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.

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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. ,