A lady of good taste

Baked Eggplant 1 good size eggplant bread crumbs 1 egg, beaten salt and pepper 1% cup chopped onion butter Boil the eggplant whole until it is tender. Cut it in half lengthwise and scoop out the inside and chop it. Mix the chopped onion, egg and seasonings with it. Add enough bread crumbs so the filling will fill the shells. Sprinkle the top with buttered crumbs and bake for 25 minutes. Baked Rice 214, cups rice 5 cups stock or consommé 14 cup butter Lightly brown the rice with the butter in a heavy skillet stirring constantly with a wooden spoon over a low flame. Put into a hot casserole and add the hot stock, cover and bake 30 minutes at 375 degrees, remove and stir it, return to oven and bake 20 minutes more, turning the heat down to 325 degrees. Spinach with Bacon 1 pound fresh spinach, 2 strips bacon, diced chopped salt and pepper 1 small onion, chopped Carefully wash the spinach and drain it. Chop it quite fine. This can be done by squeezing it and using kitchen shears. Put it in a pot without water, cover tight and cook 3 or 4 minutes over a low flame, stir, cover and cook until it is just tender. Try out the bacon until it is crisp, remove from pan and fry the onion. Empty the spinach into a serving dish and mix with the onions, salt and pepper and add the bacon bits to top. [55] Marshmallow Sweet Potatoes 4 or 5 Sweet potatoes 4 cup butter salt and pepper 3 tablespoons brandy 14 cup honey or brown sugar marshmallows Mash the skinned, boiled potatoes and season them to taste with the ingredients and put them in a greased baking dish. Cover with marshmallows and put in a very hot oven to lightly brown and melt. Outdoor Baked Potatoes Cover each potato with moistened salt, 14 inch thick, tie with paper, cover with embers and leave an hour or longer. Break off the salt and serve with chives mixed with soft butter. ‘They may also be baked in the ashes and embers for an hour. Creamed Potatoes (FOR BARBECUE SUPPER) 6 cooked potatoes 1 cup light cream 4 tablespoons butter 14 cup minced parsley 3, tablespoons flour 14 cup minced chives or onion 1 teaspoon salt 1 cup grated cheese 14 teaspoon pepper 4 slices buttered bread, cubed 1 cup hot milk Dice the potatoes and lightly sprinkle with salt and pepper. Make the cream sauce. Melt the butter, stir in the flour until smooth then add salt, pepper, the hot milk and cook 2 or 3 minutes then add all the other ingredients except the bread cubes. Mix with the potatoes and empty into a greased casserole and cover with the bread cubes. Put into a hot oven until the cubes of bread are brown. [56] Julienne Potatoes old potatoes deep hot fat salt and pepper Peel the potatoes and cut in sticks the thickness of a kitchen match. Soak in ice water 30 minutes. Dry between towels and fry a few at a time in a frying basket in deep fat at 380 degrees. Drain on brown paper, lightly salt and serve very hot. Ham Butt and Kidney Beans 1 pound dried kidney beans 1 sliced onion 1 smoked ham butt 1 bayleaf Wash the beans and soak over night in 2 quarts of cold water. In the morning add 14 teaspoon soda and simmer the beans. Meanwhile brown the ham butt in syrup all over then add it to the beans with another quart of hot water and simmer, covered, for 6 or 7 hours. Add more boiling water if necessary. A small ham butt is used. Serve this dish with hot corn bread and cole slaw. Zucchini 1 pound zucchini 4 cup olive oil salt and pepper grated Parmesan cheese 3 buds garlic, crushed Wash the zucchini and slice it very thin, leaving it unpeeled. Put the garlic in a heavy skillet with the olive oil and stir the zucchini around in it adding salt and pepper. Cook uncovered, about 10 minutes until it is a little tender. Empty into a hot serving dish and sprinkle liberally with Parmesan cheese. sa! i i | ae Asi Shih hi va Na ee a = am