Transcribed by Shirley Osewalt

Baked Beans

Two pounds beans (soaked over night).  Boil 15 minutes.  Cook one qt. can tomatoes with one onion until soft  (10 minutes)  then put through a sieve.  Add to this one large cup of sugar,  1 teaspoon mustard, 1 tablespoon butter,  salt and pepper and 1 tablespoon flour dissolved in water.  Cook until thickened.  Mix with beans,  add enough water to cover well.  Cook with beans, a rib roast of pork and place several strips of bacon over the top. 

Elizabeth Reed Eyster.

Corn Pudding

One can corn or 1 dozen ears green corn,  4 eggs,  1 pint milk,  large lump of butter,  salt and pepper to taste,  large teaspoon sugar.  Bake 1/2 hour with canned corn and 1 hour with green corn.

Mrs. W. E. Wallace.   

Candied Sweet Potatoes

Boil as many sweet potatoes as needed;  put 1 large cup brown sugar, and 2 tablespoons butter in a skillet.  Skin the potatoes, place in syrup and brown.

Corn Pudding

One-half dozen ears of corn or 1 can corn,  1 tablespoon flour,  1 tablespoon sugar, 1 tablespoon butter,  yolks of 2 eggs,  beaten together,  salt to taste,  1/2 cup milk.  Add whites of eggs beaten stiff and bake 3/4 of an hour.

Mrs. J. H. Kelly.  

Cabbage Rolls

One head loose cabbage,  1/2 pound very fatty beef ground,  1 cup tomatoes,  1/4 cup rice,  1 onion,  2 teaspoons salt,  1/4 teaspoon pepper.  Separate cabbage by leaves.  Steam in kettle until limber.  Cut each in halves, discarding heavy rib.  Mix all other ingredients and fold one spoonful into each piece of cabbage.  Place cabbage ribs on bottom of baking dish,  then the rolls and cover half depth with water.  Put lid over all and bake   1 1/2 or 2 hours.  Serve in baking dish.

Mrs. Wm. Scott Piper.  

Corn Oysters

One pint grated corn,  3 eggs;  beat yolks separately and add to corn;  3 tablespoons of cream,  2 tablespoons flour,  pepper and salt to taste,  a little sugar,  white of eggs beaten very light added last.  Fry on hot griddle.

Mrs. A. R. Powell.   

Cabin Potatoes

Slice Potatoes;  put them in a skillet with a large piece of butter and about the same amount of lard;  pour enough water over them to cover them entirely.  As the water boils off,  keep adding more, until they are done.  After they begin to boil,  cut them in small pieces with a knife or spoon.

Mrs. Boyd McCullough.  

Hollandaise Sauce for Asparagus

Into a cup of drawn butter beat the yolk of an egg then a good teaspoon of best oil,  dropping as you would for a mayonnaise dressing.  Add then the juice of 1/2 a lemon,  a pinch of pepper,  one of salt,  the same of sugar and serve at once.

Mrs. John R. Gearhart

Delmonico Potatoes

Cut potatoes into small pieces;  cook until a little tender,  drain and add a thick cream sauce,  lump of cheese,  salt and pepper to taste.  Cover with bread crumbs and bake in oven. 

Mrs. Herbert Ballou.

(Given by Mrs. John R. Gearhart)  

Baked Peppers

One dozen peppers;  remove top and seeds;  soak in salt water 15 minutes;  2 cups ground meat (raw),  4 tablespoons rice,  (raw).  Mix last two together and fill peppers loosely.  Place in deep pan.  Pour over this 1 quart of tomatoes and 1 pint of water.  Season with salt and sugar.  Bake in oven 1 1/2 hours.

Mrs. J. Frank Rowles.  

Dressing for Hot Slaw

One egg,  2 tablespoons of sugar,  1 tablespoon of flour,  butter size of an egg,  1/2 cup of vinegar, salt and pepper.  Boil all together then add cream enough to thin and heat again to the boiling point and pour on cabbage hot. 

Mrs. H. P. Bridge.

Corn in Cassarole

One tomato,  1 medium sized onion sliced and stewed in butter the size of an egg until well cooked;  take 4 or 5 good sized ears of corn,  cut through centers of grain and scrape out;  add this with 1 green pepper chopped fine to the tomato,  with plenty of salt and pepper and a dash of cayenne.  Cook in casserole until corn is done and all is well blended,  adding at the last a cup of cream.

Mrs. Boynton Nevling.  

Baked Beans

 Four or 5 cups of soup beans soaked over night in cold water.  In the morning change water,  place on stove and let come to a boil gradually.  Remove from fire and drain.  Season well with salt,  a little pepper,  2 or       2 1/2 pounds fresh pork,  1 large cup of sugar which has been made into a caramel by adding water and boiling down to a syrup,  tablespoon vinegar, a pinch of mustard or ginger.

Mrs. W. C. Cardon.  

Escalloped Cabbage

Chop the cabbage and cook in boiling salt water until tender.  Place in layers in a baking dish with a cup of seasoned white sauce and 3 tablespoons grated cheese.  Sprinkle the top thickly with buttered bread crumbs and place in oven just long enough to brown the crumbs. 

Mrs. G. V. Jose.  

Egg Sauce

 Make a thick cream sauce of butter,  flour and milk.  Add yolks of two raw eggs and a little chopped parsley.  When done add hard boiled egg, cut fine.  

Stuffed Onions

Arrange six or eight large Bermuda onions,  peeled and washed,  in a kettle.  Cover with boiling water slightly salted and a spoonful of paprika;  add about 1/2 cup of milk slowly stirring all the time and let it cook 5 minutes.  Take from the fire and add 4 well beaten eggs,  1 cup asparagus tips and a teaspoon of chopped parsley.  Line a well buttered baking dish with more asparagus.  Pour in the onions and sauce,  set the dish in hot water and bake in oven 15 minutes.  Serve with egg sauce.   

Spaghetti (Italian)

1 large pkg. of spaghetti,  1 can of tomatoes,  1 green pepper,  2 red onions,  5 large mushrooms,  3/4 lb. ham or bacon cut in pieces.  Cook spaghetti as usual.  Cut onion,  pepper,  ham and mushroom into small pieces.  Saute in butter.  When nicely browned add tomatoes.  Season and cook 10 or 15 minutes.  Add this to spaghetti.  Mix thoroughly and put in baking dish and cover with grated cheese.  Bake.  This will serve 12 people.

Mrs. Singleton Bell.  

Italian Spaghetti

1 lb.  round steak, 1 medium size onion,  1/2 package spaghetti  (more or less as desired),  1 can Italian tomato sauce (at all Italian stores),  a little grated cheese.  Put meat through the food chopper,  then put in frying pan a sear.  Then season with salt and a dash of paprika.  Cook spaghetti in salt water until quite tender,  drain and put with meat in the frying pan,  a layer a meat and a layer of spaghetti alternately until all is used.  Cover all with tomato sauce which has been heated.  Sprinkle with grated cheese,  cover well and put in the oven to finish cooking.  It may be necessary to add a little water if the tomato sauce is quite thick.  Serve with baked potatoes,  this makes a delicious meal.

 Mrs. Frank W. Roessner.



This page was last updated on Wednesday, March 15, 2006

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