Eggs with Swiss Cheese

Four eggs, 1/2 cup cream, 1 teaspoon butter, salt, pepper and paprika to taste. 1/4 pound Swiss cheese, shredded finely. Heat butter and cream together, break in the eggs whole, sprinkle with seasoning. When nearly done add the cheese and stir. Serve on buttered toast.

Submitted by Martha 

Rice Cheese Fondue

One cup boiled rice, 2 tablespoons milk, 4 eggs, 1/2 pound American Cheese (mash through strainer), 1/2 teaspoon salt, 1 teaspoon Worcestershire sauce. Heat the milk and rice together, add other ingredients and cook slowly until cheese is melted. Serve on toasted crackers or toasted slices of bread. 

Submitted by Martha 

Hungarian Pancakes

 (These are an Hungarian version of that French specialty - Crepes Suzettes)

1 1/4 cups sifted flour

1 tablespoon sugar

Dash of salt

1 egg, well beaten

1 1/2 cups milk

1 tablespoon melted butter

1/2 teaspoon vanilla

Mix and sift dry ingredients. Combine egg, milk, butter and vanilla and stir gradually into dry ingredients. Beat well and strain. Bake on hot greased griddle, spread lightly with jelly and roll as for jelly roll. Serve hot. The yield is 15 French pancakes.

*Blogger's note: These are referred to as Hungarian in the description, but called French at end of the recipe.

Potato Pancakes

Grate 5 large potatoes. Add 1 egg, 1/4 cup sweet milk, 1/2 cup flour, 1/2 teaspoon baking powder, salt and pepper to taste. Mix well, fry in hot skillet with plenty of grease. 

Contributed by Mrs. Elizabeth Meddows of O'Fallon, Ill.

Tomato Rare-Bit

Melt one tablespoon butter, add 2 tablespoons flour and 1 teaspoon salt. When well mixed add 2 cups tomatoes cooked. Bring to boiling point, stirring constantly. Remove from fire and add 1 cup grated cheese and beat until it melts. Add two tablespoons salad dressing. Serve immediately on crisp slices of toast or toasted crackers.

Contributed by Mrs. Ernest G. Smith of Alton, Ill.

Sweet Potato Balls

 2 cups sweet potatoes, cooked and mashed, one egg, a little salt and pepper, and a little hot cream. Form into balls with a stewed prune and nut in center. Dip balls in egg and cracker crumbs and bake in deep lard. Drain and serve at once. 

Contributed by Mrs. E. J. Monnig of St. Louis

Creamed Sauerkraut

One onion

Two pounds sauerkraut

One and one-half cups water

One tablespoon paprika

 

Peel and slice onion into skillet with hot fat. Fry until a golden brown. Add sauerkraut and water. Allow to cook very slowly until tender. Then add paprika and cream.

 

*Blogger's note: fat and cream are not listed ingredients and are apparently assumed.

Macaroni and Cheese

One pound macaroni

One teaspoonful salt

One-fourth cupful salad oil

Two medium sized onions

Two tablespoonfuls chopped green pepper

Two cupfuls canned tomatoes

Two teaspoonfuls sugar

Grated Parmesan cheese

 

Heat the salad oil in a saucepan, add minced onions and pepper; cook till half tender then add tomatoes, salt and sugar. Cook slowly until the onions are tender, and sauce is reduced one-third. Cook macaroni. Put into a heated dish. Stir about two ounces of grated cheese through it, pour over the sauce and serve at once.