Creamed Vegetables

Prepare and cook vegetables by either stewing or boiling them. When ready to serve, pour over white sauce.

Escalloped Vegetables

Creamed Sauce 1 1/2 Tablespoons Cornstarch 2 Tablespoons Butter or Butter Substitute 1 Cup Milk 1/4 Teaspoon Salt.

Use equal portions of sauce and vegetables. Arrange in alternate layers in a baking dish. Cover with bread crumbs and bake in oven until browned.

Vegetables Au Gratin

Prepare vegetables by either boiling or stewing them, - or use any left-over vegetable you may happen to have.

Method I

Place cooked vegetables in a casserole or baking-dish. Pour over white sauce. Cover with grated cheese and brown in the oven.

Method II

Prepare white sauce. When done add 1/4 cup of grated cheese to each cup of sauce. Allow it to melt, and then pour it over the cooked vegetables which have been placed in a baking dish. Cover with buttered bread crumbs (made with butter substitute) and bake in oven until brown.

Boiled Asparagus

Cut off lower parts of stalks as far down as they will snap. Wash them, remove scales and tie them in bundles. Cook in boiling salted water for about 15 minutes or until soft, leaving the tips out of water for the first 10 minutes of the cooking. Drain, remove the string, and season with salt, pepper and butter. Or serve with white sauce.

Boiled Cabbage

Take off outside leaves. Cut in quarters, and remove all tough stalk. Soak in cold water and cook in an uncovered vessel in boiling salted water, to which is added 1/4 teaspoon soda, to eliminate the disagreeable odor in cooking. Cook from 30 minutes to one hour. Drain, season and serve.

String Beans Spanish

1 Pound String Beans 3 Eggs Tomato Sauce.

Boil beans until tender and allow to cool. Beat the white of eggs until thick; put in the yellow and beat five minutes more. Roll six or eight beans at a time in the egg, fry and serve with the sauce,.

Broiled Mushrooms

In order to test mushrooms, sprinkle salt on the gills - if they turn yellow they are poisonous; if they turn black they are good. After testing, pare, and cut off stems; dip in melted butter, season with salt and pepper, broil on both sides and serve.

Mexican Stuffed Chili

Green Peppers (even size) 1 Egg.

Sardines Cheese.

Cut the stems, seed and core. Make a stuffing of the sardines and cheese chopped fine; mix with the egg. Stuff the peppers. Dip in thick butter and fry in deep, hot fat. Drain in a colander. Serve very hot.

Creamed Parsnips

Scrape and boil till tender six medium-sized parsnips. Slice lengthwise, put back in skillet over fire and dress with two tablespoons butter, pepper and salt to taste, and add a little finely minced parsley. Stir until butter boils. Remove parsnips and lay in serving dish. Add to butter, three tablespoons cream in which has been dissolved a good pinch of cornstarch, allow to boil up well once, and pour over parsnips.