The Relief Societ Cookbook

SPAGHETTI SAUCE 3 strips bacon, dice very thin, fry and add 5 medium sized onions sliced fine, 4 toes garlic, 1 green pepper, cut fine. When half done put in 1 or IV2 lb- steak (ground), stir thoroughly. Add 1 or 2 cans of tomatoes. 2 cans Campbells tomato soup. Add salt,, pepper, paprika, cayenne, tobasco sauce and lemon juice, 1 can mushrooms cut fine. Cook for 2 hours very slowly. Use with macaroni or spaghetti. — E. E. MerrilL RICE CROQUETTES 1 c. rice. 3 level tbsp. flour 2 c. milk V4 tsp. salt 1 ! 2 tbsp. butter 1 c. grated cheese Boll rice ' 2 hour. Place in strainer and wash with cold water. Steam until rice is dry and flaky. Make white sauce of butterT milk, flour and salt. While hot add the rice and grated cheese. Let it get cold and make into croquettes. Dip in beaten egg and roll in fine cracker crumbs. Let stand 1 hour and fry in deep fat until brown. — Hazel Flarnrm CHICKEN TAMALES Stew 1 fat hen until tender. Cut in small pieces with scissors. Season with V2 tsp. Chili peppers. Moisten with catsup. Skim, fat from chicken broth and add enough water to make two quarts of liquid. Wet enough yellow corn meal, with cold water, to make a thick mush. Cook slowly ' 2 hour. Wet butter papers in cold water and place 4 tbsp. mush on paper and put a little pat of chicken mixture in center. Fold papers to center and tie each end. Steam I hr. THE RELIEF SOCIETY COOK BOOK 71 TURNER & TOUT REAL ESTATE, LOANS AND INSURANCE , E. WIDSTEEN Quality Jewelry Only EYE SIGHT SPECIALIST We fit your Eyes Right PHONE 36 ••..•..•..•..•..•..»..». CITY MEAT MARKET CLYDE J. SKELTON, Prop. REXBURG, IDAHO .«..,..«..«.. a. .«..»..«..♦..»..«..,..«..,.....„. ....0.. ,..,..«:.....«..,..,..«,..».., ..»..«. LaARTE SHOPPE We specialize in HEMSTITCHING And ART NEEDLEWORK REXBURG, IDAHO RECIPE FOR SATISFACTION A NEW NASH Yours For Service WOOD-WARD MOTOR CO. Phone 111 72 THE RELIEF SOCIETY COOK BOOK VEGETABLES SUGGESTED COMBINATIONS FOR VEGETABLES Creamed carrots and peas. Carrots and celery with cheese sauce. Creamed carrots, onions and celery. (Equal parts of vegetables). Cooked spinach and onion. Creamed asparagus, carrots and peas. (Equal parts of vegetables > String beans, lima beans, corn. (Equal parts of vegetables.) Raw Vegetable Combinations Carrots and onions Cabbage, carrots and onions Cabbage and peppers Cabbage celery and onions Cabbage, lettuce and onions. CARROT, PUFFS To each cup of cooked mash carrots, add half cup of cream, one well beaten egg', one tsp. butter, melted, y2 tsp. sugar and % tsp. salt. Mix well, pour into greased custard cups and bake about V2 hour in a hot oven, or until puffed up and light. — Mrs. Martin Henderson. CARROT LOAF V/% cup ground raw carrots 2 tbsp. chopped green pepper 1 cup boiled rice 3 tbsp. minced bacon 3/4 cup ground peanuts 1 tbsp. chopped onion 1 egg I tbsp. prepared mustard, or 2 tbsp. catsup. Mix ingredients in order given, pack into a greased loaf pan and bake in moderate oven one hour. Can be served with tomato sauce or white sauce. It saves time to parboil the carrots. —Mrs. Margaret Davis. CANDIED SWEET POTATOES G medium sized sweet potatoes V2 cup sugar V.i cup butter 3 tbsp. water 1 tsp. salt 1 tsp. cinnamon