Rules For Cooking Vegetables

Peas, potatoes, asparagus, corn on cob. summer squash, to-matoes, rice, spinach, require about half an hour to cook; always putting into boiling water salted. Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and Irish), three quarters of an hour.

String beans, onions and many winter vegetables require from one and a half to two hours to cook. Prepare them and let lay in cold water half an hour makes them nicer.

Stuffed Tomatoes

Take large, round, firm tomatoes, remove top, also centers; fill with the following: Mix well some cold chopped meat, bread crumbs, a little chopped onion, salt, pepper and plenty of butter; add the centers of tomatoes; fill the shells; replace the top, tie with string; lay in pan with hot drippings or butler to season. Put in oven half hour to brown and bake through. Serve hot.

Mrs. Dopkins.

Spanish Beans

Boil pink beans in clear water until tender; one tablespoon lard; drain beans, saving water; fry beans in hot lard five minutes, add water they were cooked in and boil a few minutes; add half cop cheese and let melt. Serve with Spanish dressing.

Mbs. ED. Dobson.

Stuffed Potatoes

Bake good sized potatoes; when done cut off top the long way; scoop out the inside and mash; season with butter, cream, salt, pepper and white of egg. Stir all till very light, refill the potatoes; make smooth and rub top with yolk of egg and butter. Set in oven to brown. Served hot.

Mbs Hood, San Francisco.

String Beans

Remove string from beans, cut lengthwise, then break into small pieces, boil until tender in salt water. Put onion in pan and fry; add flour and brown, then soup stock; when it has boiled put in the beans and let boil five minutes.

French Peas, 25c can - Kutner Goldstein Co.

A Nice Way To Prepare Summer Squash

Peel and slice in pieces half inch wide across the squash, salt and pepper, then roll in corn meal. Fry brown on each side an hot lard or butter. Spread little butter on after placing on dish before serving.

Mrs. M. P. Troxler.

Sweet Potatoes Baked With Sugar

Peel and slice raw potatoes; place in deep baking pan and almost cover with water. Put one cup sugar and small pieces of butter all over the top. Flavor with nutmeg Let cook until well done, top pieces brown and syrup thick.

Mrs. L.

Stuffed Peppers

Eight large sweet peppers, cut tops off and remove seeds; throw into salt water, let stand fifteen minutes. One cupful cold boiled veal, one cupful green corn, one cupful white bread crumbs, one teaspoonful salt, one saltspoonful white pepper, chop all very line and fill peppers. Just before putting on tops add butter size walnut; close up and stand in deep pan, pour over one cupful of stock or water and cook one half hour in moderate oven.

Mrs. C. H. Schiveley.

Corn Oysters

Mix one pint of grated green corn with three tablespoonfuls of milk or cream, one small teacupful of flour and 1/2 teacup of melted butter, one well beaten egg, one small teaspoonful of salt, 1/2 teaspoonful of pepper Fry in hot butter.