Stuffed Potatoes

From Miss Frances Jones

Bake potatoes of equal size; when done and still hot, cut the- potatoes in two. Scoop out the inside, work very smooth, and to each 4 good-sized potatoes allow 2 tablespoonfuls of butter, 4 tablespoonfuls of cream, salt and pepper to taste. Put the mixture in a saucepan, stir over the fire until hot, and if not soft add more cream or milk. Remove from the fire; stir in 1 egg beaten light without separating. Fill the shells and brown in a quick oven. One tablespoonful of grated cheese can be added to the mixture if desired.

Puree Of Spinach

From Mrs. C. F. Aked

Take 2 pounds of fresh spinach, pick the stalks off and wash it well, then put it in a saucepan and cover with cold water and add a pinch of salt and a tiny bit of soda; bring to the boil quickly, keeping it well pressed down with a spoon, and when it boils strain into a colander or sieve; rinse with cold water, then press or rub through a coarse wire sieve, and put it in a stewpan with 2 ounces butter, a pinch of salt, pepper, and sugar, and a tablespoonful of sifted flour; mix well together, add 2 tablespoonfuls of cream or good gravy; stir till it boils, then use.

Baked Tomato And Egg Plant

From Mrs. S. D. Mayer

Take a deep earthenware dish and pour into it a cup of cream; cut several slices of egg plant very thin, salt well and line the dish with them; slice 2 large tomatoes and place a layer of these on the egg plant, next a layer of the finest quality of macaroni (cooked); sprinkle with grated cheese. Salt and pepper to taste while forming the layers. Cover this with another layer of tomatoes, and a top layer of egg plant. Bake slowly 1 hour and 20 minutes. Serve in the dish in which it is baked.

Macaroni With Tomato Sauce

From Mrs. J. H. Barnard

Divide 1/2 pound macaroni into 4-inch pieces, add 1 can tomatoes, cook until tender, add 1 clove of garlic, 1 large lump of butter, salt and pepper or paprika to taste. When done, put on platter, sprinkle with grated parmesan cheese and serve hot.

Tomatoes Stuffed With Mushrooms

From Mrs. C. F. Aked

Cut the tops from 8 tomatoes, and remove the seeds and soft parts; then allow some of the juice to drain off and sprinkle the inside with salt and pepper. Make a filling by chopping up fine a 1/2 pound of mushrooms; season them with salt, pepper, and a very little onion juice, and mix in the tomato juice. Cook slowly in a little butter, stirring the mixture, until the mushrooms are soft. Then fill the tomatoes; cover the tops with grated bread-crumbs, put them on a buttered pan in the oven, and cook until the crumbs are slightly browned.

Wilted Lettuce

From Mrs. Franklin A. Zane

Tear lettuce in strips crosswise and place in a hot, covered dish. Pour over the following sauce while boiling and let it stand for 3 or 4 minutes before serving: 4 strips of bacon cut into 1/2 inch pieces, 1 slice of onion, 2 tablespoonfuls of sugar, 2 tablespoon-fuls of vinegar, 1 tablespoonful of water. Fry bacon and onion until crisp; add sugar dissolved in liquids; cook until it boils.

"It is better to have looked and learned than never to have learned at all."