Boiled Okra

Boil the okra in salted water until tender, drain, season with salt, pepper, and butter, and serve very hot. A little cream may be added.

Okra Saute A La Creole

Chop fine an onion and a green pepper and fry soft in butter. Add two tomatoes peeled and cut up, three tablespoonfuls of Spanish Sauce or stock, and pepper and chopped garlic to season. Put in the required quantity of sliced okras, cover and cook for fifteen minutes. Sprinkle with minced parsley and serve.

Boiled Onions

Peel the onions under water. Boil until tender in salted water to cover, changing the water once.

Drain, season with butter, pepper, salt, and hot cream, or reheat in White or Cream Sauce, or a well-buttered Veloute Sauce. A bunch of parsley-may be boiled with the onions, and a little of the cooking liquid may be added to the sauce.

Baked Onions

Peel and fry a dozen small onions, seasoning with salt, pepper, and sugar. When brown, add stock to cover, and bake until soft in a covered pan.

Fried Spanish Onions

Peel and slice two pounds of Spanish onions and put into a frying-pan with half a cupful of butter smoking hot, a small spoonful of salt, and a pinch of pepper. Dust with cayenne and cook until tender. Serve with the gravy they yield in cooking.

Creamed Onions

Peel small onions and boil until tender, changing the water several times; or, slice large onions. Mix with well-seasoned Cream Sauce and serve. Drawn-Butter Sauce may be used instead.

Stuffed Onions

Boil fine white onions in salted water for an hour, changing the water three times. Drain, scoop out the centre, and fill with bread crumbs seasoned with salt, pepper, grated cheese, and catsup. Mash a little of the onion with the stuffing and moisten with cream or milk. Wrap each onion in buttered paper, twist the ends, put into a buttered pan, and bake for an hour. Remove the paper, pour over melted butter, and serve.

Roasted 0nions

Peel the onions and steam for an hour and a bill. Bake, basting with drippings, and season with salt and pepper.

Boiled Parsnips

Boil cleaned parsnips until tender in salted water, adding a little butter if desired, drain, rub off the skins with a rough cloth, put into a hot dish, and serve with melted batter and parsley or Battel Sauce, seasoning; with pepper and salt. White or Cream Sauce may be used instead.

Buttered Parsnips

Boil the parsnips until tender,scrape off the skin and cut lengthwise in thin slices. Put into a saucepan with three or four tablespoonfuls of butter, and pepper, salt, and minced parsley to season. Shake over the fire until the mixture boils and serve with the sauce poured over. A little cream may be added to the sauce. Sprinkle the Parsnips with minted parsley before serving.

Creamed Parsnips

Boil parsnips in salted water until tender, drain, peel cut into dice, and reheat, in a well-seasoned Cream Sauce. Sprinkle with minced parsley if desired, and add a little more butter.