Wa^h a^i.ara'His ami cu.t into iiu-h Lengths. Cook in salte.l wat.'r until tend.-r. ihcu .train. For 3 cups of asparagus mak.' U cups of eream sauce. A.1.1 asparagus liiid ser\i' on toast. Parsnip Balls. Six lar>'-c parsnips. •> .'g-s. A littl.- l)..usmairs Be<t I'ai.'Ut flour and salt. I'arboil the parsnips and let them get thoroughly cold; peel and grate them iipon a bread "-rater Beat the egu's till lio-ht, mix with the grated parsnips, adding sttlficient Hour to l.in.l tho mixtuiv toiiether: Kh)ur the hands well and make the mixture nito halls. Ilav." th.' hir.l boiling hot in a d.vp pan. sufficient to n.^arly cov.-r the balls. Ki'v (|iiii-klv to a good hi'own .)n b.)th sid.'S. Servo very hot. Scalloped Onions. P.'cl 1 <l.)/.'n white onion- iA' modcrato .-ize an.l boil in salte.l water until ten.ler, chan"inu- the wat.'r ■> oi- •'. time- a.-cording to delicacy of flavor desired. Prepare I .-upfuT of whit.' >au.-.' u>in- 1 ial)l.>sp,).)nful ..f butter. 1 heajiing tablespoonfnl II, Mir. .1 ..r a i.'asp..onful ..f salt. 1 ..f a teasp.)..nfiil whit.' p.'pper and 1 cupful milk. i)raiirtli.' ,,ni,.ii-. turn tli.'in int.) a bnttcre.l baking dish, pour over them th<> white .an.-.' an.l .-.^v.'r lb. 'in with '. of a .-ui-fiil .)f tine .Iri.^d brea.l crumbs mix.'.l with 1 :,.a<po..nful of m.'lt.'.l butt.'r an.l a .la>h of -alt. I'.ak.' in a hot ..ven in .lew.'l IJangv till lb.'.rn,nl.<Mr.'l,n.wn. A. M. IVvMK.HU.. Stuffed Spanish Onions. I'ccI th.' onions, s.-oop out from lii.' lop a portion of the center, parboil for 5 minuies ami turn upside down t.. .train. Kill th.'in with a stuffing made with equal parts of chi.-k.'U ..r cold meat ami <..ft br.'a.l .rumbs. Chop the onu.n from the ...ntcr an.l a.hl it t.. the mixture. S.'as.)n with salt and ])epper and m.)isten with melt.'.l bmt.'r. Kill onions an.l sprinkle the t.)p with bread crumbs. Place in pan >^ ith m in.'h of wat.-r. .-ov.-r an.l b'ak.' 1 hour in .lowcl Pang.'. Let brown and .serve. Mrs. J. M. Perkins. 60 SUPERIOR Crx^Fv UOOK Canned Corn Pudding. '!'(» I r;iii coin ;hM I I'.u,^-. Iii'.'ilcii sc|i,i r.) I el y. 1 ic;is|)(>i>ii of siiuar. 1 teaspoon of llouf ci'-Miiicil with 1 r,ii)l('S|M)ini liiiUcr, 1 pitii iiiiik. snli nnd |tr|t|)i'r. Bake altout .', \\ouv ill s!(Mil\' ()\('n ill .Ii'wcl liaiiL;r. Sci'M' as snoii a.- iloiic. Mi;s. I). 15. Btlkky. Corn Pudding. Two ci^'ii's. 1 teaspoon of ^ii:^ai'. sail ami |ii'|)|i('r lo taste, l)ral to^^'ether well. Add I i-u|) of milk and 1 can of corn or i^ralcd Fresh corn. I »oi with hits of 'butter✪ Egg Plant Fried in Butter and itake in slow oncii -!, or '■; of an hour in dowel i.'an.uc. Miss ^Tattland. French Spaghetti. lireak' into small pieci's .', packa,u-e spaghetti, wash, throw into hoilinii' water Tiid le-i hoil until tender, remove l>oin sto\e and drain, pni hack and add 1 ])int of eitlier eanned or sh'wed ['n'>\\ tomatoes, let cook ahoiit 10 mimites; then just l^efore --rviui;- add 1 taldespoonl'id of hiitter, pineh of salt. ])e|)per to 'taste and lastly 1 cup of .a'rated .Vmerican cliee,-^e, al'tei- which, let remain on lire just long- enough to melt chivse thorou.Ldily. Mi;s. W. H. Hopkixs. Beets in Jelly. Boil small beets about the size of half an egg, and if none as small are at hand cut larger ones into slices after thev are cooked. ^Vhen they rub off easily the beets ;ire done. After cooling place them in an earth.en mold. ✪ Beets in Jelly

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Wa^h a^i.ara'His ami cu.t into iiu-h Lengths. Cook in salte.l wat.'r until tend.-r. ihcu .train. For 3 cups of asparagus mak.' U cups of eream sauce. A.1.1 asparagus liiid ser\i' on toast. Parsnip Balls. Six lar>'-c parsnips. •> .'g-s. A littl.- l)..usmairs Be<t I'ai.'Ut flour and salt. I'arboil the parsnips and let them get thoroughly cold; peel and grate them iipon a bread "-rater Beat the egu's till lio-ht, mix with the grated parsnips, adding sttlficient Hour to l.in.l tho mixtuiv toiiether: Kh)ur the hands well and make the mixture nito halls. Ilav." th.' hir.l boiling hot in a d.vp pan. sufficient to n.^arly cov.-r the balls. Ki'v (|iiii-klv to a good hi'own .)n b.)th sid.'S. Servo very hot. Scalloped Onions. P.'cl 1 <l.)/.'n white onion- iA' modcrato .-ize an.l boil in salte.l water until ten.ler, chan"inu- the wat.'r ■> oi- •'. time- a.-cording to delicacy of flavor desired. Prepare I .-upfuT of whit.' >au.-.' u>in- 1 ial)l.>sp,).)nful ..f butter. 1 heajiing tablespoonfnl II, Mir. .1 ..r a i.'asp..onful ..f salt. 1 ..f a teasp.)..nfiil whit.' p.'pper and 1 cupful milk. i)raiirtli.' ,,ni,.ii-. turn tli.'in int.) a bnttcre.l baking dish, pour over them th<> white .an.-.' an.l .-.^v.'r lb. 'in with '. of a .-ui-fiil .)f tine .Iri.^d brea.l crumbs mix.'.l with 1 :,.a<po..nful of m.'lt.'.l butt.'r an.l a .la>h of -alt. I'.ak.' in a hot ..ven in .lew.'l IJangv till lb.'.rn,nl.<Mr.'l,n.wn. A. M. IVvMK.HU.. Stuffed Spanish Onions. I'ccI th.' onions, s.-oop out from lii.' lop a portion of the center, parboil for 5 minuies ami turn upside down t.. .train. Kill th.'in with a stuffing made with equal parts of chi.-k.'U ..r cold meat ami <..ft br.'a.l .rumbs. Chop the onu.n from the ...ntcr an.l a.hl it t.. the mixture. S.'as.)n with salt and ])epper and m.)isten with melt.'.l bmt.'r. Kill onions an.l sprinkle the t.)p with bread crumbs. Place in pan >^ ith m in.'h of wat.-r. .-ov.-r an.l b'ak.' 1 hour in .lowcl Pang.'. Let brown and .serve. Mrs. J. M. Perkins. 60 SUPERIOR Crx^Fv UOOK Canned Corn Pudding. '!'(» I r;iii coin ;hM I I'.u,^-. Iii'.'ilcii sc|i,i r.) I el y. 1 ic;is|)(>i>ii of siiuar. 1 teaspoon of llouf ci'-Miiicil with 1 r,ii)l('S|M)ini liiiUcr, 1 pitii iiiiik. snli nnd |tr|t|)i'r. Bake altout .', \\ouv ill s!(Mil\' ()\('n ill .Ii'wcl liaiiL;r. Sci'M' as snoii a.- iloiic. Mi;s. I). 15. Btlkky. Corn Pudding. Two ci^'ii's. 1 teaspoon of ^ii:^ai'. sail ami |ii'|)|i('r lo taste, l)ral to^^'ether well. Add I i-u|) of milk and 1 can of corn or i^ralcd Fresh corn. I »oi with hits of 'butter and itake in slow oncii -!, or '■; of an hour in dowel i.'an.uc. Miss ^Tattland. French Spaghetti. lireak' into small pieci's .', packa,u-e spaghetti, wash, throw into hoilinii' water Tiid le-i hoil until tender, remove l>oin sto\e and drain, pni hack and add 1 ])int of eitlier eanned or sh'wed ['n'>\\ tomatoes, let cook ahoiit 10 mimites; then just l^efore --rviui;- add 1 taldespoonl'id of hiitter, pineh of salt. ])e|)per to 'taste and lastly 1 cup of .a'rated .Vmerican cliee,-^e, al'tei- which, let remain on lire just long- enough to melt chivse thorou.Ldily. Mi;s. W. H. Hopkixs. Beets in Jelly. Boil small beets about the size of half an egg, and if none as small are at hand cut larger ones into slices after thev are cooked. ^Vhen they rub off easily the beets ;ire done. After cooling place them in an earth.en mold.

Superior cook book