Glazed Deviled Eggs

 1 dozen hard-cooked eggs

1 teaspoon dry mustard

⅓ cup mayonnaise

½ cup finely chopped dill pickle

3 tablespoons vinegar

Salt and pepper

12 pimiento strips

½ pkg. lemon-flavored gelatine

¾ cup hot water

Shell eggs and cut in halves lengthwise; remove yolks and put through a sieve.

Mix with mustard, mayonnaise, chopped pickle, 1 tablespoon of the vinegar, salt and pepper.

Refill the whites, using a pastry bag if one is available, or a fork.

Garnish with pimiento strips and chill.

Dissolve lemon gelatine in hot water, stir in remaining vinegar, and chill.

When it begins to thicken, pour a thin coating over the filling in each egg; try to keep it from spreading over white. 

Chill until set. 

This makes 12 servings if used as an appetizer, 8 servings if used as a salad.

Hamburg Filling

 ¼ cup (4 tablespoons) shortening or oil

1 peeled garlic bud or 1 tablespoon minced onion

1 ½ lbs. hamburg steak

¼ cup PILLSBURY'S BEST Flour

1 ½ teaspoons salt

¼ teaspoon pepper

2 ½ cups milk or clear brown broth

1.  Fry garlic (cut in half) or onion in shortening or oil until soft and tender.  Remove garlic if used.

2.  Add meat to hot fat and brown quickly.  Reduce heat; cook slowly until meat is tender (about 20 minutes).

3.  Add more fat if meat seems dry.  Sprinkle flour and seasonings over meat; blend well.

4.  Add milk or broth.  Stir and cook until mixture is smooth and creamy, scraping up browned fat and meat from bottom of skillet as sauce cooks.  Use very hot between shortcake layers.

NOTE:  Additional seasonings of Worcestershire Sauce, bottled meat sauce, minced parsley, et., may be used as desired.  Canned bouillon is convenient to use for brown broth.  Part tomato juice may be used with it.

Ham Sandwich Filling

 Yield: 50 sandwiches, half-slice size

1 lb cooked ham

12 hard cooked eggs

1 can pimiento

1 c. salad dressing

50 slices bread (3 pound loaves)

½ lb. butter, creamed

Grind ham and chop or grind eggs and pimiento.  Mix with dressing.  Spread butter on half of the slices of bread, ham mixture on the others.  Put together with lettuce, if desired.  Cut in half diagonally.

Baked Beans with Chili Sauce

 Mash beans an moisten with chili sauce, adding chopped pickle.  Good spread for rye bread.

Cheese and Pimento

Press snappy cheese through a sieve and mix with chopped pimento, moisten with cream.  Spread between thin slices of salt rising bread.

Cheese-Prune-Nut

 Combine cream cheese, chopped stewed prunes and pecan meat.  Makes a delicious semi-sweet sandwich.

Egg-Fish

Chopped hard-boiled eggs and add tuna fish or cold chopped meat, left-over chicken, and pickle relish, moistened with mayonnaise. 

Cream Cheese and Olives

 Add finely chopped olives to cream cheese and mix with enough mayonnaise to make it the spreading consistency desired.

Baked Eggs

6 eggs, beaten well

6 tablespoons sweet-milk

½ teaspoon black pepper 

½ teaspoon salt

Grease baking dish well, and have it hot.  Pour eggs in and bake in a hot oven until done.

- Mrs O.L.T.

Pilau

 Chop an onion and cook in 1 tablespoon butter.  Before it begins to brown add two cups of cut up cold meat and cook 10 minutes.  Boil ½ cup rice with 1 cup water 16 minutes then add to the meat and add a cup tomatoes and  ½ cup of water and simmer until the rice is tender then serve.

Savory Mixed Vegetables

Yield: 25 servings, 1/2 c. each

2/3 c. butter
2 c. shredded onions
2 c. diced celery
3 c. diced carrots
1/2 c. chopped green pepper
1 qt. cooked green beans
3 c. tomato pulp (fairly thick)
2 tsp. salt

Melt butter, add onions, celery, carrots, pepper and cover closely. Cook at simmering temperature 25 to 30 minutes (vegetables should be barely tender). Add beans, tomato pulp and salt. Simmer 15 minutes and serve.

Chinese Meat Loaf

1 1/2 lb chopped beef
2 cups tomatoes
2 cups cooked rice
1 tablespoon melting fat

Mix. Bake slow.

Salmon Loaf

1 cup toasted bread crumbs
2 tablespoons salad oil
2 cups (1 pound) canned salmon, flaked
2 beaten eggs
1 cup milk
1 teaspoon lemon juice
1/2 teaspoon salt
Dash of pepper
2 teaspoons finely chopped onion
1 tablespoon chopped parsley
1 tablespoon salad oil

Blend crumbs and 2 tablespoons salad oil. Combine salmon, eggs, milk, lemon juice, seasonings, onion, parsley, and salad oil. Fill greased loaf pan or fluted mold; bake in moderate oven (350) 45 minutes or until firm. Serves 6.

Veal Scramble

1 medium-sized onion
3/4 pound veal
2 tablespoons fat or salad oil
1 teaspoon salt
Few grains pepper
1/4 teaspoon sugar
Dash paprika
1 12-ounce can whole kernel corn
1 No. 2 can (or 2 1/2 cups cooked) tomatoes
4 wheat biscuits
2 tablespoons butter or margarine

Mince onion; cut veal in 1-inch cubes. Brown onion and veal in fat or salad oil. Add salt, pepper, sugar, paprika, corn and tomatoes. Cover; simmer 30 minutes. Split, heat and butter wheat biscuits. Top with veal mixture. Serve at once. Serves 4.

Scrapple

4 hog's feet
2 pounds fresh pork shoulder
Cold water
4 teaspoons salt
1/4 teaspoon pepper
1 tablespoon powdered sage
2 2/3 cups white corn meal
Fat for frying

Wash hog's feet and place with shoulder meat in a deep kettle. Cover with water. Cover pan and cook slowly 2 hours, or until tender. Remove meat and chop fine, including all skin and fat. Measure broth. If necessary, add water to make two quarts. Add meat and seasonings, bring to boiling point, and stir in corn meal. Cook slowly 1 hour, stirring occasionally. Rinse loaf pans in cold water, pour in scrapple, and cool. When firm, cut in 1/2-inch slices, sprinkle with flour, and brown in hot fat.
This makes 6 3/4 pounds.

Macaroni Loaf

1 1/2 cups macaroni
1 cup soft bread crumbs
1 cup grated American cheese
1 tablespoon chopped parsley
1 tablespoon minced onion
2/4 teaspoon salt
1 cup milk
2 beaten eggs
1/4 cup chopped pimiento

Cook macaroni in boiling, salted water until tender. Rinse with hot water and drain. Combine ingredients. Bake in well-greased loaf pan in moderate oven (350) 40 minutes. Serve with Tomato Sauce. Serves 6.

Molded Ham Loaf

2 tablespoons gelatin
1/4 cup cold water
1/2 cup boiling water or ham liquor
2 cups ground or finely chopped cooked ham
1/4 cup ground sweet pickle, or chopped pickle like chow-chow
1 tablespoon lemon juice
1 tablespoon prepared horse-radish, if available
2/3 cup cooked salad dressing, part mayonnaise if possible

Sprinkle gelatin on cold water; add hot liquid and stir until dissolved. Add rest of ingredients and season with salt if necessary. Place mixture in oiled loaf pan measuring about 5"x2 1/2'x9". Chill several hours or until firm. Slice and serve cold. Halves of hard-cooked eggs make an appetizing garnish. Double the recipe if your family numbers more than four.

Beef and Spinach

4 tablespoons butter
1 tablespoon chopped onion
1 pound ground beef
1 teaspoon salt
1/2 teaspoon sage
1 egg
1 cup milk
1 1/2 cups fine bread crumbs
2 1/2 cups cooked spinach

Melt butter in skillet, add onion and brown slightly. Add the beef, salt and sage and fry until brown, keeping the beef in separate particles. Beat the egg and add the milk. Butter a square or oblong glass baking dish. Place half the bread crumbs on the bottom, then half of the meat mixture, and next all of the well-drained spinach. Top this with the rest of the meat and the remaining bread crumbs last. Pour the egg and milk mixture over the top. Bake thirty minutes. Serve in squares. A pound can of salmon may be substituted for the beef it desired.

Supper Spaghetti

3 cups boiled spaghetti
1 lb. ground beef
1/4 lb. ground chicken or calves' liver
3 cups stewed tomatoes
1 cup diced carrots
1/2 cup fat or oil
1 cup chopped onion
1 cup diced celery
2 teaspoons salt
2 teaspoons chili powder
1/4 cup chopped parsley
1/2 cup shredded yellow cheese

Simmer the meat with the vegetables and the fat or oil for 1 hour, or until the vegetables are tender and the mixture is thickened. Add the salt and chili powder. Stir in 2 tablespoons of the parsley. Serve on spaghetti in a large bowl and garnish the top effetively with the remaining parsley and the shreds of yellow cheese. Not only is the dish delectable and nutritious but it is also handsome, wearing a crown of green and gold.