Fried Carrots

Boil large carrots, peel and cut in halves, or even cut again; dip in batter made of half a cup of milk, half a cup of flour, one egg, a little salt. Brown in hot oil or butter.

Beets With Vinegar Sauce

Boil six beets till tender; drain; cover with cold water. Remove the skins and cut into thin slices or cubes. Mix two teaspoons of sugar with four tablespoons of cornstarch, and add half a cup of vinegar; stir until smooth, then add half a cup of boiling water, and cook over hot water ten minutes. Stir in one teaspoon of butter, pour sauce over the beets, and serve either hot or cold.

Bananas Baked

This fruit is most valuable as a vegetable, served with roast lamb, broiled chops, broiled chicken, etc. Peel and cut in half (lengthwise) as many bananas as are needed, one half a banana being enough for a single helping. For each half melt one teaspoon of butter in one tablespoon of hot water. Arrange in earthen dish and pour over them this mixture. Sprinkle with sugar and a very little salt. Over this squeeze a little lemon, and perhaps a dash of nutmeg or a little allspice. Bake twenty-five minutes, or till brown.

Bananas are also most delicious baked whole with skins removed, with a little water in the bottom of pan, and well sprinkled with sugar. They brown beautifully in this way, do not dry up, and keep the banana flavor distinct.

Scalloped Bananas

Peel and slice firm bananas, arrange in layers in a buttered baking-dish, sprinkle each layer lightly with salt and pepper and butter. When the dish is full pour in a cup of milk, or thin cream. Cover and bake slowly one hour; then remove cover and brown.

Artichokes

Strip off the large outer leaves and break off the stalks; lay the leaves downward for half an hour in salt water. Drain well; put into boiling water, adding salt and a pinch of soda. Keep under the water and boil two hours. Test by drawing out a leaf; if it comes easily they are done. Drain, and serve with butter sauce.

Jerusalem Artichokes

Wash, boil like potatoes, drain, peel, serve hot with butter on them. Or they may be mashed like any vegetable, with cream or milk, pepper and salt.

Boiled Pears As A Vegetable

Take any hard winter pear; preferably the Vicar of Wakefield. Wash, do not peel, and boil whole in a kettle of hot water enough to cover; boil slowly (so that they will not lose their shape) till tender. If cooked too long, they are mushy and lose their flavor. Cut in two, add butter, pepper and salt to taste. Serve hot.

Stuffed Tomatoes

Cut off the tops and save for a cover later. Scoop out a little of the pulp from each tomato, mix with bread crumbs, butter and seasoning. Fill the tomatoes, put on the cover, and bake until done, but not until they lose their shape. A half-hour ought to be long enough.

Tomato And Egg

Cut off the top of each tomato, take out the centre, and drop in its place an egg, being careful not to break the yolk; season to taste, and bake till done, or till the egg looks cooked.