Asparagus

Scrape the stems of asparagus lightly, then throw into cold water and wash; tie in bunches of equal size, put into boiling water and boil twenty minutes. While cooking toast slices of bread after removing crust. When asparagus is tender, lift out, lay on toast. Serve with white sauce or melted butter. White sauce: Mix two tablespoons sifted flour with 1/2 teacup warm butter. Place over fire sauce pan with a pint of sweet milk, salt spoon of salt, dash of pepper. When milk boils add flour and butter. Stir briskly until it thickens like cream. Mrs. WM. Mackersie.

Baked Sweet Potatoes

Pare sweet potatoes, cut in halves lengthwise, rub over with salt and lay in pan, sprinkle with sugar and dot thickly with bits of butter. Bake until tender.

Mrs. V. E. Sloane, Orosi.

Potato Puffs

Take 2 cups cold mashed potatoes and stir into it 1 tablespoon melted butter, beating to a cream before adding anything else, then add 2 eggs beaten very light, 1 cup cream, and salt and pepper to taste. Beat all well and pour in dish. Bake in quick oven until a nice brown. If properly mixed will be light and puffy.

Mrs. V. E. Sloane, Orosi.

Mashed Sweet Potatoes

Take nice clear potatoes, peel them and boil until tender, then mash. Season with salt, pepper and butter, also cream, but not as much as for Irish potatoes.

Mrs. V. E. Sloane, Orosi.

Scalloped Potatoes

For 1 quart potatoes cut very small allow a large cupful of milk. Use cream if you have it. Make a cream dressing of the milk, 1 teaspoonful of flour and 1 table-spoonful of butter. Cook on the stove until it thickens (dressing.) Put a layer of potatoes in a baking dish, season with salt and pepper and pour on a little of the cream dressing. Continue until all is used. Cover the top with rolled cracker crumbs and bits of butter. Bake twenty minutes. Mrs. Elam.

Parsnip Chips

Scrape young, tender parsnips, slice very thin; let stand in cold salt water for one-half hour, dry and fry in hot fat until crisp.

Egg Plant

Wash and peel, cut into slices one-half inch thick; lay-in salted water twenty minutes. Dry each slice on cloth. Then dip in egg and brown bread crumbs and fry over a quick fire for fifteen minutes, or until well done and nicely browned. Mrs. Roy Demaree.

Baked Cauliflower

Boil cauliflower in salted water until tender; drain, break in small pieces, put layer of bread crumbs in dish, then layer of cauliflower with bits of butter scattered over, enough milk to cover. To each pint of milk add 1 teaspoon corn starch. Bake until brown.

Rice Pood (Or Pelafe)

Take 2 tablespoonfuls butter, melt it in a pan, and take 2 cups rice and wash it in two waters, fry it in the butter till it gets a little brown; keep up stirring (be careful not to burn), and take two good sized tomatoes, or 1 table-spoonful catsup and 1 teaspoonful salt. Mix them well, add 4 cups broth (or hot water could be used, too); let it cook about ten minutes, till it gets dry. If the rice is not cooked enough, add more broth, or water.

Mrs. L. G. Yale.