Escalloped Parsnips

Prepare Creamed Parsnips according to directions previously given, cutting the parsnips into dice. Put into a buttered baking-dish in layers, sprinkling each layer with chopped onion. Cover with crumbs, dot with butter, and bake for half an hour.

Boiled Peas

Shell a peck of green peas and cook in boiling salted water until tender. Drain, season with salt, pepper, and butter or cream, and serve immediately. A small bunch of green mint or parsley or two or three young onions or a tablespoonful of minced onion may be boiled with them. A little sugar may be added to sweeten them.

Creamed Peas

Boil peas until soft in water to cover, adding a pinch of salt during the last fifteen minutes. Season with salt, pepper, and butter, and reheat in Cream or White Sauce. A little sugar may be added to the seasoning. Canned peas may be used.

Buttered Peas

Cook a quart of green peas in salted water, using as little as possible and adding a tablespoonful of butter. Thicken with flour cooked in butter, then add more butter, a pinch of sugar, and a little grated nutmeg.

Broiled Green Peppers

Cut six green peppers into quarters, remove the seeds, and broil over a very hot fire, until the edges curl. Spread with butter, sprinkle with salt, and serve with broiled steak.

Fried Peppers

Remove the stems and seeds, cut into rings, and soak for half an hour in cold water. Drain, dry, dip in flour seasoned with salt, and fry in fat to cover.

Stuffed Peppers

Make a stuffing of one cupful of bread crumbs and half a cupful of chopped boiled ham or tongue or sausage, seasoning with salt, pepper, and grated onion and moistening with melted butter. Stuff green peppers which have been seeded and soaked, and put into a buttered baking-dish. Pour over a cupful of stock, cover, and bake for fifteen minutes, then uncover and brown.

Stuffed Peppers A La Creole

Make a stuffing of boiled rice and canned tomatoes, seasoning with salt and grated onion. Stuff half a dozen sweet peppers, brown in oil, then put into a baking-pan and finish cooking, basting with hot water.

Boiled Sweet Potatoes

Clean thoroughly, cover with boiling water, to which a little salt may be added, boil until soft, drain, peel, and serve. They may be peeled before boiling; or, cover with hot water, boil until done, dry in the oven, and peel just before serving.

Baked Sweet Potatoes

Split lengthwise and steam or boil until nearly done. Drain and put into a baking-dish, flat side down, seasoning each one with pepper, salt, and sugar. Dot with butter and bake brown, basting with butter, or wash and trim and bake in a moderate oven until soft. They may be parboiled before baking. Serve in the skins.

Browned Sweet Potatoes

Boil sweet potatoes until soft in salted water to cover. Drain and mash, seasoning with butter, pepper, and salt. Put into a serving-dish, dot with butter, and bake until brown.