Raleigh recipe book

Wash well ; place in a vessel of salted water and boil until tender. At the same time have another vessel of water boiling with a piece of bacon sufficient to season the salad. When the salad is tender take from the boiling water and place in the vessel with the meat and let boil until well seasoned and then serve. Boiling it first in the salted water takes out the bitter taste that so many dislike. If the salad has large stems in the leaves, remove the stems with a sharp knife and cook only the leaves. - Mrs. John Ward. CORN FRITTERS Grate the corn from six ears, add one teaspoonful flour, one egg, pepper and salt. Beat all into a batter, fry in lard or butter. Mary Anderson Page. BAKED POTATO AND PINEAPPLE Cream the sweet potato as you would Irish, only use sugar to taste. A layer of potato then a layer of pineapple. The pineapple should be the last layer. Put in stove and heat thoroughly. Mrs. W. a. Erwin. STUFFED BAKED TOMATOES Cut off stem end of tomatoes, scoop out with a spoon and stuff with stale bread crumbs, grated ham and the tomato scooped out mixed to- gether with mayonnaise dressing. Sprinkle the tops with bread crumbs and a little sugar, with a teaspoon of butter on each one. Then bake. Mrs. Alfred M. Maupin. STUFFED GREEN PEPPERS No. 1 1 lb raw beef Shallow teaspoon of grated 1 cup mashed Irish potatoes onion As much bread crumbs as beef Tomato sauce in quantity Put one quart of tomatoes in saucepan with one teaspoon celery seed and small lump of butter. When sauce is cooked and strained, add half of it to the beef, crumbs, potatoes, etc. Stuff peppers (cut in half and boiled until tender) and bake. Serve in dish with the remainder of the tomato sauce poured over them. Mrs. S. F. Telfair. STUFFED PEPPERS No. 2 Parboil peppers for fifteen minutes. Fill with grated cold ham and cooked rice. Season with salt, pepper and onion. Cook 10 minutes. Mrs. W. a. Erwin. ESCALLOPED ONIONS Slice large mild onions and let stand in cold water two hours, pour this off, cover with salted water and cook until tender, changing the water if the onions are strong. Drain and put in baking dish a layer of the onions, salt, pepper, bits of butter, and bread crumbs till the dish is full, pour over this milk and bake in hot oven until brown and thoroughly done. Mrs. William S. West. IRISH POTATOES AU GRATIN One-half dozen medium size Irish potatoes (boiled and cut into cubes) Make a cream sauce of i/o cup of milk, two tablespoons butter, 1 salt spoon of salt, a little black pepper and a little grated cheese. Put layer of potatoes and sauce into baking dish until full, pouring the last sauce over the top and bake until brown. Mrs. S. p. Telfair. SURPRISE BALLS From cold mashed potatoes make slightly flattened balls ; with a teaspoon press a hollow in the top. Chop fine some cold, lean meat, season it with salt and pepper and gravy and put one teaspoon of the meat into the hollow of the potato ball. Put a little melted butter on top and brown in oven. Mrs. John Ward. POTATO CROQUETS 1 pint hot mashed Irish potatoes % teaspoon celery-salt 1 tablespoon of butter 1 teaspoon minced parsley 1/2 saltspoon white pepper Yolk of one egg 14 teaspoon salt Speck of cayenne pepper