The Henderson cook book

FOR A LUNCHEON DISH. When there are cold boiled potatoes and hard boiled eggs on hand, slice the potatoes and eggs and arrange them in alternate layers in a baking dish. Sprinkle each layer with salt and pepper and turn over all a rich white sauce. Cover the top with buttered bread crumbs and bake brown. HASHED BROWN POTATOES. Chip cold boiled potatoes very fine; season with salt and pepper; to each potato allow a tablespoon of cream; mix. Put a tablespoon butter in ordinary omelet pan; when hot put in potatoes about an inch thick; pat them down smooth and hard. Cook slowly until the whole is nicely browned ; fold over one-half, cook a moment longer and turn out as you would an omelet. — Mrs. W. B. Waddill. CARAMEL SWEET POTATOES. Boil 1 dozen small sweet potatoes in 2 quarts of hot water until tender. Peel and arrange in a shallow baking dish and sprinkle them with 1 teaspoon of salt and % teaspoon of cinnamon. Then pour over them a sauce made from 1 cup of hot water and l1/?, cups of brown sugar and 2 tablespoons of butter; boil this 10 minutes. After the sauce has been poured over the potatoes thej should be put into a moderate oven and baked until nicely browned. SARATOGA CHIPS. Pare potatoes and slice very thin on a slaw cutter, soak ten minutes in cold water. Take out and dry on a soft towel and fry, a few at a time, in boiling lard. When light brown take them out and drain on brown paper. Dredge with salt. Can be eaten hot or cold. SQUASH. If tender cut up and boil in little salted water. When done pour in colander and drain, mash soft and smooth, season with butter, salt and pepper to taste. A little cream dressing is preferred by some. SUCCOTASH. Made of green corn and butterbeans. Put in boiling water until done and season with butter, salt and pepper. FRIED ONIONS. Peel (holding onions and hands under water to prevent tears), wash and cut crosswise so as to form undivided rings. Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper and serve with beefsteak. BOILED ONIONS. Wash, peel, boil 15 minutes, drain off the water and add boiling water. Add salt and boil till thoroughly soft; then pour off the water and pour over them sweet milk; season with ibutter, salt and pepper. STUFFED TOMATOES. Take 1 dozen tomatoes (large), cut off the ends, take out seed and sprinkle inside with salt and pepper, having prepared a dressing of 1 pound cold beef, a slice of cold boiled ham, chipped fine. Mix with a teacup of stale bread crumbs, 2 beaten eggs, a fried onion (minced) and the tomato juice. Season with salt and pepper. Fill the tomato with the mixture and bake 1 hour. Very good. — Mrs. C. 0. Fountain. TO BOIL RICE.