Fried Carrots

Take young carrots, parboil and cut in thin slices. Put these in a spider with melted butter and fry them brown, sprinkling with brown sugar.

Cauliflower With Tomato Sauce

Boil a fresh cauliflower in salted water until tender. Drain and place on a hot dish. Pour over it a tomato sauce flavored with onion and green pepper, then sprinkle with bread crumbs fried in butter; add 1/4 teaspoonful of lemon juice, a dash of cayenne, small bits of butter and grated Parmesan cheese. Place in the oven for 10 minutes and serve hot. - F. V. M.

Escalloped Cauliflower

Prepare the cauliflower and soak 30 minutes in cold water. Cook 20 minutes in boiling salted water, drain, separate flowerettes and place same in a baking dish and pour over the following sauce: Two tablespoons butter, 2 tablespoons flour, 1 cup of milk, 1/4 teaspoon salt and a few grains of cayenne. Sprinkle buttered bread crumbs over the top layer, and the addition of Parmesan cheese also adds to the richness of the dish. Put in the oven and brown the crumbs. - F. V. M.

Creamed Celery Root

Pare the roots and cut in small cubes. Cook slowly until done in salted water, care being taken not to cook too long, as it gets mushy. A little onion cooked with it and removed when done improves the flavor. Serve with milk thickened and seasoned with butter, pepper and salt. - M. C.

Boiled Cucumbers

Take 2 good sized cucumbers, peel, cut in halves and then in quarters, and let stand in salted water for 1/2 an hour. Then boil in slightly salted water until tender, but not soft. Drain, and place each piece on a small slice of buttered toast. Save part of the water the cucumbers have been boiled in. Melt a tablespoonful of butter in a saucepan, rub into the same a tablespoonful of flour and add the cucumber water and a teaspoonful of lemon juice, salt and pepper to taste. Pour this sauce over the boiled cucumbers and toast, and garnish the top with strips of red pepper or canned pimentoes.

Boiled Cucumbers

Cucumbers boiled as you would boil squash, covered with a cream sauce and put in the oven to brown, with bread crumbs and butter on top, make a vegetable dish little known but always a favorite when once tried. - B. B.

Corn Omelette

One dozen ears corn grated, 1 cup milk, 3 square crackers rolled, 3 eggs, 1 tablespoon sugar, 1 teaspoon baking powder. Butter size walnut. Salt and pepper to taste. Bake in individual muffin pans, well buttered, 20 minutes to 1/2 hour. - Mrs. M.A.L.

Corn Pudding

Take 1/2 dozen cobs of corn and grate the corn from the cob. To the corn mixture add 2 eggs slightly beaten, 1 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoonfuls melted butter and 1 pint of scalded milk. Turn into a buttered pudding dish and bake in a slow oven until firm.

Boiled Corn On The Cob

The most satisfactory way to serve green corn is on the cob. Free the corn from the husks and silk. Have a kettle of water boiling hard; drop the corn into the water and cook 10 minutes. Eat with butter and salt.