SWEET POTATOES—Southern Style

• 4 boiled sweet potatoes,
• ¼ pound butter,
• 1 tablespoonful water,
• Lemon juice,
• ¼ cup brown sugar.

Skin boiled potatoes and quarter. Place in baking dish, with butter on top; sprinkle with the brown sugar; add the water and a little lemon juice. Brown in oven and serve hot.

GLAZED SWEET POTATOES

• 6 medium sized potatoes,
• ½ cup sugar,
• ¼ cup water,
• 3 tablespoonfuls butter.

Wash and pare potatoes. Cook ten minutes in boiling, salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes the sugar and water; add butter. Brush potatoes with syrup and bake 15 minutes, beating twice with remaining syrup.

SPINACH WITHOUT WATER

The following method is very little known and has the advantages of preserving all the nutriment in the spinach and avoiding the use of boiling water.

Having washed and drained the spinach very thoroughly, cut it up in coarse pieces and put it in a saucepan in which you have heated three and a half ounces of butter to every pound of spinach. Add salt, grated nutmeg and cook sharply.

SPINACH “AU NATURAL”

Having cooked the spinach in salt water as before, wash and drain the leaves carefully, then remove all water and give them a few strokes with the knife without chopping them up. Put them into a frying pan in which you have heated some butter; salt to taste and serve very hot.

This method of preparing spinach is very much appreciated in Italy, where they add filets of anchovies to it.

DUCHESSE POTATOES

• Mashed potatoes,
• 1 egg.

Take freshly boiled and mashed potatoes or some that are left over, add to them the beaten yolk of egg, place in a greased tin and form in balls, hearts or flat cakes, brush with the beaten white, and brown in oven.

POTATOES WITH CHEESE

Hash eight cold boiled potatoes, mix them with one-half cupful of cream, half an ounce of good butter, a pinch of salt and pepper and a very small dash of grated nutmeg. Place them in a dish, sprinkle over them two tablespoonfuls of grated American cheese, two tablespoonfuls of grated bread crumbs, a large teaspoonful of melted butter, and brown in the oven for ten minutes.

BAKED PEPPERS

Cold rice and stewed tomatoes can be made into a delicate filling for peppers by seasoning highly with spices and a little onion. These can either be baked directly or can first be fried in hot butter or olive oil, then put in a baking dish covered with a cupful of white stock and baked for half an hour or more. All baked peppers are better when cooked in stock.

LYONNAISE POTATOES (No. 1)

Cook one onion thickly sliced in three tablespoonfuls butter until delicately browned. Remove onion and keep in a warm place. Add three cups cold boiled potatoes, cut in slices; sprinkle with salt, pepper, and stir until well mixed with butter. Press to one side of spider and let brown richly underneath, then sprinkle onions over potatoes; let heat thoroughly; turn on a hot serving platter, top side down; sprinkle with finely chopped parsley. Cooking the onion separately lessens the danger of burning.

LYONNAISE POTATOES (No. 2)

• 1 pint boiled potatoes, cold,
• ½ teaspoonful salt,
• Speck of pepper,
• 1 teaspoonful chopped onion,
• 2 tablespoonfuls beef dripping or butter,
• 2 tablespoonfuls chopped parsley.

Cut the potatoes into slices, season with the salt and pepper. Fry the onions in the dripping till light brown, put in the potato and cook till it has taken up the fat. Add the chopped parsley and serve.

ARTICHOKE SAUTE

Cut six fine, green artichokes into quarters and remove the chokes. Trim the leaves neatly and parboil them five minutes in salted water, drain. Lay them in a casserole, season with salt, pepper and one-fourth cupful butter; one-fourth cupful mushrooms, chopped fine, may be added. Cover and cook in a moderate oven twenty-five minutes. Serve with any desired sauce. Hollandaise is best.

BAKED BEANS

• 1 quart navy beans,
• ½ pound fat salt pork, or
• 1½ pounds brisket of beef,
• ½ tablespoonful mustard,
• 1 tablespoonful salt,
• 2 tablespoonfuls molasses,
• 3 tablespoonfuls sugar,
• 1 cup boiling water.

Wash, pick beans over, cover with cold water and let soak over night. In the morning cover with fresh water, heat slowly and let cook just below the boiling point until the skins burst, which is best determined by taking a few on the tip of the spoon and blowing over them; if done, the skins will burst. When done, drain beans and put in pot with the brisket of beef. If pork is used scald it, cut through the rind in half-inch strips, bury in beans, leaving rind exposed. Mix mustard, salt, sugar, molasses and water, and pour over beans and add enough more water to cover them. Cover pot and bake slowly six or eight hours. Uncover pot the last hour so that pork will brown and crisp.

BRUSSELS SPROUTS
For Six Persons. Time of Preparation, Two Hours

• 3 pounds Brussels sprouts,
• 3 ounces butter,
• 1 tablespoonful Gold Medal Flour,
• 1 pint stock,
• A pinch of nutmeg,
• A pinch of carbonate of soda,
• A pinch of pepper,
• Salt,
• 1 teaspoonful chopped parsley,
• ½ teaspoonful chopped onion.

Throw the sprouts, after removing the outer leaves, into three quarts boiling water, with salt and a pinch of carbonate of soda. After bringing up to the boil again, take the sprouts out and drain on a sieve and then on a dry cloth, so that no water remains in them.

Brown an ounce of the butter with the flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the remaining butter. Boil up well, then put in the sprouts and allow all to simmer gently for half an hour.

CARROTS A LA CYRANO

To make the dish, the tenderest young, sweet carrots are chosen. These are scraped and boiled tender. Then they are cut lengthwise in halves, dipped in thickest honey and placed in a baking dish, with the bottom thinly covered with olive oil. They are then thickly sprinkled with grated cheese and salt and placed in a hot oven and browned over for perhaps fifteen minutes.

BAKED CAULIFLOWER

• 1½ pounds cauliflower,
• 2 ounces butter,
• 1 gill cream,
• ½ tablespoonful meat extract,
• 2 tablespoonfuls flour,
• A pinch of ground mace.

Boil the cauliflower. Heat one and a half ounces butter and two tablespoonfuls Gold Medal Flour to a golden brown, add the cream and half a pint of the water in which the cauliflower has been boiled, with half a teaspoonful meat extract dissolved in it. Boil this sauce till thick, then flavor with ground mace. Strain and pour over the cauliflower, which has been placed in a deep dish. Melt the remaining half ounce butter, pour it over, sprinkle with grated Parmesan cheese and bake in a hot oven, standing the dish in a pan of boiling water.

ESCALLOPED CORN

• 6 ears of cooked corn, or
• 1 can of corn,
• ½ cup corn liquid,
• 3 tablespoons cream,
• 1 teaspoonful sugar,
• 1 teaspoonful salt,
• ? teaspoonful pepper,
• 2 tablespoonfuls Gold Medal Flour,
• 1 cup bread crumbs,
• 1 tablespoonful butter.

Cut fresh boiled corn, too old to serve on cobs, from the cob; or use the pulp of one can of corn.

Mix corn with the salt, pepper, flour and sugar and add the liquids. Melt the butter, mix with the bread crumbs and cover bottom of a pudding dish with half of the crumbs, add the corn mixture and cover with the rest of the crumbs. Bake in a moderate oven about twenty minutes, and serve hot in pudding dish.

MACARONI WITH TOMATOES AND MUSHROOMS

• ½ pound macaroni,
• 2 quarts boiling water,
• 2 teaspoonfuls salt,
• 1 tablespoonful butter,
• 1 small onion, cut fine,
• 1 teaspoonful Gold Medal Flour,
• Cup of hot beef or chicken stock,
• 1 pint stewed tomatoes,
• 1 tablespoonful finely chopped mushrooms,
• 1 teaspoonful salt,
• Cayenne pepper,
• 1 teaspoonful parsley, chopped,
• 3 tablespoonfuls grated Parmesan cheese.

Add salt and then the macaroni to the boiling water. Let boil 20 minutes, stirring to avoid sticking to the bottom of the kettle. Drain in colander; pour 1 cupful of cold water through it; then return to cleared kettle.

DUTCH ONION PIE

Slice six onions, fry in butter to delicate brown, add one-half cupful of milk, one-half cupful of cream, one tablespoonful Gold Medal Flour, one well beaten egg; salt to taste. Have ready a baked pie crust in usual pie pan and pour in onion mixture. Return to oven and bake to good brown. White of egg may be added to top. This is a most excellent Holland Dutch dish.

SPAGHETTI ITALIENNE

• ¾ pound spaghetti,
• 3 quarts boiling water,
• 1 tablespoonful salt,
• 2 tablespoonfuls butter,
• ? teaspoonful salt,
• ? teaspoonful white pepper,
• A little nutmeg,
• 1 cup tomato sauce,
• 2 ounces grated Parmesan or Swiss cheese or 1 ounce of each.

Slide spaghetti without breaking it, in the boiling water gradually and boil 25 minutes. Drain, place butter in sauce pan, salt, pepper and nutmeg, let cook a few minutes, add the hot tomato sauce, gently mix with a fork, then add cheese and mix well again with a fork for one minute or longer. Dress on a hot dish and serve.

SPINACH COOKED IN BUTTER

Cook the spinach leaves in a pan with salted water. Wash them freely with water to remove the sand which they may contain completely. Drain them, press out the moisture and chop them up very fine. Heat some butter in a saucepan, add the chopped spinach, stir them up with a long wooden spoon, adding a little butter. This will work out the moisture. Season them to taste with salt and a little scraped nutmeg. Finish by adding an ounce and a half of fine butter.

MACARONI ESCALLOPED

Break half a pound of macaroni into short lengths and cook until tender in plenty of salted water. Make a sauce of two level teaspoonfuls each of Gold Medal Flour and butter mixed together and one cupful of cream cooked together five minutes. Add half a level teaspoonful of salt and a saltspoonful of pepper. Stir in one egg and take from the range at once. Put the macaroni into a buttered baking dish in alternate layers with the sauce and pour over all one-quarter cupful of milk and one-quarter pound grated cheese melted together. Pour this mixture all over the top, so that it will be well distributed through the dish. Cover with fine bread crumbs and brown in a quick oven.

CHILI CON CARNE

One and one-half pounds Mexican Chili beans, 6 good sized onions, 6 cloves garlic, 1 can tomatoes, ½ teaspoonful paprika, a bay leaf, 1½ pounds hamburger, 3 tablespoonfuls of Gebhardt’s Eagle Chili Powder, salt to taste. Soak the beans overnight, then cook until done, add can of tomatoes and paprika, bay leaf, salt, slice the onions and garlic, fry until done.

Put the hamburger into a perfectly dry frying-pan, no grease, cook until it is separated and dry, make a paste of the chili powder, add all to the beans and cook a little longer.—Mrs. E. F. Kiessling.