Candied Parsnips

Wash and scrape the parsnips. Boil in salty water until tender. Cut lengthwise and place in a baking dish or fireproof dish. Cover with brown sugar and dot with butter. Put in a very hot oven and brown for about ten minutes. Serve in the baking dish.

Baked Spinach

2 cups cooked spinach 2 egg yolks 2 egg whites

2 tablespoons grated cheese

1/2 teaspoon salt


Cook the spinach, drain and chop fine. Add the grated cheese and then the beaten yolks. Season. When cool, add the stiffly beaten egg whites.

Turn into a buttered ring mold and bake for twenty minutes in a pan of water.

Baked Squash

Split the squash in two crosswise. Remove the seeds and place in a drip pan shell side up. Bake for two hours or until soft. Remove the pulp from the shell, mash to remove any lumps and season with pepper and salt. Mix in one teaspoon butter.

Summer Squash

Cut summer squash into quarters and remove the seeds and pulp. Cook in salted boiling water for half an hour. Drain and mash the soft squash through a coarse sieve. Add butter and season. Cream may be used instead of butter. Use about two tablespoons of cream.

Winter Squash

Cut the squash into quarters and remove seeds and pulp. Boil just as for summer squash. Prepare in same manner but boil twice as long.

Boiled Spinach

Wash spinach carefully several times to remove any grit. Put the spinach in a kettle with as little water as possible. Add one teaspoon salt and a pinch of bicarbonate of soda. Boil until the spinach is reduced to a pulp.

Drain off any water and use in soup, gravy, etc. Run cold water over the spinach, and drain again. Press the pulp through a course sieve. Mix in a tablespoon of butter, season and garnish with sliced hard boiled eggs.

Creamed Spinach

Add one-half cup of cream to the boiled spinach.

Spinach Ring

1/2 peck spinach.

3 eggs

2 tablespoons butter

2 tablespoons flour 1/2 cup milk Salt and pepper

Cook the spinach for half an hour with as little water as possible. Drain and chop fine. Heat the butter and brown the flour; then add the milk. Stir in the beaten yolks and stir until smooth and fairly thick. Add the spinach and seasoning. Cool.

Then add the stiffly beaten whites and pour into a greased ring mold. Stand the ring in a pan of hot water and bake in a moderate oven for fifteen minutes or until the mixture is set. Loosen edges and turn onto a platter. Fill center with creamed mushrooms, chicken a la king; or serve with other cooked vegetables in the center as a course.

Spinach Souffle

Boil spinach, drain well and press through a coarse mesh sieve until about a cup of spinach pulp is left.

Heat one tablespoon butter in a saucepan, season and stir in the spinach. Stir in yolks of three eggs, one at a time.

Remove from the flame and when cool beat in one-quarter cup whipped cream. Beat the whites of the eggs stiff and fold in the spinach. Grease a souffle dish, turn in the spinach and bake in a moderate oven (325 degrees F.) for one hour. Serve immediately so that the puffy souffle will not fall.

Stuffed Baked Tomatoes

1/2 pound green beans

4 smooth tomatoes

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon sugar Few grains nutmeg

1 sweet green pepper

Cut beans in small pieces and cook in boiling water for twenty minutes. Let the water cook away and add pepper cut in shreds, butter, salt, sugar and nutmeg. Cut a slice from the top of each tomato and scoop out the seeds. Fill with the bean mixture and place on a buttered shallow pan. Bake thirty minutes in a moderately hot oven. flour is thoroughly cooked. Add about three crackers rolled if there is much juice on tomatoes. Serve on dry white toast, garnish with long strips of crisp bacon, fried very slowly over low fire.