli powder beans (or left over beans) 1 tsp salt Brown beef and onions in butter, add other ingredients and cook 20 minutes. Mrs. Zeb Trexler, Jr. BAKED TOMATOES Select smooth, ripe tomatoes. Use a grapefruit knife to cut stem end and hollow out seeds and pulp, being careful not to cut through the skin. Cut the pulp fine adding seeds and cut up an onion very fine to this add salt, pepper and small amount of sugar. Grate bread crumbs. (Use cold buttered toaet if any left over). Fill to- matoes with a layer of crumbs and then the above mixture, alter- nately until all used. Place about 1 teaspoon margarine or butter in each tomato as you fill it. Bake in oven 375 degrees until the tomato is tender. Mrs. Will Eagle POTATOES EN SURPRISE Season one pint of hot mashed potatoes with 1 tbsp of buffer, 1 tsp salt, Y^ tsp celery salt, l|4 tsp pepper and a few grains of cayenne. Add few drops of onion juice. Cool lightly and add the yolk of one egg. Shape in balls, fill center with creamed chicken, peas or sweetbreads. Shape as potatoes. Dip in crumbs, eggs and crumbs again. Fry in hot fat. Mrs. Henry Peterson 125 RECIPE FOR COOKING "KONFEEL PEAS"

The Gertrude Bobbitt Circle cook book