Lima Beans en Casserole - 1 1/2 cupfuls dried lima beans, 3/4 pound sliced bacon, 1 cupful milk, 2 medium-sized onions, salt, pepper, 1 green pepper.
Soak beans overnight in water to cover. In the morning boil until soft and drain. Sear the bacon in hot frying-pan; remove from pan and add the onions and seeded green pepper sliced. Cook these until soft. In greased casserole place a layer of beans sprinkled with onions, small pieces of bacon, and sparingly with salt and pepper; repeat until all is used. Over this pour the milk and bake at 400 degrees F. from fifteen minutes to one-half hour. Serves six to eight.
Super Bliss says: To make this meatless, omit the bacon and fry vegetables in oil. You can also substitute veg stock for the milk. We use beef bacon in place of pork bacon. Also, keep in mind vegetables were smaller in the 1920's, so adjust amount of onion to your taste.
Tomato Rarebit - 1 pint canned tomatoes, 1 tsp. salt, 1 tsp. sugar, 1/2 pond cheese, 1/8 tsp. pepper, dash cayenne, 1 tbsp. chopped onion, 1 tsp. fat, 1 beaten egg.
Heat the canned tomatoes, add the salt, sugar, pepper, cayenne and chopped onion. When hot, melt in it the cheese cut in bits, adding it gradually while stirring constantly. When smooth, add the fat and the beaten egg, stirring all the while. Serve on slices of hot, buttered toast or hot crackers. Serves four to six.
Luncheon Eggs (Creamy Eggs on Toast) - 2 tsp. chopped onions, 2 tbsp. fat, 1 cupful thin cream, 1 cupful milk, 3 tbsp. flour, 6 hard-cooked eggs, 1/2 tsp. grated nutmeg, 1/2 tsp. salt, 1/2 tsp. paprika, 1 canned pimiento, 6 slices buttered toast.
Cook the onion in the fat until it is yellow, but not brown. Add the flour, nutmeg, salt and paprika. When well blended together, add the cream and milk gradually, stirring constantly. Cook until smooth and thickened. Cut the eggs into quarters lengthwise and the pimiento into strips. Arrange the eggs on the toast, pour the sauce over all, and garnish with strips of pimiento. Serves six.
Super Bliss says: Pimiento = roasted red pepper.
Scalloped Tomatoes - 1 No. 3 can tomatoes, Few drops onion juice, Salt, Pepper, Buttered bread crumbs.
Season the canned tomatoes with salt, pepper, onion juice and sugar if desired. Arrange a layer of buttered bread crumbs on the bottom of a baking dish. Cover with tomatoes and sprinkle top thickly with more buttered crumbs. Bake in hot oven at 400 degrees F. until crumbs are brown. Serves 6.
Casserole of Peas with Carrot Sauce - 3/4 cupful soft bread crumbs, 1 cupful pea pulp, 1 tbsp. sugar, 1 egg, 6 tbsp. butter or fat, 1 tbsp. chopped walnut meats, 2 tbsp. flour, 1 1/2 tsp. salt, 1/4 tsp. pepper, 1 bunch new carrots, 2 1/4 cupfuls milk.
Drain canned peas and force them through a puree sieve - enough to make one cupful. Mix together the bread-crumbs, pea pulp, sugar, egg, four tbsp. of butter or fat melted, walnut-meats, half the seasonings, and three-fourths cupful of milk. Turn into a well-greased baking dish, let stand fifteen minutes, cover, and bake forty minutes at 350 degrees F.
Serve with carrot sauce made as follows: Melt the rest of the butter in a saucepan, add the flour and the rest of the salt and pepper; cook until bubbling and add gradually the one and one-half cupfuls of milk. When well blended, stir in the carrots cooked until tender and then forced through a puree sieve. About one cupful of the carrot puree is about right. This recipe serves four to six persons.
Macaroni, Italian Style - 1/2 pound spaghetti or macaroni, 1 tsp. salt, 1/4 cupful salad oil, 2 medium-sized onions, 2 tbsp. chopped green pepper, 1 pint canned tomatoes, 1 tsp. salt, 1 1/2 lumps loaf sugar, Grated Parmesan Cheese.
Heat the salad oil in a sauce pan, add onions and pepper; cook till half tender, then add tomatoes, salt and the loaf sugar. Cook slowly till the onions are tender, and the sauce is reduced one-third. Cook macaroni or spaghetti as directed (in boiling water or stock until tender). Put into a heated dish, stir about two ounces of grated cheese through it, pour over the sauce, and serve at once. Serves six.
Cabbage Salad - 2 cupfuls shredded cabbage, 2 canned pimientos diced, 2 tart ripe apples, 1/4 cupful nutmeats, Mayonnaise, Lettuce.
Combine shredded cabbage, apples which have been pared, cored and cut into matches (Sticks), the diced pimientos and the nut-meats coarsely chopped. Mix lightly with mayonnaise or cooked dressing, lay on a bed of white lettuce leaves, mask with a little more of the dressing, ornament with more diced pimientos and a few quartered nut-meats and serve at once. Do not prepare the salad until needed. Either white cabbage or Chinese cabbage may be used. Serves six.
Super Bliss says: To make a sandwich, put it on bread.
Jellied Meat Salad - 2 cups cooked veal, diced; 1 green pepper, minced; 1/2 cup cucumber, cubes; 1/2 cup cooked string beans; 2 cups well seasoned stock; 1 tbsp. minced parsley; 1 cup celery, diced; 1 cup mayonnaise; 1 tsp. minced onion; 4 tbsp. cold water; 2 tbsp. gelatin; salt and paprika.
Soak gelatin in cold water and stir in hot stock. Strain into a mold. Combine the other ingredients, seasoning well. Stir into the jelly when it begins to thicken. Chill. Slice and serve on lettuce leaves.
Caramel Junket - Dissolve two Junket tablets in one cupful of cold water. Meanwhile, melt four tbsp. of sugar until caramel in color. Add 6 tbsp. of boiling water and continue cooking until the sirup is clear and smooth. Add this to one quart of milk, lukewarm - not hot. If the milk is scalded, the Junket will not "jelly". To the mixture add one tsp. of vanilla and last, the dissolved Junket. Stir one minute longer; pour at once into dessert glasses. Do not disturb until firm, then chill in refrigerator.
Super Bliss says: Junket is a brand of rennet tablets still available in most supermarket baking aisles, or online.