Fry one scant tablespoonful of onion in one heaping tablespoonful of b.u.t.ter, add the potatoes, stir with a fork until the potatoes absorb the b.u.t.ter, add one teaspoonful chopped parsley. Three pints of boiling water, one-half teaspoonful salt. All vegetables should be put in boiling water.

MOCK ASPARAGUS.

Cut the tops from several bunches of young, green onions, leaving the stalks about the length of asparagus; trim the roots, wash and tie in bundles like asparagus. Cook until tender, drain off water, sprinkle with cheese and pour over ends a little melted b.u.t.ter. Onions are very delicate prepared in this way.

MUSHROOM SPAGHETTI.

Boil spaghetti in salt water one-half hour, drain, cover with soup stock, add one can of tomatoes, salt, pepper to taste. One can mushrooms. Boil all these ingredients well together, turn into a hot dish. Pa.s.s grated Parmesan cheese, to sprinkle over each portion. Fresh mushrooms turned in b.u.t.ter may be used instead of canned ones.

NEW ENGLAND SWEET POTATOES.

Put a layer of boiled, peeled and sliced sweet potatoes in a greased baking dish, sprinkle with brown sugar and dot with b.u.t.ter. Cover with another layer of potatoes and another of sugar, and so on until the dish is full. The last thing, pour over a cup of boiling water. Bake in a medium oven for one-half hour.

OKRA.

This vegetable grows in almost every state in the Union and is used extensively in soups. When young it is good boiled in salted water until tender, drained, and heated for five minutes with cream, b.u.t.ter, salt and pepper.

BAKED ONIONS.

Cover a number of large onions with boiling water and boil twenty minutes. Drain off water and make small hole in center of each onion.

Fill hole with well-seasoned mashed potatoes. Add salt, pepper and b.u.t.ter, and milk to cover. Bake about one-half hour.

PARSNIPS.

Wash and sc.r.a.pe until clean, and cook until tender. When cooked, put into hot dish, sprinkle with salt and add bits of b.u.t.ter. Serve at once.

PEAS AND CARROTS.

One cup of carrots cut in dice and cooked, two cups green peas (or canned), four tablespoonfuls cream, one tablespoonful b.u.t.ter, salt and pepper. Put carrots and peas in stew pan, add cream, b.u.t.ter, and serve hot.

POTATOES AU GRATIN.

First prepare your white sauce of one-half pint milk, one tablespoonful b.u.t.ter, two tablespoonfuls flour. Cream b.u.t.ter and flour and add to boiling milk. Cook about ten minutes in double boiler. Slice or chop cold boiled potatoes, put in baking dish. One layer of potatoes. Cover thickly with layer of white sauce and grated cheese. Season with salt, pepper, mustard and cayenne pepper to suit taste. Put in other layers in same manner and bake twenty minutes.

POTATO CROQUETTES.

Two cups hot riced potatoes, one-half teaspoonful salt, one-fourth teaspoonful celery salt, one teaspoonful finely chopped parsley, two tablespoonfuls b.u.t.ter, one-half teaspoonful pepper, yolk of one egg, a few drops of onion juice. Mix the above ingredients, beat until light, shape, egg and crumb, and fry in deep fat, drain on paper. Serve hot.

Finely chopped almonds are a pleasant addition.

POTATOEs...o...b..IEN.

Boil with skin on, allow them to stand until perfectly cold. Peel and chop fine and use Spanish peppers and salt, cream and b.u.t.ter. If you wish to brown, don't use cream, just fry slowly in b.u.t.ter.

POTATOES ON HALF Sh.e.l.l.

Six baked potatoes, three tablespoonfuls hot milk, two tablespoonfuls b.u.t.ter, whites of two eggs, salt and pepper. Cut slice from top, scoop out inside, mash, add seasoning, then the whites of the eggs well beaten. Refill and bake from five to eight minutes in hot oven. A little grated cheese can be sprinkled on them.

RICH CREAMED POTATOES.

One cup potatoes cold, milk to cover, three tablespoonfuls b.u.t.ter, salt and pepper to taste, dash of paprika. Cut cold boiled potatoes in dice, better if boiled the day before. Melt b.u.t.ter in a saucepan, add potatoes and seasoning, cover and cook a minute, uncover, stir well, cover and cook another minute. Then add milk to cover well, and cook very slowly for forty-five minutes, keeping saucepan covered. These need watching, but are delicious; nice for Sunday night supper. Asbestos mats are best to use under these, if cooked over gas stove.

SALSIFY.

To prevent salsify from turning dark, drop as soon as pared into a mixture of flour, water and a little vinegar. After paring, cut into slices about three inches long. Put on in prepared water and cook thirty minutes from the time it begins to boil. Drain and serve in white sauce; or mix b.u.t.ter, salt, lemon juice and parsley and serve with this.

SCALLOPED CELERY.

Chopped celery, bread or cracker crumbs, b.u.t.ter, salt and pepper, milk.

Place a layer of crumbs in bottom of b.u.t.tered dish, then a layer of celery, dot with b.u.t.ter, season and continue alternately until pan is full, having crumbs on top, cover with milk, bake slowly until milk is absorbed, about one-half hour. Serve in bake dish.

SCALLOPED POTATOES AND EGGS.

Boil six medium-sized potatoes in salt water; boil four eggs an hour; let get cold. Make a cream sauce of one heaping tablespoonful of b.u.t.ter and a rounding tablespoonful of flour, with one and one-half cup of milk and a little salt. Cut potatoes and eggs and put in baking dish with the white sauce. Sprinkle b.u.t.tered bread crumbs over the top. Bake until a yellowish brown, about three-fourths of an hour.

Sh.e.l.lED BEANS STEWED.

Cut one-quarter pound salt pork in slices and fry slowly for ten minutes. Add one onion, chopped fine, and cook very slowly for twenty minutes. Cover one quart of green sh.e.l.led kidney beans with boiling water and boil ten minutes. Drain off the water, put the beans and one tablespoonful of flour with the pork and onion and stir over the fire for five minutes. Add a quart of boiling water and one-half teaspoonful pepper. Keep where it will simmer for two hours. Salt to taste.

SPAGHETTI.

Four onions cut fine, one can of tomatoes, one package spaghetti, grated cheese, salt, pepper and cinnamon. Fry four onions in b.u.t.ter and lard, then put in tomatoes and seasoning, boil slowly until thick, put in grated cheese. Boil spaghetti in hot water until tender, cook until done, throw into strainer, then serve. Place grated cheese over it.

Serve sauce separately.

SPAGHETTI.

White sauce: One and one-half cup hot milk, tablespoonful b.u.t.ter, tablespoonful flour. Add one-half teaspoonful salt and mix two-thirds cup fine cracker crumbs with one-third cup melted b.u.t.ter and sprinkle over the top. One-half cup cheese, dry.

SPINACH.

Put one-half peck spinach in stewpan and on the fire. Cover and cook for ten minutes. Press down and turn over several times. At the end of ten minutes turn into chopping bowl and mince. Return to stewpan and add seasoning; two generous tablespoonfuls b.u.t.ter and teaspoonful salt.