Part 23 (1/2)

Dip the ear of corn, husk and all, in cold water; bury in hot coals under a fire, roast for 20 minutes.

_Onions_

Peel, boil in salted water two hours, drain, season, serve. Or slice raw into a b.u.t.tered dish, season, add a small quant.i.ty of water, cover and bake three hours.

_Peas_

2 quarts for 4 persons

Sh.e.l.l, drop into boiling water not salted. Boil for 25 minutes. Fresh peas are very green and have a sweet taste; the pods are green and tender and should look full and fat.

_Potatoes_

_Baked_

Wash thoroughly large potatoes; (and if there is a large quant.i.ty, put in a big pan as they are more easily handled), and bake in a hot oven from one to one and one-half hours, according to size, and temperature of the oven.

_Boiled_

In preparing a large quant.i.ty of potatoes, it takes too much time to sc.r.a.pe them, and to peel them is wasteful. In camp it is far better, if they are to be served plain boiled, to wash and scrub them thoroughly, and peel only a narrow strip around the center. Potatoes should be covered with boiling, salted water, cooked until tender, the water drained off, and allowed to remain in the kettle on the back of the stove for a few minutes to thoroughly dry out before serving. Put the largest potatoes into the pot first.

_Escalloped_

Peel and slice raw; place in layers in a b.u.t.tered pan or dish with b.u.t.ter and salt between the layers. Cover with milk (the dish should be covered also); place in a slow oven for three hours; uncover the dish for the last fifteen minutes of the time.

_Lyonnaise_

Melt a piece of b.u.t.ter the size of an egg in a frying pan. Add two onions sliced thin and two good-sized cold potatoes sliced; cover, cook slowly stirring with a fork occasionally. Serve when brown.

_Spinach_

Pick over, reject the leaves that are yellow, wilted, or very coa.r.s.e; wash thoroughly in several waters, drain, cut off the roots; put in a boiler with just enough water to keep from sticking, cover tight turning occasionally with a long fork.

Cook for about an hour. When tender drain off all water, chop with a knife, season and serve. For a garnish use hard-boiled eggs, sliced.

_Squash_

Large, yellow squashes should be cut in two, and the seeds removed. Place in pan and roast in a hot oven. When tender remove the brown skin that has been formed on top of the squash, add b.u.t.ter and salt and place the halves on a platter to serve.

Or the squash can be scooped out of the sh.e.l.l, seasoned and served from a dish.

_String Beans_

Buy only those that are crisp and green or crisp and yellow. The latter are called wax beans. Both kinds should be young, that is, having only beans of small size in them. Remove all strings by taking the stem end in the thumb and fore finger, break off near the end and take off with it the string on one side of the bean. Do the same thing at the other end of the bean. Break the bean once or twice, according to size, or split the entire length with a sharp knife. Wash and drop into boiling salted water. Boil for 1-1/2 hours.