Potato Tarts à la Gratin
Line round muffin pans with pastry circles as for other preserve tarts, and fill with the following:
Dice cold-boiled potatoes, season with salt and pepper, moisten with white sauce, made of two tablespoonfuls of flour, two tablespoonfuls of lard, one cup of milk, one-half a teaspoonful salt. Mix with this grated cheese. Fill the shells and sprinkle grated cheese on top. Bake a light brown.
Baked Onion Dumplings
Parboil medium-sized onions in salted water. Cut half way down in quarters, add salt, butter, and pepper. Place each on a square of biscuit dough or pastry, rolled thin. Bring together opposite corners, twist, and place in a moderate oven to bake the onion tender. Serve with white sauce.
Fresh Tomato Tart Salad
With a round cooky cutter make rounds of pastry. Cut an equal number with the doughnut cutter. Prick, sprinkle lightly with grated cheese and bake a light brown. Place a plain shell on a crisp lettuce leaf, add a slice of tomato, not larger, on top. Then pour on a little mayonnaise and place on top the tart shell with a hole in the center. Serve at once.
Green Tomato Mince Pie
One peck of green tomatoes, put through a food chopper. Boil, drain and add as much water as juice drained out. Scald and drain again. Add water as before, scald and redrain. This time add half as much water, then the following:—
3 pounds brown sugar
2 pounds raisins
2 tablespoonfuls nutmeg
2 tablespoonfuls cinnamon
2 tablespoonfuls cloves
2 tablespoonfuls allspice
2 tablespoonfuls salt