Clean weil and put to cook in plenty of boiling salted water. It will take 1 1/2 or 2 hours. Drain, and serve in melted butter.
Wash without breaking the skin. Put to cook in boiling water. Boil till done. Slice and season with butter, salt, and pepper, in the vegetable-dish. Do not put on vinegar, as many prefer them without. Eat hot. Keep out enough whole ones to cut up for pickles.
Boil and slice, and put in a saucepan on the stove. Take a small cup of vinegar, tablespoon each of butter and sugar, little salt and pepper, heaping teaspoon corn-starch dissolved in a spoon of water; stir all together till it boils, then pour over the beets, stirring carefully. Serve very hot in a covered dish.
Cut into inch pieces and throw into cold water for a short time. Boil the same as green peas. Drain the water off and pour over milk or cream, thickened a little with flour. Season with butter, pepper, and salt, let boil up and serve.
Pare and cut in slices half an inch thick. Sprinkle a little salt on each slice and press down for an hour; then rinse in clear water, and dry well in a towel. Dip in egg and rolled cracker and fry a nice brown. Season more, if required.
Take a full-grown egg plant; cut in two lengthwise; take out the inside, leaving a half-inch of the peeling. Chop fine, and mix with an equal quantity of bread crumbs. Salt and pepper to taste. A very little sugar. Cook this mixture in butter in a hot frying-pan, stirring it to keep from burning. Let cook about 10 minutes; fill the shells with this, and bake in the oven half an hour. Serve in the shells.
Mrs. M. W. Callahan, Tangipahoa, La.
Mrs. A. S. Johnston.
Peel, cut in slices, and steam. When done, mash; add salt, teaspoon of sugar, 2 or 3 tablespoons of milk or cream, and a little butter. This will make old turnips taste like new. Turnips are also very nice cut in slices and cooked in boiling salted water, and served in slices seasoned with butter and pepper.
Leave stalks on. Scrape, and boil in salted water till tender. Dress them with a plain white sauce, adding a teaspoon of chopped parsley and half as much lemon juice. This is known as maitre d' hotel carrots.
Scrape them clean, cut in slices lengthwise, and boil in a stewpan or skillet till tender. Drain, and dip into a batter made of half a cup of milk, 1 egg., 1/2 teaspoon baking powder in flour enough to thicken like griddle-cakes. Fry in hot drippings or butter.
Cut in large pieces, scrape clean, and bake. When done, they may be served in the shell, or mashed, just as preferred. They cleave from the peel very easily. Season with butter and salt. If mashed, smooth nicely on top with a knife, a,nd put small lumps of butter and dashes of pepper here and there. Squash may be steamed if preferred.