- 4 tomatoes
- 3 tblsp. hot fat and butter
- 2 tblsp. brown sugar
- Flour
- ½ cup milk
- salt and pepper
Cut large, solid, ripe tomatoes in ½ inch slices. Dredge thickly with flour. Fry quickly in 2 tablespoons of hot drippings or butter, browning well on both sides. Remove to serving platter, sprinkle with salt, pepper and brown sugar. Keep warm. Add 1 tablespoon of butter to the pan fryings and blend in a tablespoon of flour. Add the milk and cook, stirring constantly. It should be about the consistency of thick cream. Pour it over the tomatoes and serve.
PARSNIP PATTIES
- 6 or 7 parsnips
- 1 tablespoon butter or shortening
- 2 eggs
- ½ cup bread crumbs, dry
- 1 teaspoon sugar
- ½ teaspoon salt
- little pepper
- milk
Boil parsnips in salted water. When soft, peel and remove the core then mash. Add shortening, bread crumbs, salt, pepper, sugar and 1 egg and the white of the other, beaten. Mix well and form into cakes. Beat the remaining egg yolk with a little milk added. Dip the cakes into the egg, roll in corn meal or bread crumbs and fry to a nice brown.
SCALLOPED POTATOES
- 6 potatoes, sliced
- 1 onion, chopped
- 2 tsp. salt
- pepper
- 3 tblsp. butter
- 2 tblsp. flour
- 2 cups hot milk
- ¾ cup grated cheese
Melt butter in double boiler or sauce pan. Add flour, seasoning and stir smooth. Slowly add the hot milk stirring constantly. When it thickens melt the grated cheese in the sauce. Into a buttered baking dish or casserole put layers of the sliced potatoes, onions and cheese sauce, repeating until all ingredients are used. Bake in a moderate oven (350-f) for 1 hour.