Manuscript Cookbook 202

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Coffee Charlotte Ice Box Cake

1 c strong coffee 1/2 c sugar in this dissolve 1 tb granulated gelatine (which has been dissolved in 1/4 c cold water). When this mixture begins to thicken slightly, mix with 1 pt of whipped cream; add 1/2 t vanilla. Pour this mixture over sponge cake or lady fingers. It should be of a smooth velvety texture. I always do both cooling and mixing with the pan in ice water. The instant it begins to thicken the whipped cream must go in.

Ham

One slice of ham 1 inch thick potatoes sliced raw, onions sliced. Nearly cover all with milk, then cover with bread crumbs. Bake slowly.

Stuffed Tomatoes

6 tomatoes 3 small onions chopped fine 4 tb bacon fat 1/2 tb brown sugar 1 tb of celery seed or chopped celery 1 tb butter 3/4 c bread crumbs

Fry onions gently in bacon fat until brown. Cut out in-

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Stuffed Tomatoes, con.

side of tomatoes leaving only shell. Cut tomato pulp in small pieces, add to onion and the rest of the ingredients to cook together for 20 min, then fill shells; cover top with buttered bread crubs. Bake in oven 10 min.

Scalloped Egg Plant

Pare and cut a small firm egg plant into 1/2 inch cubes and cook in small amount of boiling water until tender. Then drain throughly. Cook an onion thinly sliced in 3 tb of butter. Add a tb chopped parsley and a 1/2 c of canned tomatoes. Mix with eggplant and turn into a buttered baking dish. Cover with bread or cracker crumbs, dot over with butter and bake until well-browned.

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Potato Salad

3 cs diced potatoes 1 green pepper, chopped fine 1 onion, chopped fine 8 olives, chopped fine 1/2 cucumber, if large one, cubed 1/2 c celery, cut fine whites of 2 hard boiled eggs, cut fine 1 t salt

Mix together, blend with French or mayonnaise dressing. Heap the salad on dishes and decorate tops with yolks of eggs that have been put thru a sieve. Garnish sides with sprigs of parsley and radishes. Sprinkle with paprika- cold salmon served with it is excellent.

Never Fail Omlet.

1 tb butter 1 tb flour 1/4 c milk 1/2 t salt 1 t parsley 4 small or 3 large eggs

Melt butter add flour, when smooth add milk; stir until thick; remove from fire, add seasoning and parsley and yolks of eggs. Allow this mixture to become very cold. Beat whites stiff, fold in mixture. Put 2 tb