Vintage Kansas City.com
 

ISSUED BY
THE WOMAN'S AUXILIARY

December, 1916

VEGETABLES

EGG PLANT PATTIES.

     Peel and slice an egg plant and boil until soft.  Mash and mix with it one cup of cracker crumbs, pepper and salt.

     Make into small patties and fry in butter until brown

--Mrs. Warneke.    

FRIED POTATOES.

     A nice way to fry raw potatoes quickly is to quarter them and run through meat grinder, using coarsest knife.  Place in frying pan sufficient butter to fry nicely the quantity of potatoes desired and, when hot, put potatoes in.  Season to taste, cover and fry slowly.

     When they begin to be tender, stir and finish frying them uncovered.

--Mrs. Ellfeldt.    

CORN FRITTERS.

     Grate the corn off of 12 ears of corn.  Add 1 teaspoon (level) of salt, 2 well-beaten eggs and flour enough to make batter (about the consistency of pancake batter), fry in hot grease until brown.

--Mrs. Millington.    

STEWED TOMATOES.

     Six large ripe tomatoes, 2 green sweet peppers, 2 stems of celery, 1 large onion, 1 cup of sliced okra, 1 tablespoon butter, sugar and salt to taste.

--Augusta Sutter.   

STUFFED PEPPERS.

     One-half pound cream cheese, 2 pounds round steak.  Grind together, mix with salt, pepper and a little fat.  Stuff 11 peppers and bake slowly.  Chop 1 pepper for garnishing.

Sauce.

     One can tomatoes, 1 teaspoon ginger, 1/2 teaspoon tabasco sauce, salt, pepper and sugar to taste, juice of 2 lemons.

     Boil, strain and let come to boil again, adding 2 tablespoons corn starch and stir until thick.  Put baked peppers on dish and pour sauce over.

--Bernhardine Himburg.     .

ARTICHOKES, MASHED.

     Wash, peel and boil in salted water, drain and pass them through a hair sieve, squeeze all of the water out of the pulp, put into a sauce pan and work it on the fire with a piece of butter and a little cream, adding white pepper, nutmeg and salt if necessary.  When quite hot and sufficiently dry, serve.

--Mrs. Blake.     

GREEN PEPPER NESTS.

Breakfast Dish.

     Toast rounds of bread and place a poached egg on top.  Shred green peppers and lay around log cabin fashion.  Very pretty.

--Mrs. J. F. Pittam.    

TOMATO TOAST.

     Allow a large piece of toast for each person.  On this lay medium thick slices of tomato (raw and unskinned); over this tomato scatter finely minced green peppers and onions, a little salt and some grated cheese.

     Set your slices of tomato on toast in a shallow baking pan, place this in a hot oven or under the broiler jets and cook until the cheese is melted and lightly browned, sufficient time also to cook the tomato..

--Mrs. Paul Hess.    

   

More Kansas City History

Vintage Kansas City.com

Contact: timetravel at vintagekansascity dot com

Google
 
Web vintagekansascity.com
 In Association with Amazon.com

In association with
KC Web Links.com ~ The Ultimate Kansas City Internet Directory