Quaker recipes

Peel 1 large eggplant, cube and boil in salted water until tender, drain. Place layer of eggplant in bottom of baking dish or casserole. Alternate layers of following mixture: white sauce, grated cheese, chopped onion, tomatoes. Top layer should be eggplant. Cover with buttered bread crumbs. Bake 20 minutes at 350°. Serves 6. VADA M. VUNCANNON (Mrs. Clarence) SPINACH CASSEROLE 2 packages frozen chopped 2 cups of medium white sauce spinach seasoned with red pepper 4 hard cooked eggs and horseradish Cook spinach according to directions. Add chopped or sliced eggs and cream sauce. Place in a casserole, cover with bread crumbs and grated cheese. Brown in 425° oven for about 20 minutes or until brown. JOSEPHINE PAUL IRWIN (Mrs. Jas.) LYONNAISE POTATOES 1 cup cold boiled potatoes 1 tablespoon butter 1 small onion 1 tablespoon parsley Dice potatoes. Chop onion fine and fry in butter until a delicate brown. Turn in potatoes and heat. Just before serving add chopped parsley. NANCY HALE CLINARD (Mrs. J. W.) HASHED BROWN POTATOES 6 cups boiled potatoes Yg teaspoon pepper 142 teaspoons onion 3 tablespoons butter, mar- 1 tablespoon parsley garine or bacon drippings 1 teaspoon salt Add finely chopped onion, minced parsley, salt, pepper to potatoes that have been chopped, place in shallow well buttered pan, dot with bits of butter or other fat and place in heated broiler compartment so that top of pan is about 24% inches from flame, turn flame down to half and brown for 20 minutes. MAGGIE WALTON (Mrs. Clarence) SWEET POTATO PUFFS 2 cups mashed or strained 1 cup cream sweet potatoes previously 4 egg whites boiled Pinch salt 2 egg yolks Put potatoes in double boiler, add cream, stir in beaten yolks of eggs and salt and cook 5 minutes, stirring constantly. Remove from fire and add egg whites, beating until all is very light. Put in deep well greased baking dish, brush with white of egg and brown quickly. Mrs. R. K. MARSHALL BAKED RHUBARB Line bottom of buttered baking dish with rhubarb cut in small pieces. Sprinkle generously with sugar, add some butter and a little flour. Repeat until dish is filled, cover with prune sections, and bake at 350° until tender. SPINACH SOUFFLE 2 cups cooked, drained 1 tablespoon melted butter spinach well mashed Salt to taste 2 eggs beaten separately 1 tablespoon lemon juice Mix and fold in stiffly beaten egg whites last. Bake in a moderate oven. May Cox (Mrs. J. D.) CREAMED SWEET POTATOES Boil sweet potatoes until well done, peel, put through a potato masher. Season with butter and sugar. Add seedless raisins and fresh grated coconut. Put into a baking dish, cover with marshmallows, and put into oven to brown. DEBORAH PARKER (Mrs. A. S.) FRENCH FRIED ONIONS Slice Bermuda onions, soak about 1 hour in milk, dip in batter, and fry in deep fat. Pancake mix may be used for batter. GOOD STUFFED SQUASH To serve six: Choose three large yellow squash and six small ones. Wash, cut in halves lengthwise. Steam five minutes in pressure cooker at 15 pounds. While squash cooks, melt three tablespoons oleo in pan. Crumble in four slices bread. Keep over low heat until crumbs are brown and crisp. When squash is done, lift large slices out carefully. Scoop and discard large seeds. Scoop remainder of inside into small bowl, leaving shell on plate to hold stuffing. Put all small halves into stuffing bowl and mash with fork, seasoning with butter or oleo, salt, pepper, dash of onion salt if desired. Fill each large shell with stuffing. Sprinkle generously with crisp buttered crumbs and serve immediately. CATHERINE Parsons (Mrs. J. S.) a i a a eR Sha ats on Ft te SQUASH SOUFFLE Make cream sauce of: 3 tablespoons butter 1 cup milk 3 tablespoons flour Dash of pepper 1 teaspoon salt