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Show Stir the sauce in with these and bake, closely covered, for two hours. Selected Recipes Young Onions, Baked Parboil the onions in salted water, drain and lay in a bake-pan. Sprinkle with pepper, salt and butter and pour over them a half-pint of beef stock. Bake until brown, drain off the liquor, thicken and season it and pour over the onions. New England Salad Cook one cup of red kidney beans in slightly salted water until tender, but unbroken, then drain. Shred six leaves of crisp lettuce, let-tuce, lay on a round plate and put on them one cup of cold cooked corned beef cut into small cubes. Spread over a boiled cream dressing; then scatter over the beans; place a lettuce heart In the center; garnish with slices of hard-boiled egg. Chocolate Crullers Beat two eggs until creamy, then beat in one cup of sugar, one tablespoonful of melted butter, but-ter, one-half teaspoonful each of salt and cinnamon, one square of melted chocolate; mix well; then add one cup of sweet milk, three cups of flour sifted sift-ed with two teaspoonfuls of baking powder; roll out one-fourth inch thick on a floured board, cut and cook in smoking hot fat a golden brown. When cool dip In soft sugar. Baked Beans with Tomato Sauce-Soak Sauce-Soak white beans over night in cold water and in the morning put over the fire in boiling water, slightly salted. Cook until tender. Drain and put into a deep dish. Cover with a tomato auce made by cooking together a tablespoonful each of butter and flour until they bubble, and then, pouring upon them a cup of strained tomato liquor. Season to taste, and rather highly, unless you have previously added salt and pepper to the beans. |