Manuscript Cookbook 224

and pour over ice in pitcher or glasses.

Spaghetti with Tomato Sauce Have prepared the following ingredients.

1½ C tomatoes	1 TB flour
1 onion chopped fine	1 TB butter
1 sprig parsley chopped fine	seasoning to taste

Put the tomatoes and onion on the fire and simmer gently for about 15 min. Then rub thru a strainer. Add butter flour and parsley, stir and cook until it begins to thicken. Pour over spaghetti & serve at once.

Spaghetti Italian Style

2 C tomatoes	1 oz olive oil
1 onion, chopped fine	1 TB butter
dried or fresh mushrooms	parsley

Melt butter in sauce pan, pour on olive oil, salt and pepper, add chopped onion and parsley and when slightly

browned, add tomatoes and mushrooms (If dried mushrooms are used, add the water in which they have been soaked. Allow to simmer for about ½ hr. Pour over spaghetti, mix thoroly, sprinkle with parmesan cheese and serve.

Round Steak in Casserole

1 lb round steak cut in pieces, dredged with flour and browned in deep fat. Butter casserole and put in layer of browned meat, diced carrots and diced potatoes. Repeat. Season each layer. Pour over all sauce of ½ C boiling water and ¼ C catsup. Bake 45 to 60 min.

Porcupines

1 lb ground round steak 1 C washed, uncooked rice.

Mix and sprinkle with salt and pepper. Form into balls and put in greased baking dish. Cover with 1 medium sized can Heinz

Cream of Tomato Soup. Bake about 1½ hr. in moderate oven.

Cream Rice Pudding

1 C rice 1 C cold water

Let boil until water is absorbed, about 7 min then add 1 qt milk, pinch of salt + some grated lemon rind, half cup sugar + let boil on the back of stove for about 30 min.

Spanish Rice

3 small onions	3 C canned tomatoes
⅓ C fat	3 green peppers
½ C uncooked rice	1 t salt

Slice the onions and cook until tender and slightly browned in the melted fat. Remove them and add the rice which has been washed and dried. Cook the rice in the fat until it is browned, stirring constantly, then add onions, tomatoes, chopped peppers and salt. Put in baking dish and bake until rice and peppers are tender.

Coconut Pudding

½ C bread crumbs	3 TB sugar
½ C moist coconut	½ t salt
2 C milk	1 TB butter

Soak bread crumbs and coconut in milk until soft, then mash and add sugar salt and melted fat. Beat white and yolk seperately, add yolk to mixture then fold in white. Pour in greased baking dish, set in a pan of hot water and bake in a slow oven about 30 to 45 min.

Tea Cakes

2 TB melted shortening	1 C milk
½ C sugar	3 t baking powder
1 egg	2 C flour
1 C chopped nuts

Cream shortening and sugar, add egg beaten, add milk alternately with sifted ingredients. Add floured nuts last. Bake in muffin pans in a moderate oven (375) Split each cake, butter and sprinkle with sugar and cinnamon or with grated maple sugar

and chopped nuts

Holiday Cookies

Butterscotch Bars (16 bars)

½ C flour	1 C brown sugar
½ t salt	1 egg
1 t b.p.	1 t vanilla
¼ C shortening	½ C nuts, chopped

Sift flour, salt and b.p. together. Melt the butter in a saucepan large enough to serve as a mixing bowl. Remove from stove, stir in brown sugar, the unbeaten egg, the vanilla and the nuts. Stir in the dry ingredients. Spread the mixture in a shallow pan which has been greased and lined on the bottom with a sheet of heavy waxpaper. The layer of batter should not be more than ¾" thick. Bake in a moderate oven, 350° for about 30 min or until the surface will spring back when pressed with a finger. Remove from pan to wire rack.