Stevenson Memorial Cook Book Part 18

Mrs. C. A. Carscadin

Cut with a cookie cutter a round of bread from a thick slice, then a ring with a doughnut cutter. Dip in melted b.u.t.ter and toast a delicate brown in the oven. Fill them with peas in cream sauce.

FRENCH FRIED ONIONS

Bertha Z. Bishee

Peel onions, slice and separate rings. Beat an egg, white and yolk together; salt and pepper to taste and stir in enough flour--about a tablespoonful--to make a thin batter. Pour over the onion rings, making sure that they are well coated, and fry a handful at a time in deep fat, which must be hot enough to brown quickly. Drain and serve covered with a napkin.

BAKED SPANISH ONION

Alice Clock

Three Spanish onions; two cups of fresh bread crumbs; one pint milk; one heaping tablespoonful b.u.t.ter. Take greased baking dish. Place alternate layers of sliced onion, and bread crumbs, seasoning each layer with salt and pepper. When materials are used up, pour over the pint of milk; and the b.u.t.ter cut in small pieces is placed on the top last. Bake slowly, until onion can be pierced easily.

SCALLOPED CABBAGE

Miss Kennedy

Cut one-half of boiled cabbage in small pieces; sprinkle with salt, pepper and one finely chopped pimento; pour over one and one-fourth cups thin white sauce, mixed with one-third cup grated cheese. Mix well and turn into a b.u.t.tered baking dish; cover with b.u.t.tered and seasoned cracker crumbs. Place in oven and bake until crumbs are brown.

CABBAGE ROLLS

Mrs. C. S. Junge

Parboil in salt water the large leaves of a cabbage. Take them from the water and place singly on the cake board and pepper them. Mix half and half, chopped beef and pork and season. Make into rolls twice the size of an egg. Round these roll several cabbage leaves and fasten with tooth picks. Place these in the skillet with two tablespoonfuls of bacon fat or lard with a little b.u.t.ter. Turn in a small amount of water and cook covered over a slow fire. When water cooks off add more in small quant.i.ties for nearly an hour. Remove tooth picks and serve.

CAULIFLOWER AU GRATIN

Miss June Baumgardner

Boil cauliflower until tender; separate so that a flower will be in each ramekin. Make a white sauce and grate three tablespoonfuls yellow American cheese in it; when the cheese is melted pour over the vegetable in ramekin, put a few b.u.t.tered bread crumbs on top and put in the oven to brown.

PARSNIP SAUTE

Wash parsnips and cook until tender in boiling water. Drain and cover with cold water; with the hands slip off the skins. Mash and rub through a strainer. Season pulp with salt, pepper and b.u.t.ter, shape in flat cakes and dredge with flour. Saute a golden brown in equal parts hot b.u.t.ter and chicken fat.

FRIED SUMMER SQUASH

Wash, wipe and cut tender squash in one-half inch slices, sprinkle with salt, pepper and dredge with flour, dip in egg, then in fine cracker crumbs, repeat and fry in deep, hot fat, drain and serve.

CREAMED CELERY CABBAGE

Mrs. H. Clay Calhoun

Cut celery cabbage in inch lengths, boil until tender in salted water; drain and pour over a rich cream sauce.

BAKED, STUFFED ARTICHOKES

Mrs. Francis A. Sieber

Six artichokes; four ounces fat pork; two cups chopped mushrooms; two tablespoonfuls chopped shallots; one teaspoonful minced parsley; one tablespoonful flour; one tablespoonful b.u.t.ter; one-half cup spinach sauce; one-half teaspoonful salt, a little pepper, nutmeg; one cup broth; one gla.s.s white wine. Prepare artichokes, boil thirty minutes and drain. Mince pork and fry with shallots; add mushrooms and parsley and simmer ten minutes. Blend with it the flour mixed with b.u.t.ter; add Spanish sauce and seasoning. Stuff artichokes, and tie each with string; brown outside in a little olive oil, add the broth and wine. Cover and cook forty minutes in moderate oven. When they are ready to serve remove the strings and arrange on a hot platter and pour the sauce over them.

Garnish with a whole mushroom on top of each.

MUSHROOMS

Mrs. H. P. E. Hafer

Peal one pound fresh mushrooms. Fry in b.u.t.ter slowly for three-quarters of an hour. Add two cups of soup stock and one-half cup of cream and thicken with flour. Serve on toast.

STUFFED MUSHROOMS

Mrs. K. Larson

Brush twelve large mushrooms. Remove stems. Chop finely, and peel caps.

Melt three tablespoonfuls b.u.t.ter, and one-half tablespoonful finely chopped shallot, and chopped stems. Then cook ten minutes. Add one and one-half tablespoonfuls of flour, chicken stock to moisten, a slight grating of nutmeg, and one-half teaspoonful finely chopped parsley, salt and pepper to taste. Cool mixture and fill caps, well rounding over top.

Cover with b.u.t.tered cracker crumbs, and bake fifteen minutes in a hot oven.

STEWED MUSHROOMS

Mrs. E. R. Hornig

Peel and wash mushrooms, cut one or two onions very fine and stew in a tablespoonful of b.u.t.ter, add mushrooms, season with pepper and salt and sprinkle over a little flour. Cook about fifteen minutes and serve hot.

STEWED CUc.u.mBERS

Mrs. E. R. Hornig

Pare and cut lengthwise in quarters, remove seeds. Put into hot b.u.t.ter, or finely cut bacon, season with salt and pepper. Cook about fifteen minutes over a slow fire, or until they appear glossy. Add a teaspoonful vinegar or a little sour cream. Serve hot.

FRIED CUc.u.mBERS

Mrs. William H. Fahrney