MENU
Cream-of-Corn Soup
Cheese Souffle
Stewed Tomatoes
Sauted Potatoes
Brown Bread and Butter
Baked Apples
Black Tea
RECIPES
CREAM-OF-CORN SOUP
1 Tb. flour
1 Tb. butter
1 pt. milk
1 c. canned corn
1 tsp. salt
1/8 tsp. pepper
Make a white sauce of the flour, butter, and milk. Force the corn
through a colander or sieve and add the puree to the white sauce. Season
with the salt and pepper and serve.
SAUTED POTATOES
6 medium-sized cooked potatoes
2 Tb. butter
1-1/2 tsp.
salt 1/4 tsp.
pepper
Slice the boiled potatoes thin and put the slices in a frying pan in
which the butter has been melted. Add the salt and pepper. Allow the
potatoes to cook until well browned, turning frequently during the
cooking. Serve hot.
STEWED TOMATOES
1 Tb. butter
1 small onion
6 medium-sized ripe tomatoes or 1 can of tomatoes
1 tsp. salt
2 Tb. sugar
1/4 tsp. pepper
1 Tb. flour
Brown the butter in a saucepan, slice the onion into it, and cook for a
few minutes. Add the tomatoes. If fresh tomatoes are to be used, remove
the skins, cut into pieces, put into the saucepan with a few
tablespoonfuls of water, and cook until the tomatoes are thoroughly
softened. If canned tomatoes are to be used, merely allow them to come
to the boiling point. Add the salt, sugar, and pepper, and, a few
minutes before removing from the fire, moisten the flour with a
tablespoonful of cold water and stir into the tomato. Cook for a few
minutes and serve.
BAKED APPLES
6 medium-sized apples
1 lemon
3/4 c.
Pages:
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101