Squaw Dish

Fry six thin strips of bacon and remove to warm platter. In the bacon grease scramble six eggs very slowly. As soon as they begin to thicken the least bit, add 1 cupful canned corn, 1 1/2 teaspoonfuls salt, and 1/2 teaspoonful pepper. When the eggs are done, put in a mound on platter and arrange bacon around the edges. Chopped green pepper, fried a few minutes in the bacon grease before adding the eggs, improves this dish.

Effie M. Hudson

Muskegon county, Michigan

Little Krispies

Cover 75 small cucumbers with cold water. Add 1 cup salt. Let set one week - weight down the cover so that pickles will be held under the water. At the end of one week split each pickle and put back in the crock.

Cover with boiling water for three mornings (pouring off each water and using fresh boiling water each morning).

Second morning add 1 tablespoon powdered alum.

On the fourth morning pour off the water leaving pickles in crock. Cover with following liquid:
5 cups vinegar
5 cups water
1 Tblsp. celery seed
1 stick cinnamon, cut in 4 pieces

Rehead this solution for three mornings and pour back on pickles. Have it boiling hot each time.

On the fourth morning pack the pickles in sterilized jars and pour boiling hot solution over them and seal at once.

Cucumber Salad

2 tablespoonfuls of gelatin
1/2 cupful of cold water
Juice of 3 lemons
1/2 cupful of pineapple juice
1/2 cupful of sugar
1 teaspoonful of salt
1 pint of boiling water
1 cupful of pineapple cut fine
1/2 cupful of chopped cucumber
Green coloring

Soak the gelatin in the cold water. Bring the liquids to the boiling point and pour over the soaked gelatin. Add the sugar and salt.

When cool and beginning to set add the pineapple and cucumber. Put in a ring mold. Chill and turn out on a lettuce-lined platter. Serve with salad dressing and mayonnaise mixed with whipped cream to which finely cut apples and celery have been added. When ready to serve place dressing in center of salad. Serves 6.

Miss B. R., Iowa

(From Successful Farming magazine, dated September 1930)

Sweet Pickles

Wash the cucumbers and dry thoroly. If they are of assorted size pack the small ones in jars by themselves, halve the medium ones lengthwise, and the large ones, quarter lengthwise. Pack in sterilized jars. Cover with the following solution:

1 scant tablespoonful of saccharin powder
1 tablespoon of powdered alum
1/2 cupful of salt
5 tablespoonfuls of ground mustard
1 tablespoonful of ground cinnamon
1 teaspoonful of ground cloves
1 teaspoonful of allspice
1 cupful of ground horseradish
1 gallon of cider vinegar

Blend together the saccharin, alum, salt, mustard, and spices. Add the horseradish and vinegar, mix well and pour over the jars of cucumbers, keeping the mixture well stirred. Seal and store.

Mrs. E.J., Iowa
(From Successful Farming magazine, dated September 1930)

Lyonnaise String Beans

4 cupfuls of cooked string beans
4 slices of bacon
1 diced onion
1/2 teaspoonful of salt
1/8 teaspoonful of pepper

Cut the bacon into small pieces and fry until crisp and brown. Remove the bacon from teh fat and put the onion in the bacon fat until slightly browned. Add the other ingredients and heat thoroly. Serve with vinegar, if desired.

(From Successful Farming magazine, date September 1930)

White Sauce

2 tablespoonfuls of butter
4 tablespoonfuls of flour
2 cupfuls of milk
1/4 teaspoonful of salt

Melt the butter, add flour, and stir until smooth. Add milk and cook, stirring until a smooth sauce is obtained. Season with salt and pepper.

G.E.

(From Successful Farming magazine, dated September 1930)

Scalloped Eggs

4 hard cooked eggs
2 cupfuls of white sauce
3/4 cupful of cooked material - ground ham, flaked fish, or chopped chicken
1/2 cupful of bread crumbs
1 tablespoonful of butter

Arrange alternate layers of sliced eggs and other cooked material in a buttered baking dish. Pour white sauce over the mixture; cover with bread crumbs, dot with butter, and brown in a moderate oven. Serve in the baking dish as a main dish for luncheon or supper. Serves 6.

(From Successful Farming magazine, dated September 1930)

Easy Dill Pickles

9 cupfuls of water
1 cupful of salt
2 cupfuls of vinegar
Dill

Place the water, salt, and vinegar in a kettle. Let heat to scalding point, but do not boil. Pour over large cucumbers which have been quartered lengthwise and packed in sterilized jars. To each quart jar allow 1 medium-sized head of dill. Place the dill in the top of jar and seal. Store in a cool place for 6 weeks before using. A tiny piece of garlic or onion may be added to each jar if desired.

Mrs. C. W., Mich.

(From Successful Farming magazine, dated September 1930)

Stuffed Apple Pudding

Allow one apple to a person, Northern Spies, if possible, peel, and cut off a thick slice from the top to use as a lid. Remove the core and scrape out the center till a thin wall remains.

Chop one apple, add to the scrapings, with a few chopped nuts, chopped seeded raisins, sugar and cinnamon to taste. Put this mixture into the cavity, press down and put on the end, and arrange closely in a buttered baking dish. Surround the dish with water and bake till the apples are tender.

Beat four eggs and one cupful of sugar thoroly, then add a small cupful of flour. Pour this mixture around the apples and bake till done. Serve with whipped cream.

O.E.C., W. Va.

(From Successful Farming magazine, dated September 1930)

Baked Steak With Tomatoes

Select 1 pound of tender round steak or pork steak and cut into pieces 2 inches square. Put a layer of steak in a baking dish, salt and pepper. Add a thin layer of onions and a layer of canned tomatoes. Salt and pepper each layer of meat as desired. Continue until baking dish is filled having tomatoes for last layer. Sprinkle a little flour on top of tomatoes and bake two hours in a moderate oven or until meat is tender. Before serving cover top of meat with buttered bread crumbs and brown in oven. Delicious.

Mrs. I. W., Ill.

(From Successful Farming magazine, dated September 1930)