Celery Root Mashed

Peel celery root, cut into small pieces, boil three-quarters of an hour, drain, saving water for soup, mash as you would turnips, season with salt, pepper and butter.

Creamed Celery Root

Peel celery root, cut into cubes, boil three-quarters of an hour, drain and season. Serve with White Sauce.

Corn On Cob No. 1

Prepare corn. Drop into kettle of boiling water and cook ten minutes. If only a few ears are cooked at a time, the temperature of water is but slightly lowered, and corn will cook ill eight minutes. If a larger number, the temperature of water is lowered in proportion and time of cooking must be increased. When possible cook corn in plenty of water.

Corn On Cob No. 2

Prepare corn and put in cold water to which a tablespoon of vinegar has been added and let come to a boil. Serve in a napkin, on platter.

Boiled Corn On Cob No. 3

Prepare corn, pour over boiling water to which one cup of milk has been added, and place in fireless cooker for half an hour.

Corn On Cob No. 4

Cover the corn with cold water and let it come to the boiling point slowly. Remove from fire and allow to stand in hot water ten minutes, before serving. Boiling makes green corn tough and yellow. A little milk added to the water makes the corn white and sweet.

Creamed Onions

8 medium-sized onions

2 tablespoons melted butter

2 tablespoons flour

1 pint milk Salt

Cut onions into quarters, boil an hour or more until tender. Melt butter in saucepan, sift in flour, add milk, stir until smooth, add salt. Pour over onions and serve.

Creamed Potatoes

1 tablespoon butter

1 pint milk

3 tablespoons flour

Pepper

Salt

Cold potatoes, sliced

Slice cold potatoes, put in baking dish. Place milk in another pan on stove, thicken with flour previously mixed with cold water, add pepper, salt and butter. When cooked sufficiently, pour over potatoes, sprinkle bread crumbs over top and bake in oven about fifteen minutes.

Flemish Carrots

1 quart carrots (sliced) 1 quart boiling water

1 teaspoon salt

2 tablespoons butter 1 small onion

1 teaspoon sugar

1 teaspoon chopped parsley

1 1/2 cups soup stock

Pepper

Scrape carrots and cook in salted boiling water until lender, drain. Slice onion and brown in butter; add carrots and seasoning, set over fire ten minutes; add soup stock, cover and simmer twenty minutes, sprinkle with parsley and serve.

Harvard Beets

12 small beets

1/2 cup sugar

1 tablespoon cornstarch

1/2 cup vinegar

1/2 tablespoon butter

Peel beets, cut into small pieces and cook. Mix sugar, corn starch and vinegar. Pour over beets and let stand on back of stove for one-half hour. Just before serving add one-half tablespoon butter.