Variation II (Sliced Potatoes)

Ingredients

• raw potatoes
• season with salt and pepper
• enough sweet milk
• 5 or 6 slices of pork

Method

1. 1

   Pare and slice raw potatoes thinly to fill a two-quart pudding dish.

2. 2

   Pour over enough sweet milk to fill two-thirds full.

3. 3

   Lay pork slices over the top and bake for about 2 hours.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 281. The excerpt below is the record exactly as published.

season with salt and pepper, add a teaspoon of butter, and a cup of boiling cream. — Mrs. Ida M. Sey- mour, 5126 Indiana Ave., Chicago, 111. STEWED PEAS AND LETTUCE.— Boil 1 pt. of shelled green peas and 2 heads of lettuce, cut small, until tender. Put in as little water as possible and not burn, add a pincJi of salt and another of sugar. When done, stir in the well-beaten yolk of 1 egg, 2 tablespoons of cream and a dash of pepper. Do not allow to boil after the egg is added. Serve hot.^ — Mrs. E. D. Kelley, Winnetka, 111. PEAS IN TURNIP CUPS.— Peel small, white turnips, and boil until tender, in salted water to cover. Drain, cut a slice from the top of each, and scoop out the center, making a cup. Put a bit of butter, and pepper into each cup, and fill with creamed peas, prepared according to directions previously given. Garnish with sprigs of parsley, or sprinkle with minced parsley. Canned peas can be used. — Mrs. J. M, Cutler. 6143 Lexington Ave., Chicago, 111. PEPPERS WITH CORN.— Cut a slice from the end of sweet peppers, remove the inside, and fill with canned corn, well salted. Replace the ends and bake. Peppers, like tomatoes, may be filled in so many ways that it is useless to endeavor to enumerate them, for the ingenious cook can multiply them without end. — Mrs. Amelia Edison. 4356 Berkeley Ave., Chicago, 111. FRIED PEPPERS.— Cut open lengthwise, and extract all seeds, and tough white fibre. Slice crosswise. Lay in cold salted water for 10 minutes, then wipe dry. Melt 4 tablespoons of butter in a frying-pan, and saute the sliced peppers in this. Lay about broiled steak or chops. — Mrs. Geo. H. Harper, 6212 Ellis Ave.. Chicago, 111. 410 VEGETABLES PEPPERS WITH RICE.— Cut the stem end from sweet green peppers, remove the inside, fill with boiled rice, and chopped toma- to in equal proportions, and season well with pepper and salt. A, few chopped mushrooms, olives, or boiled eggs may be added to the filling. B-ake from 20 to 30 minutes, basting with butter and water. — Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111. ESCALLOP OF PEPPERS AND CORN.— Cut enough sweet corn from the coib to make 3 cups. Take 2 or 3 sweet green peppers, and remove the insides, then slice them in very thin circles, and arrange a layer of the corn in a ^buttered baking dish, salt it, and then place some rings of the peppers, then another layer of the corn, and so on until the dish is filled, finishing the top with peppers. To a cup of cream or milk add 1 well-beaten egg and 2 tablespoons of melted butter; pour this over the whole and bake for ^ an hr. in a hot oven. Canned corn may be used, in which case less cream will be needed. — Mrs. Lee L, Lamping, 801 S. Kedzie Ave., Chicago, 111. STUFFED PEPPERS.— Cut off tops and clean out seeds. Cook it with their tops about 10 minutes, or until tender, in salted water. In fhe meantime cook spaghetti, broken very fine, in salted water. Fill the peppers with this cooked spaghetti, or cold left- over spaghetti, chopped fine, may be used. Take a toothpick and fasten on the tops. Bake 10 minutes, and serve with tomato cat- sup.— ^Mrs. Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111. CREAMED PIMENTOS.— Put the pimentos from 1 can into 2 cups of white sauce, and let cook in a double boiler for 10 min- utes. Add 1 taiblespoon of chopped parsley^ some pepper and salt, and serve on toast. — Mrs. Fred Landberg, 6323 Drexel Ave., Chi- cago, 111. BAKED POTATOES.— Select medium-sized potatoes, wash well. Bake in hot oven until soft. Remove from oven, burst the skins to allow steam to escape, thus preventing potato from becom- ing soggy. Serve at once. — iMrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, 111. VARIATION I (Mashed).— 2 cups mashed potatoes, 2 table- spoons melted butter, 2 eggs, whipped light, 1 cup cream or milk, salt to taste. Beat potatoes and butter, add other ingredients, and COOK COUNTY COOK BOOK 411 beat well. Pour into a buttered dish, and bake in a quick oven until well browned. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. VARIATION II (Sliced). — Pare raw potatoes, and slice very thinly, enough to fill a two-quart pudding dish, season with salt and pepper, pour over enough sweet milk to fill two-thirds full. Cut 5 or 6 slices of pork

Cook this with the app: pantry check, scaling, and the assistant.