Artichokes

Let the artichokes soak for about ten minutes in cold salted water. This draws out any tiny bugs which might be under the leaves. Remove the tough outside leaves and with a sharp knife cut about an inch off the top of each artichoke. Drop into cold water, adding a tablespoon of vinegar or lemon juice and let stand half hour or more. This prevents discoloration. Drain and cook in salted boiling water until tender.

Boiled Asparagus

Scrape the stalks, wash well and tie in small bunches; cut off the tough ends. Set the bunches in boiling salted water with the tips upright and above the water. Cook until tender. Drain, arrange on buttered toast, season with butter and serve. Steaming is a very good method to use for cooking asparagus.

Asparagus In Milk

Scrape the stalks, cut off the tough ends and cut in inch lengths. Put in a double boiler, add hot milk to cover and cook until tender. Season with salt and butter and serve; or for each cup of milk allow one tablespoon of butter and one of flour; mix until well blended, then add to hot mixture and stir until creamy. Pour over toast points.

Asparagus Shortcake

Split and butter hot baking powder biscuits. Have prepared creamed asparagus and put the biscuits together with this mixture, pouring some of the creamed asparagus around the little shortcakes.

Succotash

Take equal quantities of cooked corn and cooked string beans or cooked lima beans. Season with a teaspoon of onion juice, butter and salt.

Corn Custard

1 cup canned corn. 1/2 cup milk. 1 egg, beaten.

1 tablespoon melted butter. 1/2 teaspoon salt. Paprika.

Mix ingredients in order named and pour into a greased baking dish. Bake in a slow oven until firm. If cooked too quickly the mixture will separate or curdle.

Green Peas

To shelled peas add about the same quantity of boiling water, allowing 1/4 teaspoon of salt and 1/2 teaspoon of sugar to each cup of water. Simmer gently until tender, then add a teaspoon of butter just before serving.

Glace Carrots

Boil or steam small carrots without peeling. Drain, plunge in cold water and remove skins. Place in a buttered baking dish, sprinkle with sugar, dot with butter and add about 1/2 cup of water. Bake about half an hour, basting several times.

Buttered Beets

Wash beets and cook in boiling water until tender. Drain, plunge in cold water and remove the skins. Cut in cubes. Reheat in a double boiler, adding salt and a tablespoon of butter.

Scalloped Onions

Peel and slice onions about half an inch in thickness. Put a layer of onions in a buttered baking dish or casserole; season with salt, dot with butter and dredge with flour. Continue in layers until all the onions are used. Cover with hot milk or boiling water; cover and bake in a moderate oven until tender; about one hour. Or reheat cooked onions.

Onions With Peanut Butter Sauce

Peel onions and cook in boiling water until tender. Make a white sauce using the proportion of 1 tablespoon of butter, 1 tablespoon of flour and 1/2 teaspoon of salt to each cup of milk or cream. Add 4 tablespoons of peanut butter to each cup of sauce and stir until well blended. Pour over the onions that have been drained, and serve.