Creamed Potatoes

One quart of cold boiled potatoes cut in half-inch dice; one pint of white sauce; one tablespoonful of minced parsley; pepper and salt: season the potatoes with pepper and salt; add to the white sauce and cook slowly until the potatoes are hot; add the parsley and stir carefully ; serve immediately.

Lyonnaisb Potatoes

One quart of cold boiled potatoes, cut into dice,

Three tablespoonfuls of clarified butter,

Two tablespoonfuls minced onion, One tablespoonful minced parsley, Salt and pepper.

Season the potatoes with salt and pepper; brown the onion lightly in the clarified butter; add the potatoes and the parsley, cooking until nicely browned, being careful not to break them; serve immediately on a hot dish.

Sweet Potatoes

Wash and cover with boiling salted water; boil gently until tender, or parboil the potatoes; pare and cut in halves; dust lightly with sugar, salt and pepper; put two tablespoonfuls of clarified butter into a small dripping pan; lay the potatoes on the pan and bake in a hot oven.

Boiled Rice

Pick over and wash one cupful of rice; drop gradually into two quarts of rapidly boiling salted water, and boil rapidly until the rice is soft; drain in a sieve; hold the sieve under the faucet and let the cold water run through it; shake well; turn out on a shallow pan and set in a moderate oven to dry; stir occasionally.

Boiled Macaroni

Two quarts of boiling water; two teaspoonfuls of salt; six sticks of macaroni; break the macaroni into inch pieces; wash and drop into the salted water; boil rapidly for thirty minutes; drain; hold colander under faucet and let the cold water run over the macaroni; shake well and drain.

Macaroni And Cream Sauce

Make a white sauce; season the boiled macaroni with pepper and salt; mix with the white sauce and simmer for five minutes.

Macaroni And Tomato Sauce

Cook the macaroni as directed; add to one pint of tomato sauce, and simmer five minutes.

Macaroni And Cheese

One pint of white sauce, Six sticks of macaroni, One tablespoonful of butter,

One cupful of grated cheese, One-half cupful of bread crumbs, Pepper and salt.

Boil the macaroni; butter the baking dish; put a layer of macaroni in the bottom; sprinkle thickly with cheese; pour over it a cupful of white sauce, then another layer of macaroni, more cheese and white sauce; moisten the crumbs with the butter, melted; spread on top and bake in a moderate oven until the crumbs are brown.

Boiled Onions

Peel; cover with boiling salted water; cook slowly for ten minutes; drain off the water and add more; cook for half an hour, or until tender; drain and cover with milk and simmer gently for ten minutes; season with pepper, salt and butter, and serve.

Tomatoes

Scald; peel and set on ice about two hours before serving; slice and serve with sugar, salt and vinegar or mayonnaise dressing.

Escalloped Tomatoes

One quart can of tomatoes, One teaspoonful of salt, Four slices of stale bread, One tablespoonful of butter,

One saltspoonful of pepper, Two tablespoonfuls of sugar, One cupful of bread crumbs.

Butter the baking dish; cut the bread into small squares; season the tomatoes with pepper and salt; put a layer of bread in the bottom of baking dish; pour over it some of the tomatoes, another layer of bread and more tomatoes, until the material is used; moisten the bread crumbs with melted butter; spread over the top; bake in moderate oven twenty minutes, or until the crumbs are nicely browned.

Cauliflower

Pick off the outside leaves; soak in cold water for about an hour; cook in boiling salted water until tender; drain; cover with cream sauce, and serve.

Cabbage

Remove the outside leaves; cut into quarters and remove the tough portion; cook in boiling salted water; drain; chop fine; season with pepper, salt and butter.

Spinach

Pick over and wash thoroughly; put into a kettle with just enough water to keep it from burning; boil until tender; drain and chop fine; season with pepper, salt and butter; garnish with hard-boiled eggs.

Asparagus

Wash carefully; tie into bundles; cover with boiling, slightly salted water, and boil for fifteen minutes, or until the asparagus is tender; drain; season with pepper, salt and butter, or pour a white sauce over it and serve on toast. Asparagus may be served cold with a mayonnaise dressing. The water in which the asparagus is boiled can be used for soup.

Beans

Remove the strings; cut into inch pieces; wash and cook in boiling salted water for two or three hours, or until the beans are tender; drain; season with butter, pepper and salt; when very young they will cook in much shorter time.

Green Peas

Wash the pods before shelling; cover the pods with boiling, slightly salted water; cook ten minutes; skim out the pods and put in the peas; boil until tender; the fresh pods are sweet and very highly flavored; let the water boil nearly away; season with butter, pepper and salt; a little sugar and sweet cream may be added.

Sweet Corn

Remove the husk and silk; put into boiling water; cover and cook from five to fifteen minutes; take up the corn as soon as the raw taste is destroyed.