Scalloped Onions.

Peel and boil one quart of small onions. Make one cup of white sauce and mix with the onions after they are well drained. Put in a deep plate or shallow pudding dish, cover with buttered crumbs, and bake until brown.

Parsnips.

Wash and scrub. The skin may be removed more easily after cooking. Steam or boil. Serve sliced and buttered.

Parsnip Fritters.

Mash cooked parsnips, removing tough fibers. To each cup add one beaten egg, and season with salt, pepper, and sugar if desired. If too thin add a little flour. Fry in deep fat or on a griddle, or brush over with melted butter, and bake.

Green Peas.

Shell, pick over, and rinse. Cook till tender, letting the water evaporate until only enough is left to moisten them when served.

Stewed Dry Peas.

Soak one pint of split peas, green or yellow, over night. Stew for several hours with one-fourth pound of lean salt pork. Use enough water to prevent burning, but let it evaporate at the last until the peas are as thick as mashed potatoes.

Timbales Of Peas.

Rub one can of peas through a strainer, and add enough milk to make one pint in all. Cook together two tablespoons each of butter and flour, and mix with the sifted peas and milk. Season with salt and pepper, and sugar and onion juice if desired. Add the slightly beaten whites of two eggs, pour into buttered molds, and steam or bake in a pan of water until firm in the center. Turn out of the molds before serving.

Stuffed Peppers.

Cut the stems from large green peppers, and remove the center portion with all the seeds without breaking the skin. Parboil; then fill with a poultry stuffing or croquette mixture or any highly seasoned chopped meat. Bake until the skins are tender, basting once or twice with butter and water.

Peppers Broiled With Steak.

Cut the peppers in quarters, lengthwise, remove seeds, parboil, dip in melted butter, and broil with the beef. Or chop fine, and add to a brown sauce.

Radishes.

When too old to serve raw, radishes may be pared and cooked like turnips.

Winter Squash.

This may be boiled or steamed. Watery squashes are rendered drier by baking instead of boiling. Cut them in convenient pieces, remove the seeds and fibrous portions, but leave the rind on. Put them in a pan and bake in a hot oven. When done peel off any hard, dried portions and the skin. Mash and beat it till fine and smooth. For one cup of squash add one tablespoon of butter, one-fourth teaspoon of salt, and a few grains of pepper. Sometimes a little sugar is an improvement. Heat again and serve very hot.

If more squash be cooked than will be needed at one meal do not season it all, as the portion left will be better if freshly seasoned when served.

Squashes may be cut in uniform pieces suitable for one portion, baked, and served in the shell.