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. 

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

Mustard Pickle

2 large cucumbers or 6 pickles

1 quart of onions (little white)

2 quarts of green tomatoes

1 quart of string beans

2 heads of cauliflower

6 green peppers (sweet)

2 quarts of vinegar

5 cups of sugar

1 1/2 cups of flour

4 teaspoons celery seed

2 teaspoons turmeric

1/4 pound of Colman mustard

5 c regular table mustard 

 

Salt green tomatoes and green peppers over night, press out salt water next morning, cook string beans and cauliflower in salt water till tender, drain off water.

Mix flour and vinegar and let it come to a boil, then chop all the rest and let it all come to a good boil and put in mason jars. This makes 5 quarts. 

Contributed by Miss Alma Wiesemann of St. Louis, Mo.

 

Pepper Hash

24 green mango peppers

24 red mango peppers 

2 or 3 common red peppers

15 large onions

Grind all, not too fine, scald and let stand five minutes. Drain, scald again and let stand ten minutes then drain and add 2 tablespoons salt, 3 cups sugar, 1 1/2 quarts vinegar. Boil twenty minutes then put in jars and seal.

 

Contributed by Mrs. M. D. Lotter of Moberly, Mo.

Stuffed Potatoes

Bake large potatoes well; take leftover meat and mince it. Split the potatoes, remove the pulp, mix with the meat, salt and pepper and a large lump of butter. Put this back into the potato shell and hold the two parts together with toothpicks. Put back in the oven and bake ten minutes longer.

 Contributed by Mrs. Violet Carr, St. Louis, Mo.

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.