Bettina's Jelly Pickle

2 tsp granulated gelatin
4 Tbs cold water
3/4 c vinegar from a jar of sweet pickles
2 Tbs sweet pickles, chopped fine
1 Tbs olives, chopped fine
1 Tbs spiced peach, chopped fine
1 Tbs pickled melon rind

Soak the gelatin in cold water for ten minutes. Heat the vinegar and when very hot pour into the gelatin mixture. Stir until dissolved. When partially congealed so that the fruit will not stay on the top, add the pickles, olives, peaches and rind. Pour into a well-moistened layer mould or four small ones. Set in a cold place one hour. Unmould.

Makes 4 portions

Brown Potatoes

6 potatoes
1 tsp salt

Wash and peel the potatoes. Sprinkle with salt. Forty minutes before the roast is to be done, add the potatoes. During the last ten minutes of cooking the lid may be removed from the meat and potatoes to allow all to brown nicely.

Makes 6 portions

Creamed Cauliflower

1 head cauliflower
4 c water
1 tsp salt
1 c vegetable white sauce*

Separate the cauliflower into sections, wash well and cook in boiling salted water until tender. (About half an hour.) Drain and cover with vegetable white sauce.

Makes two servings.

* Vegetable white sauce is made with a roux of 1 Tbs butter, melted, add 1 Tbs flour and cook briefly before slowly adding 1 c of milk, stirring to eliminate lumps. Cook until thickness desired. Will thicken when cold, if made ahead of time. To thin, add hot water.

Mashed Sweet Potatoes

3 good sized sweet potatoes
2 c water
1/2 tsp salt
1 Tbs butter
2 Tbs milk
1/4 tsp paprika

Wash the potatoes and remove any bad spots. Add the water, and cook gently until tender. Drain, and peel while still hot, by holding the potatoes on the end of a fork. Mash with a spoon or a potato masher, adding the salt, butter, milk and paprika. Beat one minute. Pile lightly in a buttered baking dish, and place in a moderate oven about twenty minutes until a light brown.

Makes two portions

Creamed Potatoes

1 c diced cooked potatoes
1 Tbs green pepper, chopped fine
1 Tbs butter
1 Tbs flour
1/2 c milk
1/4 tsp salt

Melt the butter, add the flour and salt, mix well, and add the milk slowly. Cook until creamy, and add the potatoes and the chopped green pepper. Serve very hot.

Makes two portions.

Baked Tomato, Cheese and Rice

1 c cooked rice
1/3 c tomatoes
4 Tbs cheese, cut fine
1 Tbs pimento
1 tsp salt
1/4 tsp paprika
1 Tbs flour
1/2 c milk
1 Tbs melted butter
1/4 c cracker or bread crumbs

Mix the rice and flour, and add the tomatoes, cheese, salt and paprika. Add the milk. Pour into a well-buttered baking dish. Melt the butter and add the crumbs. Spread the buttered crumbs on the rice mixture. Bake in a moderate oven for twenty-five minutes.

Makes three portions