Sufficient for three eggplants.
Stuffed Potatoes
(Kate B. Vaughan)
| 2 tablespoonfuls melted Crisco 6 large potatoes | 2 tablespoonfuls grated cheese 1 yolk of egg |
| Salt and pepper to taste | |
Wash six well shaped white potatoes and rub skin with Crisco. Bake until tender, cut slice off one end, and with a teaspoon remove all potato from shells. Mash the potato, adding Crisco, cheese, seasonings, and egg yolk. Refill shells and bake fifteen minutes. Serve hot on napkin.
Sufficient for six potatoes.
Viennese Carrots
| 2 tablespoonfuls Crisco 1 bunch carrots 1 tablespoonful flour 1/2 teaspoonful sugar | 2 tablespoonfuls vinegar Salt and pepper to taste 1 tablespoonful chopped parsley 1 cupful cooked peas |
Scrape carrots, cut in small pieces, and boil till tender in boiling salted water. Blend Crisco and flour together in saucepan over fire, stir in 1 cupful water in which carrots were cooked, boil five minutes, then add sugar, seasonings, vinegar, parsley, peas, and carrots; simmer ten minutes and serve hot in vegetable dish.