Rose Nead

Ingredients

• 1 tablespoon sugar
• 1 tablespoon butter
• 3 tablespoonfuls of butter
• 4 cup of white stock
• 2 tablespoonfuls of sweet cream
• 2 tablespoons of butter
• 2 tablespoons of flour
• 2 tablespoons of cream
• one-half gallon potatoes mashed very smooth
• 2 tablespoonfuls of butter in a frying pan
• 1 tablespoonful of chopped parsley
• 2 tablespoonfuls flour
• 2 tablespoonfuls butter creamed
• 1 pint of milk
• six tablespoonfuls cold
• 2 tablespoonfuls of flour
• two cupfuls cold mashed potato
• six tablespoonfuls melted butter
• 2 cups of cold water
• 1 cup of granulated sugar
• two cupfuls of cooked chopped potatoes
• 2 tablespoonfuls of butter
• 1 tablespoonful of flour
• 1 pint of cold boiled pota- toes
• 1 tablespoon flour
• one teaspoonful each of mustard
• 2 tablespoonfuls vinegar
• a cup of minced mushroom
• a tablespoon of flour
• a teaspoonful of cream
• a tablespoonful of butter in a frying pan
• a tablespoonful of flour
• a large tablespoon of butter into a frying- pan
• 2 eggs well beaten
• 2 table- spoonfuls vinegar
• 1 large
• six peppers allow one sweetbread
• 2 table- spoonfuls of flour
• 1 cupful
• 3 eggs
• 4 large cold boiled potatoes into small dice
• 1 small tablespoon of chopped onion
• six potatoes
• 2 eggs
• 2 table- spoonfuls baking powder
• two eggs very light
• 4 large potatoes
• 7 medium-sized sweet potatoes
• 1 even tablespoonful of finely chopped onion
• 1 even tablespoonful of finely chopped parsley
• four large potatoes
• 1 table- spoonful of butter
• 1 beaten ^%^
• four centuries b
• salt
• mustard
• vinegar
• pepper
• parsley
• lemon juice

Directions

1. Stewed Celery — Cut into inch pieces, outside celery stems and stew until tender in slightly salted water. Drain and pour over a sauce made as follows :

2. Sauce — Yolks of 2 eggs well beaten, pinch of salt and dry mustard, 1 tablespoon sugar, 1 tablespoon butter, 2 table- spoonfuls vinegar and ^ cup of milk. Boil in double boiler until creamy. Pour hot over hot celery.

3. MRS. N. M. WANNER, York.

4. Stuffed Green Peppers— A tasty, green entree. Allow 1 large, firm, green pepper for each guest. Cut a slice from the stem end, remove seeds carefully, parboil 15 minutes and drain. While these cook, prepare the following mixture : To every six peppers allow one sweetbread. Parboil and chill the sweet bread and cut up with a silver knife. Melt 3 tablespoonfuls of butter and rub it smoothly with 2 table- spoonfuls of flour. Add gradually >4 cup of white stock (chicken preferred) and when creamy, add 1-3 of a cup of minced mushroom (canned will do) and 2 tablespoonfuls of sweet cream. Season with pepper and salt and Worcester sauce. Fill the pepper shells with this mixture, cover with buttered bread crumbs, and bake until the crumbs are brown. While they are baking prepare the following sauce : Break the stems of the mushrooms, cover \A'ith cold water and cook for 20 minutes. In another saucepan melt 2 tablespoons of butter, rub in 2 tablespoons of flour and add a few drops of onion juice. Stir this mixture and pour over gradually the water from the mushroom stems with enough stock to make 1 cupful. Add 2 tablespoons of cream, and season with salt and papricka. Arrange the peppers on a platter, pour the sauce around them.

5. VEGETABLES 99-

6. Green Peppers Stuffed With Cauliflower — Cut a thin slice from the stem end of large peppers and remove seeds. Parboil 10 minutes and fill with creamed cauliflower. Sprinkle tops with buttered crumbs and bake until skins are tender, basting occasionally with butter and water.

7. MRS. A. E. COLEMAN.

8. Left-Over Potatoes — Cut in blocks. Take milk and thicken with flour in double boiler, grate a little cheese in it. Pour over the potatoes. Cover with bread crumbs and grated cheese. Brown in oven. MARY BRISTER.

9. Potato Dressing for Chicken or Turkey— One-half gallon potatoes mashed very smooth, butter size of walnut, salt and pepper to taste, and milk to smooth. Stir in a tablespoon of flour, 3 eggs, parsley chopped fine, onions and bread cut in small squares and browned in butter. Put in a buttered pan and brown. Serve hot. MRS. J. F. ANCONA.

10. Hashed Brown Potatoes — Cut 4 large cold boiled potatoes into small dice : Put 2 tablespoonfuls of butter in a frying pan, v/hen hot add 1 small tablespoon of chopped onion and cook until brown ; add the potatoes and stir until they are well heated through, and commence to brown. Nov/ add 1 tablespoonful of chopped parsley ; spread your potatoes evenly over the bottom of the pan. Put over a moderate fire for 10 or 15 minutes, shaking the pan at intervals to keep potatoes from adhering to the bottom. They should brown in the shape of an omelette. Put a platter over the pan, turn upside down so that the browned side Vvall be uppermost.

11. MRS. AARON SWARTZ.

12. Hashed Brown Potatoes— Six potatoes, 2 tablespoonfuls flour, 2 tablespoonfuls butter creamed, 1 pint of milk, cooked and poured over potatoes. Salt, pepper, bits of butter, par- sley, and bread crumbs on top. Bake in oven.

13. MRS. IRVIN ERMENTROUT.

14. CLUB HOUSE COOK BOOK

15. Potato Puffs — Six tablespoonfuls cold, mashed potatoes with a little salt, 2 tablespoonfuls of flour, 2 eggs, 2 table- spoonfuls baking powder. Drop by spoonfuls in boiling lard.

16. MRS. RALPH McCALL.

17. Potato Puff No. 2 — Two cupfuls cold mashed potato, add six tablespoonfuls melted butter, beating to a white cream. Whip two eggs very light with a teaspoonful of cream or milk ; salt to taste. Beat all well. Pour in a deep dish ; bake in quick oven until browned.

18. Scalloped Potatoes — Pare three or 4 large potatoes and •cut into dice. Put a tablespoonful of butter in a frying pan, and when melted, add a tablespoonful of flour; mix until smooth. Add ^ pint of new milk; stir until it boils. Season with salt and pepper. Put a layer of this sauce in the bottom of a baking dish, then a layer of raw potatoes, with salt, pepper, minced parsley and a few drops of onion juice. Repeat until the dish is filled, put the sauce on top. Sprinkle with bread crumbs and bits of butter. Set in a moderate oven to bake ^ hour. Serve in dish it was baked in.

19. Candied Sweet Potatoes — Pare raw sweet potatoes, slice across the potato in not too thin slices, put in a pan with a little water and boil until nearly soft. Take out and put in layers in a pudding dish, with lots of butter and sugar on €ach layer. Take a little of the water in which the potatoes were cooked and put in bottom of dish. Bake about one hour.

20. Sweet Potatoes With Sherry Wine — Season mashed, boiled sweet potatoes with butter, salt, pepper and sherry wine, add some cream or rich milk and beat until light and fluffy. Serve. MRS. A. SWARTZ.

21. Candied Sweet Potatoes — Candied sweet potatoes are very popular on Southern tables and are extremely palatable when well prepared. Cut boiled sweet potatoes into long slices, place in an earthen dish. Put lumps of butter on each slice and sprinkle with sugar. Some cooks add a little water also. Bake until the sugar and butter have candied, and the potatoes are brown. U. S. D. A.

22. VEGETABLES 101

23. Candied Sweet Potatoes — Take 6 or 7 medium-sized sweet potatoes, pare and halve lengthwise, and put in a large frying-pan. Over them put 2 cups of cold water, 1 cup of granulated sugar, and Yz cup of butter. Let them cook nearly an hour, adding just a very little bit of water at a time, if they show signs of candying before the potatoes are thoroughly done. MARGARET C. KLINE.

24. Lyonnaise Potatoes — Two cupfuls of cooked chopped potatoes, 1 even tablespoonful of finely chopped onion, 1 even tablespoonful of finely chopped parsley, 2 tablespoonfuls of butter, salt and pepper to taste. Melt the butter, add onion and fry until a nice brown; add the seasoned potatoes and stir until they have absorbed all the butter. Add parsley and serve at once. ACEOLA COOK BOOK.

25. Hashed Potatoes — Pare three or four large potatoes and cut into dice. Put a large tablespoon of butter into a frying- pan and when melted, add 1 tablespoonful of flour ; mix until smooth. Add ^ pint new milk; stir until it boils. Season with pepper and salt. Put a layer of this sauce in the bottom of a baking dish, then a layer of raw potatoes with salt, pepper, minced parsley and a few drops of onion juice. Put the sauce on top. Sprinkle with bread crumbs and dabs of butter. Bake Yz hour in a moderate oven.

26. Philadelphia Potatoes — Dice 1 pint of cold boiled pota- toes. Make a white sauce by putting in a sauce pan 1 table- spoonful of butter, 1 tablespoon flour, Yz teaspoon pepper and salt. Stir until mixed then gradually add ^ pint of hot milk and continue stirring until thick and smooth. Put potatoes, and sauce in alternate layers in baking dish, pour over top 1 beaten ^%^. Brown in hot oven. M. L. S.

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40. SALADvS 107

41. 'It's in the spring man's appetite fondly turns to salad greens.

42. The word salad signified originally something eaten with salt. We cannot eat our salad nowadays simply with salt, and we do not agree with the salad connoisseur who says " The simpler we eat it, the better; a salad of crisp, fresh greens dressed with French dressing is far better than the more com- plicated and elaborate ones." Lettuce has the approval of cen- turies behind its use, for it was known on the royal table of Persians some four centuries B. C. The Greeks used lettuce, too, and it has been used in all lands and ages since then. It has been said, also, that our earlier ancestors knew nothing of the cool, wholesome salad. We are indebted to an English queen, one of the numerous spouses of Henry VIII for its introduction to England. The historian Hume states that it was not until the end of the reign of this monarch that " Any salads, carrots, turnips or other edible roots were produced in England." Queen Catherine, when she required a salad, was obliged to send a messenger over the sea to get it, so to avoid the inconvenience, her Majesty ordered her gardeners to pro- duce the required vegetables at home in her gardens."

43. The best salad makers in the world are the French and the Italian. The French salads are conceded to be the best in the world, but without their fragrant herbs (and these little salad herbs are of great importance to their salad mak- ing), they would be quite like the English ones.

44. The English are not good salad makers and that is why the native New Englander, descended from good old English stock, even today eats milk on lettuce or thinks it fine with vinegar and sugar. Milk, or sugar and vinegar, of course, are all right, but they would not be chosen in this day by the chef who makes an art of salads.

45. CLUB HOUSE COOK BOOK

46. Salads that contain various mixed vegetables may truly be called Italian, for all eatable odds and ends are made into salads by this thrifty people.

47. Good materials, good methods combined with intelligence and attention to small details, are all that is necessary to make a salad which will be delicious, delicate and appetizing. The list of salad greens in the spring is a long one, and the methods by which each may be prepared are numerous, but here is a small list of some of them : Endive, chicory, cresses, water-cress, nasturtium is really one of the cresses ; in Eng- land it is called Indian-cress ; dandelion greens, sorrel and celery, all can be eaten with French or mayonnaise dressing. Some of the cooked greens can be included in the list. Spinach, kale and okra pods.

48. Mayonnaise No. 1 — One teaspoonful each of mustard, salt, and powdered sugar, a few grains of cayenne, yolks of 2 eggs, juice of ^ lemon, 2 tablespoonfuls vinegar and 1^/^ cups of olive oil. Take yolks of eggs, stir them a little, add dry ingredients, then a little vinegar, a little of the olive oil, and a little of the lemon juice until all is used up.

Nutrition, whole recipe (rough)

Counts 17 of 18 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Mashed Potato	1 medium (173g) baked	161
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Mushroom	1/2 cup sliced (35g)	15
Lemon	juice of 1 lemon (48ml)	12
Pepper	1 tsp ground (2.3g)	6
Black Pepper	1 tsp ground (2.3g)	6
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.