Quaker recipes

ete AS aS ne BEETS WITH ORANGE SAUCE ¥3 cup sugar 3 tablespoons vinegar 2 tablespoons cornstarch Mix and boil 5 minutes. To this add juice and grated rind of 1 orange and 2 tablespoons butter. Stir in cooked beets. BAKED BEANS 1 pound navy beans 1% cup molasses 1 cup tomato catsup 1 teaspoon salt 6 slices salt pork (fat back) Soak beans over night and parboil in salted water about 1 hour. Put half of beans in an earthenware pot (or Pyrex). Add half the molasses and catsup and put three slices of the salt pork on top. Repeat putting the rest of ingredients in. Finish with salt pork on top. Bake in slow oven 300° for 3 hours. This recipe makes an excellent winter meal served with steamed brown bread and a salad. The brown bread cooks in the oven at the same time that the beans are baking. CREAM CABBAGE One small head cabbage Boiling salted water Shred the cabbage fine. Cook 15 minutes in boiling salt water. Drain and place in baking dish alternately with white sauce, pepper, salt and butter. Cover top with buttered bread crumbs and bake until brown. White Sauce 2 tablespoons flour 1 cup scalded milk 2 tablespoons butter Melt butter. Add flour and rub until smooth. Add milk slowly, stirring constantly to avoid lumps. Cook until creamy. Add pinch of salt. Mrs. Mo.ty S. Lowe ay acy | Led; ee | 1a, 2 cups cooked corn (fresh or 1 teaspoon salt canned) 2 tablespoons sugar 1 egg 2 teaspoons butter 1 cup milk (hot) _2 teaspoons flour Put corn in baking dish, add sugar, tans salt and egg. Add hot milk and butter. Bake in slow oven until firm about 45 minutes. Serves 6. ANN MENDENHALL (Miss ELLE) CREAMED CABBAGE 4 cups finely shredded cabbage 1 teaspoon lemon juice 12 cup sour cream . Salt, pepper, dash of nutmeg Cook cabbage in boiling, salted water for 5 minutes. Drain. Add sour cream and seasonings and cook in top of double boiler over hot water for 10 minutes. Serves 4. CATHERINE PARSONS (Mrs. J. S.) ' CREOLE CORN | 3 tablespoons flour. 1 slice green pepper, chopped 2 tablespoons butter 1 teaspoon parsley 2 can tomatoes 1 can Shoe Peg corn 2 teaspoon salt 1 egg 1 slice onion, chopped Cook onion and pepper in butter, add flour and stir until smooth, add tomatoes and salt and stir until boiling. Add corn and parsley, when boiling, stir in the beaten egg. Place in baking casserole, cover with crumbs and bake at 350°. BAKED ONIONS Boil onions of uniform size in salt water until tender. Place in baking dish, fill cavity between onions with a cream sauce, cover with bread crumbs and a generous amount of butter, and a little pepper. Place in hot oven until brown. Delicious with a beef roast. Mrs. W. L. HORNEY DUNDEE CAULIFLOWER 1 medium cauliflower 2 tablespoons butter 1 cup juliene carrots Salt and pepper to taste 2 cups hot milk Browned and buttered bread 1 teaspoon flour crumbs 1 cup grated cheese (sharp) Cook cauliflower in boiling milk until tender, about 12 minutes. Cook carrots in small amount of salted water until tender. Make cheese sauce by melting butter in sauce pan, adding flour, salt and pepper and milk from cauliflower, stirring well until thickened. Place cauliflower in center of shallow baking dish, place carrots around sides, pour on cheese sauce, cover with bread crumbs and place in hot oven for a few minutes. Serve immediately. ESCALLOPED EGGPLANT 1 large eggplant 1 teaspoon chopped onion Y4 cup white sauce Y2 cup tomatoes 14 cup grated cheese 1 cup buttered bread crumbs