Boil 6 sweet potatoes and cut each lengthwise in 2 or 3 slices. Pour about l4 cup honey✪ Sweet Potatoes Boiled in Honey into a pan until the bottom is covered about % inch deep. Let this become very hot, put in the sweet potatoes, and cook about 10 minutes. The grape sugar in the honey combined with the dextrin in the sweet potato gives a delicious nutlikc flavor to pota- toes cooked in this manner. The honey must be hot when the sweet potatoes are put in, as too long cooking destroys the flavor. Serve with butter and salt. STUFFED ONIONS Contributed by Albers Bros. Milling Company. Select one large dry onion for each person. Boil in plenty of water, un- covered, until about half done. When cool enough to handle, remove part of SAN FRANCISCO, SECTION 8 117 BRIDE'S COOK BOOK the centers, leaving a shell. Season the inside of each onion with salt and pep- per. Chop the part removed and add to it the following mixture, the proportion being sufficient to fill about six onions. Mix together the chopped onion centers, one cupful cold cooked oats, one-fourth cupful grated cheese, half a cupful dry crumbs (cornmeal breadcrumbs are good), one teaspoonful sage, one tea- spoonful Worcestershire sauce, one cup- ful white sauce, and salt and pepper✪ Stuffed Onions to taste. Stuff the onions, sprinkle the top with grated cheese or oiled crumbs and bake in a moderate oven half an hour. Serve plain or with white sauce poured over them. A little left-over meat or fish may be used in place of the crumbs if on hand. STUFFED PEPPERS Contributed by Albers Bros. Milling Company. 1 Tablespoon Butter Substitute or Drip- pings 2 Tablespoons Barley Flour 1 Cup IVIill< 1 Cup Cooked Fish 1 Cup Cooked Hominy Salt and Pepper to Taste 1 Teaspoon Grated Onion 1 Tablespoon Minced Parsley✪ Stuffed Peppers Melt fat, stir in wholewheat flour and when smooth add the milk gradually, stirring constantly until thick. Mix to- gether the balance of the ingredients; stir into the sauce and fill the green pepper halves from which seeds have been removed and which have been par- boiled five minutes. Cover the top with fine crumbs and bits of butter substitute; bake in a moderate oven fifteen minutes. POTATOES Always serve potatoes with meat. Never serve bread and potatoes. POTATOES AS A VEGETABLE ECONOMICAL POINTS IN PRE- PARING 1. Steam potatoes in their skins. In this way you will save one pound of potatoes in every seven pounds you pre- pare. It improves their flavor. 2. Much nutriment is lost when pota- toes are boiled. Steam or bake them. 3. Choose potatoes of equal size. Otherwise some will be over-cooked and others under-cooked. POTATOES STEAMED IN THEIR SKINS Prepare a saucepan of boiling water with steamer attached. Scrub the pota- toes well. Put them into the steamer and cook them about one-half hour or until potatoes are soft when pierced with a fork. Remove steamer from the pan. Shake it until the potatoes are dry, and serve in their skins, or peel, if desired. If you have no steamer, use a basin, placed in a saucepan containing boiling water. In this case, cook five or six minutes longer. BAKED POTATOES— No. 1 Scrub potatoes well, dry and place in a. baking tin. Bake in a moderate oven from one to two hours, according to size. Too great heat will cause the potatoes to shrivel. Potatoes are improved by being steamed for about twenty minutes before baking. Large potatoes are best for baking.

AI-modernized reading of the original text

Boil 6 sweet potatoes and cut each lengthwise in 2 or 3 slices. Pour about l4 cup honey into a pan until the bottom is covered about % inch deep. Let this become very hot, put in the sweet potatoes, and cook about 10 minutes. The grape sugar in the honey combined with the dextrin in the sweet potato gives a delicious nutlikc flavor to potatoes cooked in this manner. The honey must be hot when the sweet potatoes are put in, as too long cooking destroys the flavor. Serve with butter and salt. STUFFED ONIONS Contributed by Albers Bros. Milling Company. Select one large dry onion for each person. Boil in plenty of water, uncovered, until about half done. When cool enough to handle, remove part of the centers, leaving a shell. Season the inside of each onion with salt and pepper. Chop the part removed and add to it the following mixture, the proportion being sufficient to fill about six onions. Mix together the chopped onion centers, one cupful cold cooked oats, one-fourth cupful grated cheese, half a cupful dry crumbs (cornmeal breadcrumbs are good), one teaspoonful sage, one teaspoonful Worcestershire sauce, one cupful white sauce, and salt and pepper to taste. Stuff the onions, sprinkle the top with grated cheese or oiled crumbs and bake in a moderate oven half an hour. Serve plain or with white sauce poured over them. A little left-over meat or fish may be used in place of the crumbs if on hand. STUFFED PEPPERS Contributed by Albers Bros. Milling Company. 1 Tablespoon Butter Substitute or Drippings 2 Tablespoons Barley Flour 1 Cup Milk 1 Cup Cooked Fish 1 Cup Cooked Hominy Salt and Pepper to Taste 1 Teaspoon Grated Onion 1 Tablespoon Minced Parsley Melt fat, stir in wholewheat flour and when smooth add the milk gradually, stirring constantly until thick. Mix together the balance of the ingredients; stir into the sauce and fill the green pepper halves from which seeds have been removed and which have been parboiled five minutes. Cover the top with fine crumbs and bits of butter substitute; bake in a moderate oven fifteen minutes. POTATOES Always serve potatoes with meat. Never serve bread and potatoes. POTATOES AS A VEGETABLE ECONOMICAL POINTS IN PRE- PARING 1. Steam potatoes in their skins. In this way you will save one pound of potatoes in every seven pounds you prepare. It improves their flavor. 2. Much nutriment is lost when potatoes are boiled. Steam or bake them. 3. Choose potatoes of equal size. Otherwise some will be over-cooked and others under-cooked. POTATOES STEAMED IN THEIR SKINS Prepare a saucepan of boiling water with steamer attached. Scrub the potatoes well. Put them into the steamer and cook them about one-half hour or until potatoes are soft when pierced with a fork. Remove steamer from the pan. Shake it until the potatoes are dry, and serve in their skins, or peel, if desired. If you have no steamer, use a basin, placed in a saucepan containing boiling water. In this case, cook five or six minutes longer. BAKED POTATOES— No. 1 Scrub potatoes well, dry and place in a. baking tin. Bake in a moderate oven from one to two hours, according to size. Too great heat will cause the potatoes to shrivel. Potatoes are improved by being steamed for about twenty minutes before baking. Large potatoes are best for baking.

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