S UNS H INE J 3? C O O K. M e n us g at h ered f rom vario us CO PYRIGH TE D A N D P UBLIS H ED BY M R S. E NNIE E.

Transcription

1

2 S UNS H NE J 3? C O O K A Col lectio n of V aluable Rec i p es and M e n us g at h ered f rom vario us sou rces RS. JENNE E. UNDERH LL. CO PYRGH TE D A N D P UBLS H ED BY M R S. j E NNE E. UN DE R H L L NNN NNNNNN NNNN N

3

4 Th e rec ei p t s i n th i s bo o k A re al l t r i ed an d t ru e So wit h g l ad su n sh i ne s p i ri t T h e y re p asse d o n to y o u.!

5

6 So u p Fish and M eat Sau ce Left- o v ers and Lun cheo n Dishes V e g etabl es Sandwi ch es Sal ads and S al ad Dres si n gs Lo af and Lay er C ak es Small C ak es C ooki es and Do u g hn uts C O N T E N T S. P AG E Fish Oysters and Cl ams M eats and Po ultry M ushro o ms Bread Bis cuit M uffi ns etc. E gg s and O mel ets C hees e Pastry H o t D ess erts C old D es serts C ak e Fillin g and Frostin g ce Cream s Sherbets Pi ckles and Pres erv es and B ev era g es C an dy H o usehol d H i nts

7

8 PUREE O F CO RN. SOUP. SO UP STO CK. Select a shank of beef and have it sawed in pieces about two inches Wash the meat in cold Put into long. water. a soup pot allowing one quart of cold water for each pound of meat and half teaspoon of sal t for each quart of one- water. Place over a moderate fire till it comes to a boil then skim carefully after which cover it close and set where it will boil gently for two hours. Then skim a g ain and add a small onion a few slices of carrot and a stick or two of celery and boil until the m eat on the shank is Strain tender. throu h a fine sieve and set away until the next day when g the soup should be a solid j elly from which all the fat can be use melt a portion of this j elly add more Fo r removed. salt and pepper an d let boil up once ser ve in hot and tureen. f rice o r maccaroni is used have them cooked and add them while hot to the soup. A shank wei g hing six pounds will serve twelve people. CREAM O F CO RN soup. O n e can of corn simmered with a little water for fifteen minutes then press ed through a coarse sieve. Season with salt butter and a tiny p inch of cayenne. Add one c u p of boiling milk. Put can of corn throu g h a vegetable masher add 3 cups of milk tablespoons flour wet with a little of the milk 2 lar e lump of butter pepper salt and a little su ar cook a g g few minutes and serve with croutons. CROUTON S. Put a tablespoon of butter into a hot frying- pan! cut some dry bread into small squares when the butter be g ins to b rown add the bread and fry li g htl y.

9 6 SUNSHNE COOK BOOK. Croutons are sometimes b read toasted slowly until quite brown and cut in dice. SPLT P EA SOUP. O ne cup dried spl it pe as pound salt pork level table spoon flour tablespoon butter tablespoon celery salt and Look the peas over wash them and soak in pepper. cold water over ni Drain and put them boil g to with ht. the salt pork and simmer gently six hours adding the seasoning about an hour before not cooked f done. enou h the thick part will Strain the soup and g t e settle. turn the the butter and flour together it to Rub kettle. Stir into the soup and cook a few Boiling water minutes. o r ho t mil k may be used to thin the soup i f to o thick. GREEN P EA SOUP. c an green peas. onion 1 pt. of stock o r water 2 tablespoons butter tablespoon flour cup milk cup of cream Salt and pepper. Cover peas with water and boil with an onion until they will mash easily. Mash add pint of stock o r water. Cook to g ether the butter and flour until smooth but not to the peas then add milk and Add cream ( o brown. r 2 cups of milk ) season with salt and pepper and boil up once. Strain and serve. CREAM O F CHEESE SOUP. quart o f milk y z teaspoon onion j uice tablespoon chopped cup butter carrot yolks o f two eggs 2 level tablespoons flour Salt and pepper. V 2 cup g rated cheese Heat but scal d the milk rub butter flour do not! onion and carrot togeth er in a saucepan add the ho t milk grad uall y stirring constantly. Strain and return to the double

10 ON ON SO UP. SOUPS. boiler and add the cheese and stir till melted then add the e g gs well beaten. Whip with an e gg beater till covered with froth and serve at once. CELERY SOUP. bunch celery Butter size walnut o f milk Salt and pt. pepper. C ut celery ( except heart pieces ) into small dice cover with cold water and boil three to four hours. Rub through colander put back into pan with pint of milk and butter. Salt and p epper to taste. Let it come to a boil. Serve hot. CELERY SOUP. Put a veal bone to boil in quart of w ater. After skim ming it well add : tablespoons rice 2 teaspoon celery salt fine pint celery ( cut very ) onion. Let this boil till reduced to one pint. Take out the meat and pass the soup through a colander mashin g and extract ing as much of the puree as possible passin g the stock! throu h it or three Boil quart milk sepa g two of times. rub tablespoons of flour in a hal f cup butter add ratel y 2 of this to the boiled After cookin it a few minutes milk. g add the milk to the celery puree and serve at once mixin g milk and puree well. C REAM O F Peel and slice thin one doze n o nions and fry a light brown in a little butter. Add 2 cups of milk and quart of water teaspoon su g ar and salt and pepper to taste cook for thirty minutes. Strain and add a cup of cream and two hard boiled e gg s chopped fine and serve at once. CREAM O F ASPARAGU S SOUP. bunch of aspara g us small onion pt. water 2 tabl es p o n s butter qt. milk. Pepper and salt. 2 tablespoons flour

11 R CE AN D ONO N SOUP. 8 SUNSHNE COOK BOOK. Cook asparagus and onion until asparagus is tender. Remove onion and rub the rest throu h a Blen g strainer. d flour and butter. Add milk g raduall Boil y. five minutes. Add stock and pulp. H eat and season to taste. tablespoon butter o r stick of celery onion ( sliced ) drippings 3 tablespoons rice % teaspoons salt 2 tablespoons parsley bay leaf chopped 7 cups of boiling water. Fr y the onion in the drippings then put all the in g red i ents into a kettle and boil till rice is tender add the parsley and serve. CREAM O F SPNACH SOUP. V peck spinach tablespoons flour 2 3 quart stock tablespoons butter 3 2 cups cream or milk Pepper and salt to taste. C ook spinach one- half hour without water. C hop fine and rub throu g h a sieve. Add stock thickening seasoning and simmer five minutes. Add hot cream and serve. CREAM O F LMA B EAN SOUP. Cook pint of lima beans in salted water till perfectly tender then press through a quart of milk Add colander. a tablespoon of grated o nion and a bay Pour into a leaf. double boiler and stir in tablespoon of butter and two of flour that have been rubbed together. Cook and stir con stantl y till thick and smooth. Put through sieve season with salt and pepper and serve. B AKED B EAN SOUP. Baked Beans Tomato Salt Pepper.

12 add one cup of peas. celery E GG SOUP. cup mashed potatoes SOUPS. 9 Put baked beans with twice their amount of water on to boil and stew until soft. Add half as much tomato. Rub all th rough a strainer. Put on to boil a g ain and thin with water if necessary. Add salt and pepper to taste. CHCKEN SOUP. To quart of soup s tock add tablespoon of cornstarch dissolved in milk and cook ten minutes. Then add the yolk of one egg beaten with one- half cup of milk. Str a in and To one quart of beef or chicken broth add one cup of rich milk. Pour it boilin g hot on the beaten yolks of four eggs to which you have added a half cup of milk. Reheat and se rve at once. MLK SOUP. quart rich milk yolks of hard boiled two V cup butter 2 eggs Pepper and salt. tablespoon flour Cream egg yolks butter and flour to Beat in to g ether. the potato and add to the milk that has been brought to the boiling point but not boiled. Strain season reheat and serve. P OTATO PUREE. 2 lbs. potatoes 2 tablespoons chopped butter teaspoon salt boiling milk qt. onions qt. boiling water teaspoon pepper. 2 tablespoons cho p e d 56 cup sago Wash peel and slice potatoes onions and celery melt the butter and add it to the ve g etables stirrin g it for five minutes to k eep it from brownin g or burnin Then g. add the boilin g water. When the ve g etables are soft rub them throu g h a sieve the milk and when the soup is boiling add

13 VEGETABLE SOUP. half l o SUNSHNE COOK BOOK. add the sa g o a little at a time and cook until the sago looks clear. Stir the soup well and add the seasoning last. V Z lbs. lean beef cup carrot cut fine cup turnip chopped V 2 cup onion cup rice 3 qts water pt. tomatoes Salt and pepper. Put beef ( chopped ) and ve g etables ( cut fine ) and rice i n cold water. brin g to a boil and let boil three hours add salt and pepper. O ne- hour before serving add tomatoes. CLAM B OULLON. 3 quarts clams quart cold water. Wash clams and put in a saucepan with water and cover tightly so as to keep every bit of steam in. Add salt and pepper to the broth and serve with o r without whipped cream in cups. CLAM CH OWDER. qt. lon g clams lb. fat salt pork 2 onions cup mil k salt and pep 6 milk crackers per. 6 medium sized potatoes Separate and clean clams. Chop the hard part very fine. Fr y the pork in an iron kettle in which y ou make the chow der add the onions sliced and fry until li ht brown then g add quart hot water and the necks of the clams which have been chopped fine salt and Boil slowly pepper. hour then add the rest of the clams and the potatoes cut in dice or thin slices cook until potato is done Then add milk in w hich the crackers have been soakin g. Boil up once and serve. CREAM O F SALMON SOUP. can salmon 2 tablespoons butter. 4 level tablespoons flour qt. milk

14 pt. wat er boilin SOUPS. l 1 Drain oil from salmon. remove skin and bones and rub throu g h sieve. Add hot milk gradually. Season and blend. SH RMP B SQUE. cup sh imps level t ablespoons but r 2 cup cold water ter cups hot 2 milk V teaspoon speck 2 salt 2 tablespoons Hou r of pepper. Cut shrimps into bits and add col d water. H eat slowly to boiling and boil ten minutes. Drain thicken with flour and butter add milk and seasonin g. CLAM B SQUE. quart small lon g clams Butter size of an e gg 3 pints milk 2 tablespoons flour. Separate cl ams and clean. ChO p the necks and cook them one- half hour in one pint of water. Cook soft parts fifteen minutes warm butter and mix in flour. H eat the milk and add to butter and flour then add the cooked clams. TOMATO SOUP. qt. tomatoes tablesp oon butter bay l eaf small onion teaspoon suga r. tablespoon flour. teaspoon salt pepper. Cook tomatoes onion. bay leaf till soft enou g h to and rub throu h a wire Blend flour and when hot g butter sieve. pour tomato radually into it stirrin to keep it f rom lump g g su ar and seasonin and cook for about ten min Add ing. g g addin more water if whe ready to utes g n desired. Reheat. serve. This sou p may be made the da y r befo re usin g. TOMAT O SOUP. tomatoes qt. water Butter pt. rolled 6 crackers. peppe r salt teaspoon soda qt. g mil k.

15 1 2 SUNSHNE COOK BOOK. Cook tomatoes thoroughly. Strain and add the water. H eat a g ain and add the soda. When through foaming add crackers and seasonin g. Pour all into boilin g milk. CO RN CH OWDER. can corn M lb. salt pork onion sliced cup cream or milk potatoes q t. sliced Salt p epper. Scald the potatoes five minutes in boilin g water and drain. Try the fat from pork. Brown onion in fat. Add the fat to quart boilin g water. Cook onion and potatoes in this until tender. Seaso n to taste. Add the milk and corn cook five minutes without boiling! Add 8 crackers broken. and serve.

16 teas p o n pepper and oni on chopped fine. FSH. 3 F S H. H ALBUT B AKED. slice of halibut 1 % lbs. tabl es p o o of parsley ' n cup melted butter Sprinkle fish with the above in g redients roll and p ut -in shallow dred e with mil flour and Gar nish pan g k and bake. with l emon cut fan shaped and parsley also wi th hard boiled e g gs. B AKED F SH C O D O R HADDOCK. C o d weighin g 4 pounds will make two fillets have skin and back bone removed. oysters pt. V cups cracker crumbs Z cup butter ( melted ) Salt lemon pepper and e gg beaten with ta jui ce. bles p o o n of milk Season fish with salt an d pepper and brush with lemon j uice. L a y one of seasoned fillets on g reased fish Sheet. Cover with oysters dipped in buttered cracker crumbs and lav other fillet over this. B rush with the beaten e gg and milk. Cover thickly with the b uttered crumbs and bake in a moderate oven ove-r three- quarters of an hour or until the fish flakes easily. Serve with tomato or H ol landaise sauce. Creamed macaroni may be used in place of the oysters. H OLLAN D A SE SAU CE. cup butter yolks e gs 2 g tablespoon lemon j uice teaspoon salt cay 1-3 cup boilin g water enne. Divide butter in three parts. Put one p i ece in double boiler with yolks of eg g s and lemon juice. Stir constantly

17 raw ) CREAMED C OD F SH. 1 4 SUNSHNE COOK BOOK. until butter is melted then add second piece - and as it thickens add the third piece. When thickened add water. cook one minute then add salt and cayenne. H AL BUT FLLET S. C ut in round pieces about bisc uit Size. Slice rather th i n. B rush each piece with lemon j uice salt and pepper. Put layer of seasoned mashed potatoes between each two pieces. Cover with beaten e gg and crumbs m ixed with butter. Put in pan with milk to cover the bottom of pan. Bake till crumbs are brown and fish flakes. Serve with H ollandaise o r egg sauce. 2 cups milk cup salt co dfi sh packed 2 tablespoons butter solid 4 l ev el tabl es p o o ns fl o ur. Heat the milk in double boiler keeping out cup to mix with flour. Make a paste of the flour and m ilk and add it to the heated milk and cook. Pick up the codfi sh into small pieces and soak in cold water. Put it over the fire and l et it warm Slowly but do not l et it reach the simmering point. f the fish is very salt chan e the When the sauc g e water. is cooked add it to the co dfi sh and butter. A beaten e gg m av be added to this if desired then cook a minute and serve. COD F SH CAKES. pint co dfi sh 2 eggs quart potatoes ( sliced Butter. Boil fish and potatoes together until potatoes are soft. Drain off the water wash thorou g hl y and add the butter and eggs. Fr y by dropping a tablespoonful into deep hot lard. CODF SH B ALLS. cup raw salt cups raw potatoes codfi sh 2 tablespoon butte (heaping! r V. teaspoon pepper ) e gg (beaten ).

18

19 6 SUNSHNE COOK BOOK. OY STER cup diced celery RAMEKNS. pint oysters 3 tablespoons butter 3 tablespoons flour V 2 cup milk Salt and pepper. C ook celer y til l tende r and drain. Heat oysters to the boiling point and skim them out of the liquor. Blend flour and butter in a saucepan add one half cup each of milk celery water and oyster liquor. Stir until thick then add the celery the - Oysters cut in pieces and the seasoning. Put the mixture in ramekins cover with crumbs and brown li g htly in the oven. OY STER ROYALL E. Brin g a quart of milk to a boil in chafing dish and add a small stalk of celery chopped fine tablespoon Of red sweet peppers and a generou s tablespoon butter creamed in of Season with salt and and three dozen add flour. paprika. oysters ser ve as soon as their edges curl. SCALLO PED OY STERS. Butter a deep bakin g dish. Put a layer of broken crackers in the bottom. Then a layer of oysters some small bits butter a of dash of pepper and salt and a little of the oyster liquor. Then another layer of crackers oysters and seasonin g til you have the required amount. The to layer must be cracker Pour in enough p crumbs. milk to come to the top of the crackers put in the oven and bake till it puffs up in the center OY STER tablespoon vine g ar CO CKTAL. tablespoon grated tablespoon Worcester horseradish Shire tablespoon tomato 2 tablespoons lemon ketchup V 2 teaspoon salt V 2 teaspoon tobasco. Mix together and pour over small Oysters when ready Serve. Serve in small glasses.

20 Melt butter and mix with flour add milk and oyster j uice. FSH. 1 7 C REAMED OY STERS. tablespoons flour 2 scant pint mil k well beaten e gg large tablespoon butter 1 % pints oysters Salt and pepper. When it be g ins to thicken add oyste rs and cook until the ed g es curl add e gg and season to taste with salt and pepper. Serve at once on hot toast. B OLED F SH. Take three lbs. of thick part of a cod or haddock. Pin securely in a cloth and place in kettle partly fill ed with boiling wate r to which has been added two tablespoons of salt two of vinegar a bay leaf and stalk of celery. Boil from twenty to thirty minutes. Remove the cloth and serve with e gg sauce. SALMON CUTLETS. O n e can salmon picked ove r and freed from Skin and bone and o il one cup thick white sauce seasonin g egg and bread crumbs three sticks macaroni one tablespoon lemon. H ave a thick white sauce made with two tablespoons butter two tablespoons flour and one cup milk. Mix the salmon and lemon j uice with this. Turn onto plate to cool div de into twelve portions shape like cutlets e gg and c rumb each one and insert a inch - two stick O f macaroni to imitate the bone. F r y in deep fat. Serve with tomato j elly. CREAMED SALMON ( B AKED ). tablespoon o f butter 2 tabl espoons Of flour pint milk of teaspoon O f salt. Make this into cream sauce. Break up one can of salmon fine and free from bone. Stir into sauce put into a dish put bread crumbs and bits of butter on top and bake until brown in hot oven.

21 half 1 8 SUNSHNE COOK BOOK. ESCALL O PED SALM O N. Flake salmon with a silver fo rk. Fill a dish with alter n ate layers of fish cracker or bread cru mbs and whit sauce e season with salt and top layer must be The pepper. crumbs and a few bits of butter. Bake a li g ht brown twenty or thirty m inutes. ESCALLO PED SALM ON. can salmon ( m inced ) Salt 2 tablespoons butter pep p er and bread crumbs pint of milk. Heat the milk and butter add salt and pepper. Put a layer Of bread crumbs in a bakin g dish then a layer Of sal mo n over this pour a little of the milk. Alternate salmon and bread crumbs with crumbs on top and continue to mo isten with the milk. Bake o n e- hour. B AKED SALM ON. can of salmon. 3 e g gs well beaten tablespoons melted 4 V 2 cup sweet milk. butter 4 milk crackers rolled fine pepper and salt to taste. B eat all to g ether well with a fork sift another rolled cracker over the top. Bake a few minutes in a quick oven until a li g ht brown. SALM O N LOAF. can salmon cup rolled cracker o r cup melted butter bread crumbs 2 eg g s Salt pepper and little p a V z cup milk p ri ka. Mix all together put in buttered mould and steam three hours. Serve with drawn butter. B AKED B LUE F SH. Dressin g for one fi sh 3 slices fat salt pork chopped very fine pint milk with stale bread crumbs soaked in it e gg

22 SCALLOP S A L A TARTAR. FSH. 1 9 little salt and pepper. Remove the backbone Of fish. L a y flat in the pan Sprinkle over salt and pepper and place in very hot oven for ten minutes. Then pour over it the dressing and bake till done. CREAMED HADDE. Put a small fish to boil in cold water Skin side u and let p it boil for twenty to ether one tablespoon Rub minutes. g of butter and one lar e tablespoon When hot add g Of flour. two cups of milk or cream add the fish and let it boil 3 minute and serve. FNNAN H ADDE. Soak in scalding water a few minutes wipe dry then broil over a clear Seaso with pepper and plenty of butter n fire. and pour hot milk over it. B UTTERED LO B STER. cup lobster meat cup white sauce s al t 2 teaspoons tomato cat and pepper sup cup buttered bread or cracker crumbs. Cu t lobster into dice add sa uce and seasonin g turn into buttered dish cover with crumbs. Bake in hot oven twenty minutes. FLLET O F SOLE. Dip fillets in beaten egg and flour and fry in hot pork fat till browned on both sides. D r scallops and dip in salted y e and cracker crumbs or gg b read crumbs and fry brown in deep fat using a fryin bas g k et. Serve with Tartar sauce. volks of 2 eg g s TARTAR SAU CE. teaspoon salt c u p o f O il tablespoon lemon j uice or tablespoons vine capers 2 teaspoon onion j uice tablespoon c h o p p e d g a r saltspoon pepper. teaspoon mustard

23 Yolks O f two eg g s O drops onion j uice cooki 2 cups sweet milk cup clam broth and clams 20 SUNSHNE COOK BOOK. M a ke the sauce as mayonnaise d ressin g addi n g capers last. SCALLO PS A L A NEW BU RG. cup thin cream or rich yolks of two e gg s milk few drops of tobasco A tablespoons butter sauce 2 teaspoon Worcester tablespoons of port or 2 s hire salt and Sh erry sauce pepper pint of scallops. M ake a rich sauce of the butter flour and cream and add scallops and seasoning. After they are thorou g hly heated add the e gg s ( beaten ) and stir until it thickens. Sometimes the scallops will make it too thin in that case m ix a little more flou r with col d milk and add another e gg. f wine is desired add last. L O B STER NEW BU RG. cup_ thin cream 2 cups lobster meat dice. 2 tabl espoons butter Salt and paprika 2 tablespoons Sherry or port wine. M elt butter add salt p aprika and onion j uice then add lo bster dice stir ng Slowly for three minutes add c ream and be aten yol ks of e g gs. Stir slowly until thickened then add wine Serve on toast. (Wine may be omitted.) DEVLED CLAM S. quart round clams 3 onions ( chopped fine ) ( c hopped fine ) bunch of p a r s l e y 3 tablespoons butter (chopped fine ) 3 t ablespoons flour Very little paprika. F rv the onions in the butter until brown add the parsley and the milk to the onions and let come to a boil. Stir the flou r smooth in a little of the clam broth then add the rest of the broth an d p apri ka and stir all into the boilin g mixture let it boil up once take from the fryin g p an

24 pint of cream toes FSH. 2! and let cool. Then fill into lar g e round clam shells cover with cracker c rumbs and small bits o f butter and bake u ntil brown. Serve hot. CLAM CAKES. qt. long clams cup flour V 2 cup clam broth Pinch of salt. 1 e gg Separate cl ams chop rims and necks or put them throu g h the meat grinde r. B e at the e gg thorou g hly add clam broth salt and about a cup of flour and all Of the clam s to gether. F r y in a fryin g pan in small cakes. CLAM F RTTERS. D r ain and chop pint of clams and season with salt and pepper. M ake fritte r batte r usin g a heaping pint of flou r as the liquor in the clams thins the batter. Stir clams into this an d _ serve. dro p in boilin g fat frv until brown. Drain and FRO GS FRED. Fro g s are best fried. Only the hind l egs and quarte r s are used. Clean them well season dip in beaten e gg and cracker crumbs and fry the same as oysters. CLAM PE. pint of clams pint O f diced raw pota Salt and peppe r 2 c rackers rolled. Separate clams and chop the necks. Line a bakin g dish with pie crust put in the clams potatoes cream seasoning and clam liquor. Cover with a top crust and bake.

25 22 SUNSHNE COOK BOOK. M EATS. TO B ROL OVER C O ALS. Have the coals glowin g hot without flame or smoke Grease a doubl e broiler with beef fat place the steak in it and hold it near the fire while cou nting ten Slowly. Turn the broiler and hol d the other side down for the same len g th of tim e. Continue to turn the meat about once in ten seconds until it is well seared. Then hold it further from the fire turnin g occas ionally until the surface is brown. Just be fore takin it from the fire sprinkle it with salt and pepper g turning each side e more to the heat cook the season onc to ing When the steak S cooked lift it onto the platter in. spread both si des with butter garnish if! y o like with u watercress and slices of lemon or with parsley and serve. Time for a steak inch thick 5 to 6 minutes. Time for a steak ry inches thick to O z 8 minutes. PO T ROAST. Select a piece of rump beef wei g hin g from four to seven Wash and trim all bad Put a little Off pounds. places. suet into a kettle and when put in the beef and sear melted on all Then add a cup two boiling water two o r of sides. o r three cloves and a bay l eaf. Cover closely and cook four or five hours adding a little more water when needed. Season with salt and pepper when about hal f done. Thick en and strain the gravy and serve with the meat. B RA SED B EEF. Take a piece of beef from the rump or chuck rib. Wipe it carefully with a damp cloth and brown it in beef suet. L a it in a roaster with s alt and pepper and sprinkle over it y chopped carrot onion celery and Lay over this parsley.

26

27 V eal or ch icken can be cooked in the same way. form 2 4 SUNSHNE COOK BOOK. sized onion slice and cook a g olden brown in One tablespoon of butter place in bottom of casserole or lar g e bean p o t then put in the heart and tongue add a tables p oon of poultry d ressing salt pepper and a ba y i l eaf and one- half cup of well mashed rice. Cover with boiling water and cook Slow l y in oven about three hours or until meat is very tender. H OW TO C O OK H AMB URG STEAK. 2 lbs. steak A l ittle bacon Onion j uice Salt and p epper. Season the meat with salt pepper and a few drops O f onion j u i ce. Form into a loaf one and o n e -hal f to two inches thick p ut Slices of bacon cut ver y thin over the to p and bake until done in a hot oven. O R Make the meat in balls after puttin g in the seasoning fry in bacon fat until co oked through take up the meat on a hot platter put a tablespoonful of flour into the fat remaining in the frying pan and when mixed smooth with the fat add cup hot water boil up salt and pour over meat balls. B AKED H AM BU RG STEAK. lb. raw beef tabl e s p o o n b r e a d tablespoon c h o p p e d crumbs parsley teaspoon lemon j uice tablespoon butter Yolk egg teaspoon salt 3 dashes black pepper. Mix this together in a roll six inches long put bits of butter on top and put in a lon g narrow pan and bake in hot oven thirty minutes. FR Z Z LED B EE F. Take V 4 lb O f dried beef shaved fine put in a pan with 2 tablespoons melted butter. L et it cook three or four minutes then add a roundin g spoon of flour and a cup of milk or cream.

28 MEATS. 2 5 CECLS. cups chopped beef 2 teaspoon salt and pep 2 table s p o o n s b r e ad per crumbs tablespoon butter Yolks e gs 2 g teaspoon onion j uice M nutmeg g rated. Put all this over fire and stir until very hot let it cool then make into balls size of walnuts. Di p in white of egg roll in bread crumbs and fry in hot fat until a nice brown Serve hot with tomato sauce. LARDED LVER. M Of a calf s liver larded at the market. Sear it all over in a frying pan. Make a g ravy by sprinklin g some flour into the j uice in the pan and brown it. Then put liver into casserole with gravy around it but not over it. Have small pieces Of ve g etables around it such as carrots parsnips potatoes onions peas and string beans as many as you prefer. Steam two or three hours in the oven. DUTCH CASSEROLE. 2 pounds of round steak cut in pieces can peas M can tomatoes M carrot cut in cubes cloves 4 onion sliced M cup bread crumbs M cup pearl tapioca Salt and pepper. ' 1 M cups cold water Cook in casserole three or four hours. Y O RKSHRE PUDDNG F O R ROAST B EEF. pint milk cups flour of 2 eggs 4 salt. Pour this batter into meat pan quarters the Of an three- hour before the meat is raising the roast sticks o n done or a gratin g. Cut the pudding in squares and lay it around the meat when done.

29 VEAL L OAF. 26 SUNSHNE COOK BOOK. B ROWN STEW O F VEAL. Two pounds veal a quarter of a pound of salt pork! cut the pork in thin Slices and fry to A a crisp brown. C u t the veal in small pieces ( as you would for a stew or pot pie ) brown in the pork fat. When well browned turn in h ot water an d let the meat cook slowly until tender. The g ravy should be a rich brown color. Serve with dumplin g s or quick biscuit. The flavor is much improved from simply boiling veal as many do for pot p i e. SWEETB READ S. Put into ice water twenty minutes to harden! parboil until tender! after they are cool fry them in butter until nicely bro wned! for the gravy take the water the sweet bread was boiled in add a pint of stewed and strained to! matoes thicken with cornstarch blended with butter sea!! son with a pi nch of cloves mace pepper and salt! S t rain over the hot sweetbreads an d cook a few minutes. 3M pounds veal or beef 3 eggs tablespoon pepper tablespoon salt grated nutmeg rolled milk crackers 4 tablespoon cream butter size of an egg M pound salt pork chopped. Make in loaf and cook slowly in moderate oven. B EEF LO AF. 2 M lbs. chopped meat M lb. fat pork 2 e g gs cup milk crackers Pepper salt and sa 6 milk g e. Soak the crackers in the mil k. Bake one and one- half hours. PRE SSED VEAL. Boil a shin of veal in four quarts of water until the bones can be taken out and the water is nearly boil ed away. C hop' the meat fine. Season with pepper salt and a pinch O f mace : add two crackers pounded and sifted and chopped

30 eighth an MEATS. 2 7 Moisten with the water that remains in the kettle parsley. and put into a bowl that has been wet with Cold AS water. y ou fill the bowl add Slices of two or three hard- boiled eggs. Cover the bowl with a plate. Set a wei g ht upon it let it stand till next day. VEAL CUTLETS B READED. Cut the veal steak into four inch squares. Dip each piece into beaten e gg then into bread crumbs and fry in hot fat. Serve with tom ato sauce. T OMAT O SAUCE. Two cups tomatoes a slice of onion and four or five cloves cooked together a few minutes. Blend to g ether ta bl es p o on o f butter and one o f flour. Stir it into the tomato and cook. Season with salt and pepper and rub throu g h a strainer. VEAL CUTLET S. e gg cup cracker crumbs 2 tablespoons ketchup Salt pepper tablespoon tabl espoon butter flour. 1 M lbs. veal cutlets Cut the cutlets into pieces right size for serving dip into beaten e and cracker crumbs and fry until Melt gg brown. butter in double stir in flour until smooth add cup boiler. boiling water and the tomato ketchup. Take cutlets from fryin g pan and salt and pepper them and add them to sauce and let' them cook in double boil er from one and one- half to two hours. Serve with the g ravy poured around them o n platter. LUN CH VEAL. Take a pound of veal steak remove skin and Cover fat. with a quart of water and let it slowly simmer until the liquid is reduced to one pint. tender and cut it into dice. Take the meat when very o u t Wet a mould in cold water Place two hard- boiled eggs sliced and a few thin slices of lemon with the veal. Add o n e- Of a box O f g elatine a

31 and strain into the mould and set away to harden. Powdered crackers salt 28 SUNSHNE COOK BOOK. pinch O f nutmeg and plenty of salt and pepper to the broth MUTT-O N STEW. neck of mutton o nions 2 4 lbs. ( small large ) potatoes 6 of water 3 pts. tablespoons Salt and 2 flour pepper. Cu t o ff all the fat and cut the mutton into pieces for servin g. Put a little of the fat into the stew pan with the onions Sliced and stir over a hot fire for 8 o r 1 0 m i nutes. Then put in the meat which sprinkle with the flour and pepper. Stir ten minutes and add the water boiling. Boil about 3 hours. LVER F-RED AS CUTLETS. egg lb. O f calves liver. H ave the liv er cut thin scald and wipe dry. Beat up the e gg dip the liver in the e gg then in powdered crackers and fry brown. Serve with tomato sauce. ROAST LAM B. Place a leg of lamb in roa ster. Sprinkle with pepper flour and salt in the order named roast until flour is brown! and. then add water basting roast When done remo e the v Often. m eat. p ut the pan on the stove. Mix flour with a little w a ter and pour into the j uices in the. pan stirring constant l y until it thic kens! if lumpy strain. LAM B AN D MUT T N CH P O O S A re broiled like beef steak allowing Six to ei g ht m inutes accordin g to thickness. Mutton chops may be sli g htly r ed i n the middl e. Lamb chops are usually preferred less red. Tomato sauce or g reen peas may be served with chops. FRED PO RK CH OP S. Dre dge. them -w ith flo ur. Sp r i n kle - them w ith pepper and salt a = nd! a little s a ge if li k e d and fry till thor o u g hly cooked.

32 MEATS. 2 9 f g ravy is liked stir a large Spoonful of flour into the fat in the frying pan. stir till it is smooth and brown then add milk or water to make it the consistency of thick cream and sea son it. H AM WTH CREAM GRAVY. Put a slice of ham into a hot fryin g pan brown li g htly on both sides add one cup of cream and a dash of pepper. Let the cream boil for two minutes and serve in a deep platter poured over the ham. DEL C OU S B OLED H AM. Put the ham to soak over ni g ht in col d water. n the mornin g scrape and wipe off well. Put in ham kettle with sufficient wate r to cover. When th e water be g ins to boil place where the heat wil l be sufficient to keep u p a gentle boilin g. From four to five hours will be sufficient to boil a ham of twelve pounds. Remove the kettle from the stove and allow the ham to remain in kettle two hours or until removing draw the Sprinkle over the O n Off cool. skin. entire su rface a layer of bread crumbs three tablespoonfuls of brown su g ar oven to b row n. dot attractively with cloves. Put into the SALT PO RK WTH GRAVY. Slice th e pork and lay n a frying pan with enough cold water to cover and let it com e slowly to the boiling point. Pour all the water and let it fry slowly till a light off O f brown turning it often. Take it up and if there i s too much grease in the pan for g ravy pour out part of it. GRAVY. 5 tabl espoons of fat 3 tabl espoons flour cup of milk or water Salt and pepper. Put. the flou r n the hot pork fat an d stir till smooth and li g ht brown color. Remove from the fire! add the milk and stir well. Then return to the fi re and stir until it thickens. Season with salt and pepper. Serve in gravy boat.

33 3 0 SUNSHNE COOK BOOK. TO FRY SAUSA GES. B REAKFAST B ACON. SAUSAGE AND E GGS. Get a pound O f link or bag sausa g e remo v e the skin and fry out breaking up into smal l pieces! when the sausage is cooked drop in five e g gs! stir to g ether and when the eggs are set remove and serve. This is an excellent breakfast dish and will ser ve five persons. Put a little lard into a frying pan Prick the sausa g es to prevent them from bursting. Lay them in the m e lted grease and turn them They ought to be frequently. cooked in ten or twelve Another sure way pre to minutes. vent the cases from burstin is to cover them with cold g water and let it come to the boilin g point then turn it O ff and fry them. B AKED SAUSAGES. Lay the sausages in a pan and put them in the oven. When the g rease is partly fried o ut pour it Off turnin g the sausages over so to brown on both sides. This is a very nice way to cook sausa g es and you avoid all smoke and Odor in the kitchen. Soak slices of salt pork or bacon in milk for ten minutes then roll in flour and fry. When done have some raw pota toes sliced thin and fry i n the pork fat. Serve the potatoes on a hot platter with the pork o r bacon in a circle around them. PLAN CH CKEN STEW. Joint a fowl and boil till tender in salted water. Remove the fowl and lay o n a platter which has been covered with biscuits broken open. Beat flour and water to a thick cream and pour into the hot broth and cook till as thick as desired! then pour over the chicken and serve with noodles.

34

35 3 2 SUNSHNE COOK BOOK fer to the casserol Add e. about pint of hot water. Cover and cook in a moderate heated oven about M ho u rs. Melt 2 or 3 tablespoons butter in fryin g p an and in it saute peeled mushroom caps a dozen carrot balls two dozen potato balls Six peeled onions Size of potato balls. A s soon as these are browned removed to casserole add more broth i f needed salt to season four tablespoons sher ry wine. Cover and return to oven for a half hou or lo nger until r ve etables are not leave casserol e g D O tender. uncovered. F RED CHC KEN. Select a young tender chicken! wash thorou g hly for no water shoul d touch the meat a chicken after it is j ointed O f but wipe with a damp Roll each piece in flour an d cloth. fry in a fr yi ng pan with plenty of lard and butter. Put the chicken in sprinkle with salt and pepper and cover ti g htly to keep in the steam till about hal f done then uncover and turn each piece so to brown on both sides. Serve with a thickened gravy made from the fat left in the pan. CREAMED CH CKEN. 4 level t a b l e s p 0 on s 4 level tablespoons flour butter M cup cream cup hot milk 2 M cups diced chicken M cup chicken stock Salt pepper and celery salt. Melt butter add flour and stir until blended. Add hot milk cream and stock season with celery salt salt and pep per to taste. Add chicken and cook until heated through. Serve hot o n toast or in pastry shells. CH CKEN M lb. chicken (cut in cubes ) CANAPE. tablespoon butter Of tabl espoon of flour cup celery cut in dic e Salt pepper and pinch of 1 egg celery salt pint O f milk Saltines.

36 H O RSE RADSH SAU CE. B eat cream till thick and add rest of in g redients. moisten MEATS. 33 n a chafi ng dish put butter and flour! when melted add milk.! When it thickens to a cream add chicken salt pepper and celery salt and e gg sli g htly beaten. Add the celery last and pour over broken saltines. JELLED CH CKEN. 3 cups chicken meat 2 M cups chicken liquor. M box g e latine Soften g elatine in M a cup of the chicken liquor then dissolve it in the remainder of the liquor heated. cold Mix with chic ken and season hi g hly. Put in a mould that has been wet with cold wate r an d set away in a cold place to harden. CHCKEN C R OQUETTE S. - 3 cup flour M cups chopped chicken cup chicken stock Salt pepper and cayenne 3 tablespoo ns butter M cup chopped almonds. Blend butte r and flour! add chicken stoc k and the season i n g and cook. M ix the chicken and nuts with the sauce and cool then. Shape crumb and fry serve with horseradish sauce. M cup heavy c r eam tablespoons lemo 2 n j uice M cup rated horseradish g Salt and cayenne. root e gg C RUST F O R MEAT O R CHC KEN PE. 6 tablespoons melted but scant cup of sweet ter milk cups flour 3 teaspoons baking pow 3 A little salt. der Stir all to g ether and pour over meat.

37 34 SUNSHNE COOK BOOK. STUFFNG FO R RO AST TURKEY. cups crumbs 4 M teaspoons poultry tabl espoons butter 4 seasoning. M cup boilin water g 2 teaspoons salt. M cup cold water M elt butter in boilin g water add salt and pepper cold water c rumbs and seasoning.

38 cook until tomato is soft. Stir butter and flour to g ether FSH AN D MEAT SAUCES. 35 F i sh and M eat S auc es. H O RSERAD SH SAU CE. 3 tab lespoons g r a t e d 4 tablespoons cream horseradish tablespoon vine g a r M teaspoon O f salt Dash of cayenne. Whip cream and add to other in g redients. Serve with fish. TO MAT O SAU CE. small onion 2 cups tomatoes tablespoon butter tablespoon flour A bay leaf sprig of pars Salt and pepper. ley blade Of ma ce Put tomatoes parsley Onion mace and bay leaf on to then stir it into tomato until all is smooth then rub throu g h strainer return to the fire and l et it come to a boil. Serve over hot m eat. ON ON SAU CE ( FO R ST EAK S). Slice and fr y two onio ns brown in butter! add them to a half cup of white sauce seasoned with salt and cayenne and a few drops of lemon j uice. B ROWN SAU CE. tablespoon O f butter A little onion j uice salt cup of stock tablespoon of flour and pepper. Melt the butter in the fryin g pan. Add the flour and b rown thoroughly then add stock and stir until it thic kens. MNT SAU CE. M cup vinegar table spoon sugar M cup chopped mint.

39 2 cups of milk M teaspoon salt. SUNSHNE COOK 36 BOOK. Rinse the mint in cold water and cho eat the * p fi n H e. vine ar and add su ar then stand awhile before g g L et mint. WHTE SAUCE. 2 tablespoons of flour 2 tablespoons butter Melt the butter and rub the flour into it. Add the milk and stir till it boils. F SH SAU CE. M cup butter 3 tablespoons flour pt. water Yolks of 2 eg g s tablespoon lemon j uice Salt and pepper. Beat butter and flour together add salt an d pepper add this to hot water and boil ten eat yolks put in B minutes. top of double boiler pour sauce on them and let them stand in boiling water for two minutes. COLD E GG SAU CE. Put yolk of one one tablespoon of water one of e and gg melted butter into a saucepan stir over the fire until thic! k and like j Take from the fire and add a teaspoonful of elly. vine g ar a few drops of onion j uice a saltspoon of salt and a dash of pepper. T o be served with cold fish. E GG SAU CE FO R F SH. tablespoon butter tablespoon flour M cups milk. Salt and pepper to taste. or 2 hardboiled eggs Cook butter and flour to g ether till smooth. Add the m i lk slowly. Chop e gg s fine and add when ready to serve. TARTARE SAU CE. Mix with three tablespoons of mayonnaise or boiled salad dressin g teaspoon each o f chopped pickles Olives and parsley.

40 FSH AN D MEAT SAUCES. 37 TOMATO SAUCE NO. 2. tablespoo n butter cup strained tomato tablespoon flour Salt and pepper. Make like white sauce and serve over fish.

41 MN CED H AM. 3 8 SUNSHNE COOK BOOK. L EF T OV ERS. MEAT PES. Line patty pans with pastry and bake. Mix finely chopped cooked m eat with enou g h hot meat sauce to moist en! season to taste fill the patty cases and se rve. MN CED MEAT O N T O AST. Chop cold meat fine. Season mix with hot m eat gravy and serve on toast. Brown a small piece of butter in a stewpan put in a half cup of finely m inced ham and add g ravy enough to make it quite moist. When thoroughly hot stir in quickly with a fork one e gg! serve hot on toast. TO AST. n making toast soak in hot salted milk with a piece o f butter added this takes but very littl e buter and is much nicer. MEAT PE. cup g ravy 2 cups col d roast beef M cup water onion M teaspoon salt M teaspoon pepper. Remove fat from m eat an d cut in small pieces. Add som e cold boiled potatoes cut in inch cubes! put in pan with cold left over g ravy and water to make thin. Cut up o nion and b rin g to boili n g point! simmer on cooler part of the stove until meat is tender or from to W hen the minutes. meat is tender put in bakin dish and cover with baking g powder biscuit crust.

42

43 SCO TCH W O OD CO CK. 4 0 SUNSHNE COOK BOOK. add the beaten whites put into a buttered b a king dish and bake about one half hour. R SSOLES. Remove fat and chop very fine any kind of cold meat. Season and add hal f the quantity of bread crumbs. Moisten with g ravy or beaten egg. Press into a small cup and turn out on buttered tin. Put small piece of butter on top of each and bake in hot oven about twenty minutes. Serve with brown or tomato sauce. SM O THERED B EEF. Chop the tough ends of the beefsteak and put in the bak in g pan with a tablespoon of butter to each pound of meat add salt and a littl e onion j uice and pepper. Cover with another pan. Put in a quick oven for twenty minutes. SH REDDED WHEAT O Y STER MEAT O R V E GE TAB LE PATTE C ut oblon g cavity in top of biscuit S. remove top carefully and all inside shreds formin g a shell. Sprin kle with salt and pepper b ut small pieces of butter in bottom and fill the shell with drained picked and washed oysters. Season with additional salt and pepper. Replace top Of biscuit over oysters then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish vegetables or meats may also be used. Boil (ve ry g ently ) 5 e g gs for hour Shell and chop fine. n a saucepan melt heapin g tablespoonful butter add tablespoonful flour. When mixed add slowly cup milk and stir till smooth and thick. Add M teaspoon salt M teaspoonful of paprika and the chopped e gg s. Simm er five minutes. Spread on sli ces of hot buttered toast and serve at once.

44 small one cup macaroni LEFT- OVERS. 4 SCALLOPED H AM AN D MACARON. Prepare a white sauce as in the preceding recipe. Cut pint Of cold boiled macaroni in inch lengths and chop finely cup boiled ham. n a buttered baking dish put alternate layers O f macaroni ham a nd sauce. Stir tablespoonful melted butter into cup fine bread crumbs spread over the top and brown in a quick oven. DEL COUS B REAK FAST DSH. Prepared in the following way Shredded Wheat B iscuit are hard to surpass as a breakfast dish : Crisp carefully in the oven pour over them j ust enough boilin g milk to thorou g hly soften the shreds lightly cover with Karo Corn Syrup and serve with good cream. ESCALLO PED B EEF. cup or more of meat cu p moist bread part of an onion or crumbs About cup pan gravy or tablespoon butter part tomato The remains of roast Salt and pepper to taste. steaks or any cold boiled or stewed meat may be used for this. Put it over the fire to cook with some water simm er ently till tender make gravy of! g! the w ater or cold ravy improves flavor to add some u se g! tomato. H ave about half as much sauce as beef and maca roni. Put in bakin g dish in alternate layers and season. Pour sauce over all mix the bread crumbs and butter to gether over fi r e till butter is melted and thorou g hly mixed! put this over top and bake till crumbs are thorou g hly brown and sauce bubbl es up around the ed g es! allow 1 5 or 20 minutes for this. The crumbs may be omitted and a coverin g of mashed potatoes put over! then brush with milk or butter and bake until brown.

45 4 2 SUNSHNE COOK BOOK. MEAT Take any bits of cold meat B ALLS. add one small onion chopped fine. Mix with one e gg a few bread crumbs and a spoonful o f flour. Season with pepper and salt and moisten with a little water or cold gravy. Make into small balls. Roll in flour and fry brown. MEAT HASH. Cold meat Cracker crumbs. 1-3 as much mashed pota M small onion ( grated ) toes B utter M a s much tomatoes Pepper and salt to taste Put any kind of cold meat through the meat chopper add potatoes tomatoes onion butter pepper and salt to taste. Line a baking pan with crac ker crumbs add the prepared meat cover with cracker crumbs place lumps of butter O n top and bake fifteen minutes in a hot oven. B EEF STEAK PE. lb. round steak pint mil k e salt gg cup flour and peppe r. C u t steak into dice. B eat e gg very light add milk to it and half a teaspoon salt. Pour upon the flour gradually beatin g very li g ht and smooth. Butter a two- quart dish and in it put the meat. Season well and pour over it the batter. Bake an hour in a moderate oven. Serve hot. Mutton or lamb can be used instead of beefsteak. CHCKEN A L A CREO LE. Cook 2 tablespoons chopped onions and 4 tablespoons chopped g reen peppers in 3 tablespoons butter for five m inutes. Ad d 1 3 cup flour 2 cups chicken stock and cup tomatoes. When hot add 2 cups cooked chicken chopped. Season with salt and pepper. Serve plain o r o n toast.

46 LEFT- OVERS. 43 MO CK O Y STERS. Cut veal cutlets into pieces Size of an oyste r dip in beaten e gg and cracker crumbs and fry in hot fat. B EEF PE. Cut either roast beef or beef steak into small pieces. the sides Of a deep dish with biscuit dough rolled thin. Line Put a layer of the meat in the dish then a few Slices of cold pota toes salt and pepper and some bits Of butter and a litle cold gravy if you have any. Continue in this way until your dish is nearly full a slit in the top. then cover with the biscuit dou h and cut Bake g about a hal f hour. PRUNE TO AST. Soak M lb. of Choice prunes over night in water to cover. Coo k until very tender remove the stones place in a sauce pan with - 3 cup su g ar j uice of M lemon and a few spoon fuls of hot water if needed. Cook until the sugar is melted. Cut thick slices of stale bread in rounds and fry to a golden brown first on one side then on the other in 2 tablespoons of hot butter. Turn the prunes upon the bread and top with a spoonful of whipped cream. Serve at once. SAVO RY T OAST ( F O R LUNCHEON O R SUPPER). Cook teaspoon chopped onion and half a bay leaf in tablespoon of butter beat 4 e g gs sli g htly and scramble. When set a little add M lb. O f cheese diced and season with salt and a dash of cayenne pepper. Stir until the cheese is melted an d se r ve on toast. MARMALADE T OAST ( S UPPER). B eat egg in a Shallow dish add teaspoon O f su g ar a pinch of salt and cup of milk. Soak 6 slices of stale bread in the custard d rain them and brown on each Side on a well

47 44 SUNSHNE COOK BOOK. buttered g riddle. Spread them with oran g e marmalade and pile them lightly on a dish. Serve immediately. E GG GEM S. M ix equal parts O f bread crumbs and chopped a l ittl e salt and pepper and moisten with a littl e broth! put in buttered g em p ans and put an egg on each and bake eight minutes w ith a few cracker crumbs sprinkled on top.

48 VEGETABLES. 45 V EGETAB L ES. SARATO GA P OTATOES. Slice the potatoes very thin letting them stand in cold water an hour or until ready to fry. Spread the Slices on a soft towel and pat dry. Put a handful in a frying basket and fry in very hot fat. When they are a li g ht brown turn them on a piece of paper to drain and dust them with salt and pepper while hot. POTATO CROQUETTES. Take 2 cups cold mashed potato ( or more ) 2 eg g s tablespoon b u tt er ( melted ) Salt and pepper. B eat the whites o f the eggs then work all together thoroughly. M ake t into small rolls then dip them in the beaten yolks of the e g gs roll them in flour lay them in a fryin g basket and fry in hot fat. FRENCH FRED POTATOE S. Pare small uncooked potatoes. Divide them in halves and each hal f in three or four pieces len g thwise. Put in fryin g basket and cook in boiling fat for ten minutes. Drain on brown paper and dred g e wi t h salt. Serve hot with chops or beef steak. SCAL L O P P E D P OTAT OE S NO. 1. Slice raw potatoes thin into a well buttered dish. enou g h rich milk over them to cover them nicely Pour season with salt and pepper and butte r and sprinkle in a v ery little Bake slowly covering dish until twenty minutes the flour. before serving let them color a li ht g brown.

49 46 SUNSHNE COOK BOOK. H ASHED P OTAT O ES ( B AKED ). Dice 5 or 6 potatoes. Season with butte r salt and pepper and moisten with mil k. Put into a dish with bits of butte r on top and bake a nice brown. SCALLOPED POTATO E S N O. 2. Prepare as receipt N O. usin g alternate layers of raw onions and potatoes. PO TATO ROLLS. 3 cups po tatoes ( mashed ) Large piece of butter 2 eggs (well beaten ) teaspoon bakin g powder M cup sweet milk A little pepper and salt. Beat all well together and bake in hot gem pans. POTAT O DUMPLN GS. 2 eggs 2 large teaspoons baking V 2 c u p sweet m ilk powder Pinch o f salt Flour Potatoes. Mix the dumplin g s usin g flour enou g h to make a v er y stiff batter. Peel and cook small potatoes or large o nes cut in quarters in enough water to cover them seasoned with butter salt and pepper. Ten minutes before they are done drop the dou g h from the spoon into them. Cover them closely so no steam will escape and boil ten minutes. Serve the g ravy with the potatoes and dumplin g s. The bone or the tough end of a beef steak cooked with the potatoes is an improvement. POTAT O CAKE S. Form cold mashed potatoes into cakes about one- half inch thick arran g e on buttered baking pan putting a smal l piece O f butter on top of ea ch. B ake on a g rate in hot oven until sli g htly brown.