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Show SEASONABLE RECIPES. Creamed Carrots with Peas. Boil carrots until tender, drain, cut I in slices and saute in butter. Place I them in a dish and dress with ta. cup of thin white sauce, flavored with a little mace or nutmeg. Cover all with a cup of green peas and s e. White Sauce. Melt 2 tb. butter, add tb. flour, thai 1 c. milk and season. Cook until un-til flour is cooked. String Beans German Style. 1 qt. beans, 2 tb. butter, t. nutmeg, nut-meg, t. salt, t. pepper. Br&alc afTthe' end and strings from beans. C?ufr-thenr pnr'the bias and put into 1 cold water. Put butter, salt and other oth-er seasonings in sauce pan with tight cover. When butter is melted add beans drained from the water. Cover tightly and as soon as they arc hot set them where they will cook slowly. The butter and liquid that is drawn from beans will make sufficient moisture mois-ture if they arc cooked slowly. Thcv will be of a finer flavor than when deluged de-luged in water. Young fresh ones will cook in 30 to 40 minutes, while old ones will require one hour. Scalloped Onions. Put onions in cold water and remove re-move skins while under water. Drain, put in a sauce pan and covet with boiling salted water; boil five min- 1 utcs, drain and again cover with salted salt-ed water. Cook forty minutes or until soft with no cover on the sauce pan; drain, put in a shallow baking dish, cover with white sauce and buttered but-tered crumbs and bake until the crumbs arc brown. Potatoes on Half Shell. Cut six baked potatoes lengthwise and scoop out inside. Mash, add 2 tb. butter, salt, pepper and 3 tb. hot milk; then adkl whites of eggs well (beaten; refill skins, brush with beaten egg and brown in hot oven, a1 delicate brown. |