Boiled Asparagus

Select a medium-sized, firm white cauliflower; soak in cold water for several hours before using; strip off green leaves; put in kettle of hot water and boil for twenty minutes. Take from kettle and put in covered dish. Make a cream sauce of two teaspoonfuls butter, melted; one tablespoonful flour and milk enough to make creamlike consistency. Pour over cauliflower and serve at once.

Creamed Cauliflower

Green corn should be cooked on the day it is gathered; strip off the husks, pick out all the silks and put in boiling water; boil twenty minutes and serve at once. If corn is not entirely fresh, add a teasponful sugar to water in which it is boiled. Do not add any salt if not fresh.

Boiled Green Corn

Artichokes must be carefully cooked and not be left too long in the water, as they turn black. Put each artichoke in a pan of vinegar and water to preserve its color; put in boiling water and boil until tender. Serve with melted butter or mayonnaise dressing. Artichokes also make a most delicious salad when cold. Serve one whole on small plate with a spoonful mayonnaise dressing on plate beside it.

Boiled Artichokes

Select medium-sized white onions; peel and put in boiling water; boil until tender; put a spoonful salt in water in which onions are boiled. Serve with rich cream sauce.

Creamed Onions

Take one firm white cabbage; boil whole in kettle until tender; then cut up rather fine; add one-half cup sweet milk, one well-beaten egg, one tablespoonful melted butter, salt and pepper to taste; stir all together, and when well mixed, put into a buttered dish; sprinkle thickly with bread crumbs and bake, covered, for one-half hour. Remove cover, brown and serve.

Boiled Cabbage

Select large light-colored potatoes; bake in oven until soft; break them open, scoop out contents and place in sauce pan with one cupful milk; beat until potatoes are quite smooth; add yolks of two eggs and four table-spoonfuls butter, salt and pepper to taste; stir and beat this over fire until it leaves the sides of sauce pan, then turn out on dish to cool. Shape into small balls and dip into egg and cracker crumbs; have ready some smoking hot fat and drop in potato balls. Allow them to become a golden brown color. When cooked, drain and serve while very hot, with parsley for garnish.

Royal Potatoes

Select small young beets; wash carefully, so as not to break the tender skin; boil about an hour; plunge into cold water and remove skins; chop rather coarsely; season with salt, pepper, butter and heat again before serving. If used for pickles, slice; cover with a rather weak vinegar; salt and pepper to taste. Let stand several hours before serving.

Beets

Wash and scrape parsnips, and cut in strips; put in cold water until ready to use. They may be boiled until well done; put in vegetable dish and melted butter poured over them, with salt and pepper to taste, or put in pan with roast pork and baked an hour with roast. They are delicious when served in this manner.

Parsnips

Put sweet potatoes in boiling water; boil until tender; remove skins, slice lengthwise, put in bake pan with one cup water, a little sugar, lumps of butter, and salt and pepper to taste. Put in oven and bake until brown. Baste often.

Sugared Sweet Potatoes

This "fruit" or "vegetable" is grown in Mexico, Central America and Honolulu, and is considered by the natives as almost a staple article of diet, when in season. They sometimes subsist almost entirely upon them, as they grow wild and in great profusion. Owing to their being very perishable, they are a delicacy with us, and are really most delicious, served in any way. I am giving a few ways to use them, which are very satisfactory:

Alligator Pears

Cut alligator pear in half, the long way, remove seed with spoon; scoop out meat from shell or skin, chop fine; season with salt, pepper and vinegar, and serve along with steak, chops or ham and eggs.

Served For Breakfast

Chop fine one medium-sized onion, mix with finely chopped pear; add salt, pepper and vinegar; add one finely chopped pickled beet on top of mixture and serve at once. The pear may also be used as a salad, by cutting in two lengthwise, removing seed and pouring a French dressing in hollow left by seed. To be eaten in this way with a spoon.

Served As A Salad

Take any good, rich meat stock, and just as you serve it, add finely chopped alligator pears as you would grated cheese. This is delicious. The seed of the alligator pear will grow into a beautiful house plant if it has not been frozen in transportation. Take seed and stick two toothpicks in two opposite sides, put over ordinary water glass with end downward which looks like it is sprouting. Fill with water just to cover this end, and add a little water as it evaporates. Do not insert toothpicks in seed further than necessary to hold it up. The seed will burst open and roots will grow, at which time it can be put in sandy earth and kept very moist.

Potato Rolls. Served In Soup

Five large potatoes, mashed while warm; add one quart of flour, salt to season and one teacupful of milk; stir until light. Make into rolls; let stand two hours, then bake.