The Institute cook book

To prevent the roots from turning dark they must be dropped as soon as they are pared and cut into the mixture of flour, salt, water and vinegar. Wash and scrape the roots; cut them into slices about three inches long and drop them into the prepared water. Place the saucepan on the fire and cook for thirty minutes after it begins to boil. Drain and serve with white or cream sauce. VEGETABLES "''"""' '"' * Family of Four BEETS Wash ttie beets, being careful not to break the skin; cover them with boiling water and boil until tender. Remove from the fire; drop into cold water and rub off the skins. Cut the beets into thin slices or chop them if not young; season with salt, butter and pepper and serve at once. PICKLED BEETS If beets are very old they will be better pickled in vinegar. Boil and slice them; cover with vinegar and let stand until cold. CREAMED CELERY Remove the leaves from the stalks of celery; scrape off all rusted or dark spots; cut into small pieces and drop in cold water. Have boiling water ready; put the celery into it, adding a half teaspoon of salt for every quart of water. Boil until tender, leaving the cover partly off; drain and rinse in cold water. Make a cream sauce; drop the celery into it; heat thoroughly and serve. BOILED ONIONS Peel the onions and cut off the roots ; drop each into cold water as soon as it is peeled. When all are ready, drain and put in a saucepan well covered with boiling water, adding a teaspoon of salt for every quart of water. Boil rapidly for ten minutes with the cover partly off; drain and return to the fire with fresh water. Simmer until tender; add pepper and butter and serve, or omit the butter and pepper and pour a cream sauce over the onions. STEWED ONIONS 11/2 pints onion Vi teaspoon salt 1 tablespoon butter 1/2 saltspoon pepper Cut the onions in slices and boil in salted water for ten minutes; drain and return to the saucepan with the butter, salt and pepper. Cover and cook over a hot fire for five minutes; then cook slowly for thirty or forty minutes. Drippings may be substituted for the butter if desired. [illustration: Planned for a Family of Four] Family of Four VJiVjJl/l AUiiJlO SCALLOPED ONIONS Cut boiled onions into quarters; put them in a baking dish and mix well with cream sauce; cover with bread crumbs and bits of butter and place in the oven until the crumbs are browned. FRIED ONIONS 6 onions 1 tablespoon butter Salt and pepper Remove the skins from the onions; cut them in slices and cook in boiling salted water for fifteen minutes. Drain; add the butter and fry until well browned, stirring to prevent them from sticking. Season and serve with beefsteak or calf's liver. STEWED TOMATOES Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire. Boil gently for twenty or thirty minutes and season, allowing for each quart of tomato one generous teaspoon each of salt and sugar and one tablespoon of butter. If in addition to this seasoning a slice of onion has been cooked with the tomatoes from the begiiming, the flavor will be greatly improved. SCALLOPED TOMATOES 1 pint tomatoes 1 tablespoon sugar 1 pint bread crumbs 2 teaspoons salt 2 tablespoons butter 1 saltspoon pepper