Quaker recipes

SECRET POTATO SALAD Cook 3 pounds potatoes in jacket until tender. Cool, peel, thinly slice. Fry % cup finely diced bacon until crisp, add %4 cup chopped onion; cook 1 minute. Blend in 1 tablespoon flour, 2 teaspoons salt, 1% tablespoons sugar, 14 teaspoon pepper. Stir in 24 cup cider vinegar and ¥3 cup water. Cook 10 minutes, stirring well. Pour over the sliced potatoes, add 42 teaspoon celery seed, 3 tablespoons chopped parsley; mix and serve warm. Yields six portions. LEMON CREAM MAYONNAISE Y4 cup mayonnaise 1% tablespoons lemon juice 2¥2 tablespoons confectioners’ Pinch salt sugar 1% cups heavy cream Mix mayonnaise, lemon juice, sugar and salt well together. Whip cream and fold into other mixture. TOSSED GREEN SALAD DRESSING 12 teaspoon salt 14 cup vinegar or lemon juice Y teaspoon sugar 1 finely chopped hard boiled 14 teaspoon dry mustard egg (if desired) 34 cup Wesson oil Mix all ingredients except chopped egg in jar and shake for two minutes. Then add chopped egg if desired. Dora WARD (Mrs. Boyd W.) TARTAR SAUCE 1 cup mayonnaise 1 teaspoon prepared horse- 1 medium dill pickle grated radish fine 14 teaspoon each dry mustard 1 small onion grated fine and salt 1 small sweet pickle grated Pepper and celery seed to taste fine Mix all ingredients together and keep refrigerated in covered jar. Seem ee THE QUAKER Cook Book a! =A ; | 4 We, A Vegetables BAKED ASPARAGUS CASSEROLE 6 tablespoons butter 2 hard boiled eggs 6 tablespoons flour 1 medium can Del Monte 3 cups scalded milk Mary Washington Asparagus 1 teaspoon salt 4 cup grated cheese Y4 teaspoon pepper Make medium white sauce by melting butter, adding flour, salt and pepper. Mix to smooth paste. Add scalded milk and cook at low heat until thickened, stirring all the time. Line baking dish with asparagus and sliced eggs. Pour over this the sauce. Sprinkle with grated cheese and bake at 375° 20 or 25 minutes. Serves six to eight. STELLA HIATT (Mrs. Wade) BOSTON BAKED BEANS 2 cups Great Northern beans Small teaspoon ginger 14 teaspoon baking soda 34 teaspoon salt 2 tablespoons brown sugar 4 tablespoons molasses 1 tablespoon white sugar Y pound fat pork Soak beans over night if possible. Parboil for short time. Add all ingredients and bake at 350° about 8 hours unless using pressure cooker, then % hour in cooker and in oven until brown. Makes 1 quart. LoulIsE Briccs (Mrs. E. L., Sr.) ASPARAGUS LOAF 2 cups cut asparagus 1 tablespoon butter 1 cup hot cream 1 teaspoon salt 1 egg, boiled Y2 cup bread crumbs Cut asparagus in one inch pieces. Add cup of hot cream and egg chopped, melted butter and salt. Stir bread crumbs in slightly. Put mixture into a baking dish and bake until a golden brown. Mrs. H. A. TOMLINSON ASPARAGUS SUBSTITUTE Spring onions with about 8 inches of the tops. Cook in boiling salted water about 30 minutes and serve with butter on toast or with white sauce. HARVARD BEETS 3 cups cooked diced beets 6 tablespoons sugar 3 tablespoons cornstarch Y2 cup vinegar Y cup water 3 tablespoons melted butter Combine sugar, cornstarch, butter, water and vinegar. Cook over hot water until smooth and thick. Season to taste. Add beets. Heat thoroughly. Serve at once. Serves 6. VADA M. VUNCANNON (Mrs. Clarence) 2 eggs Y2 cup sugar (less if sweet 3 ears young corn, well-filled corn is used) kernels 1 pint milk Salt and pepper to taste With sharp knife split the kernels down through the middle and scrape the corn from the cob. Beat the eggs, add the sugar, then the corn and thin with the milk. Salt and pepper to taste. Bake one hour. Miss Cora WHITE