Part 6 (2/2)

Cut up celery and cook in a little salt water until soft and almost dry.

Make a dressing of the egg, flour, sugar, vinegar and water, bring to a boil and when it thickens add the sour cream. Pour this over the celery, heat and serve.

HOME BAKED BEANS

2 cups navy beans 1 tsp. salt 1 small onion, minced 4 tblsp. mola.s.ses 1 tsp. dry mustard 4 tblsp. catsup lb. salt pork or 4 slices bacon

Soak beans over night in cold water. Drain, add 1 qts. of fresh water, the Onion and cook slowly until skins burst. Drain save the liquid. Mix mola.s.ses, seasoning and catsup with 1 cup of the liquid. Put half the salt pork or bacon in bottom of bean pot or baking dish, add the beans and top with remainder of pork or bacon. Pour mola.s.ses mixture over beans, add more liquid to cover. Bake covered for 5 hours in slow oven (300-f). Uncover for the last 30 minutes. Add water if necessary, while cooking.

CABBAGE, SWEET _and_ SOUR

cabbage 1 egg cup vinegar 1 tablespoon sugar 1 teaspoon salt

Shred cabbage rather finely. Put in sauce pan and sprinkle with salt.

Cover pan and place over low heat and steam until tender. Beat the egg, add the vinegar, sugar and salt and pour over the steamed cabbage. Heat five minutes and serve at once.

CORN FRITTERS

1 cup ground dried corn, add 1 cups milk (or part water); let stand hour or longer, add teaspoon salt, teaspoon sugar, 1 teaspoon baking powder, cup flour, 1 egg, well beaten, and fry to a golden brown.

HASHED BROWN POTATOES

6 medium, cold boiled potatoes shortening 3 raw green peppers teaspoon celery salt salt and pepper

Chop potatoes fine, season with celery salt, salt and pepper to taste.

Remove seeds and stem from pepper, wash drain and chop fine. Mix with potatoes. Put about 1 tablespoon of melted shortening in pan and when hot, add potatoes and cook slowly. When partly brown, fold into omelet shape in one side of pan. Fry until a rich brown.

BAKED LIMA BEANS

2 cups dried limas 4 slices bacon or salt pork 1 medium onion 1 green pepper 1 cup canned tomatoes 2 tsp. salt 1 tsp. mustard 2 tblsp. brown sugar

Soak beans overnight in cold water. Drain, add 2 quarts of fresh water and boil until tender. Pour beans in b.u.t.tered ca.s.serole. Add minced pepper, onion, tomatoes and seasoning and mix. Put bacon or salt pork on top and bake, covered. Add water if necessary. Bake 2 hours at (325-f).

Uncover for the last 20 minutes.

PENNSYLVANIA DUTCH

Pancakes and Fritters

APPLE RING FRITTERS

1 cup sifted flour 1 teaspoons baking powder 2 tablespoons sugar teaspoon salt cup milk 1 egg 4 large apples

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