Recipes - The Re-Appear

Miss E. Granger's recipes:

Baked Tomatoes (page 51)

Select round smooth tomatoes of an even size. Cut off the tops, and carefully scoop out the insides. Mix the pulp and juice with bread or cracker crumbs, season to taste, and fill the tomato cups. Put a piece of butter on top of each and put on the caps. Bake until soft.

Vegetable Salad (page 60)

Cut a fresh peeled cucumber into quarters lengthwise, and slice very thin crosswise; put in a bowl with small pieces of skinned tomato (omitting the seed and pulp), the hearts of head lettuce torn into bits, and if possible some tender stalks of celery sliced thin. A few pickled nasturtium seeds or radish pods will add to the flavor. Pour French dressing (which includes mustard) over the vegetables, and mix well. Serve on lettuce leaves, and if desired, garnish with slices of cold boiled eggs.

Croquettes (page 141)

One cup of cold cooked meat or fowl, one cup of dry bread or cracker crumbs, one egg, one small onion chopped fine, one tablespoon of melted butter, salt and pepper, a little sage or other preferred herb. Chop or grind the meat, and mix all the ingredients with enough milk to enable the mixture to be molded into soft flat cakes. Fry brown. If a little cooked fat salt pork or ham can be added, the butter may be omitted. The quantities may be somewhat varied, and the addition of cold cooked vegetables will vary the flavor.

Rive Savory (page 142)

After boiling the rice tender in salted water, press it through a potato ricer. Mix in a well beaten egg and a small cup of rich milk. Season with salt and a trifle of white pepper, and bring to a boil.