Manuscript Cookbook 202

Carrot Souffle I.

3 c. boiled, mashed carrots 2 tb chopped onions 1 tb oil 1 c milk or cream 3 eggs salt and pepper Bread crumbs

Fry onion in oil for 5 min. and add to mashed carrots. Then add beaten egg yolks and seasoning and when well blended add the stiffly beaten whites of eggs. Sprinkel with bread crumbs and brown 15 min. in oven.

Apple Tapioca Pudding

1/2 c minute tapioca 1 c cold water 2 1/2 c boiling water 4 apples 1/2 c sugar 1/4 t salt Few drops of lemon juice

Soak tapioca in cold water, drain and add boiling water and salt; bring to a boiling point. Peel apples, cut in quarters, place in a baking dish, cover with sugar, add lemon juice and pour the tapioca over the apples. 325 degree oven. Bake until apples are tender about 40 min.

White Sauce con.

Put on stove and stir until it thickens; add milk and cook slowly 5 min longer. You may add 1/2 c. of grated cheese. Be sure that cheese melts. Place high in oven or middle of oven.

Beef Loaf

1 1/2 lbs ground beef 1/2 lb sausage 1 c bread or cracker crumbs add 3/4 c. milk 1 tb chopped onion 1 t salt 1/2 t pepper 1 egg unbeaten

Mix and put in loaf pan. Put in hot oven until brown. Then add 1 c water and cover and finish baking. About 1 hr in all.

Vegetable Stew

Place whole carrots, potatoes, and onions in a stew pan. Add, but do not cover with boiling water, salted. Let cook until tender, about 1/2 hr. Salt and pepper hamburger and mold into balls. Fry about 5 min, add to the carrots, potatoes and onions which have been drained of the water. Pour stewed tomatoes over the whole and let stand closely.

con. page 43

Carrot Souffle, II.

2 c. pureed carrots combined with 1/2 c grated cheese and 1 small white onion minced; 2 tb melted butter, pepper and salt to taste and a little paprika are added. The mixture is then turned into a buttered baking dish, covered with buttered cracker crumbs or bread crumbs and set in the oven for 1/2 hrs. During the last 10 min. the cover should be removed to let the crumbs brown.

Celery and Brussel Sprouts

Cut stalks of celery which are not suitable for eating raw into small peices, about 1 1/2 cs. Boil until tender. Make a white sauce 2 tb butter 3 tb flour 1 1/2 cs of the water in which the celery was cooked and 1/2 c milk. Season wiht salt and pepper and stir in one well beaten egg. Add the celery + an equal amount of cooked brussel sprouts and turn into a baking dish. Cover with buttered crumbs and place in a moderate hot oven until the crumbs are brown.

Vegetable Stew, con.

covered on low burner for about 15 min. Serve hot.

Cranberries

2 cs sugar 2 cs water Cook 5 minutes Add 2 cs cranberries cook 5 minutes or until cranberries pop open. Add a little lemon juice.

Stuffed Eggplant

1 medium size eggplant 1 c cooked rice or breadcrumbs 1 c cooked meat chopped or cubed 1/2 to 1 onion 1 green pepper chopped fine 1 tb of lemon juice or 1 t vinegar salt and pepper to taste a little fresh parsley.

Cut eggplant in half lengthwise; scrape out inside leaving shell about 1/2 inch thick. Boil in salt and water until tender the pieces removed, after choping fine. Mix all other ingredients return to eggplant shell. Put in baking dish and put in oven for 1/2 hour. Serve with stuffed tomatoes corn bread and green salad. corn bread pg 29. stuffed tomatoes pg 45.

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Hard Sauce

1/2 c butter 1 c sugar Flavoring of jam, rose or almond Beat the butter to a cream, add flavoring of jam, rose or lemon.