Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Peel and slice the onions, cover with boiling water and cook 10 minutes; then drain and place in a dish alternate layers of the prepared onions and cracker crumbs. Bits of butter and a sprinkling of salt should be placed between the layers. Cover with milk which has been previously heated, and bake about 30 minutes, or until tender.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Boil 1 head cauliflower in salted water until tender; drain and put in buttered baking dish. Pour over a rich white sauce. Sprinkle with bread crumbs and bake.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

One pint potatoes, diced; 1-3 cup bread crumbs, 2 tablespoonfuls butter in bread crumbs, 1/2 cup grated cheese added to cream sauce before pouring over potatoes.

Cream Sauce: 1 cup milk, 1 rounding tablespoonful butter, 1 rounding tablespoonful flour, 1/2 teaspoonful salt, dash of white pepper. Cook in double boiler. Bake until potatoes are done.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Cook large cauliflower in salted water, dry and divide, and place in buttered casserole; cover with white sauce; sprinkle 1/2 cup of bread crumbs and same of cheese, mixed together, and brown in quick oven. Cheese can be added to the white sauce in its making if desired.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Two cups cold mashed potatoes; add milk until mixture can be stirred easily with a spoon; add 1 tablespoonful melted butter, seasoning to taste; add 1 egg, beaten light. Pour into buttered dish and bake 40 minutes, or until mixture is thoroughly set.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

One chicken of 4 pounds or 2 of 3 pounds each, 4 sweet breads and 1 can of mushrooms. Boil chicken and sweet breads separately. Stir together 4 tablespoonfuls of butter, 5 tablespoonfuls of flour. Scald 1 quart of cream and turn in the mixture, stirring until it thickens. Flavor with nutmeg and season with red and black pepper and salt. Put chicken and cream in a buttered dish, add mushrooms and sweet breads, cut in pieces. Cover with bread and cracker crumbs, half and half; put a piece of butter on top and bake 15 or 20 minutes.

Originally Published:
St. Andrew's, 1977
Original Images:

2 cans green beans
1 can wax beans
1 can mushroom soup
1 tsp. Soy Sauce
dash of pepper

Top with slivered almonds or French Fried onions and bake 30 minutes at 350°.

Originally Published:
St. Andrew's, 1977
Original Images:

Boil 4--5 sweet potatoes with skins on. When done skin and mash. In casserole dish place the mashed sweet potatoes. Add 1 cup sugar, 2 beaten eggs plus 1/2 teaspoon salt. Add milk enough to make quite moist and 1 teaspoon vanilla or Sherry. Bake in a 300° oven until firm. Put miniature marshmallows on top and brown lightly.

Originally Published:
St. Andrew's, 1977
Original Images:

Cook 1 lb. ground beef in 1 Tbsp. oil.
Add:
1 Zuchini squash cut fine
1 lar onion cut fine
1 can tomato soup
1 Tbsp. Butter
1/2 cup sugar

Cover and cook slowly until all is tender.

Originally Published:
St. Andrew's, 1977
Original Images:

3/4 Cup diced green pepper
3 Cups sliced celery and 1/2 Cup chopped up onion
1/4 Cup butter or margerine
3 - 10 1/2 oz cans condensed cream of mushroom soup
2 Cups milk
3 Cups processed American Cheese cubed
24 oz. medium noodles
1 1/2 Cup Mayonnaise
1 - 4 oz can chopped pimento
3 - 9 1/2 oz cans of Tuna. drained and flaked
1 Cup toasted slivered almonds

Saute green pepper, celery and onion in butter for 10 minutes. In Dutch oven or kettle blend soup and milk together; add onion mixture and heat through. Add cheese; heat and stir until cheese meets. Cook noodles in large amount of water (boiling) salted, until just tender; drain. Combine drained noodles and 2 cups of soup mixture. Toss to coat noodles. Turn noodles into 18 x 12 x 2 1/2 pan or 2- 13 x 9 x 2 baking pans. Combine remaining soup mixture, mayonnaise, pimento; and tuna. Pour over noodles. Mix lightly. Sprinkle almonds over top. Bat at 325° for 35--40 minutes. Makes 25 one cup servings.