Part 10 (1/2)

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.