All green vegetables must be cooked in freshly boiled salted water; allow one teaspoonful of salt for each quart of water. The younger the vegetable the more quickly it will cook.

Boiled Rice

Pick over and wash one cupful of rice; drop gradually into two quarts of rapidly boiling salted water, and boil rapidly until the rice is soft; drain in a sieve; hold the sieve under the faucel and let the cold water run through it; shake well; turn out on a shallow pan and set in a moderate oven to dry; stir occasionally.

Boiled Macaroni

Two quarts of boiling water; two teaspoonfuls of salt; six sticks of macaroni; break the macaroni into inch pieces; wash and drop into the salted water; boil rapidly for thirty minutes; drain; hold colander under faucet and let the cold water run over the macaroni; shake well and drain.

Macaroni And Cream Sauce

Make a white sauce; season the boiled macaroni with pepper and salt; mix with the white sauce and simmer for live minutes.

Macaroni And Tomato Sauce

Cook the macaroni as directed; add to one pint of tomato sauce, and simmer five minutes.

Macaroni And Cheese

One pint of white sauce. Six sticks of macaroni. One tablespoonful of butter.

One cupful of grated cheese. One-half cupful of bread crumbs, Pepper and salt.

Boil the macaroni; butter the baking dish; make the white sauce and add the grated cheese to the sauce; put the macaroni in the baking dish; pour over it the sauce; moisten the crumbs with melted butter; spread on top of macaroni and bake in moderate oven until crumbs are brown.

Boston Baked Beans

Soak one quart of pea beans in cold water over night; put into fresh cold water and simmer until soft enough to pierce with a pin; do not boil them long enough to break; if desired, a small onion may be boiled with the beans; when they are soft, drain and pour cold water over them; when well drained, put in the bean-pot.

Pour boiling water over one-fourth pound of salt pork that is part fat and part lean; scrape the rind until white; bury the pork in the beans, leaving only the rind exposed. Mix together one teaspoonful of dry mustard, one teaspoonful of salt, and one-fourth cupful of molasses. Place these in a cup and fill with hot water; stir until well mixed and pour the liquid over the beans and pork; add enough water to cover the beans and bake eight hours; add water to keep them covered until the last hour, when the pork should be raised to the surface to crisp.

Boiled Onions

Peel; cover with boiling salted water; cook slowly for ten minutes; drain off the water and add more; cook for half an hour, or until tender; drain and cover with milk and simmer gently for ten minutes; season with pepper, salt and butter, and serve.

Baked Beets

Beets retain their delicate, sugary flavor if baked instead of boiled. Turn them frequently while in the oven, but do not pierce the skin or the juice will run out. When done remove the skins; cut in cubes, and serve hot, with butter, salt and pepper.

Boiled Beets

Wash carefully, but do not break the skin; cover with boiling-water and boil slowly until tender. If young, they will cook in one hour; old beets require longer time. When cooked put in cold water and rub off the skin.

Escalloped Tomatoes

One quart can of tomatoes, One teaspoonful of salt, Four slices of stale bread, One tablespoonful of butter,

One saltspoonful of pepper, Two tablespoonfuls of sugar, One cupful of bread crumbs.

Butter the baking dish; cut the bread into small squares; season the tomatoes with pepper and salt; put a layer of bread in the bottom of baking dish; pour over it some of the tomatoes, another layer of bread and more tomatoes, until the material is used; moisten the bread crumbs with melted butter; spread over the top; bake in moderate oven twenty minutes, or until the crumbs are nicely browned.

Summer Squash

Pare the squash, cutting away little but the outer rind; cut it in quarters if small, if large divide into small pieces; if the seeds are young and small do not remove them; lay the squash on a plate and put in in a steamer over a kettle of boiling water and steam until tender, about thirty or forty minutes; take it from the steamer and drain off any water; place in a stewpan and mash well; add butter. salt and pepper to taste; set stewpan on back of the range, uncovered, for about fifteen minutes, for the squash to dry; stir occasionally; reheat and serve. This squash may be boiled instead of steamed, but it is more wet when boiled.

Cauliflower

Pick off the outside leaves; soak in cold water for about an hour; cook in boiling salted water until tender; drain: cover with cream sauce, and serve.

Cabbage

Remove the outside leaves; cut into quarters and remove the tough portion; cook in boiling salted water; drain: chop fine; season with pepper, salt and butter.

Spinach

Pick over and wash thoroughly; put into a kettle with just enough water to keep it from burning; boil until tender; drain and chop fine; season with pepper, salt and butter; garnish with hard-boiled eggs.

Fried Parsnips

Scrape the parsnips and boil gently until tender, usually an hour; drain, and when cold cut them into long thin slices about one-third inch in thickness; season each slice with salt and pepper; dip in melted butter and flour and fry in hot fat until both sides are thoroughly browned; drain well, and serve.

Asparagus

Wash thoroughly; scrape off the outer skin; tie into bundles; cover with boiling, slightly salted water, and boil for fifteen minutes, or until the asparagus is tender; drain; season with pepper, salt and butter, or pour a white sauce over it and serve on toast. Asparagus may be served cold with a mayonnaise dressing. The water in which the asparagus is boiled can be used for soup.

Beans

Remove the strings; cut into inch pieces; wash and cook in boiling salted water for two or three hours, or until the beans are tender; drain; season with butter, pepper and salt; when very young they will cook in much shorter time.

Green Peas

Wash the pods before shelling; shell the peas; cover the fresh green pods with boiling water; cook ten minutes; skim out the pods and put in the peas; boil until tender; the fresh pods are sweet and very highly flavored; let the water boil nearly away; season with butter, pepper and salt; a little sugar and sweet cream may be added.

Green Corn

Remove husk and silk; put into cold water and let come to boiling; boil one minute and serve.