Buttered Beets

Ingredients:

6 beets (cooked) 2 tbsp. sugar

2 tbsp. butter 1 tbsp. vinegar

Method:

Prepare the cooked beets in 1/8 in. slices and place in baking dish. Melt the butter, add the sugar and vinegar and allow mixture to come to the boiling point. Pour the sirup over the beets and place baking dish in moderately hot oven for ten minutes.

Glazed Carrots With Peas

Ingredients:

1/2 c. butter 2 c. peas

1/2 tbsp. sugar 6 carrots

Method:

Prepare carrots, cut in strips and boil 15 minutes. Drain, return to saucepan, add butter and sugar, cover and cook slowly until tender. Add the cooked peas (canned may be used) and season.

Corn Pudding

Ingredients:

2 c. corn 2 egg yolks 1 tbsp. flour 1/2 tsp. salt

1 tbsp. sugar 1 tbsp. butter 1 c. milk 1/8 tsp. pepper

2 egg whites

Method:

Melt the butter, add the sugar, flour, and milk. Let heat until mixture reaches boiling point. Add the slightly beaten egg yolks, then corn, salt and pepper. Fold in the stiffly beaten egg whites, pour into a buttered baking dish, and bake in a moderate oven 30-40 minutes. Serve at once.

Buttered Cabbage

Ingredients:

1 cabbage 2 tbsp. melted butter salt water

Method:

Separate the cabbage leaves, wash and place in boiling salted water. Boil until leaves are tender. Drain the water from the leaves, place them in serving dish and add melted butter. Serve hot.

Cabbage With Ham

Ingredients:

1 cabbage 1/4 lb.cooked ham water

Method,

Separate and wash the cabbage leaves. Place in boiling water, adding the cooked ham. Allow all to boil until cabbage is tender. Drain water from the leaves, arrange cabbage on serving dish, and garnish with ham.

Note : Bacon may be substituted for ham.

Creamed Cabbage

Ingredients:

1 cabbage 2 egg yolks 1/2 tbsp. butter

1/4 c. vinegar 1/4 c. water 1 c. cream

Method:

Separate the cabbage leaves, wash and cut them in thin pieces and cook in boiling salted water. Prepare a custard of the yolks of eggs, water, vinegar, and butter. Cook the mixture in a double boiler and as it thickens add the cream. When custard is thick, pour it over the cabbage in a serving dish. Serve hot.

Stuffed Baked Potatoes

Ingredients:

6 baked potatoes 3 tbsp. hot milk

2 tbsp. butter 1/2 tsp. salt

1/4 tsp. white pepper Method:

Cut the potatoes in halves, lengthwise; then without breaking the skin remove the inside. Mash with a fork, season, and return to shells, keeping it light and fluffy. Place on a pan in a hot oven until light brown.

Potato Apples

Ingredients:

2 c. hot riced potatoes 2 tbsp. butter 1/3 c. grated cheese cayenne grating of nutmeg yolks 2 eggs or 1 whole egg

Method:

Mix ingredients in order given, and beat thoroughly. Shape in form of small apples, roll in flour, egg and crumbs, fry in deep fat. Insert a clove at stem and blossom end.