Stuffed Potatoes

Ingredients

• one pint of shelled lima beans
• a cupful of cream improves
• three eggs beaten to a stiff froth
• six good-sized ears
• salt
• pepper

Directions

1. Take a number of firm skin potatoes ; clean well and bake them ; when done, cut a piece off the end of each potato, scoop out as much of the inside as pos- sible without breaking the skins, mash it with cream and butter and a little salt; add the whites of three eggs beaten to a stiff froth ; fill up the skins with the paste and bake fifteen minutes. Mrs. A. Hoffman.

2. THE GOOD CHEER COOK BOOK. 273

3. SUCCOTASH.

4. Good succotash wants tender young corn. Take six good-sized ears, and remove the kernels with a sharp knife ; do not cut too deep, better not cut deep enough ; then scrape ; place over fire with water to cover and boil fifteen minutes. Have ready one pint of shelled lima beans, green ; wash ; cover with hot water ; let them stand two or three minutes ; drain, and add the beans to the corn ; boil one-half hour, or till the beans are well cooked ; season with butter, salt and pepper. A cupful of cream improves it.

5. SUMMER SQUASH. Select the small crook-neck, those which are well grown but still tender enough to be penetrated by the thumb nail. Wash and put in a muslin bag ; boil till done from one-half to three-fourths of an hour ; squeeze and drain in the bag ; turn out, and add salt, butter and pepper to taste. The seeds and skins are good at this stage of growth and they should never be cooked after the seeds are hard.

Nutrition, whole recipe (rough)

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