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iy ¢ ‘ A ] ’ an ul aS? ? x ' ! os a es i Te ; & P a aH a
Higa? ae by Alen aN i, a i Mien ale ; ta is ee ian as mf ah See
Are fa Wes ~ hye UO ole PRET ee te ial Lay tei i? Val. r au ae aa Th | OF ; ae ,
1, ‘ ‘ ; ; ; ; mab F ; Pri} }
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Stuffed Onions
large onions, 1 to a person salt and pepper
beef or veal, chopped butter
1 teaspoon thyme sprigs of parsley✪ Stuffed Onions
Boil the onions until tender in salted water. See that they do not over-
cook for they must be firm enough to hold their shape. The inside is
removed and chopped with the meat which is cooked and ground or is
raw and ground and sautéed in butter. Season well and stuff the onions
with the mixture. Return to a hot oven and brown. Add a sprig of pars-
ley to the top when serving. (M. C.)
Stuffed Squash
tender young yellow squash butter
ground meat bread crumbs
salt and pepper✪ Stuffed Squash
Boil the squash until tender, cut in half lengthwise and scoop out the
inside leaving a shell thick enough to hold the filling without breaking.
Mix the squash with ground meat seasoned well with butter, salt and
pepper and a dash of dried herbs, thyme or basil if desired. Fill the
squash shells, cover with crumbs and bake until browned.
(M. C.)
[49 ]
Succotash
3 or 4 ears of corn 2 teaspoons flour
1 cup fresh lima beans salt and pepper
milk
1 teaspoon butter✪ Succotash
Page 18 · 4 recipe records on this page
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
is ih A ii H C 0 J MES } ; ak, Sear Oe an, i ; ie ij a Af iat wl nbs - et 7 avi ie fi ; (vt i , x he ‘ Part hi let mat vay ra 4 Uy yi! Be fe i \ aaa er s ‘ r Wa 4 OVeh
y ®; vay alight) hh BD Oa cd OPO « ) "
hile a WP Bae), fi uy : bi rein ; i) ‘ i] ff A \ Wf
coat o eae a ent Ni ee ta Som ‘a AO eS si See by Dae ry : iy oi he ie ‘i ai . i mais ae hi pr ia Neat A A as bs i. Tae ty if a he mh s id ra we : sy. ie a 1a Nav Wee te ee ne Wied) heALT Ni . ts Ke Ft we Ge Cee 5 Fs) AW i) i, Hy ; } af | na y " \ i , ers day My ‘ , 4 in fi ay |) ae i: 7 : i an ‘ j 4 i : i : Er) Mi bi W ms , ne i ’ iw? wy j y a A i } ' nit 0 Me r ay Us Ais ue? . Fi j j j } | A } i i 1) if " NA i ; Ae ; MY) . ; ‘ | Fe | i j i \ | . Pa "| “ s wad yiay ; : ie | ‘ : | . if : . ' i \% ; I md , ; re? —_ j a ; , , F, ia ay ; ? p P J : 1 oe ee iy 7 i 4
¢ Ae? | ‘ : te h : f id . fi hie bh. B Bri : % ie 1 a - : : el oe 4 ‘en fi by ud hi i f J ANA \ liao pb PY ‘é i \ day ah ih i" ‘ “y ft a Prous ' yah ie Fi it ay ee } f i ’ fa 4 7 oa Oe j \y sinh : : i ’ ; } ,
[ : - it j i ' : } My f fh ‘ ; o ay y i is! ile) Ae | ) Ls ' ii : ni yy i raey i] (ify A ce arrest a at LA bh ih Ai say ye Uio | ee ine) * ; ers i ty 7 eA) A 0 ey Ai Ve aD utah te Pneee v Piy, eM Ly By A af " an OTN, : Ai i “ls in a iy S Rae oye! Cott Ae J A ; vale ut: me Ail Ni i : ng ry jy? il a ( a vt } hy \ CA Che, F P ( Wr pr ian: 2a, if ' Aye, i, f 4 . " wena 3 , F. ’ A ' - “q i i ae , \ ‘ . | * i BO ak * ae) aa id Hoy Can han i” vets in i a ‘aie mee At an 5 an ; acy j Ee i) Ly , a ut Free, { eat be ; Wi oe 4 a1 Mi : : J é MI bay eal ets ‘ad ry a Oa iy ¢ ‘ A ] ’ an ul aS? ? x ' ! os a es i Te ; & P a aH a Higa? ae by Alen aN i, a i Mien ale ; ta is ee ian as mf ah See Are fa Wes ~ hye UO ole PRET ee te ial Lay tei i? Val. r au ae aa Th | OF ; ae , 1, ‘ ‘ ; ; ; ; mab F ; Pri} } Nees | eee Pasa hhh a ee RAS ae CAR met i iH | iat i 4 ay : Pe hid i) bas i my " Pe at wa Yi phe ‘ Dh Ve Pt iF i ae, ae, y a wis ern iy sl Y ‘ a n i fey, AUPE ee ie ae | ON Mee Rie ie as BT Lit By , hh a OE GY ea RU ADR ay ean at tae tale: a a ae feeds 1) bool) AA ae Sa | hi 44 iy CBr ley vie i “t a vt 4 fi f i) qi Caer rte i 7 P 1a Ki: a iM vA Mes tz i 7h \ 4 F y" "ee Pa DY * A Ma AAS las Fi ) ‘Ad j ew EL hae) TE i", Ss Lond rr Ry £< ORLE RUR | ee a. | ty be aad | i) ve Ay i Ay) iy ul Ar ih Haig) a ; rn ) Sd j } Oa AU y 1 Ke puede’ r 1 ] /} Ay,
on v,
Hs | as PK
¥ Th
. 1 sey an en i
a By rae j pee
Bi: iAgt 7
ty me ; tay
bi
‘ \\wni//4
Nira
SUA
a
aur
> a \
es
=< Oo
5)
A ia
Bldg a
wi ye ie i oe ah f ie Sel ion ce
ue
Vo Gree TvA Bu Bs
Stuffed Onions
large onions, 1 to a person salt and pepper beef or veal, chopped butter 1 teaspoon thyme sprigs of parsley
Boil the onions until tender in salted water. See that they do not overcook for they must be firm enough to hold their shape. The inside is removed and chopped with the meat which is cooked and ground or is raw and ground and sautéed in butter. Season well and stuff the onions with the mixture. Return to a hot oven and brown. Add a sprig of pars-
ley to the top when serving. (M. C.) Stuffed Squash tender young yellow squash butter ground meat bread crumbs salt and pepper
Boil the squash until tender, cut in half lengthwise and scoop out the inside leaving a shell thick enough to hold the filling without breaking. Mix the squash with ground meat seasoned well with butter, salt and pepper and a dash of dried herbs, thyme or basil if desired. Fill the
squash shells, cover with crumbs and bake until browned.
[49 ]
Succotash
3 or 4 ears of corn 2 teaspoons flour 1 cup fresh lima beans salt and pepper milk
1 teaspoon butter
Records on this page
Stuffed OnionsStuffed OnionsStuffed SquashSuccotash