Farm and home cook book and housekeeper's assistant

Peel large onions and boil 1 hour in slightly salted water, then drain and put them in a shallow buttered baking dish, sprinkle with pepper and salt, dot each onion with butter, pour a little milk in the pan, cover the onions with bread crumbs; and bake slowly 1 hour. Another way is to put alternate layers of onions and bread crumbs in a pudding dish, season with pepper, salt, and butter, and moisten with milk. — [N. P., N. H. Onion Gravy Peel and slice fine 2 onions and let them simmer in a pan with 3 or 4 tablespoons lard or drippings, until tender, taking care not to burn. Then add 2 or 3 level tablespoons flour, salt and pepper to taste, and 2 cups milk. Let come to a boil, then add 1 well-beaten egg. — [Mrs. H. A. S., Ala. Boiled or Baked Spinach Pick and wash spinach carefully and boil about 15 or 20 minutes. It will require very little water, if any, as greens boil down very much, and the water which clings to the leaves after washing is almost enough to cook them. When done pour in a colander to drain, chop lightly, and pick out all the tough stem parts. Return to the kettle with butter and salt and pepper to taste, or use the frying fat from ham. Heat thoroughly and serve at once with a garnish of hard-boiled eggs, sliced. Another way is to put the boiled spinach in a buttered baking dish, slice the hard-boiled eggs on top, cover with a cream sauce, sprinkle with grated cheese, and pepper and salt, then with a layer of bread crumbs, dot with bits of butter, and bake until brown. — [A. G., Mass. Dandelion, Cowslip, and Dock The leaves, stalks and buds of cowslips can be used. Wash and pick over carefully, parboil about 10 minutes in boiling water, to which add 1/2 teaspoon soda, then drain, and boil until tender with some lean salt pork. Just before serving, add vinegar, salt and pepper. Dandelions should be picked before blossoming time. Wash, and discard the little stems or buds that would turn to blossoms, boil until tender, then drain and season with salt, pepper and butter. Use the leaves only of narrow dock, and prepare the same as cowslips. The addition of a few horseradish leaves is an improvement. — [Mrs. G. M. N., N. Y. Swiss Chard When the leaves are large and plenty of stalk or stem, Strip the leaves from the stems and treat the latter as follows: Cut in short pieces and cook with a very little water until the stalks are tender and the water has almost all boiled away. Then pour over as much milk as you want soup, bring to a boil, thicken with a little cornstarch, add 1 or 2 well-beaten eggs, with seasoning to taste. This tastes like oyster soup. The greens can be boiled the same as spinach. — [Mrs. C. I. D., Cal. Beet Greens Cut 1/2 lb cold boiled ham in dice and fry in 1 tablespoon butter with 1/2 an onion minced fine, then add 2 tablespoons hot vinegar, and pour this sauce over beet greens which were boiled in hot salted water until tender, and then drained and chopped fine. Serve hot with poached eggs on top of the greens. — [Mrs. C. J. M., Neb. Okra Ways