Greens

Beet tops, dandelions, spinach, Swiss chard, young cabbage sprouts, cowslips, may all be prepared in the same way. Wash in many waters until all grit and sand are removed. Cook in boiling salted water until tender. Drain, chop, and serve with butter and salt. Lettuce may also be cooked and served in this way. Garnish greens with hard-cooked eggs.

Egg Plant

Cut in slices one half inch thick. Remove skin, sprinkle with salt, pile slices one on another, cover with plate and weight, let stand over night. Drain, wash in cold water. Dry, dip in crumbs, egg and crumbs, or in batter, and fry in deep fat.

Lentils Soak over night and cook in boiling water until tender. Mash, season with salt, pepper and butter, and serve; or make in balls and saute in butter.

Okra

Wash, cut off ends of pods, cover with boiling salted water, and cook until tender. Season with butter, salt and pepper. Okra is more often stewed or scalloped with tomato than served plain.

Onions

Peel, cover with boiling salted water. Change water every ten minutes until tender. Drain, and add milk to cover. Reheat, season with butter, salt and pepper; or serve with White Sauce; or scallop with White Sauce and crumbs; or stuff. When boiled, remove hearts, and fill the space with finely chopped peppers. Surround with White Sauce. Bake, and baste with butter.

Salsify, or Oyster Plant Scrape, wash, and cook until tender. Drain, mash, season, and saute in butter; or cut in inch lengths, dip in Fritter Batter, and fry in deep fat.

Parsnips

Wash, scrape, and cook in boiling salted water until tender. Cut in halves, spread with salt and" butter, and serve hot; or mash, season, and saute in butter.

Stuffed Peppers

See receipts under head of Vegetable Entrees.

Boiled Macaroni

Break in inch pieces and wash. Cook in boiling salted water until tender. Drain, season with salt, pepper and butter, and serve hot.

Macaroni With Sauce

Prepare as for Boiled Macaroni. Drain, and reheat in Cream Sauce, Tomato Sauce, or Bechamel Sauce.

Baked Macaroni

Prepare boiled macaroni. Drain, arrange in layers in a buttered baking dish with White Sauce and cheese. Cover with buttered crumbs, and bake until crumbs are brown.

Macaroni Baked With Tomatoes

Arrange layers of cooked macaroni, stewed and seasoned tomato, and chopped green pepper. Dot each layer with butter. Cover all with buttered cracker crumbs. Bake in hot oven.

Boiled Rice

Wash one cup rice and drain. Fill a four-quart saucepan one half full of boiling salted water. Place on hottest part of range. When boiling rapidly, sprinkle in the rice slowly, not to stop the boiling. Cook until tender, adding more water if needed. Drain in a colander, and place in the open oven to dry.

Rice cooked in this way will have every grain separate.

Summer Squash

Wash and cut in quarters. Cook in boiling salted water until tender. Drain in cheese cloth. Add butter, salt and pepper. Reheat and serve.

Winter Squash

Cut squash, remove seeds, and steam or boil until soft. Remove squash from shell. Add butter, salt and pepper. Reheat and serve.

Baked Squash

Cut in pieces for serving. Remove seeds and stringy portion, brush with molasses, season with salt and pepper. Bake until soft, add butter, and serve in shell.

Peas

Cook peas in boiling water. Use just enough water to keep them from burning. Add salt fifteen minutes before taking them from the fire. Season with butter and pepper.

Peas may be used for croquettes or may be used with White Sauce and served in Croustade Cases.

Equal quantities of chopped carrots and peas served together are delicious.

Turnips In White Sauce

Wash and pare; cut in pieces. Cook, mash, and season; or cut in cubes, cook in boiling salted water until tender, and serve in White Sauce.