Time For Cooking Vegetables

Although no exact time can be given for cooking the various vegetables, as much depends upon the age and freshness, yet the following table will help, to some extent, the inexperienced cook. My advice is to test with a fork, or taste, and thus decide:

Potatoes, boiled, twenty-five minutes.

Potatoes, baked, forty-five minutes.

Sweet Potatoes, boiled, forty-five minutes.

Sweet Potatoes, baked, sixty minutes.

Squash, boiled, twenty-five minutes.

Squash, baked, one hour.

Green peas, boiled, twenty to forty minutes.

Shelled beans, boiled, sixty minutes.

String beans, boiled, one hour.

Green corn, boiled quickly, twenty minutes.

Asparagus, fifteen to thirty minutes.

Spinach, one hour.

Tomatoes, fresh, one-half hour. Tomatoes, canned, one-quarter hour. Cabbage, three-fourths of an hour to an hour. Cauliflower, one hour. Dandelions, two hours. Beet Greens, one hour. Onions, one and one-quarter hours. Beets, two hours. Turnips, white, forty-five minutes. Turnips, yellow, one and one-half hours. Parsnips, one and one-half hours. Carrots, one hour.

Nearly all these vegetables are eaten dressed with salt, pepper and butter, but sometimes a small piece of salt pork is boiled with them, and seasons them nicely.

Potatoes

Hashed Brown Potatoes

Chop two boiled potatoes fine; take a large saucepan (an omelet pan is best); put in two tablespoonfuls of butter; when hot turn in potatoes, dust with salt and pepper and with limber knife pat down into a smooth sheet; stand pan over a moderate fire and cook slowly for ten minutes; now begin at one end of pan and roll over and pat each roll down until you get to opposite side of pan and potatoes are in the shape of omelet, put your serving dish over pan and turn up-side clown; then they are ready to serve. Della Yeomans.

Hollandaise Potatoes

The potatoes should be pared, washed and cut into one shape before cooking. This can be done with an apple corer, a potato scoop or they can be cut into cubes. Boil twenty minutes in slightly salted water, taking care that they do not break, then drain and let cool a little. Now prepare a golden sauce as follows: Boil one-half cupful of milk or water with one-half dozen pepper corns and one-half teaspoonful of salt. When flavored, strain it into another saucepan and add one-half cupful of butter and the yolks of three eggs beat with a fork, over the fire, until it thickens like cream. Then squeeze in the juice of one-half of a lemon or a tablespoonful of vinegar. Pour over the potatoes and garnish with sprigs of parsley. Leone.

Stuffed Potatoes

Select potatoes Of even size. Cut a thin slice from one end, that they may stand firm and put in the oven to bake. When well done remove from the oven and with sharp scissors cut a lid from the upper end, and scoop out the potato into a hot bowl with a teaspoon, keeping the skin whole. Beat the potato in the bowl with a little cream, a teaspoonful of butter, a speck of salt and pepper. Then fill the skins with the mixture, heaping it high on top. Set the potatoes carefully on end and return to oven for ten minutes to heat. Serve on a platter with sprigs of parsley and a few tiny specks of butter. Lida M.

How To Boil New Potatoes

Do not pare them but scrape the skins off with a dull knife, washing them nicely after. Put into boiling water and boil about fifteen minutes. Drain them and add a cupful of milk. Now melt a little butter, thicken with flour, and pour over them, keeping on the fire just long enough to heat to boiling point. Serve hot. Mrs. J. Samuels.

Lyonnaise Potatoes

Take six cold boiled potatoes, place them in a frying-pan with a piece of butter the size of an English walnut and an onion chopped up raw. Season with a pinch each of salt and pepper. Cook for ten minutes, stirring until well browned. Chop a little parsley and sprinkle over.

Mrs. Katie Upton.

Potato Cakes

Grate raw potatoes and add a little salt, a piece of butter and an egg. Beat all well together, dredge with flour. Drop them into good drippings and fry a light brown. Cold mashed potatoes can be made in the same manner but are not as nice. Mrs. S. Stevenson.

Potatoes And Corn

Chop fine cold boiled potatoes and mix with cooked corn in proportion of one cupful of potato to one-half cupful of corn; put three large tablespoonfuls of good dripping into a frying pan. When thoroughly heated serve. Ione Whipple.

Corn Cakes

One can of corn, three eggs, a small teaspoonful of salt, a tablespoon-ful of sugar, a dash of pepper, a tablespoonful of flour and a lump of butter the size of an egg. Beat the eggs thoroughly, melt the butter and mix both with the other ingredients. Drop in well-buttered gem pans and bake in a moderate oven. Miss Rurk.

Potato Croquettes

Peel, boil and mash a quart of potatoes, mixing with them the yolks of four eggs, two ounces of milk; set on the fire, stir for two minutes, spread in a dish to get cold or leave over night, if designed for breakfast, in which case a little milk may be added to moisten their dryness; mix thoroughly, divide into tablespoonful parts, shape them, roll in breadcrumbs, dip into beaten eggs (the whites), roll in bread-crumbs again and fry in hot fat. Take off when done, drain, dish and serve immediately. When they are shaped flat, they are "croquettes a la duchesse." B. J.

Potato Souffle

Select for baking, potatoes as near of a size as possible; cut off each end; when baked scoop out the inside with a spoon, being careful not to break the skins. Add to the potato, butter, salt, and sufficient hot milk to make quite soft; beat till very light and smooth; fill the skins with this and place on end in a buttered pan on the oven grate till browned on top. The potatoes will puff up considerably if sufficiently beaten. Nice for breakfast or tea. Mrs. J. C. Janeway.