These should be fresh and newly shelled. Wash them and put them into boiling water. When tender, add a teaspoonful of sugar, let them stand two or three minutes, then drain the water from them, add a little salt and pour over them melted butter. EGG, PLANT. Select a medium sized one. Peal and cut it in round, thin slices. Sprinkle a little salt between each slice and then cover them down with a bowl and let 48 CHOICE RECIPES them stand for an hour, then rinse off the salt with clear, cold water; wipe each slice, dip it in egg and bread crumbs and fry it in half lard and half butter, a fine brown. SL WEFED POPALORmS MARGERY DAW. Take five large potatoes and scrape a hole 1m eacn; fill it with meat chopped fine, seasoned with butter, pepper and salt, and a little chopped onion. Bake in a quick oven. RICED:POLA LO; Have a flat dish and the colander hot. With a spoon rub mashed potato through the colander onto the hot dish. Be careful that the colander does not touch the potato on the dish. It is best to have only a few teaspoonsful of the potato in at one time. When all has been pressed through, place the dish in the oven for five minutes. SCALLOPED ONIONS: MRS. STIMSON. Boil the onions until tender, changing the water once or twice, drain, pour over them milk and let it scald. -Place in baking dish layers of onions, bread or cracker crumbs, seasoning, with butter, pepper and salt. Bake one-half hour. CREAM PO LA TORS. The potatoes should be boiled the day before they are to be used with the skins on to insure their being VEGETABLES 49 firm. Peel and chop the cold potatoes, sprinkle with salt, pepper and flour. Heat a small piece of butter in a skillet,—do not brown it,—put in the seasoned pota- toes and cover with cream if you have it; milk if you have not cream. Stir and cook thoroughly or the flour will taste. STUFFED TOMATOES. Twelve large smooth tomatoes. One teaspoonful salt. A little:spepper. One tablespoonful butter. One tablespoonful sugar. One cupful bread crumbs One teaspoonful onion juice✪ Stuffed Tomatoes. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a _ small spoon scoop out as much of the pulp and juice as possi- ble without injuring the shape. When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mix- ture. Put on the tops, and bake three-quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a flat dish. SeeeLOPED POTATOES: Fill a baking dish with raw sliced potatoes; sprinkle with salt and pepper, and add cream enough to nearly cover. Place a tin cover on the dish and bake twenty minutes; if the oven is not hot enough and the potatoes not tender, you must, of course, bake longer. 50 CHOICE RECPIES POTATO CROOGUWET EES: FLORENCE K. WOODRUFF. Boil and mash twelve medium-sized white pota- toes, using one tablespoonful of butter instead of milk. When the potatoes are nearly cold, add beaten yolks of three eggs, one teaspoontul of chopped parsley, one _ quarter teaspoonful of grated nutmeg (if desired) and six drops of onion juice✪ Potato Croquettes: Stir these ingredients to- gether until smooth. Make up into small cone-shaped croquettes and stand away to harden. When nrm, roll in fine cracker dust and fry in deep -fat. This will make twenty-five croquettes. POTATO SOUPFEER: Six large smooth potatoes. Half a cupful boiling milk. One tablespoonful butter. Whites of four eggs. Salt and pepper to taste.

AI-modernized reading of the original text

These should be fresh and newly shelled. Wash them and put them into boiling water. When tender, add a teaspoonful of sugar, let them stand two or three minutes, then drain the water from them, add a little salt and pour over them melted butter. EGG PLANT. Select a medium sized one. Peal and cut it in round, thin slices. Sprinkle a little salt between each slice and then cover them down with a bowl and let them stand for an hour, then rinse off the salt with clear, cold water; wipe each slice, dip it in egg and bread crumbs and fry it in half lard and half butter, a fine brown. SLEWED POTATOES MARGERY DAW. Take five large potatoes and scrape a hole in each; fill it with meat chopped fine, seasoned with butter, pepper and salt, and a little chopped onion. Bake in a quick oven. RICED POTATO: Have a flat dish and the colander hot. With a spoon rub mashed potato through the colander onto the hot dish. Be careful that the colander does not touch the potato on the dish. It is best to have only a few teaspoonsful of the potato in at one time. When all has been pressed through, place the dish in the oven for five minutes. SCALLOPED ONIONS: MRS. STIMSON. Boil the onions until tender, changing the water once or twice, drain, pour over them milk and let it scald. -Place in baking dish layers of onions, bread or cracker crumbs, seasoning, with butter, pepper and salt. Bake one-half hour. CREAM POTATOES. The potatoes should be boiled the day before they are to be used with the skins on to insure their being VEGETABLES 49 firm. Peel and chop the cold potatoes, sprinkle with salt, pepper and flour. Heat a small piece of butter in a skillet,—do not brown it,—put in the seasoned potatoes and cover with cream if you have it; milk if you have not cream. Stir and cook thoroughly or the flour will taste. STUFFED TOMATOES. Twelve large smooth tomatoes. One teaspoonful salt. A little pepper. One tablespoonful butter. One tablespoonful sugar. One cupful bread crumbs One teaspoonful onion juice. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a _ small spoon scoop out as much of the pulp and juice as possible without injuring the shape. When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake three-quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a flat dish. SCALLOPED POTATOES: Fill a baking dish with raw sliced potatoes; sprinkle with salt and pepper, and add cream enough to nearly cover. Place a tin cover on the dish and bake twenty minutes; if the oven is not hot enough and the potatoes not tender, you must, of course, bake longer. POTATO CROQUETTES: FLORENCE K. WOODRUFF. Boil and mash twelve medium-sized white potatoes, using one tablespoonful of butter instead of milk. When the potatoes are nearly cold, add beaten yolks of three eggs, one teaspoontul of chopped parsley, one _ quarter teaspoonful of grated nutmeg (if desired) and six drops of onion juice: Stir these ingredients together until smooth. Make up into small cone-shaped croquettes and stand away to harden. When firm, roll in fine cracker dust and fry in deep fat. This will make twenty-five croquettes. POTATO SOUPER: Six large smooth potatoes. Half a cupful boiling milk. One tablespoonful butter. Whites of four eggs. Salt and pepper to taste.

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Stuffed TomatoesPotato Croquettes

Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909