COLD SLAW, No. 1.

Cut the cabbage not too fine, sprinkle pepper and salt over it, and place in a cool place to keep it crisp. Dressing.—Beat the yolks of three eggs, or the whole of two, with five tablespoonfuls of strong vinegar, two heaping teaspoonfuls of sugar, one-half teaspoonful of mustard, and butter the size of an almond; place these ingredients in a tincup, stir them until they are about to boil, and then remove from the fire and allow it to cool; this done mix it thoroughly through the cabbage, and cover the top with hard boiled eggs sliced.

Mrs. Sophia Hague, Pittsburgh, Pa.

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COLD SLAW, No. 2.

Cut a head of cabbage fine, put in a dish, take a small teaspoonful of salt, a teaspoonful of mustard, and one-half teacupful of sugar; mix it through the cut cabbage; then take an egg, two tablespoonfuls of cream, a small lump of butter; beat well together and stir it into one-half teacup of vinegar, let it come to boil and pour over the cabbage.

Mrs. A. Conn, Pittsburgh, Pa.

 

HOT SLAW.

Cut the cabbage fine, put it in a skillet and boil until tender in a very little water; make a dressing of one egg, a teaspoonful of flour, a teaspoonful of sugar, a half cup of vinegar, salt and pepper to taste, mixed together; put it in the cabbage and let it come to a boil and serve.

Mrs. M. E. Johnston, Pittsburgh, Pa.

 

FRIED TOMATOES.

Take ripe, firm tomatoes; slice thick, dip in flour, fry in hot lard and butter mixed; sprinkle over with a little salt; when brown lift carefully and sprinkle with a little sugar.

Mrs. G. Chester, Portland, Me.

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CREAM CABBAGE.

Beat together the yolks of two eggs, one-half cup of sugar, one-half cup of vinegar, butter the size of an egg, salt and a little Cayenne pepper; put the mixture into a saucepan and stir until it boils; then stir in one cup of cream; let it boil and pour over the cabbage while hot.

Annie Pope, Crafton, Pa.

 

ROAST TOMATOES.

Place the whole tomatoes in a small bread pan and with them water enough to half cover them; drop butter over each of them about the size of a hickory nut; sprinkle with salt and pepper and dredge with flour; place in the oven and bake until very brown, adding water as it is needed.

Mattie Tanner, Frankfort, Ky.

 

SCALLOPED POTATOES.

Pare the potatoes and slice them thin; take a tin pudding pan, put in a layer of potatoes, sprinkle with salt and pepper and a little butter; then another layer of potatoes and seasoning, until the pan is filled; then fill the pan with milk and bake half an hour.

Miss Maud Aughinbaugh, Pittsburgh, Pa.

 

POTATO PUFF.

Take two cupfuls of cold mashed potatoes and stir into it two tablespoonfuls of melted butter, beating it to a white cream before adding anything else; then put with this two eggs, whipped very light, and a teacupful of cream or milk; salt to taste; beat all well; pour into deep dish and bake in a quick oven until nicely browned.

Mrs. Pinkerton, Pittsburgh, Pa.

 

POTATO CRULLERS.

Cut large potatoes in blocks about one-half inch square; after paring place in ice cold water and let them stand until quite crisp; then fry in hot lard as you would doughnuts, and season with pepper and salt when they have been removed from the lard.

Lucy De Armit, Pittsburgh, Pa.

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EGG PLANT, No. 1.

Pare and slice thin; rub a little salt on each side; dip in flour and fry brown in hot lard.

Mrs. A. Smith, Pittsburgh, Pa.

 

FRIED EGG PLANT, No. 2.

Pave and slice thin; make a batter with one egg, a tablespoonful of flour and a half cup of water, adding a half teaspoonful of salt; dip in each slice and fry brown in hot lard.

Mrs. John Brown, Omaha, Neb.

 

BEATEN POTATOES.

Boil large potatoes until soft; dry them on the fire and peel them; warm in a saucepan half a pint of rich, sweet milk and two ounces of butter; put the potatoes, after peeling them, into a colander, and mash them through this into the milk and butter; add a teaspoonful of salt and a little pepper; with a wooden paddle beat this mixture till it is dry and stiff; put it in a bowl and turn it out upon a dish in form; roughen the surface with a fork, brown in the oven, and serve hot.

Emma De Armit, Pittsburgh, Pa.

 

TOMAT0 HASH.

Butter a dish; put in a layer of peeled and sliced tomatoes, a layer of cold meat in thin slices, a layer of bread and butter, and so on until the dish is full; add seasoning to each layer; pour beaten eggs over the top; bake brown.

Mrs. F. R. Pinkerton, Pittsburgh, Pa.

 

BAKED BEANS.

One quart of soup beans soaked over night, one small onion, two tablespoonfuls of molasses, one-fourth pound of bacon, salt to taste; cover the beans with cold water and bake three hours.

Miss Ella Welsh, Pittsburgh, Pa.

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BOSTON BAKED BEANS.

Take one quart of the small white beans; put them on in cold water in the morning; let them stand on the back of the stove until after dinner, occasionally pouring in the hot water and putting in cold water; wash one pound of salt pork, cutting the rind two or three times across; put it in with the beans; add two teaspoonfuls of sugar; parboil a little while and place in the oven; bake slowly for three or four hours; care should be taken to have in them a sufficient quantity of water, so that they will not be too dry when done.

Mrs. Southerland, Newport, R. I.

 

POTATO BUNS.

Boil and mash through a colander as many potatoes as will make a pint; mix with one quart of flour, one cup of sugar, two eggs well beaten, one cup yeast; let this stand all night; in the morning add half cup of yeast, one cup of sugar, one cup of lard and butter mixed, one teaspoonful of soda, flour enough to stiffen; let it rise quite light; make out in cakes and let it rise again; bake in a hot oven.

Mrs. A. R. West, Bolivar, Pa.

 

CORN FRITTERS.

Six ears of sweet corn, yolks of four eggs with cup of milk, two tablespoonfuls of flour; beat the whites to a froth and use last; season to taste and fry in hot lard; excellent.

Miss M. Smith, Allegheny, Pa.

 

GREEN CORN FRITTERS.

Boil the corn; grate it as for pudding; beat six eggs very light and stir them gradually into a quart of milk; then stir in by degrees the grated corn till you have a moderately thick batter; add a saltspoonful of salt; butter the inside of your muffin rings ; place them on a hot griddle over a clear fire and nearly fill them with the batter; bake well and send to the table hot.

Mrs. F. R. Pinkerton, Pittsburgh, Pa.

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VEGETABLE FRITTERS.

Grate as many ears of corn as will make one pint; add one teaspoonful of flour, half a cup of butter and one egg; fry in butter.

Miss K. Luella Kennedy, Erie, Pa.

 

DELICIOUS BOSTON BAKED BEANS.

Put one and one-half pints of small navy beans into a crock that will hold a quart or little more; fill it with water and let it stand over night; in the morning pour off the water and cover the beans with fresh water and enough salt to season, in which is mixed one tablespoonful of common molasses; put one-fourth pound of pickled pork in the center, leaving a little of the pork above the beans; bake them eight hours with a steady fire, and without stirring the beans; add a cupful of hot water every hour, except the last two; earthen pots with narrow mouths are made expressly for baking beans; cooking them in this manner each bean will be perfectly whole and at the same time thoroughly cooked; serve with the pork in the center of the plate; some like a very little vinegar with them, this, however, should be left to the taste of the individual, after helping them to the baked beans.

Mrs. S. Hamilton, Pittsburgh, Pa., East End.

 

STUFFED TOMATOES.

Choose large smooth tomatoes, cut off a thin slice from blossom end, lay it aside for future use; scoop out the inside and chop it fine; add some bread crumbs, a teaspoonful of white sugar, a tablespoonful of butter, a teaspoonful of salt and pepper; mix well and stuff the hollow tomatoes; fit the tops on neatly ; place in circular rows in a deep dish and bake three-quarters of an hour till light brown.

Mrs. E J. Hardy, Newport, R. I.

 

LYONAISE POTATOES.

One-half pound cold boiled potatoes, two ounces of onion, heaping teaspoonful minced parsley, butter size of an egg; slice potatoes; put butter in saucepan; when hot throw in the chopped onion; fry to a light color; add sliced potatoes, turn until hot and of a light brown; mix in parsley and serve immediately.

Mrs. Irene Denny, Ligonier, Pa.

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