Select a fresh crisp shoot; cut into thin slices, then into small pieces. Soak in cold water four hours, changing the water twice. Put into cold water and allow it to come to a boil. Pour off the water and boil for ten minutes. Change the water again and boil until tender. Unless the water is changed many times, the bamboo is bitter.

Sauce For Bamboo

1 cup hot milk

2 tablespoons butter

1/2 tablespoon flour

salt and pepper to taste 1 cup water in which bamboo was boiled

Boil until thick, milk, butter, flour, salt and pepper, and one cup of water in which the bamboo was boiled. Beat until smooth, then pour over the bamboo and serve hot.

Bamboo Gulay (Greens)

Eduviges Medina.

Take bamboo sprouts from a few inches to a foot high and remove the outside. Take the inside and scrape very fine or cut into very thin slices. Put into boiling water or cocoanut milk and boil thirty or forty minutes. If liked, bacon or any dry meat can be boiled with it, or it can be served with butter, salt and pepper.

Fried Bananas

Juan Cabrera.

3 bananas 3/4 cup flour

4 tablespoons milk salt

Use the banana called "Saba" for frying. For four persons use three bananas. Cut in slices the long way. Dip in a batter made of flour, milk and a little salt. Fry in hot fat. Pour over the fried bananas a syrup made of sugar and water.

Baked Bananas

6 bananas

2 tablespoons butter

3 tablespoons sugar

1 tablespoon lime or lemon juice

Peel and cut bananas into halves lengthwise. Place slices in a shallow granite pan. Melt the butter and stir in sugar and lime or lemon juice. Pour one-half of this mixture over the bananas. Place the pan in a slow oven and bake twenty minutes. While baking, baste the bananas occasionally with the remainder of the syrup mixture.

Bean And Potato Puff

1 1/2 cups bean pulp 1 cup mashed potato salt and pepper to taste

1/2 cup bread crumbs 1 beaten egg 1/2 small onion

Blend all the ingredients, season with pepper and salt and drop by spoonfuls on a greased tin. Bake in a moderately quick oven until puffy and brown. Turn on a platter and garnish with parsley.

Lima And Kidney Beans

Put in boiling water, a little more than enough to cover them, and boil until tender, from half an hour to two hours. Serve with butter.

Baked Kidney Beans

Mrs. G. W. Wright.

1/2 kilo kidney beans 1/2, cup molasses

2/10 kilo fat salt pork 1 small onion

Wash thoroughly kidney or red beans. Soak over night. Drain and cover with boiling water and boil thirty minutes. Drain and season to taste with salt, molasses, and one small onion if desired. Add fat salt pork, and enough boiling water to come to top of beans but not to cover. Place in tireless with two very hot disks and bake from four to six hours.

Boiled Beets

Wash carefully. Do not cut or pierce. Put in boiling water, and boil until tender, from one to two hours. When done, put into cold water and slip off the outside skin. Cut into thin slices and while hot, serve with butter, salt, pepper and very sharp vinegar.

Boiled Cabbage

cabbage

salt

Clean the cabbage thoroughly. The large drum head cabbage requires an hour to boil; the green savory cabbage will boil in about thirty minutes. Add considerable salt to the water when boiling. Do not let cabbage boil too long or it will become watery. When done, drain and serve. Boil with bacon if liked.

Ladies' Cabbage

Mrs. G. E. Seybolt.

1 firm white cabbage

2 eggs

1 tablespoon butter

3 tablespoons rich milk or cream salt and pepper to taste

Boil cabbage fifteen minutes, changing the water from the boiling teakettle. When tender set aside to cool. When cold, chop fine and add two beaten eggs, butter, pepper and salt, and rich milk or cream. Stir all well together, and bake in buttered pudding dish until brown. Serve very hot. This dish resembles cauliflower and is very digestible and palatable.

Scalloped Cabbage

cream sauce cabbage

bread blocks butter

Chop any bits of cabbage that are not used, or use left-over stewed cabbage. Make a cream sauce and mix with the cabbage. Put a layer of bread blocks in the bottom of a baking dish, then a layer of cream cabbage. Repeat, having the top layer bread. Place bits of butter over the top and bake in a quick oven for twenty minutes. No odor.

Cabbage Pudding

Mrs. M. O. Fox.

1 cabbage 1 pint milk

2 eggs

1 tablespoon butter

salt and pepper to taste

Boil the cabbage until tender and chop fine. Place in a baking pan with milk, eggs and butter, and pepper and salt to taste. Mix well and bake one-half hour.