Spinach

Pick over carefully and wash in several waters. Put in a large kettle without water. Cook slowly until the juice is drawn, out, then boil until tender. Drain and chop fine, season with butter, salt and pepper.

This is much more palatable and healthful than when cooked in water. Mrs. John Devlin.

Spinach. 2

Two cups boiled spinach; 1 cup bread crumbs; 1 egg; butter, salt and pepper to taste. Mix together thoroughly and steam 1 hour. Mrs. V. Stock.

Summer Squash

Pare and remove seeds; boil in salted water until tender, drain, mash, season and stir over slow fire. Mix 1 tablespoon butter with 1/2 teaspoon flour, and stir into squash.

Butter Or String Beans

Break beans into small pieces, freeing from strings, and let stand in cold, water for 1/2 hour. Cook same in boiling salted water 1/2 hour; turn into colander and blanch with cold water. (This should be done an hour before wanted.) Put on fire in just enough boiling water to keep from burning, simmer 15 minutes. Season with salt, pepper and butter to taste. Mrs. G. W. Grant.

Mashed Turnips

Pare and dice turnips, boil in unsalted water until tender. Mash, adding salt, pepper and butter to taste. If cut small they will cook in less time and be less odorous.

Fried Parsnips

Peel and cut lengthwise about 1/2 inch thick; parboil in slightly salted water. Drain and fry in beef drippings or butter or a mixture of both, until nicely browned.

Noodles

Break 2 eggs into a dish, sprinkle with salt, add flour; beat until easy to handle on bread board. Commence to knead, adding flour and keep kneading until smooth as chamois. Cut into quarters, roll as thin as paper and hang on edge of table to dry a little. When ready, cut and stack in strips 4" long and 1" wide. Cut with a sharp knife in shavings, squares and oblongs.

Macaroni And Cheese

Break 1/4 package of macaroni in 3" pieces and put into 3 pints salted water Boil twenty minutes or until tender; drain in colander and pour cold water through to blanch and keep from sticking. Put in a shallow cooking dish, first layer of grated cheese and then macaroni, until dish is full; cover with a sauce made with 1 1/2 cups hot milk; 1/2 tablespoon butter thickened with 1 tablespoon flour and 1/2 teaspoon salt. Mix 2/3 cup of fine bread or cracker crumbs with enough melted butter to sprinkle over top. Bake until crumbs are brown.

Miss Huston.

A Few Ways To Use Noodles

Those cut like shavings or threads and those cut in squares used in soup stock, boiling about 10 minutes before serving.

The oblong noodles, boil in salt water 20 minutes; drain; place on hot platter and sprinkle with cracker crumbs browned in butter.

The oblong and square noodles, boiled in salt water; drained and added to chopped ham; 1 egg and enough milk to cover, baked in oven until brown on top. Serve hot.

Mrs. J. K. Stock.

French Fried Onions

Slice Spanish onions, dip in flour, then in milk, then in flour again, fry in deep fat. Mrs. George McKean.

Rice Ramekins

Cook 1/2 cup rice in boiling salted water 20 minutes. Make white sauce of 1 1/2 cups milk with 1/2 cup grated cheese. Put layer of sauce in ramekin and alternate with layers of rice and more white sauce, sprinkle between layers small pieces chopped hard boiled eggs and pimento. Sprinkle buttered crumbs on top. Bake 1/2 hour in pan of water.

Mrs. T. H. S. Schooley.

TIME TABLE FOR COOKING VEGEABLES.

Let water boil before putting vegetables in; continue to boil until done.

Asparagus

20

minutes

Beets

1

to

2 hours

Cabbage

1

to

2 hours

Cauliflower

20

minutes

Green Corn

10

to

15

minutes

Green Peas

20

minutes

Onions

35

to

40

minutes

Parsnips

20

to

30

minutes

Lima Beans

20

to

30

minutes

Spinach

20

minutes

String Beans

45

to

60

minutes

Turnips

40

minutes

Winter Squash

20

to

40

minutes