Favorite Dishes Part 10

CAULIFLOWER WITH TARTAR SAUCE.

From MRS. MYRA BRADWELL, of Chicago, Lady Manager.

Serve the cauliflower with one cup of drawn b.u.t.ter in which has been stirred the juice of a lemon, and a half teaspoonful of French mustard, mixed up well with the sauce.

SCALLOPED POTATOES.

From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice- President, Board of Lady Managers.

Slice six raw potatoes as thin as wafers. This can be done with a sharp knife, although there is a little instrument for the purpose, to be had at the house furnis.h.i.+ng stores, which flutes prettily as well as slices evenly. Lay in ice water a few minutes; then put a layer in the bottom of a pudding dish, and over this sprinkle salt and pepper and small bits of b.u.t.ter; then another layer of potatoes and so on until the dish is full. Pour over this a pint of milk, stick bits of b.u.t.ter thickly over it, cover the dish, set it in the oven, bake half an hour. Remove the cover if not sufficiently brown.

ESCALLOPED SWEET POTATOES.

From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.

Take large sweet potatoes; parboil them slightly and cut them in transverse slices. Prepare a deep baking dish and cover the bottom with a layer of slices; add a little b.u.t.ter, a very little sugar and nutmeg. Strew over this a few bits of orange peel and add a little juice of the orange. Fill the dish in like manner, finis.h.i.+ng with fine shred of orange peel. Bake until tender and you will have a dish to satisfy an epicure.

POTATO PUFF. (A la Geneve)

From MRS. H. F. BROWN, of Minnesota, Lady Manager.

Whip mashed potatoes light and soft, with milk, b.u.t.ter and two raw eggs; season with pepper and salt, and beat in a few spoonfuls of powdered cheese. Pile upon a bake-dish and brown nicely. Serve in dish.

POTATO CROQUETTES.

From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.

Four large mealy potatoes, cold. Mash them; add two tablespoons of fresh, melted b.u.t.ter, pinch of salt, a little pepper, one tablespoon of cream. Whip it for about five minutes or until very smooth and light. Make into forms, roll them in a beaten egg and bread crumbs.

Fry in boiling lard.

POTATOES--MASHED.

From MRS. E. J. P. HOWES, of Michigan, Lady Manager.

Peel potatoes thin; put into boiling water with a little salt added.

Cook until tender; drain off the water and remove the cover a few moments to dry the potatoes; turn into an earthen dish that has been heated, and beat up with a wire heater or silver fork, moistening the whole with cream; or, if not available, milk with a little b.u.t.ter will answer; salt to taste and mold in any desired form when it is ready to serve. A wooden masher in apt to make it heavy, while beating will make it light and creamy.

BOSTON BAKED BEANS.

From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.

Soak one quart of small, dry beans over night. Parboil in the morning and place in earthen jar, with salt and pepper to taste. Add one-half teaspoon soda and two tablespoons of mola.s.ses; also a small piece of salt pork. Cover with water and bake eight hours, adding boiling water as needed.

LIMA BEANS

From MRS. MARIAN D. COOPER, of Montana, Alternate Lady Manager.

Soak beans over night; cook one hour in water, leaving very little water when done. Just before serving season with pepper, salt, cream and b.u.t.ter and heat thoroughly.

BAKED TOMATOES.

From MRS. GOVERNOR RICKARDS, of Montana, President State Board and Lady Manager.

Select large-sized, smooth and round tomatoes. Cut from the stem end a slice and lay aside. Scoop all the inside of tomato out, being careful not to break through; add half as much cracker or bread crumbs; season highly with salt and pepper; add plenty of b.u.t.ter, a dash or two of cayenne; put on the stove and cook for ten minutes. Now fill the hollow tomatoes with this dressing; when full, add four or six whole cloves, putting them on top of the dressing; either pile up high or make level and put on the sliced top. Place tomatoes in a large baking pan, with a little hot water to prevent sticking. Bake fifteen minutes.

BAKED TOMATOES.

From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large.

Select smooth, medium-sized tomatoes; make a small aperture at the stalk end; remove the pulp and seeds with a spoon and put into a sieve to drain. Chop equal parts of cold chicken and veal and one green pepper; add a well-beaten egg, half cup grilled bread crumbs, piece of b.u.t.ter, pepper, salt, sage and a suspicion of onion; mix well together; moisten with some of the juice; fill the tomatoes; bake half an hour in a moderate oven. Serve each tomato on a lettuce leaf. This makes a pretty as well as a savory entree.

STEWED TOMATOES.

From MISS MARY H. KROUT, of Indiana, Alternate Lady Manager.

Take one quart of firm ripe tomatoes; stew one hour and a half over an even fire and stir frequently to prevent scorching; then add half a cup of bread crumbs, one teaspoonful of sugar, salt to taste, a pinch of cayenne pepper, a heaping tablespoonful of good b.u.t.ter and half a cup of sweet cream. Boil together twenty minutes and serve hot.

BEETS.

From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.

Boil until perfectly done; then pour melted b.u.t.ter, salt and pepper over and serve hot.

PARSNIPS--STEWED.

From MRS. M. R. LEE, of Mississippi, Lady Manager.

Wash, sc.r.a.pe, and slice about half an inch thick; have a skillet prepared with half pint hot water and a tablespoon b.u.t.ter; add the parsnips, season with salt and pepper, cover closely and stew until the water is cooked away, stirring occasionally to prevent burning.

When done the parsnips will be of a creamy, light brown color.

STUFFED GREEN PEPPERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Cut off the small end of the pepper; make a slit down the side; remove all the seeds. Mince fine cold chicken, veal or shrimps, and add a little stale bread soaked in water and well squeezed to dry it; one- half teaspoonful minced onion; a little minced parsley, pepper, salt and one tablespoonful b.u.t.ter. Put a large tablespoonful of b.u.t.ter in a spider and heat the dressing for the peppers in it for a few minutes; then stuff them, tie on the tops and the sides together also. In a sauce pan put a heaping tablespoonful of b.u.t.ter; when hot add one-half tablespoonful of flour, which brown in the b.u.t.ter; add a little onion minced fine and a cup of water; put in the peppers, cover closely and let them simmer slowly until tender; when done, add one tablespoonful of b.u.t.ter, pepper and salt to taste.