Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-09-02


baked Eggplant.
Pare the eggplant and then chop
nne: Parboil for ten minutes and then
drain well. and place in Il mixing bowl
and add
-Four slices OF bacon. minced nnc,
Two grated onions.
TWO green peppers. chopped fine,
one cup of bread crumbs.
one cup OF thick cream sauce,
Two teaspoons OF salt,
one teaspoon of white pcpper
Mix thoroughly and then turn into
wen. creased baking dish and spread
the top smooth and sprinkle with fine
n or crumbs and bake thrtytvc
minutes in moderate oven Ten
minutes before removing from the oven
sprinkle with one tablespoon of grated
f enc over the top Of the eggplant.
menu: 9
Sliced Tomatoes Pepper Hash
r, Baked Eggplant
Mash Potatocs Succotash
Baked Peaches conee
linked Peaches
:, 'ut inc peaches in half and remove
me stone, then pare and roll each half
or beans in -four or corns,arch Place
In w"ii-grcascd baking dish the cut
slde up. Lay three seeded raisins in
Zach ,.; half OF peach. Sprinkle thick!y
with brown sugar and then pour in
S shG atTn ,hir,ee-auarters cup Of water
.7pfihkie with nutmeg and bake for
I"ehty-hVe minutes in moderate oven
aked Snap iieans and Bacon.
inc strings and cut the
beans IN one-inch pieces; cut enough
green strlnS beans TO measure two
pints, then parboil and drain. Now
place IN saucepan
One and one-half cups OF milk
SiN tablespoons Of -four
stir until dissolved and then bring
uics and then add
NO onions, minced fine,
orn W" green or red peppers. minced
=, -Four branches Of parsley. minced
fine "'!"cco
Two teaspoons Of salt.
one teaspoon of white pcpper
Two ounces OF bacon. chopned h,e
race INC beans in we'll creased cas-
ssno!e dish and pour over them the
a knife and sprinkle with fin. crumhs
ana one tablespoon Of grated cheese
, ntn" IN = moderate oven for thirty
lowing menu: 80 '"' io'
Homemade Chovehow.
'"S W,s SNAP Beans and Bacon
Corn. on tho Cob
e" "0' rcach Roll Cone.
Fare and slice sufficient neach..
about six. Nov place in a m;nc!nS oo"i
one ana. hnh ons.half cups Of -four
-Four teaspoons OF baking powder
Ok tae!espoons OF brown sugar
.b. ,uo % pe'"en INC hands to mix and
ening and mix 10 :, douCh ,~i,h sn or
h ncb , sup OF water. Roll out one half
and spread with the sliced peaches, and
aus. Lightly with nutmeg and spread
bbEen me peaches ,wo-ihirds cup OF
tucktnE the ends and place in veil.
Eneased and houred baking pan and
With every Ken minutes
0ne-ha!f cup OF strip.
SIX tablespoons OF water
Two tablespoons OF shortening
Stir to thoroughly. blend and serve
the ro!! with almond sauce
Tomato Fritters
Remove the skins from four frm to-
f and then cut with a sharp
Two cups of -four.
one teaspoon o. salt
Onc-half teaspoon OF pepper
2ne teaspoon Of sugar.
four teaspoons of -four
NIX we'll and then add
One egg.
one one and and one.aua5ter cups of water.
beat 70 mix and then add the toma-
toes. mixing carefully. Drop from the
spoon INTO smoking hot tat and COOK
TO paper napkins 10 drain and then
serve In the following menu:
Tomato Fritters cheese se'T sauce
Baked Sweet Potatoes Lima Beans
Peace Gun cps,a Lettuce 1ds
Cheese Sauce.
One ounce OF grated cheese.
one green pepper. minced fine
-Four branches of parsley, minced
fine
TO one and one-half cups OF cream
sauce TO serve with the tomato fritz
ters.
Peace Cuntnrd
Pare and slice the peaches and then
M weN-Ereased custard cups half full
OF the sliced peaches. Then MI with
the prepared custard and set the Gus
tard cups in pan OF water and bake
sowly until firm.
The Prepared Custard
Place in bowl
One and one-half cups Of milk.
Two eggs.
One-half cup of sugar.
one teaspoon of nutmeg.
EAat lAnr IL.