The Barre daily times. (Barre, Vt.) 1897-1959, 1918-08-10

beaten whites. Pour in buttered baking
dish. Set in pan of water and bake un-
til firm about one-half hour.
Walnut Sausage cup boiled rice,
" cup bread crumbs | cup ground wal
nut meats, | tablespoon fat, ] egg, salt,
pepper and sage to taste Shape into
small cakes and fry till brown.
Potato Peanut Loaf pint mashed
potato, | cup ground peanuts, or a cup
peanut butter, 2 teaspoons salt, 2 eggs,
" teaspoon pepper, " cup milk, 2 table,
spoons fat. Beat the entire mixture to-
gether and place in creased baking dish
set in a second pan containing hot water
and bake in the oven until firm. Serve
with tomato sauce.
Scalloped Potatoes and Cheese-Ar-
range layer of sliced raw or boiled po-
tatoes in CREASED baking dish and sprin-
kle with grated cheese and little flour.
Repeat until dish is nearly full. Pour
milk over the whole, about 1a cup to
every three potatoes. Skim milk is good.
Bake in a moderate oven until done. The
length of time required depends upon
whether the baking dish used is deep or
shallow. Boiled potatoes baked in
shallow dish will take only 20 minutes.
Raw potatoes in deep dish may take
as much as lHa hours.
Cottage Cheese Sausage cup cot
tage cheese, cup dry bread crumbs, or
h cup cold cooked rice, or 1a cup bread
crumbs, II cup peanut butter, Il cup
coarsely chopped peanut meats, " tea
spoon powdered sage, " teaspoon thyme,
teaspoon milk, | teaspoon salt, u tea
spoon pepper, l-3 teaspoon soda, ] tea
spoon finely chopped onion Dissolve
soda in milk and work into cheese. Mix
all other dry ingredients thoroughly with
the bread crumbs. Blend peanut butter
and onion with the cheese, and mix with
them the bread crumbs. Form into fiat
cakes, dust with bread crumbs or corn
meal, and fry delicate brown in little
fat in hot frying pan.
Pea and Nut Cakes--Soak ] cup dried
peas over night. Drain, cover with fresh
water, add 2 slices onion, cloves, II
pepper corns, bit of bay leaf, 2 tea
spoons salt, Js teaspoon soda, and cook
until soft and water has almost evap-
grated. Rub through sieve, add "
cup chopped peanuts, VI cup dried bread
crumbs, u teaspoon salt, u teaspoon
pepper and milk to moisten. Shape in
small cakes, saute in butterine or other
fat and serve with tomato sauce.
Pea Souffle-4 tablespoons -four, 4 Ia
blespoons fat, | cup skim milk, cup
mashed cooked peas (any kindl, eggs,
teaspoon salt, "a teaspoon pepper, few
drops of onion juice. Make white sauce
from -four, fat and milk. Mash the
cooked peas to pulp. Beat whites and
yolks of eggs separately. Mix vege
table pulp, seasonings, sauce and well
beaten yolks. Fold in stiffiy beaten
whites, put in creased baking dish and
bake in slow oven until firm. Lima
beans, split peas, cowpeas, or fresh or
canned green peas may be used.
Shepherds Pie cups cooked faxed
fish, / cup soup broth beef, ! table
spoon fat, cups mashed potato, table,
spoon barley -four, or " tablespoon rice
-four, " teaspoon salt, "a teaspoon pep.
per. Put diced or faxed fish in baking
dish. Add sauce made of the fat, -four
seasoning and broth. Cover top with
mashed potato, brush with fat or cream
and brown in a hot oven.
Potato Cheese Souffie-l pint riced po-
tato, u teaspoon salt, "a teaspoon pep
per. % cup milk, tablespoons fat, 2
egg yolks well beaten, IL cup crumbled
cheese. Fold in stifily beaten whites of
eggs and bake in quick oven about rs
minutes.
Canned Baked Beans--When baking
beans, cook a quantity After they are
baked fill glass cans and sterilize two
hours, the same as any vegetable, either
in hot water or steamer, These will
keep indefinitely and be ready for hot
weather. A steamer made like an oven
with shelves and doors is great help
in canning. This cooker holds Ia cans
and may be used on any range or one
burner Of gas turned low. Or one may
nut up a few cans while cooking the
whole dinner, with one gas or oil burner