"The Gods sent not corn for the rich men only"

Asparagus Au Gratin

1/2 pint (1 cup) asparagus tips 10 small dinner rolls 1 gill (1/2cup) white sauce 1 tablespoonful grated cheese.

1 egg yolk.

1 tablespoonful cream Few drops lemon juice Salt, pepper, paprika, and grated nutmeg to taste.

Cut the tops from the rolls, scoop the soft part of the crumb, and place them in the oven to get dry and crisp. Boil the asparagus tips in boiling salted water till tender, then drain. Canned asparagus tips may be used, but do not boil them. Heat the sauce in a fireproof dish, add the cheese, seasonings, yolk of egg, cream, and asparagus tips.

Cook for five minutes. Fill up the rolls with this mixture, sprinkle with grated cheese, and dish on a folded napkin in an au gratin dish.

Baked Beans

4 cupfuls beans 1/2 lb. salt pork 1 heaping teaspoonful mustard.

1 tablespoonful salt.

4 tablespoonfuls molasses or sugar 1 onion, if liked.

Baked Beans.

Soak the beans in cold water (soft water preferred) over night. In the morning wash and rinse them thoroughly, then parboil them until they are soft enough to pierce with a darning needle. Change the water while parboiling, always using boiling water for cooking and rinsing. Drain, put one half of the beans into a bean pot; add the mustard, salt and, sweetening.

Score the pork and place it on the top of the beans, cover with the remaining beans, and then cover the whole with boiling water.

Put the lid on the bean pot and bake in a slow oven for eight hours.

Uncover the last hour of cooking.

To score pork, cut the pork rind into squares.

Baked Cabbage

1 firm cabbage.

2 eggs.

Salt and pepper.

2 heaping tablespoonfuls chopped cooked bacon 2 tablespoonfuls milk 1 tablespoonful butter.

Trim the cabbage and boil it till tender in plenty of boiling salted water. Press out all the moisture, chop it fine, and press it again.

Now add the butter, milk, bacon, seasonings, and the eggs well beaten.

Mix and turn into a buttered fireproof dish, and bake till well browned on the top.

Small pieces of butter dotted about on the surface are an improvement and hasten the browning operation.

Baked Onions

12 medium sized onions 1 pint (2 cups) milk 2 table spoonfuls fine tapioca.

1 heaping tablespoonful (1 oz.) butter 1 tablespoonful chopped parsley-Salt and pepper.

Peel the onions and boil them till tender in boiling salted water. Drain and place them in a buttered casserole; pour in the milk mixed with the tapioca, then add the butter, parsley, salt and pepper. Bake in the oven for half an hour. Serve in the casserole.

Baked Parsnips

6 parsnips Salt and pepper.

4 ozs. (1/2 cup) melted butter.

Peel and wash the parsnips and cut them in two lengthways. Steam them for one hour. Remove them from the fire, put them into a buttered earthenware dish, sprinkle with salt and pepper, pour the melted butter over them, and set in the oven to bake slowly till perfectly tender and brown.