Parboil sweet potatoes for 20 minutes, peel carefully and cut in halves, place slices in a shallow baking dish and sprinkle with spice and seasoning. Pour over soup stock and bake in a quick oven, basting frequently until tender and slightly brown. CANDIED SWEET POTATOES. Boil sweet potatoes, peel and slice lengthwise. But tor a deep baking dish and in it put alternate layers of potatoes, brown sugar and bits of butter. Pour over all a little water and bake in a slow oven for 1 hour or until a thick syrup has formed. 276 VEGETABLES. HONEYED SWEET POTATOES. Cut boiled sweet potatoes in thick slices, dip in honey and sprinkle with pepper and salt. Place in oven on a well buttered baking pan and bake until brown. CELERY AU GRATIN. Wash celery stalks, scrape and cut into i/2-inch lengths. Boil in salted water till tender. Make a white sauce, using half milk and half water in which celery was cooked. Put half the cooked celery into a butter baking dish, cover with half the sauce and sprinkle with grated cheese, add the remainder of the celery, cover again with sauce and cheese. Sprinkle with buttered crumbs and bake until brown. FRIED CELERY AND TOMATO SAUCE. Wash celery and cut in 3-inch pieces, dip in batter, fry in deep fat, drain and serve with tomato sauce. BATTER : Bread flour, y2 cup. Pepper, a shake. Salt, 1/2 teaspoon. Milk, 1-3 cup. Egg, 1. TOMATO SAUCE: Tomatoes, % can, or Butter, 3 tablespoons. Stewed tomatoes, 1 1-3 cups. Flour, 3 tablespoons. Onion, 1 slice. Salt and pepper. Cook onion with tomato 15 minutes, rub through strainer, add butter blended with flour, and seasoning. Mrs. F. C., Beverly. BOILED ONIONS. To do away with any disagreeable odor peel onions under water. Put into boiling water and boil for 3 or 4 minutes, then drain. Pour over milk to cover in which a small pinch of soda has been dissolved, add a tablespoon of butter, and salt and pepper to taste. Cook in double boiler until tender, then prepare with white or butter sauce. VEGETABLES. 277 STUFFED BERMUDA ONIONS. Large Bermuda onions, 6. Soft bread crumbs, 1 cup. Minced chicken, 1 cup. Melted butter. Salt and pepper. Peel onions and scoop out the centre. Parboil for 5 minutes, then turn upside down to drain. Mix chicken (meat may be used) and bread crumbs, moisten with butter and add seasoning. Fill onions heaping full and sprinkle the top with buttered bread crumbs. Place in a pan with an inch of water✪ Sausage Stuffed Potatoes, cover and bake for 1 hour or until they are tender. Remove cover last 5 minutes to brown slightly. FRIED ONIONS. Spanish onions, 2. White pepper, a pinch. Salt, i/2 teaspoon. Flour. Peel onions and slice into thin equal slices. Separate rings, season, roll gently in flour and plunge into deep, hot fat. Fry to a golden brown or about 5 minutes. Drain, season and serve piping hot. SCALLOPED ONIONS. Boil onions in 2 waters, or once in water and then in milk, until tender. Sprinkle the bottom of a buttered baking dish with bread crumbs, put over this a layer of onions and repeat till dish is full, having crumbs on top. Moisten with some of the milk or water in which the onions were cooked. Dot over with bits of butter✪ Scalloped Onions and bake about 30 minutes. BAKED ONION. Onions. Bread crumbs, 5 tablespoons. Butter, 2 large tablespoons. Eggs, 3. Flour, 2 tablespoons. Parsley, 2 tablespoons. ✪ Baked Onion

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Parboil sweet potatoes for 20 minutes, peel carefully and cut in halves, place slices in a shallow baking dish and sprinkle with spice and seasoning. Pour over soup stock and bake in a quick oven, basting frequently until tender and slightly brown. CANDIED SWEET POTATOES. Boil sweet potatoes, peel and slice lengthwise. But tor a deep baking dish and in it put alternate layers of potatoes, brown sugar and bits of butter. Pour over all a little water and bake in a slow oven for 1 hour or until a thick syrup has formed. 276 VEGETABLES. HONEYED SWEET POTATOES. Cut boiled sweet potatoes in thick slices, dip in honey and sprinkle with pepper and salt. Place in oven on a well buttered baking pan and bake until brown. CELERY AU GRATIN. Wash celery stalks, scrape and cut into i/2-inch lengths. Boil in salted water till tender. Make a white sauce, using half milk and half water in which celery was cooked. Put half the cooked celery into a butter baking dish, cover with half the sauce and sprinkle with grated cheese, add the remainder of the celery, cover again with sauce and cheese. Sprinkle with buttered crumbs and bake until brown. FRIED CELERY AND TOMATO SAUCE. Wash celery and cut in 3-inch pieces, dip in batter, fry in deep fat, drain and serve with tomato sauce. BATTER : Bread flour, y2 cup. Pepper, a shake. Salt, 1/2 teaspoon. Milk, 1-3 cup. Egg, 1. TOMATO SAUCE: Tomatoes, % can, or Butter, 3 tablespoons. Stewed tomatoes, 1 1-3 cups. Flour, 3 tablespoons. Onion, 1 slice. Salt and pepper. Cook onion with tomato 15 minutes, rub through strainer, add butter blended with flour, and seasoning. Mrs. F. C., Beverly. BOILED ONIONS. To do away with any disagreeable odor peel onions under water. Put into boiling water and boil for 3 or 4 minutes, then drain. Pour over milk to cover in which a small pinch of soda has been dissolved, add a tablespoon of butter, and salt and pepper to taste. Cook in double boiler until tender, then prepare with white or butter sauce. VEGETABLES. 277 STUFFED BERMUDA ONIONS. Large Bermuda onions, 6. Soft bread crumbs, 1 cup. Minced chicken, 1 cup. Melted butter. Salt and pepper. Peel onions and scoop out the centre. Parboil for 5 minutes, then turn upside down to drain. Mix chicken (meat may be used) and bread crumbs, moisten with butter and add seasoning. Fill onions heaping full and sprinkle the top with buttered bread crumbs. Place in a pan with an inch of water, cover and bake for 1 hour or until they are tender. Remove cover last 5 minutes to brown slightly. FRIED ONIONS. Spanish onions, 2. White pepper, a pinch. Salt, i/2 teaspoon. Flour. Peel onions and slice into thin equal slices. Separate rings, season, roll gently in flour and plunge into deep, hot fat. Fry to a golden brown or about 5 minutes. Drain, season and serve piping hot. SCALLOPED ONIONS. Boil onions in 2 waters, or once in water and then in milk, until tender. Sprinkle the bottom of a buttered baking dish with bread crumbs, put over this a layer of onions and repeat till dish is full, having crumbs on top. Moisten with some of the milk or water in which the onions were cooked. Dot over with bits of butter and bake about 30 minutes. BAKED ONION. Onions. Bread crumbs, 5 tablespoons. Butter, 2 large tablespoons. Eggs, 3. Flour, 2 tablespoons. Parsley, 2 tablespoons.

Mary Jane's cook book