Boil until almost tender, and remove the skins. Make a batter with a little milk, and a beaten egg thickened with flour and seasoned with pepper and salt. Cut the potatoes in rather thick slices, dip in this batter, and brown on both sides in hot beef drippings. Nice with roast meat. POTATO CROQUETTES. Season cold mashed potatoes with pepper, salt, and nut- meg. Beat to cream with one table spoonful of melted butter to every cup of potato. Add three beaten eggs and some chopped parsley. Roll in small balls; dip in beaten egg, then in bread crumbs; fry in hot lard. SUMMER SQUASHES. Cook them whole; when tender, if large, skin and re- move the seeds; drain and press the water out with a plate ; then put them in a stew-pan, and season well with butter, pepper, and salt, and two tablespoons of cream. BAKED ONIONS. Wash but do not peel the onions ; boil an hour in salt- ed water, changing the water twice. When tender lay in a baking pan and bake an hour anda half. Serve with melted butter. SPANISH ONIONS A LA GRECQUE. Peel off the outer skins, cut off the pointed end like a cigar, put them in a deep dish, and puta piece of butter VEGETABLES. 71 on them where the point is cut off, season with salt and pepper ; cover them with a plate andlet them bake for three hours. They will throw out adelicious gravy. MACARONI A LITALIENNE. ] Take one-fourth pound of macaroni, boil in water till tender ; thicken one-half pint’ of milk with two table- spoons flour; add two tablespoons rich cream ; one tea- spoon mustard, a little white pepper and salt ; stir into this one-half pound of grated cheese✪ Macaroni a Litalienne ; boil all together a few minutes, add the macaroni, and boil ten minutes. FRIED MUSHROOMS. When pealed put them into hot butter and let them heat thoroughly through. Season with pepper and salt. Serve on buttered toast ; a teaspoon of wine on each mushroom. BAKED MACARONI. Put into salt water one quarter pound macaroni broken in pieces; let the water cover it; boil till tender; drain off the water and place the macaroni neatly in a baking dish ; pour one-half cup milk over it and put but~- ter the size of an egg cut in small pieces on the top, and cover thickly with rich grated cheese. Place in the oven and bake till the milk is absorbed and the top is brown. STEWED MACARONI. C ok quarter pound of macaroni in water, or in strong beef stock, till tender, then drain nearly dry. If cooked Pip DORA'S COOK BOOK. in water, add,two teaspoonfuls milk, butter size of an egg, stir grated cheese through it, put some over it, and serve hot. IJ£ cooked in beef stock, add the cheese only. SALSIFY OR OYSTER PLANT. Wash and scrape the salsify, boil it tender, then drain it dry, and mash it ; have readyjbread crumbs, make the oyster plant into cakes, rollin the crumbs, and fry them a delicate brown. FRIED CABBAGE. Cut cabbage very fine’; season it with pepper and salt, stir well, and let stand five minutes; have an iron kettle smoking hot, drop one tablespoon of lard into it, then the cabbage, stirring briskly until quite tender ; send to table immediately. One-half cup sweet cream and three table- spoons of vinegar, the vinegar to be added after the cream has been well stirred, and after it is taken from the stove, is an agreeable change. Good for invalids if properly cooked. BAKED CABBAGE. Boil a cabbage, then put into a colander, and drain un- til perfectly dry ; then chop fine ; put in pepper, salt, and one-half cup of rich cream. Put into a baking-pan and bake one hour. HOT SLAW. Cut the cabbage head in two; shave it finely ; put it into a stew-pan, with one half cup butter, a teaspoonful of salt, two teaspoontfuls vinegar, a little pepper ; cover VEGETABLES. eames the stew-pan, and set over a gentle fire for five minutes, shaking it occasionally. Serve hot. COLD SLAW. ✪ Baked Macaroni

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Boil until almost tender, and remove the skins. Make a batter with a little milk, and a beaten egg thickened with flour and seasoned with pepper and salt. Cut the potatoes in rather thick slices, dip in this batter, and brown on both sides in hot beef drippings. Nice with roast meat. POTATO CROQUETTES. Season cold mashed potatoes with pepper, salt, and nut- meg. Beat to cream with one table spoonful of melted butter to every cup of potato. Add three beaten eggs and some chopped parsley. Roll in small balls; dip in beaten egg, then in bread crumbs; fry in hot lard. SUMMER SQUASHES. Cook them whole; when tender, if large, skin and re- move the seeds; drain and press the water out with a plate ; then put them in a stew-pan, and season well with butter, pepper, and salt, and two tablespoons of cream. BAKED ONIONS. Wash but do not peel the onions ; boil an hour in salt- ed water, changing the water twice. When tender lay in a baking pan and bake an hour anda half. Serve with melted butter. SPANISH ONIONS A LA GRECQUE. Peel off the outer skins, cut off the pointed end like a cigar, put them in a deep dish, and puta piece of butter VEGETABLES. 71 on them where the point is cut off, season with salt and pepper ; cover them with a plate andlet them bake for three hours. They will throw out adelicious gravy. MACARONI A LITALIENNE. ] Take one-fourth pound of macaroni, boil in water till tender ; thicken one-half pint’ of milk with two table- spoons flour; add two tablespoons rich cream ; one tea- spoon mustard, a little white pepper and salt ; stir into this one-half pound of grated cheese ; boil all together a few minutes, add the macaroni, and boil ten minutes. FRIED MUSHROOMS. When pealed put them into hot butter and let them heat thoroughly through. Season with pepper and salt. Serve on buttered toast ; a teaspoon of wine on each mushroom. BAKED MACARONI. Put into salt water one quarter pound macaroni broken in pieces; let the water cover it; boil till tender; drain off the water and place the macaroni neatly in a baking dish ; pour one-half cup milk over it and put but~- ter the size of an egg cut in small pieces on the top, and cover thickly with rich grated cheese. Place in the oven and bake till the milk is absorbed and the top is brown. STEWED MACARONI. C ok quarter pound of macaroni in water, or in strong beef stock, till tender, then drain nearly dry. If cooked Pip DORA'S COOK BOOK. in water, add,two teaspoonfuls milk, butter size of an egg, stir grated cheese through it, put some over it, and serve hot. IJ£ cooked in beef stock, add the cheese only. SALSIFY OR OYSTER PLANT. Wash and scrape the salsify, boil it tender, then drain it dry, and mash it ; have readyjbread crumbs, make the oyster plant into cakes, rollin the crumbs, and fry them a delicate brown. FRIED CABBAGE. Cut cabbage very fine’; season it with pepper and salt, stir well, and let stand five minutes; have an iron kettle smoking hot, drop one tablespoon of lard into it, then the cabbage, stirring briskly until quite tender ; send to table immediately. One-half cup sweet cream and three table- spoons of vinegar, the vinegar to be added after the cream has been well stirred, and after it is taken from the stove, is an agreeable change. Good for invalids if properly cooked. BAKED CABBAGE. Boil a cabbage, then put into a colander, and drain un- til perfectly dry ; then chop fine ; put in pepper, salt, and one-half cup of rich cream. Put into a baking-pan and bake one hour. HOT SLAW. Cut the cabbage head in two; shave it finely ; put it into a stew-pan, with one half cup butter, a teaspoonful of salt, two teaspoontfuls vinegar, a little pepper ; cover VEGETABLES. eames the stew-pan, and set over a gentle fire for five minutes, shaking it occasionally. Serve hot. COLD SLAW.

Dora's cook book