Mrs. Wilson's Cook Book Part 17

One teaspoonful of salt, One teaspoonful of paprika, Three tablespoonfuls of grated cheese.

CARROTS A LA BRABANCONNE

Pare carrots cut in slices and then cook until tender. Drain and then place a layer of carrots in a baking dish. Sprinkle with fine bread crumbs and salt and paprika and then sift two tablespoons of grated cheese over each layer. Repeat this until the dish is full and then cover with one and one-half cupfuls of cream sauce. Sprinkle with grated cheese and fine bread crumbs. Bake in a hot oven for twenty minutes.

BABY LIMA BEAN CROQUETTES

Baby lima beans should be soaked overnight. In the morning look over carefully and then discard all bruised and damaged beans. Place in a saucepan and cover with cold water. Bring to a boil and cook for five minutes. Turn into a colander and rinse under cold water and then return to the saucepan. Cover with boiling water and cook until tender, then add

Two onions, minced fine, One f.a.got of soup herbs.

Cool and then drain the beans well, then mash fine, pile in a dish and set in the icebox until needed.

CREAMED MUSHROOMS

Use both caps and stems. Peel and then parboil for three minutes and drain. Use three-quarters pound of mushrooms. Now make a cream sauce of

Three cups of milk, One-half cup of flour.

Dissolve the flour in the milk and then bring to a boil. Cook slowly for ten minutes and then add the prepared mushrooms and

One onion, grated, One-half cup of finely chopped parsley, Two teaspoons of salt, One teaspoon of paprika, Three tablespoons of b.u.t.ter.

Heat to a boiling point and then simmer slowly.

CORN FRITTERS

One-half can of crushed corn, One egg, One-half cup of water, One teaspoon of salt, One teaspoon of paprika, One grated onion, One tablespoon of baking powder, Two cups sifted flour.

Beat to mix and then fry in hot fat. Drain. This amount will serve six persons.

BRAISED ONIONS

Parboil and then drain three cups of finely chopped onions. Now place one-half cup of shortening in a frying pan and add onions. Cover closely and cook until a light golden brown. Make a border of onions around a hot platter.

BAKED BEANS WITH SALT PORK

Soak the beans--one pound--over night or early in the morning, and at noon place in a kettle and cover with water. Bring to a boil and drain off the water. Cover with water. Bring to a boil and cook for fifteen minutes. Drain. Now add

One can of tomatoes, One cup of chopped onions, One-half cup of syrup, One pound of salt pork cut in pieces, Two tablespoons of salt, One tablespoon of paprika.

Add sufficient water to cover beans one inch deep. Mix well and then cover the pot closely and bake in a slow oven for four hours.

LIVER DUMPLINGS

Parboil four ounces of liver until tender, and then put through a food chopper. Either beef, pork or lamb liver may be used. Mince three onions very fine. Place four tablespoons of fat in a frying pan and add onions and liver. Cook gently until onions are tender and then lift and turn into a mixing bowl and add

One and one-half cupfuls of dry mashed potatoes, Two teaspoonfuls of salt, One teaspoonful of paprika, One-half teaspoon of thyme, One and one-half cupfuls of sifted flour, One teaspoonful of baking powder.

Mix thoroughly and then add

One egg, Four tablespoons of potato water.

Work to a smooth well-blended ma.s.s and then rub your hands with salad oil and then form this ma.s.s into b.a.l.l.s. Cook for twenty minutes in boiling salted water. Lift with a skimmer on a napkin to drain. Serve with either onion, tomato or creamed sauce, or the dumplings may be rolled in flour, browned quickly in hot fat and served at once.

SCALLOPED CORN

Place in a mixing bowl

Three-quarters cup of crushed can corn, One-half cup of fine bread crumbs, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One tablespoon of b.u.t.ter, One teaspoon of salt, One-half teaspoon of paprika, Three tablespoons of flour, One egg, Three-quarters cup of milk.

Mix well and then turn into a well-greased baking dish and bake for thirty minutes in a moderate oven.

RABBITS

FRICa.s.sEE OF RABBIT

Place the rabbit in a saucepan and add

One quart of boiling water, One large onion with two cloves stuck in it, f.a.got of soup herbs.

Bring to a boiling point and cook gently until the meat is tender. The gravy may be thickened with cornstarch.

Season with pepper, salt and finely minced parsley.

To make a rabbit pie place the frica.s.se of rabbit in a baking dish and cover with a crust. Bake for thirty-five minutes in a hot oven.

FRIED RABBIT

Prepare and cook the rabbit as for frica.s.se and when the meat is tender lift to drain. Cool. Dip in beaten egg and then roll in fine bread crumbs and fry until golden brown in hot fat. Use the liquid for gravy.

SOUR RABBIT

Cut the rabbit and then place in a china bowl and add