A brisket of beef is best for the broth.
CABBAGE. MISS BERTHA MARTIN.
SCALLOPED.--Roll crackers as for oysters. Cut cabbage as for slaw.
Put in your pan a layer of crackers, then a layer of cabbage, With
salt, pepper, and lumps of butter, until the pan is filled; cover with
sweet milk. Bake thirty or forty minutes.
GREEN CORN PATTIES. MRS. G. H. WRIGHT.
Take twelve ears of green corn (grated), one teaspoon of salt, and one
teaspoon of pepper; beat one egg into this, with two tablespoons of
flour. Drop into hot butter or lard.
CORN OYSTERS. MRS. G. H. WRIGHT.
To one quart of grated corn add three eggs, beaten separately; four
crackers, rolled fine; salt and pepper to taste. Fry in butter or
lard.
CORN OYSTERS. MRS. J. C. WALTERS.
Grate and chop one pint of young sweet corn; add one egg, well beaten;
one teacupful flour, three tablespoonfuls cream, one teaspoonful salt.
Fry like oysters.
POTATOES "AU GRATIN." JENNY E. WALLACE.
Take one tablespoonful of butter, and three tablespoonfuls of flour;
mix together on stove, and add two cups milk. Chop fine cold boiled
potatoes; put in a baking dish; pour the dressing over, and add enough
grated cheese to cover it; bake about thirty minutes.
POTATO CROQUETTES. MRS. F. W. THOMAS.
Take one pint of mashed potatoes; season with one tablespoonful of
soft butter, one-half saltspoon of white pepper, one-half teaspoon of
salt, one-half teaspoon of celery salt, a few drops of onion juice,
and some egg; mix well till light; rub through a strainer; return to
the fire and stir till the potato cleaves the dish.
Pages:
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54