Vegetarian Cook Book

Put onions into a saucepan of water, or water and milk mixed in equal proportions; add salt, and boil till tender. When done so that they can be easily mashed, work them up with a little butter into a paste. Cover with bread crumbs, and bake in a moderate oven. STUFFED ONIONS Peel the desired number of onions, being careful not to cut off the root end. Take out the inside of the onion, and fill the hole with a mixture of bread crumbs, beaten egg, and a little milk. Season with salt and sage. Bake in oven until brown. ONIONS AU GRATIN Peel, wash, and slice the desired amount of onions. Parboil in salted water, drain, and place a layer in a granite pan. On these sprinkle a little salt and a few bread crumbs. Cover this with good cream sauce, and repeat v/ith other layers of onions, bread crumbs, and salt, until the onions are all used. Finish with a layer of cream gravy and bread crumbs. SUMMER SQUASH Wash and cut in pieces. Cook in the steamer, that it may be as dry as possible. When done, let it stand and drain a few minutes, shaking it occasionally. Mash, and season with salt, butter, and a little cream. MASHED WINTER SQUASH (HUBBARD) Cut the squash, pare, remove seeds, wash, and put into the steamer. Cook until soft, remove, and mash or press through a colander. Season with salt, butter, sugar, and a little sweet cream. Beat weU, and serve. BAKED WINTER SQUASH (HUBBARD) Cut into pieces of desired size, remove seeds, sprinkle with a little sugar and salt, and bake until done. Serve in the shell ; or it may be peeled before baking. CREAM SUMMER SQUASH Cut the squash in cubes, boil or steam, strain, and add to cream sauce. BEETS Select young red beets. Cut off the tops half an inch from the root. If cut too close, the roots will bleed, and the color will be impaired. Wash and clean carefully with a brush, to remove all particles of dirt. They may be boiled or steamed. Young beets will cook in an hour; old beets require three or four hours, according to age and size. When done, put in cold water, rub off the skins, and they are ready for use. BEET GREENS Wash young, tender beet tops, cleaning thoroughly; drain, and boil in salted water till tender ; drain, chop fine, season with butter or oil, and serve with lemon juice or cream. BEET STALKS WITH BUTTER SAUCE Take some beet stalks, cut off tlie leaves, wash thoroughly, tie in bunches, and let soak in cold water two or three hours to make them fresh and crisp. Boil in salted water until tender; cut the band; serve as asparagus on a platter with butter sauce. YOUNG BEETS Cream or milk, 1 cup. Flour, 1 tablespoon. Butter, 1 tablespoon. Beets. Cook the beets in salted water till tender, remove skins, and cut into dice. Serve with cream sauce, made by thickening the milk or cream with the flour rubbed in the butter. Heat well, and serve at once. BEET AND POTATO HASH Beets, cold, boiled, 2 cups. Potatoes, cold, boiled, 2 cups. Salt. Butter. Cream. Chop beets and potatoes fine, and season with salt and butter. Pour over a little cream. Put on the stove in a covered saucepan, and stir occasionally. When thoroughly heated through, serve. BEETS AND POTATOES