Page:The Pilgrim Cookbook.djvu/35

Rh bacon grease; when meat is browned, add onions and peppers and fry about 15 minutes. Then pour with tomatoes over spaghetti which has been put in sauce pan; let simmer 15 to 20 minutes. When serving sprinkle with grated cheese.—Mrs. W. H. Mampe.

Parboil the sausages 2 minutes, pricking them in a few places with a large darning needle. Arrange in a tin pan in a close row and set in the oven to finish cooking and brown. Press hot boiled potatoes through a ricer on to a heated platter and mold quickly with 2 spoons into a square shape, hollowing the center and making the sides straight. Drain the sausages and put in boxes, arranging in a row; serve hot. Garnish with fried tomatoes and a few sprigs of parsley.—Mrs. E. S. Berndt.

Take 1½ pounds each of beef and lamb, cut in cubes; put on to boil with enough water to cover and season to taste. Prepare 8 small sized onions, 6 small carrots, 12 potatoes, cut in cubes. When meat is partly done, skim carefully and add vegetables. Let stew until tender. Thicken gravy if desired.—Mrs. Mandel Z.

Six carrots, 6 potatoes, 6 onions; cover with water and boil until done. Form 1 pound chopped round steak in balls size of an egg, season and drop in stew; boil 10 minutes. Add 1 tablespoon flour, blend with 1 tablespoon butter.—Helen Lindau.

One can corn, ½ pound chopped (not ground) boiled ham, ½ cup chopped celery, 1 tablespoon chopped green pepper, salt and pepper. Mix all together with a thick white sauce, place in casserole and bake in oven. Garnish with sliced hard-boiled eggs.—Lucia Koke Knowlton.