Quaker recipes

1 No. 2 can quartered or 14 teaspoon salt sliced apples % teaspoon nutmeg 1 No. 2 can tomatoes 3 slices bread ¥g pound margarine Y2 cup sugar Toast the bread. Grease casserole, place a layer of apples in bottom, then a layer of tomatoes (lifting tomatoes out of can with a perforated spoon). Sprinkle sugar, salt and nutmeg, cover with a layer of toasted crumbs and dots of margarine. Repeat until ingredients are used having buttered crumbs on top. Bake 45 minutes at 350°. ETHEL D. TOMLINSON (Mrs. S. H.) TOMATO RAREBIT 2 tablespoons butter, melted ¥%4 cup milk 2 tablespoons flour Make sauce of above ingredients and then add: Ye teaspoon soda in %4 cup % teaspoon salt and % teastrained tomatoes spoon mustard beaten into 2 cups diced cheese 1 egg Dash cayenne Serve on crisp crackers. FRANCES HAWORTH (Mrs. Horace S.) BAKED EGGS Make a thickening of: 1 tablespoon flour Y2 cup sweet milk Pour this into a shallow pan and break six eggs into it. Over these _ sprinkle a large tablespoon of grated cheese, butter the size of a walnut. Pepper and salt to taste. Bake in moderate oven and serve hot. DEBORAH PARKER (Mrs. A. S.) CORN MEAL SOUFFLE 1 pint milk 4 eggs 3 tablespoons butter 1 teaspoon salt ¥Y4 cup corn meal Scald milk. Stir in meal, butter and salt. Cook in double boiler or thick pan until mixture thickens. Separate yolks and whites. Beat yolks well and add to milk and meal mixture. When cool fold in the lightly beaten whites. Pour in greased casserole and bake about 20 minutes at 350°. EGG SUPPER DISH 8 eggs 12 teaspoon prepared mustard 14 cup butter 1 teaspoon minced parsley Y2 teaspoon Worcestershire 1 tablespoon grated onion sauce 1% cup ground ham 1 cup grated American cheese Sauce % cup butter 1 cup thin cream 5 tablespoons flour Salt, pepper, paprika to taste 1 cup hot boullion Boil 8 eggs. When cool remove yolks and crush. Mix % cup melted butter, 1% teaspoon Worcestershire sauce, 4% teaspoon prepared mustard, 1 teaspoon minced parsley, 1 tablespoon grated onion, 4% cup ground ham. Add this to yolks and put in shells. Place in shallow pan and sprinkle with 1 cup grated American cheese. Pour sauce over all and bake in 325° oven for 20 minutes. JUDY CONRAD HAWORTH (Mrs. H. S., Jr.) SAVORY DEVILED EGGS ON TOAST 2 tablespoons minced green Y teaspoon salt pepper 14% cups milk 2 tablespoons butter 6 sliced, shelled, hard boiled 2 tablespoons flour eggs | teaspoon prepared mustard 1 tablespoon Worcestershire 2 tablespoons chili sauce sauce Cook pepper in butter in top of double boiler until tender. Add flour and blend. Add mustard, chili sauce, Worcestershire, salt and milk and cook over boiling water until smooth and thickened, stirring constantly. Add eggs. Heat well and serve on toast. Serves 6. (Main course, good for lunch). SUE S. PARKER (Mrs. Allen) CHEESE FONDUE 1 cup bread crumbs 1 egg ¥Y4 cup milk 1 tablespoon butter 142 cups grated cheese Y teaspoon salt ¥g teaspoon pepper In double boiler cook crumbs and milk until smooth and thick, add butter, cheese, salt, pepper, and cook a few minutes. Remove from heat and add beaten egg yolk, then fold in stiffly beaten white of egg and bake in a buttered dish in moderately hot oven for 20 minutes or until brown on top. Miss STELLA ANDERSON BROWNED HASH 1 cup meat 4 tablespoons fat 1 cup mashed potatoes Salt and pepper 43 cup boiling water Onion juice Chopped parsley Spread mixture smoothly in a frying pan in which 1 tablespoon fat has been heated. Cook over moderate heat so that it will brown slowly. Cook about % hour and do not stir. Fold like an omelet. The same mixture may be made into small cakes and browned in the same way.