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ISSUED BY
THE WOMAN'S AUXILIARY |
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December,
1916 |
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VEGETABLES |
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EGG
PLANT PATTIES. |
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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
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--Mrs.
Warneke. |
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FRIED
POTATOES. |
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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.
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--Mrs.
Ellfeldt. |
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CORN
FRITTERS. |
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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.
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--Mrs.
Millington. |
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STEWED
TOMATOES. |
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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.
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--Augusta
Sutter. |
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STUFFED
PEPPERS. |
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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.
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Sauce.
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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.
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--Bernhardine
Himburg. . |
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ARTICHOKES,
MASHED. |
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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.
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--Mrs.
Blake. |
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GREEN
PEPPER NESTS. |
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Breakfast
Dish. |
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Toast rounds of bread and place a poached egg on top.
Shred green peppers and lay around log cabin fashion.
Very pretty.
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--Mrs.
J. F. Pittam. |
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TOMATO
TOAST. |
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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..
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--Mrs.
Paul Hess. |
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