"Take the goods the gods provide."

Asparagus Creamed

Wash and cut in 1 inch pieces the asparagus top; do not use the woody part. Cook until tender, 15 to 30 minutes. Season with salt, cayenne and butter, blended with flour. Serve on buttered toast, in pattie shells or over an omelet.

Baked Corn

Two cups of grated green sweet corn; 2 cups of sweet milk, and 3 well beaten eggs. Stir all together and season with pepper, salt and a tablespoon of melted butter. Put into an earthen baking dish, in a moderately hot oven. Bake a golden brown. - Mrs. Rains.

Baked Beans

Wash 2 pounds little soup beans and place on fire, with 2 quarts water and 1 teaspoon soda; let come to a boil; rinse and drain and pour in bean pot or 1 gallon crock into which has been placed 1 tablespoon dry mustard, 2 tablespoons best Orleans molasses, 1 tablespoon granulated sugar and 1 pound pickled pork. Cover with water and bake at least 6 hours; more is better. A little salt may be needed. You can also add 1 pint of tomato pulp if you wish. These are real Boston baked beans. - Mrs. Irving, Boston, Mass.

Baked Beans

One quart beans, boiled one hour; 1 pound pickled pork; 1 onion; 1 cup ketchup; large tablespoon of mustard; 3 tablespoons of sugar; salt and pepper to taste; 1/2 pound fresh pork; grind meat and onion. Bake four hours in slow oven. - Mrs. Hoepfner.

Baked Macaroni

Boil the macaroni in salt water until tender. Mix with 1 pint milk; 2 tablespoons flour; 2 tablespoons butter; 1 cup grated cheese. Put into baking dish, cover with bread crumbs, and bake until brown. - Miss Fay S. Ustic.

Creamed Carrots And Turnips

Scrape and take out the core; then cut in small strips and boil until tender. Drain off water, put in salt, pepper, a sprinkle of sugar, and a rather large piece of butter, and let them simmer a while; then sprinkle flour over the top and stir thoroughly. Add enough milk to make sauce and let boil five or 10 minutes. Turnips are peeled and cut into cubes, then cooked in the same way. - Mrs. Louise Frankenberg.

Creamed Parsnips

Peel and cut parsnips lengthways through the center. Take out core and cut in pieces size of walnut ,and cook till tender. Drain off water, season with butter, salt and pepper. Thicken very slightly with flour and add milk for sauce. Let boil five or 10 minutes. - Mrs. Hugo Frankenberg.

Creamed Rice

Boil 1/2 cup of rice 10 minutes; drain; then boil rice in 1 pint of rich milk until the milk is all absorbed, then remove from fire. When cold add 1 pint of whipped cream; 2 tablespoons dissolved gelatin; 4 tablespoons sugar; stir together and flavor with vanilla or nutmeg. Serve very cold. This will serve 10 people. Blanched almonds and candied cherries improve it. - Mrs. John Elmer Jones.

Cauliflower

Cook cauliflower in salt water; then drain; make cheese dressing by melting sharp cheese in thin white sauce. Excellent. - M. L. S.

Creamed Oyster Plant

Scrape the oyster plant and cut into small slices; then boil until tender. Drain off the water, put in salt, pepper and a rather large piece of butter, and let simmer for a while; then sprinkle flour over the top and stir thoroughly. Add enough milk to make sauce and let boil five or 10 minutes. - Mrs. Louise Frankenberg.

Escalloped Corn

To either fresh or canned corn add salt, pepper and butter; place alternately a layer of corn and cracker crumbs in bake dish; mix 2 well beaten eggs with milk enough to fill the dish and pour over and bake about 30 minutes, or until done. - Mrs. Harry Waldo.

French Peas

Put fresh peas in vessel; add salt, a large piece of butter, and just enough water to cover bottom of the vessel; wash lettuce leaves and put in also a small onion. Set on a slow fire until thoroughly steamed. - Margaret Parry Hast.

Fried Parsnips

Scrape and cut parsnips lengthways through center; take out core, put in skillet, cover with hot water; add salt, pepper, sugar and butter. Let water boil off when parsnips are tender and brown them slightly. - Mrs. Louise Frankenberg.

Fried Egg Plant

Pare egg, cut 1/2 inch thick; place in salt water three hours; then drain, dip in butter and cracker crumbs, fry. After frying use as escalloped oysters. - M. L. S.

Green Corn Pudding

Grate the corn from 6 ears, or use 1 can; mix with it 1/2 pint sweet milk; 1 tablespoon flour; 1 tablespoon butter; a little salt; 3 eggs, well beaten; sugar to taste. Bake until it rises in an oval in the middle. - Mrs. Fred Nesbitt.

Green String Beans Oriental

String and cut lengthwise 1/4 peck green beans; cook in salt water until done. Cut 4 onions fine and fry in butter; season with salt, pepper and 2 tomatoes, either fresh or canned; add to beans and cook about 10 minutes. Make a nest in center of beans and pour in 1 well beaten egg; after the egg is cooked stir it through the beans. - Mrs. Stephen Stepanian.