1 C-diced cooked potatoes
1 T-green pepper, chopped fine
1 T-butter
1 T-flour
½ C-milk
¼ t-salt
Melt the butter, add the flour and salt, mix well, and add the milk slowly. Cook until creamy, and add the potatoes and the chopped green pepper. Serve very hot.
Devilled Tomatoes (Two portions)
2 tomatoes
2 T-flour
1 T-lard
1/8 t-salt
1 T-butter
1 T-sugar
½ t-mustard
1/8 t-salt
A pinch of paprika
1 hard-cooked egg
½ t-flour
2 T-vinegar
1 T-water
Peel the tomatoes, cut in half and sprinkle with flour. Place the lard in a frying-pan, and when hot, add the tomatoes. Brown nicely on both sides, and sprinkle with salt. When brown, place on a hot platter and pour over them the following sauce: Sauce—Place the butter in a pan, add the sugar, mustard, salt and paprika, the egg cut fine, and the flour. Mix well, add the vinegar and water. Heat, allow to boil one minute, and then pour over the tomatoes. (If the sauce seems too thick when it has boiled one minute, add a little more water.)
Drop Cookies (Twenty-four cookies)
1/3 C-butter
1 C-sugar
1 egg
½ C-sour milk
½ t-soda
¼ t-salt
1 t-vanilla
¼ C-chopped raisins
2½ C-flour
½ t-baking powder
Cream the butter, add the sugar, then the whole egg. Mix well. Add the sour milk and the vanilla. Mix the baking powder, soda and flour well, add the raisins and add to the first mixture. Beat well. Drop from a spoon onto a buttered and floured pan, leaving three inches between the cookies. Bake fifteen minutes in a moderate oven.