The Relief Societ Cookbook

Peel six good sized potatoes or as many as desired, cut out a round space and fill with hamburger or other chopped meat, moisten with milk, and seasoned with salt, pepper a little diced celery and onion and a piece of butter. Place in baking pan with c. or so of boiling water and bake in hot oven. Baste occasionally. Remove from the pan when done and make a gravy of liquid and pour over potatoes. Be sure and use good baking potatoes so they will hold their shape. — Mrs. Glen Herdti. POTATO PUFFS Steam potatoes with skins on. Peel and mash, for every 6 persons, allow one Tbsp. butter, one half pint cream, one tsp. salt and a dash of cayenne added while hot. Beat until smooth and light and carefully fold in 4 egg whites well beaten. Place in baking dish, sprinkle with grated cheese, brown in oven and serve piping hot. — Mrs. Glen Herdti. VEGETABLE PUDDING 1 c. grated carrots | 2 tsp. salt 1 c. grated potatoes 1 tsp. soda 1 c. grated apples 1 c. sugar 1 c. chopped suet 2 c. flour l/2 each of ground nutmeg, cinnamon, cloves. Mix all ingredients well and put in greased molds. If desired one may use B. P. tins in place of a mold. When done slice and serve with your favorite sauce. Steam 4 hours. — Mrs. F. L. Erdman CORN FRITTERS 1 c, corn 1 Tbsp. melted fat V2 c. milk 1 tsp. B. P. 1 egg l/2 tsp. salt Mix all together and add enough flour to make rather stiff batter. Drop by tsp. in deep fat and fry until brown. Serve hot. STUFFED GREEN PEPPERS 6 green peppers. Remove seeds and cook in boiling water for 5 minutes. Cut 6 slices of bacon into bits and fry slowly with two medium sized onions (finely chopped). When brown add two c. canned tomatoes, 1/2 c. bread crumbs, 1 tsp. salt, 1/2 tsp. celery salt. Cook until thickened. If not quite thick enough add more crumbs. Fill peppers with mixture and place in buttered baking dish, standing upright. Sprinkle tops with more crumbs and a small piece of butter on each. Bake 25 minutes or until brown, (in medium oven). Serve with plain boiled rice. VEGETABLES 77 STUFFED CABBAGE LEAVES Wilt leaves by pouring boiling water over them. Prepare stuffing by using 1 c. bread crumbs, 1 cup ground steak, 1 Tbsp. onion (fine), salt, pepper, 1 Tbsp. butter, V2 c. milk. Method: Fry onion in butter until golden brown, then mix all the ingredients together. Use 2 Tbsp of mixture for each leaf, fold in the cabbage, tie with a cord and boil in salt water 1/2 hour or until tender. — Mrs. Effie Merrill. HEAVENLY CABBAGE Put cabbage, which has been gently boiled in salted water and drained, into buttered baking dish. Pour over it 1 cup thin cream into which has been beaten 1 egg. Sprinkle with buttered cracker crumbs and dash of nutmeg. Bake until egg and cream make custard. — Mrs. Annie Kerr. VERMONT BAKED BEANS Put one qt. of navy beans to boil in plenty of water with one level tsp. of soda. Boil until skin will crack open when blown upon. Drain and cover again with boiling water. Boil 5 or 10 minutes, not long enough for beans to fall apart. Put 1 lb. salt pork (or fresh pork and 1 tsp. of salt), in baking dish, (bean pot is best), Add beans, tbsp. molasses, (thick syrup may be preferred), and 1 tbsp. of mustard. Cover well with water and cover with tight lid. Add boiling water as needed during the baking of 8 hrs. or more. — Mrs. Annie Kerr. LEFT OVERS