The farm cook & rule book

Brown the bacon, remove from the frying pan and cook the chopped onions in the fat until tender. Then combine all the ingredients, place in a greased casserole and bake in a slow oven until the beans are tender, adding more milk if it is needed. Baked Cabbage 2 cupfuls boiled cabbage 1 cupful milk 1 tablespoonful flour 1 teaspoonful salt 2 tablespoonfuls butter % teaspoonful pepper % cupful bread crumbs 4 tablespoonfuls cheese Place a thin layer of the chopped cabbage in a baking dish, sprinkle with a little of the flour, salt and pepper, dot with some of the butter and cover with a layer of bread crumbs. Eepeat this process until the dry ingredients are used, having the top layer of bread crumbs. Pour on the milk and sprinkle the grated cheese over the top. Bake in a slow oven until the top is browned nicely. Sweet Potato Balls 5 sweet potatoes 1 teaspoonful salt 1 cupful nut meats % teaspoonful cinnamon 4 tablespoonfuls butter % teaspoonful nutmeg Boil the sweet potatoes and mash. Add the other ingredients and shape into balls. Boll these in flour and browned in butter. Baked Carrots Select small, tender carrots, allowing two or three for each person. Scrape them and boil or steam until tender. Stack them in a baking dish in cordwood fashion, sprinkle them with salt and pepper and lay thinly sliced bacon over them. Place in a hot oven and bake until the bacon is crisp. Hashed Potatoes Put 2 tablespoonfuls of drippings in a frying pan. When hot, add cold boiled potatoes cut in small cubes. Add sufficient cold milk to cover. When the milk begins to simmer, season with salt and pepper and hash or cut the potatoes very fine with a knife. Turn frequently to prevent burning. Brown on the bottom and turn on a hot platter. Lyonnaise Potatoes 4 cupfuls boiled potatoes 1 onion 4 tablespoonfuls fat Cook the chopped onion a few minutes in 1 tablespoonful of fat. Then add the sliced potatoes and the rest of the fat. Let cook until all the fat has been taken up; season with salt and pepper and brown. Potatoes with Sausage Mix 3 cupfuls of ground sausage with 3 finely chopped boiled potatoes of medium size. Add ^ cupful of cream. Form into cakes and brown on both sides in a frying pan. Serve with griddle cakes. Vegetable Garnish Boil equal amounts of carrots, parsnips, potatoes and turnips separately. When tender, rub through a sieve, season with salt and pepper and butter and serve hot with a pot roast of beef. Boiled Lettuce Wash the leaves and cook in an abundance of boiling salted water 10 or 15 minutes. Drain, pour over cold water and let stand a few minutes. Then drain again, chop in small pieces and heat in a pan with sufficient butter, salt and pepper to taste. This boiled lettuce may be heated with a cream sauce made by thickening 2 cupfuls of milk with 3 tablespoonfuls of flour. Two well beaten egg yolks are added to the cream sauce just before the lettuce is stirred into it. Escalloped Asparagus 3 cupfuls asparagus 1% teaspoonfuls salt iy2 cupfuls milk % teaspoonful pepper 2 tablespoonfuls flour % cupful grated cheese 2 tablespoonfuls butter 1 cupful bread crumbs