The New century cook book

Mixed Mustard (fine). One-fourth pound mustard, juice of two lemons, butter size of a walnut, yolks of two eggs, and one-fourth cup of sugar, add the lemon juice, butter, sugar and mustard to vinegar and set on to cook; when nearly done stir in the eggs, if not thin enough add vinegar while cooling. Mrs. B. F. Head. New Century Cook Book. I MEMORANDA |M New Century Cook Book. Whatever earth, all bearing mother, yields.*' — Milton. SCHEDULE FOR BOILING VEGETABLES. A vegetable should always be perfectly fresh. It takes twice the time to cook if it is stale. If at all wilted it should be placed in cold water in the ice box for half an hour longer, according to its condition. It should be thoroughly washed to remove all foreign substances. It should never be salted until entirely or nearly cooked. Those who have never tried this method have lost half the delicious sweet flavor of fresh corn, peas, asparagus, beans, carrots, onions, etc. Macaroni and rice, which takes the place of a vegetable, require salt when they are put to cook. The water should be boiling fast before the vegetable is placed in it. It should then boil more gently and the kettle should not be covered. An overdone vegetable cooked in a covered vessel loses both color and shape. TIME FOR BOILING. Turnips — One-half hour or longer. Beets — One hour if young, three hours if old. Onions — Forty minutes. Parsnips — One hour or longer. Potatoes— Twenty minutes. String beans — Thirty minutes. Lima Beans — Forty minutes. Asparagus — Twenty-five minutes. Longer at the end of the season. Cabbage — Twenty minutes. New Century Cook Book. Cauliflower — Twenty minutes. Peas — Twenty minutes. Spinach — Twenty minutes. Green Corn — Fifteen minutes. Potatoes Au Gratin. . Hash cold boiled potatoes, put on the stove with little milk, butter size of an egg, and boil five minutes; season with salt and pepper (use just enough milk to make them creamy), then put in a baking-dish and put one-half cup grated cheese, two tablespoons dry bread crumbs, mix crumbs and cheese together, and put melted butter over the top. Bake until brown. Mrs. Bovee. Netherlands Potatoes. Chop eight potatoes fine, one tablespoon of lard in frying pan. When hot drop potatoes in and salt to taste. Don't turn them until a light brown. Delmonico's Potatoes. Pare and cut into dice enough potatoes to fill a quart measure; butter a granite baking-pan, put in a layer of potatoes, and a sprinkle each of salt, pepper, chopped onion and parsley; dot bits of butter about. Then another layer of potatoes, with the seasoning and butter, until all the potatoes are used. Fill up with milk enough to let the potatoes show through. Bake in a moderate oven three-quarters of an hour. You may use cold boiled potatoes if you like. Mrs. J. W. Nicholson. Filled Potatoes. Bake smooth, medium-sized potatoes until soft, about three-quarters of an hour. Remove from oven, cut off top, take out all the potatoes you can without breaking the skin. Mash, season as for mashed potatoes; refill the skins and return to oven until brown. If put in the broiler the}' will brown much sooner. Lizzie C. Johnson. Scalloped Potatoes.