Evening Republican, Volume 17, Number 134, Rensselaer, Jasper County, 5 June 1913 — the KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

the KITCHEN CUPBOARD

VEGETABLE *IEB. VEGETABLES are nice served in pies. Not all vegetables, of course, are suited for this purpose, but those which are most easily digested may be used. If you prefer, meat cut in small pieces may be added to the vegetables. Either fresh or cold meat may be used. This makes the pies richer. Novel Pastry. Onion Pie.—Slice six onions and put them into a frying pan with butter enough to fry them. Add a cupful of milk and cream combined in equal quantities. Thicken with flour moistened with cold milk and add half a teaspoonful of salt and a saltspoonful of pepper. Bake a pie crust in a pie plate. Fill the crust with the onions and set in the oven until the top is brown. No upper crust is used. Sweet Potato Pie.—Take one pound of mashed potatoes which have been rubbed through a colander, one-half a pound of butter creamed, two cups of white sugar, six eggs, whites and yolks beaten separately, one lemon squeezed Into the potato while hot, one teaspoonful of nutmeg and one teaspoonful of mace. Mix and bake same as ordinary pie. This makes a nice dessert. Mushroom Pie.—A delicious pie is made of cold sliced potatoes and mushrooms. Put them in alternate layers in a dish, season well with pepper and salt and cover with puff paste and then bake. Savory Side Dishes.

Potato and Onion Pie.—Take six potatoes and boil in salted water. When done mash fine and while hot add a lump of butter, half a cupful of sweet milk, a spoonful of minced onion, half a spoonful of powdered sage and a little pepper. Mix all together, adding more salt if needed. Rub the sides and bottom of the baking dish with butter and pour in the mixture, smoothing carefully. Dot the top of the pie with bits of butter, or thin slices of bacon may be, used instead. Bake until of a nice brown color. Nut and Vegetable Pie.—Take a cupfulof lima beans, one cupful of almonds and peanuts mixed, one cupful of thin White sauce, two hard foiled eggs, two onions sliced, six potatoes and salt and pepper to season. Wash and peel the potatoes, cook the beans and potatoes 7 and blanch the nuts Place a layer of beans in the bottom of the baking dish, then a layer of nuts and egg, followed by a layer of diced potatoes. Repeat until the materials have been used. Pour over all the white sauce, cover the top with the mashed potato, brush over with egg and milk and bake for thirty minutes in a hot oven.