Take them when the skin is tender and can be easily punctured with the finger-nail. Cut up small and cook in as little water as possible. Cook without covering, so there will be more rapid evaporation. Stir often. When they are sufficiently cooked, they Will generally be mashed enough for the table, season well with salt, pepper, and butter. Some like a little cream or milk added last.
Mrs. Cliff Sage.
Slice in round slices. Dip in beaten egg, roll in Hour seasoned with pepper and salt, and fry in hot butter.
When peeling onions keep them under water, and all weeping of the eyes will be avoided. Put to cook in boiling water. Boil a few minutes, then drain off the water; put on more water and boil again; and still a third, in which they may remain till tender. This renders them mild in flavor. When the last water is poured off, add a cup of milk and seasoning of butter, pepper, and salt. Boil up and serve. The milk helps to relieve them of their offensive-ness. Onions are very healthful, and it would be better for the generality of people to eat them oftener.
It is said that if a cup of vinegar be put on the stove while cooking onions, their smell will not be noticed.
[To peel an onion so it will not break, trim off the root carefully, but not closely. Take off the outer dry layer and leave the others intact. Do not cut the stalk. In this way it will not boil to pieces. - Juliet Corson.]
Peel and slice; fry in hot butter or pork gravy. Season with pepper and salt, stir to prevent burning. When tender pour into a vegetable-dish, and send to table hot.
Wipe off peaches not fully ripe, cut in thick slices, and fry in pork gravy. Serve with the slices of pork.
Peel, cut in lengthwise slices rather thick, and lay in cold water half an hour. Dry on a towel, sprinkle with salt and pepper, dip in beaten egg, then in rolled cracker, and fry a delicate brown on both sides.
Take young, tender okra and boil in salt water. Drain carefully, add a tablespoon of butter and 1/2 cup of cream, and after it boils up once, take up, add more salt, if necessary, sprinkle pepper over, and serve hot.
Miss Addie Butterfield, Chicago.
To I cup rice put 2 1/2 cups cold water and a teaspoon salt. As soon as it boils, set back and let cook slowly 1 1/2 hours. Then add 1 cup milk, stir well, and let cook 1 hour longer without stirring.
Put I cup rice into 4 cups boiling water with 1 tablespoon salt Boil hard 12 minutes. Drain off the water, and set back covered, for 10 minutes.
Cook in bunches, like asparagus, and serve similarly.
Cut off green tops, trim off outer leaves; tie in bunches and boil. Season with pepper and salt; serve on toast with melted butter; or stew in just enough water to cover; drain, and serve in a plain white sauce. It will cook in less than 1/2 hour.
Pare, cut up small, and cook in very little water; butter and salt; keep stirring; mash fine with a wooden spoon.