Historic Paxton, her days and her ways, 1722-1913

Pour 1 quart of boiling water over 1 quart of cabbage cut as for slaw. Add a teaspoon of salt and boil 15 minutes. Drain. Heat in double boiler 1 pint of milk. Cream 2 tablespoons of butter with 1 of flour and add to the boiling milk. Season with 1 teaspoon of salt and % teaspoon of pepper. Cook until the consistency of cream. Remove from fire. Butter a pudding dish and sprinkle bottom with bread crumbs. Put in half the cabbage and half the sauce. Sprinkle with the crumbs, add remaining cabbage and sauce, and a top layer of crumbs. Dot each layer with butter. Serve in dish in which it is baked. This is enough for six people. Baked Macaroni (Mrs. J. F. Myers.) 1/2 pound of macaroni. 1 onion. 1 carrot. 1 large tomato. 1 pint of milk. Small piece of cheese. Butter the size of an egg. Boil macaroni in salted water for half an hour. Drain. Chop onion and tomato very fine and grate carrot, add the bntter and cook from five to eight minutes. Mix this with the macaroni and turn into a buttered baking dish. Turn into a buttered baking dish. Add the milk. Cover top with grated cheese and bake half an hour. Corn Oysters (Miss Janet Elder.) 6 ears of grated corn. 3 eggs. 1 tablespoon of flour. Pepper and salt to taste. Beat eggs separately, adding whites last. Fry in hot lard or butter. Corn Omelet Beat 4 eggs separately. To the yolks add 7 ears of grated corn. Salt and pepper to taste. Then lastly add the beaten whites. Have the pan hot with lump of melted butter. Bake half an hour. Dutch Beans 1/4 peck of string beans. 1/2 pint of diluted vinegar. % pound of bacon. 1 large onion. 1 heaping tablespoon of sugar. Salt and pepper to taste. Cook beans until tender and drain. Cut bacon in small pieces. Slice onions fine and fry with the bacon until brown. Add vinegar, sugar, salt, and pepper and let the mixture come to a boil. Pour over the hot beans and serve. Eggplant Straws (Mrs. Marshall Butherford.) Cut an unpeeled eggplant in one-fourth inch slices, salt each, put them together again and press them under a heavy weight an hour or more. Cut them into equal lengths a fourth of an inch wide, rejecting the skin. Dry them in a napkin and roll in flour mixed with the same amount of fine cornmeal and seasoned with salt, pepper and a slight dash of nutmeg. Drop a few at a time into hot salad oil and fry until a delicate brown. Dry on soft paper and serve at once. They should be crisp and tender. Steamed Sweet Potatoes (Mrs. S. Gray Bigham.) 1 tablespoon of water. 1 tablespoon of lard or butter. 2 tablespoons of sugar. 1/2 teaspoon of salt. 1 cup of boiling water. Put all the ingredients in a skillet and when hot put in the raw pared potatoes, over which pour one cup of boiling water. Cover and cook, turning often. Imperial Sweets Boil sweet potatoes, pare and cut in slices about two inches thick. Put some butter in a pan and when quite hot put in the potatoes, sprinkle with brown sugar and a little salt and brown them. Cut apples in thick slices after coring but not paring them. Bake them with butter and sugar sprinkled over them. Serve by putting a slice of apple on each slice of potato. Scalloped Onions (Miss Kesiah Butherford.)