The new practical housekeeping

Baked Turnips. — Take whole turnips, wash well, but do not peel, cut slice off top, place in oven and bake ; when done serve in the skin ; they can be seasoned and eaten right out of the shell the skin forms. The white turnips are best for this. Or peel, slice and bake ; or peel either white or yellow, latter known as ruta-bagas, cut in small slices, dice are nicest, and boil in boiling salted water till tender; drain, put in an earthen baking dish and cover with a White Sauce made of milk or water, add a layer of bread or cracker crumbs and dot with bits of butter and brown in oven. Cold boiled turnips can be used as above and either make a very nice dish. Potato Stew. — Boil one pound salt pork in two quarts water ; when done, take out, add twelve raw potatoes and two onions sliced, or if very small, leave potatoes whole ; cook three-quarters of an hour, and add tablespoon butter and cup milk mixed with a beaten egg ; boil a moment or two and serve ; or if not wished with as much liquid, prepare the dressing of butter, milk and egg in saucepan, skim out potatoes and onions, add, and boil up once m it. Score the meat and brown in oven and serve. If quite salt, soak a little while before cooking. Vegetable Stews. — These are of German or Swiss origin, and if well prepared are excellent. For a Cabbage Stew, take as much as needed, quarter, core and boil till fairly done, but not tender ; then skim out into a large pan of clear cold water. Let it cool and drain ; press in colander or with the hands, then cut it fine or coarse, just as liked ; meantime put on stove a kettle or saucepan — a deep frying pan will do — with butter and drippings, half and half, rather more than for frying same amount potatoes, and add a minced onion or two. When it is slightly browned dredge with a tablespoon of flour to a quart of cabbage ; it should be rather moist. Pepper and salt to taste, stir frequently and cook slowly from half to three-quarters of an hour. Never put a cover on any of these vegetable stews while cooking as it would cause the thickening to settle to the bottom and burn, while the evaporating process that gives it flavor would be checked. If to guard against flies, a cover is necessary, use a wire one. For Bean Stew, put a teacup picked and washed white beans into just such a foundation as directed for Potato Stew, only the beans must be put on to cook three or four hours before dinner and need more water than potatoes. Do not cover. Pea Steios, either with dried or split pease, are very good cooked in this way, though most people prefer to use smoked bacon for the fat dart of the foundation for pease. In any of these stews, pork, salt or fresh, can be used as fat instead of butter, lard or drippings. Carrots, parsnips, turnips, egg plant, tomatoes, cauliflower or any vegetaoles can be stewed thus, making a variety of most wholesome and inexpensive dishes. Something similar to these stews is the Pepper Pot : After washing thoroughly