Radishes

Pare and slice fifteen or twenty large white radishes. Cover with water and boil three minutes. Set in the cooker one hour. Take out and drain. Season with salt, two tablespoons of melted butter, and as much chopped parsley. Spinach.

Rinse and trim well. If at all wilted revive in cold water. For half a peck of spinach use three quarts of boiling water and a tablespoon of salt. Heat until it is all wilted, then drain. Put it in a steamer above water and reheat. Set in a cooker, where it may safely remain according to your convenience. Serve with salt, pepper, and melted butter poured over it. It may be garnished with hard boiled eggs. Summer Squash.

Take young and tender squashes. Wash and cut into small pieces; do not remove the skin or seeds. Put them into boiling salted water. Boil over the fire five minutes and in the cooker one hour.

Place the squash in a strainer cloth, and mash and squeeze out all the water possible. Return to the kettle and stir over the fire until dry. Season with salt, pepper, and a generous amount of butter, and add a little cream.

Winter Squash

Cut in two inch squares. Remove a teaspoon-ful of the pulp from the center of each piece, fill with half a teaspoonful of molasses and cover with melted butter. Salt and pepper. Arrange in a pan. Cover. Place above the boiling water. Boil five or ten minutes and place in the cooker three hours. Serve in the shell.

Succotash

Take tender green beans; there should be about one pint after they are shelled. Place them over the fire in a generous quantity of boiling water, salted. When they are boiling rapidly, remove them to the cooker for two hours. Have ready eight ears of green sweet corn, and with a sharp knife cut the corn from the cobs. Avoid cutting deep enough to include any portion of the hulls. Then with back of the knife scrape the cob thoroughly to remove the sweet juice, and add to the corn. When the beans are done, drain off the water. Add to them the corn and enough rich milk to just cover. Bring to the boiling point. Season with butter and salt to taste and remove to the cooker for thirty minutes or until ready to serve.

Creamed Turnips

Cut turnips into half inch cubes. Steam in the cooker two hours. Drain well and cover with a cream sauce.

Turnips With Sauce

Pare turnips. Cover with boiling water and boil ten minutes. Place in cooker two hours, or half an hour longer if they are large. Take out, drain. Scoop out center from each turnip and fill with the following sauce: Blend one tablespoon of butter and one of flour, add one-half cup weak vinegar. Boil together and stir. Take it off the stove and stir in one beaten egg. Salt and pepper.

Boiled Turnips Mashed

Pare and cut into slices six or eight medium sized turnips. If the turnips are old, let them lie in cold water an hour before boiling. Then pour over them enough boiling water to cover them, adding a tablespoonful of salt. Boil five minutes and place in the cooking-box for one and one-half hours. When done drain them well, mash and season with salt, pepper, and a generous table-spoonful of butter. Stir them over the fire, allowing them to dry out as much as possible.

Stewed Tomatoes

Scald and peel eight tomatoes. Slice them and put into a small cooker kettle or pan, with table-spoonful of butter, a teaspoonful each of salt and sugar, and half a teaspoonful of pepper. Heat to boiling and place in the cooker from one to two hours. When ready to serve, pour it into a vegetable dish and place around it small triangles of buttered toast.

Turkish Pilaffe

Put into a skillet one tablespoonful of butter with salt and pepper to taste. When the butter is melted, add one cup of uncooked rice which has been thoroughly washed and drained and a medium sized onion cut into thin slices. Stir the rice constantly until it is well browned, then add one quart of stewed ripe tomatoes. When the tomato juice has been partly absorbed, add one cup of any kind of cold meat, chopped fine, and one and three-fourths cups of hot water. Stir well, pour into baking dish over kettle of hot water, put on cover, and bring to boiling point; then remove to the cooker for two or three hours.