Walnut Croquettes

6 medium size potatoes

1/8 level teaspoon black pepper 

2 tablespoons milk

1 level cup walnuts

1/4 level teaspoon nutmeg

2 level teaspoons salt

1 tablespoon liquid fat

1/2 level teaspoon baking powder

2 slices dry bread

2 eggs

Cook potatoes in boiling water, mash; add salt, pepper, fat, milk and baking powder, and beat 4 minutes. Put walnuts through food chopper. Soak bread in cold water. Add nuts, bread, nutmeg and well-beaten eggs to mashed potatoes. Mix well, shape in cones or patties; roll in crumbs and bake 30 minutes or fry in deep fat until light brown.

Submitted by L. Fisher of St. Louis 

Escalloped Corn

2 1/2 cups corn

2/3 cup cracker crumbs (or bread)

1 teaspoon chopped parsley

1/4 teaspoon paprika

1/4 teaspoon celery salt

1/3 teaspoon salt

5 tablespoons butter, melted

1 cup milk

Mix ingredients and pour into a buttered baking dish. Bake for 30 minutes in a moderate oven. Serve in dish used in baking. 

Creamed Lima Beans

Soak one cupful of dried lima beans over night; drain, put on to boil (using boiling water), add salt, boil about an hour.

Make a sauce of 3 tablespoons of bacon drippings and 2 tablespoons of flour, blend, and add enough cold water to make a thin sauce. Boil a few minutes, add beans, and allow to simmer about 10 minutes. 

Submitted by Mrs. Fred Heller of St. Louis, Mo. 

Slumgullion

3 slices of bacon

3 onions

1 green pepper

1 red pepper

6 tomatoes

Salt and pepper

Cut bacon in small pieces and fry with the finely chopped onionns. Put in other ingredients in order given and let cook about 10 minutes.

Contributed by Miss Maud Smith of Breese, Ill. 

Dressing for Roast Pork or Beef

Boil some potatoes until done. Then mash them fine. Add one large onion, finely chopped; 1 teaspoonful powdered sage, a pinch of cayenne pepper; a little black pepper; a teaspoonful of celery salt; three hard-boiled eggs, finely chopped; soda crackers, pounded fine; half cupful milk.

Moisten the cracker crumbs with the milk. Put all the ingredients together in pan and mix thoroughly. Make the dressing into balls. Place in pan with a little gravy over them and bake half an hour, or bake with the roast, if you like. 

Contributed by Mrs. Fannie Merritt of Campbell, Mo. 

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.

Duchesse Potatoes

2 cupfuls mashed potatoes

1 egg

1/4 cupful hot milk

1/2 cupful grated cheese

Mix potatoes, hot milk and egg and beat until very light. Drop by tablespoonful on a greased pan. Sprinkle with cheese and brown in hot oven. 

Contributed by Mrs. J. O'Donnell of St. Louis

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.