Cauliflower With Drawn Butter

Take off the green leaves and stalk of the cauliflower, wash and cook in boiling water half an hour, turn off the water, add one pint of milk and one of boiling water and one tablespoonful of LeRoy salt. Simmer half an hour, take up with a skimmer and serve with drawn butter.

Stewed Celery

Wash and scrape the tender white celery, cut in pieces two inches long, cover with boiling water and simmer gently for half an hour, season with LeRoy salt, drain off the water and serve with cream sauce.

Fried Egg Plant

Cut the plant in slices one-third of an inch thick, pare and place in a flat dish, cover with boiling water salted, let it stand one hour, drain, pepper the slices, dip in beaten eggs and bread crumbs and fry in boiling fat eight or ten minutes. The slices will be soft and moist when done.

New Bedford Corn Pudding

Twelve ears of corn, four eggs, one and one-half pints of milk, one teaspoonful of LeRoy salt, four tablespoonfuls of sugar, grate the corn, beat the eggs with a spoon and mix the ingredients together, butter a dish and pour the mixture into it. Bake slowly two hours and serve hot.

Pickled Beets

Cut boiled beets in slices, put in an earthen jar, to every beet put one slice of onion, one tablespoonful of grated horse radish, six cloves, and vinegar enough to cover. They will not keep more than a week.

Boiled Beets

Wash, but do not cut with a knife or they will bleed, boil two hours, when done rub off the skins, cut up if large, season with butter (generous piece), LeRoy salt and pepper.

Green Peas

Shell and lay in cold water for a short time, put over in boiling water, let them cook for twenty or thirty minutes, drain, put a large piece of butter in the dish and season to taste. If not young and fresh a little white sugar improves them. Mrs. \. M. Dewey.

Green Beans

String them, cut very small, wash, put into boiling water and cook two or three hours, season writh LeRoy salt and pepper, let them boil dry, and turn one pint of milk or cream over them, make smooth two tablespoonfuls of flour, four of butter, let it boil up and serve.


Take one-third more of green corn cut from the cob than shelled kidney beans, cook the beans in boiling water until nearly tender and then add the corn. Stew until the water is nearly boiled off them, then add seasoning with a large piece of butter, LeRoy salt and pepper.

Summer Squash

Wash and cut up in pieces, take ont the seeds and lay in cold water. Cook until tender, drain well, press out all the water, mash, season with butter, LeRoy salt and pepper, set in the oven a few minutes to heat. The squash may be boiled in a bag.

Winter Squash

Cut in pieces with a hatchet, scrape out the inside, boil, steam or bake it. When done scrape from the skin. Season with butter, LeRoy salt and pepper.

Green Corn Oysters

One pint of grated corn, one teacup of flour, one-half cup of sweet milk, one teaspoonful of LeRoy salt, one-half tea-spoonful of pepper, one-half teaspoonful of soda, two eggs. Stir well and fry as oysters. Mrs. Bunn.

Cream Sauce

One cupful of milk, one teaspoonful of flour, one table-spoonful of butter, LeRoy salt and pepper, put the butter in a frying pan and when hot, but not brown, add the flour and stir until smooth, gradually add the milk, let it boil up once. This is nice to cut cold boiled potatoes into and let them just heat through. They are then creamed potatoes. It answers as a sauce for vegetables, omelets, fish, sweetbreads, or anything that requires a white sauce. Cream in place of butter is very nice.

Tomato Sauce

One quart of canned tomatoes, two; tabiespoonfnls of butter, two of flour, eight cloves and a slice of onion, cook the tomatoes, onions and cloves ten minutes. Heat the butter and add the flour, stir over the fire until smooth and brown and stir into the tomatoes, cook two minutes, season with LeRoy salt and pepper, and rub through a strainer fine enough to keep back the seeds. Tfhis sauce is nice for fish, meat and macaroni.