WATKINS COOK BOOK

POTATO NESTS WITH
ONIONS

1 pint small white onions

lg teaspoon Watkins Black
Pepper

1 tablespoon butter

1 tablespoon chopped pars-
ley

6 potatoes

14 teaspoon salt

Yf cup hot milk

Peel the onions and cook in
salted water for an hour. Boil
and mash potatoes, add salt

and pepper, butter and hot
milk and beat. Mold into
nest-shape with a spoon. Fill

with onions and sprinkle with
parsley.

PEAS AND LETTUCE

1 head of lettuce
1 tablespoon butter

lg teaspoon Watkins Black
Pepper

» 1 tablespoon flour
4 cup water
1 teaspoon sugar
34 teaspoon salt
1 can small peas
1 mint leaf

Wash, drain, and chop the
lettuce, add the water and salt,
cook slowly for an hour; add
Watkins Pepper, sugar, and the
flour and butter mixed together;
add the drained peas, and the
mint. Cook slowly for ten
minutes. Remove the mint
before serving.

«10>

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SPINACH AND EGGS

2 pounds spinach

3 tablespoons butter
2 tablespoons flour
1 cup broth

2 eggs

Watkins Black Pepper and
salt :

Wash spinach in water, and
cook it till tender, cool, strain;
place on a board, and chop
finely; melt butter, add flour,
then gradually add the broth
and spinach, season and serve.
Decorate with hard-boiled eggs.

STEWED CABBAGE

1 large cabbage

4 tablespoons lard

2 tablespoons tomato soup
Water

Watkins Black Pepper and
salt

Strip leaves off a large cab-
bage, remove the ribs, cut leaves
into thin slices, whiten them in
hot water and drain them.
Warm the lard, put in the cab-
bage, cover the saucepan and
cook slowly. Turn often,
season, add the tomato soup,
water if necessary, and be
careful that the cabbage does
not stick to the bottom. Serve
hot with boiled sausages or
bacon. ,