SPRING CABBAGE STEWED.

Cut the cabbage very small, throw into a sauce-
pan, cover with boiling water, when nearly done add
salt. Cook until tender, drain well in a colander.
Make a rich cream sauce it must be quite thick, as
the cabbage will thin it add a saltspoonful of mace,
then the cabbage, let it come to a boil and serve.

SPRING CABBAGE WITH CREAM SAUCE.

Boil a young cabbage or part of one until per-
fectly tender, when done drain all the water from it
in a colander, place in a vegetable dish and pour over
it a rich cream sauce.

SPRING TURNIPS IN CREAM SAUCE.

Pare and cut into dice some young turnips, cook
them tender in as little water as possible, salt when
nearly done. Have ready a cream sauce, nicely sea-
soned, and after draining the turnips put ‘them into
the sauce, let them come to the boiling point and re-
move immediately from the fire, turn them into the
serving dish, sprinkle a little finely chopped parsley
over the top and serve. A tiny grain of mace added
to the sauce is an improvement, but it must be used
with great care.

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PARSNIPS FRIED.

Boil them until tender, cut them in slices length-
wise and fry brown in a little butter.

PARSNIP FRITTERS.

Wash and scrape them and cut in slices, cover
them with boiling water, cook until tender, mash
them through a colander, return them to the fire, add
to two large parsnips, a tablespoonful of butter, salt
and pepper to taste, and one egg beaten well. Mix
thoroughly, remove from the fire, and when cool
make into small flat cakes and fry in a little butter.
Serve hot.

TO COOK STRING BEANS.

String thoroughly, cut in half, then in half length-
wise, throw into boiling water and let them come to
a boil. Remove from the fire, drain, cover with cold
water and let them stand in this until it is time to
cook them, then drain again, cover with boiling
water and cook for fifteen minutes, and when almost
done add salt. When tender, drain, add a lump of
butter, and salt and pepper to taste.

SPANISH ONIONS STUFFED.

Take two large Spanish onions, wash and skin
and tie them to prevent breaking. Put them into a
saucepan over the fire, cover with boiling water,
cook until they can be pierced with a broom straw
from two to three hours, according to size. When
done, drain and carefully take out the centers,
leaving about a quarter of an inch for the shell.
Have ready a stuffing made from a quarter of a
pound of mushrooms prepared as before. Put these
and the centers of the onions into a chopping bowl
and chop very fine. Cook them together until the
moisture from the onions has almost evaporated,
then add a generous heaping tablespoonful of butter,
a tablespoonful of rich cream, and three heaping
tablespoonfuls of grated bread crumbs, salt and
pepper to taste. Fill the onion shells with this mix-
ture, smooth the tops nicely, sprinkle with bread
crumbs, brush with egg and a little butter. Put in
the oven and brown about ten minutes, and serve
with the following sauce: Rub a generous heaping
tablespoonful of butter and a heaping tablespoonful
of flour together. Put a small teacup of milk into a
saucepan on the fire, when hot stir in the butter and
flour and a quarter of a pound of mushrooms pre-
pared as before and chopped very fine, season with
salt and pepper to taste. Place the onions on a plat-
ter and pour the sauce around them, garnish with
parsley and serve.

STUFFED CELERIAC WITH SPANISH SAUCE.

Put over the fire in a saucepan three-quarters of
a cup of rich milk and three ounces of butter, let
them come to a boil, then add three ounces of dried
and sifted bread crumbs and an even tablespoonful
of flour. Let it cook, stirring all the time until it is
a smooth paste and detaches itself from the sides of
the pan, remove from the fire and set it aside to cool.
When cold beat three eggs light, stir in a little at a
time, beating well until the mixture is smooth and
all the beaten egg used, then add a heaping tea-
spoonful of sugar, three heaping tablespoonfuls of
walnut meats chopped fine, two tablespoonfuls of
rich cream, and salt and pepper to taste. Take four
large, fine celeriac roots, clean, scrub and scrape
them. Cut off a slice from the top of each to make
a cover, then with an apple corer remove the inside,
taking care not to pierce the root, leave a shell a quar-
ter of an inch thick. Fill each with the dressing, leav-
ing fully half an inch at the top for it to swell. Place
the cover on each, tie well the roots to prevent break-
ing in the cooking, stand them in a saucepan with
water to reach not quite to the top of the roots, and
put in all the celeriac removed from the roots, boil
gently until tender about an hour adding boiling
water from time to time as it evaporates. When
they are tender take them out of the water and put
them aside, keeping them hot. Strain the water they
were boiled in, form what is left from the stuffing
into small cylinders, boil five minutes in the strained
stock, take them out and put with the roots to keep
warm. Then take a generous tablespoonful of but-
ter, an even tablespoonful of flour, brown them to-
gether in a spider, add two heaping tablespoonfuls
of chopped walnuts and let them brown a little, then
stir in gradually the stock the roots were boiled in
and cook until it thickens. Arrange the roots in the
center of the platter, the cylinders around them and
pour the sauce over all. Garnish with parsley, put-
ting a tiny sprig of celery leaves in the top of each
root.

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ASPARAGUS.

Scrape and wash as much asparagus as is needed,
cut the stalks the same length, tie in bunches and put
over the fire in boiling water, and when nearly done
add a little salt. Boil until perfectly tender, drain,
put in a dish, remove the strings and serve very hot
with sauce Hollandaise or a simple cream sauce.

POINTES D’ASPERGES.

Cut oif the tender green tips of asparagus about
an inch and a half long, cover with boiling water and
cook until tender. Add salt just before they are
done. Drain and put the points into a saucepan with
butter, salt and pepper and a few spoonfuls of cream
or Hollandaise sauce, mix well and do not let it cook
after the sauce is added. A little nutmeg may be
used if liked. Serve very hot.

PURPLE CABBAGE WITH CHESTNUTS

Shred fine as for cold slaw half a purple cabbage,
put half of this into a saucepan, dot with a table-
spoonful of butter, sprinkle over it a heaping table-
spoonful of sugar, a slightly heaping tablespoonful
of flour, a little salt and pepper, then the rest of the
cabbage with the same quantity of butter, sugar,
etc., as before, and pour over all a quarter of a cup
of vinegar and a cupful of cold water. Cover tightly,
let it cook slowly until done, put it where it will only
simmer for two hours. If not sour enough add more
vinegar. Be careful that it does not burn. Serve in
a vegetable dish and garnish with large Italian
chestnuts that have been boiled and blanched.

PARSNIP CROQUETTES WITH WALNUTS

Take two’ good-sized parsnips, peel and cook
them until tender in as little water as possible.
When done press the water carefully from them and
mash them smooth and fine through a colander, put
them back into the saucepan over the fire again, and
add to them two heaping tablespoonfuls of chopped
walnut meats, a good heaping tablespoonful of but-
ter and a tablespoonful of rich cream, stir well
together and add at the last one egg well beaten.
Remove from the fire and turn out on a plate to cool,
then form into cylinders, dip in egg and bread crumbs
and fry in boiling fat.

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RICE CROQUETTES.

Put three-quarters of a cup of milk in a saucepan
over the fire, with a generous tablespoonful of butter,
a heaping teaspoonful of sugar, and when it comes
to a boil add a cup and a half of boiled rice, a salt-
spoonful of powdered cinnamon or nutmeg, if pre-
ferred, and salt to taste. Mix well, let it come to a
boil and add a beaten egg, remove from the fire, turn
into a plate to get cold, forni into cylinders and cook
in boiling fat.

FRICASSEE OF CELERIAC.

Wash and peel the celery roots, cut them into
dice and cook until tender in as little water as possi-
ble, and when nearly done add a little salt. Make a
sauce of two tablespoonfuls of butter and one table-
spoonful of flour cooked together until smooth with-
out browning. Then add a cup of rich milk, and
when this boils turn the celery dice with the water in
which they were boiled into the sauce, season to
taste with salt and pepper. When ready to serve
beat one egg yolk with a tablespoonful of cream and
stir carefully into it, remove at once from the fire,
pour into a vegetable dish, sprinkle with a little
parsley minced fine, and serve.

YELLOW TURNIP RAGOUT.

Take one large yellow turnip, peel, wash and
wipe dry, cut in oblong pieces. Brown a good lump
of butter in a spider, simmer the turnip slices in this
until nicely browned, taking care not to burn them.
Put all into a saucepan with only water enough to
cook them tender, cover tightly, when done, brown
a little butter and flour together to make the gravy
the proper consistency, season with pepper and salt
and serve.

TOMATOES STUFFED WITH CHEESE.

Cut six tomatoes in half, scoop out part of the
inside and put this in a saucepan and cook until
nearly all the water has been absorbed, then add
half a teaspoonful of sugar, one heaping tablespoon-
iul of butter, two heaping tablespoonfuls of grated
cheese, two heaping tablespoonfuls of dried bread
crumbs, pepper and salt to taste, and a few drops of
onion juice. Sprinkle the tomatoes with salt, pepper,
a little sugar and grated cheese, then fill them with
the dressing, dot them with tiny bits of butter and
sift over them a few bread crumbs. Melt half a tea-
spoonful of butter in a baking pan, put the tomatoes
in and bake twenty or twenty-five minutes. Take
them out carefully when done, arrange on a dish,
make a little gravy in the pan in which they were
baked by adding a little more butter, half a cupful of
milk, a heaping teaspoonful of flour, and salt and
pepper to taste. Serve in a sauceboat.

JERUSALEM ARTICHOKES.

Wash and peel a dozen artichokes, selecting them
as nearly the same size as possible. Cover with boil-
ing water and cook until tender, drain at once and
pour over them a cream sauce, sprinkle a little finely
chopped parsley over them and serve.

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ESCALLOPED SPAGHETTINA.

Put a good half cupful of spaghettina, broken in
bits, into a saucepan of boiling water with an even
tablespoonful of salt, boil three-quarters of an hour,
turn into a colander and let it drain while the sauce
is being made. Prepare it exactly as for escalloped
cauliflower and finish in the same way.

CHESTNUT PUREE.

Shell some large imported chestnuts and put over
the fire in boiling water, let them cook for a few min-
utes, rub the skins off, and cover again with fresh
boiling water, boil until tender. Press through a
sieve, and season with butter, pepper and salt.

PUREE OF DRIED WHITE BEANS.
Pick over and wash a pint of beans and soak
over night. In the morning drain off the water, put
the beans into a saucepan with cold water to cover
them, and cook until tender a little more than an
hour. Press through a sieve, add a generous table-
spoonful of butter, salt and pepper to taste, put into
a saucepan, make very hot and serve.

SQUASH PUDDING.

A large heaping cup of Hubbard squash, meas-
ured after it is baked and mashed smooth, a generous
heaping tablespoonful of butter, melted and stirred
into the squash, a heaping teaspoonful of flour mixed
with four tablespoonfuls of milk and one egg beaten
light, salt and pepper to taste. Mix well and turn
into a buttered pudding dish and bake about twenty
minutes. Serve in the dish in which it is baked. If
any is left over, make it up into little round cakes
and brown in butter for luncheon.

SQUASH FRITTERS.

A heaping cupful of Hubbard squash baked and
mashed, stir into it a heaping tablespoonful of but-
ter, a heaping tablespoonful of flour, a cup of milk,
salt and pepper to taste, and one egg beaten light.
Mix well and bake or fry as griddle cakes.

SUMMER SQUASH.

Wash and peel two large summer squash, cut in
small pieces and remove the seeds, cover with boiling
water and cook until tender. Drain in a colander
and press gently as much of the water out as possi-
ble with a potato masher, then mash through the
colander into a saucepan, put it on the stove and let
it cook until the squash is quite dry, taking care that
it does not burn. Then add four heaping tablespoon-
fuls of butter, a teaspoonful of sugar, and salt and
pepper to taste.

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I’m facing separation and we’re both really positive about it but I just started laughing when I realized that we have to divide our spices. We both like to cook but here I am thinking, “The cinnamon is nearly full. I hope I get it. I’ll even let him have the basil AND herbes de provence if I can get the cinnamon.”

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TOMATOES AND MUSHROOMS

Put on a pint of tomatoes in a saucepan and
cook for fifteen or twenty minutes until nearly all the
water has evaporated, season with salt and pepper,
add a generous tablespoonful of butter, a table-
spoonful of bread crumbs and half a pint of fresh
mushrooms chopped fine. Cook until the mush-
rooms are tender. Have some bread cut in nice
slices toasted and slightly moistened with warm
milk. Pour the tomatoes and mushrooms over it
and serve very hot.

TO BOIL RICE PLAIN.

Wash half a cupful of rice, drain from the water,
have on the fire a very large saucepan nearly full of
salted boiling water. Turn the rice into this and
boil hard for twenty minutes, pour all into a colan-
der, drain well, and put the rice in a smaller saucepan
on the back of the stove, where it will be kept warm,
without cooking, until all the moisture has evapo-
rated. Then serve.

CAULIFLOWER WITH DRAWN BUTTER.

Select a nice white cauliflower, take off all the
leaves, and cut enough of the stem off to allow it to
stand well in the dish it is to be served in. Put it into
a saucepan, cover with boiling water, and when it is
nearly done add salt, as cooking it long with salt
turns it brown. The usual time to cook a cauli-
flower is about twenty minutes. Try it -with a fork,
and if it is tender remove carefully from the water,
let it drain in a colander while preparing a drawn
butter. Then put into a hot vegetable dish, pour the
sauce over and serve.

FOR THE DRAWN BUTTER. Melt a large heaping
tablespoonful of butter, and stir into it a heaping
teaspoonful of flour, let them cook together without
browning and add by degrees a cup of hot milk.

ESCALLOPED CAULIFLOWER.

Cut a cauliflower into flowerettes, cover with
boiling water into a saucepan and cook until tender,
let them drain in a colander while the sauce is being
prepared. Make the usual cream sauce, enough to
cover the cauliflower. When the sauce is done add
two heaping tablespoonfuls of American Edam or
grated Parmesan cheese, put the flowerettes into a
baking dish, pour the sauce over them, sprinkle the
top with a little of the cheese, and stand the dish in
the oven for a few minutes to brown.

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Call me a hippie if you may, but i belive in eating healthy, you know organic foods, nothing that can give you cancer (like sucralose a.k.a Splenda) well anywase i’m only 13 and i go to a waldorf school. Its really changed my perspective on life (i joined in 5th grade) but my parents or vrother won’t listen to me when i try to tell the that fast food plaes are bad, or non-organic strawberries, stuff like that. I don’t know how to get them to listen to me. I get mad at them when my dad does things like buys energy drinks and diet sodas for my brother, or when they get McDonalds because they don’t feel like cooking; then they yell at me because they don’t ike me getting mad at them. i don’t know. but how do i get them to listen to me.

FRENCH CARROTS AND PEAS.

Take a pint of young peas and two bunches of
French carrots, cut in slices or fancy shapes (stars or
clover leaves), cook each vegetable by itself in as little
water as will cook them. When they are both tender
put them together into a saucepan, add a heaping
tablespoonful of butter and half a tablespoonful of
flour rubbed together, and if there is not enough
water left, add enough to make a gravy. Canned
instead of fresh peas may be used ; drain the water
from the peas and stew the carrots in it, and follow-
the recipe as above.

SPINACH PUDDING.

Make a sauce of one ounce and a half of butter,
one ounce of flour, a scant half cup of rich milk, half
a teaspoonful of sugar, a grating of nutmeg, if liked,
and salt and pepper to taste. When this conies to a
boil, add an even cupful of spinach that has been
cooked and finely chopped, and from which the water
has been well pressed out. Remove from the stove,
and stir into it two beaten eggs. Grease a mould,
sprinkle it with dried and sifted bread crumbs, turn
the pudding into this, set the mould in a pan of hot
water, put in the oven, cover it to prevent browning
and bake nearly three-quarters of an hour. Turn
out on a platter, have ready a cream sauce to pour
around the pudding, garnish with hard-boiled eggs,
cut in quarters lengthwise, and parsley. If any is
left over, cut in slices, and warm over in a cream
sauce and serve for luncheon. It will keep for days.

SPINACH BALLS.

Put a slightly heaping tablespoonful of butter,
a tablespoonful of cream, and half a teaspoonful of
sugar into a saucepan on the stove, mix well, and
when it boils add a heaping tablespoonful of flour
as much as will stay on the spoon let it come to a
boil, and then add three-quarters of a cup of cooked
and finely chopped spinach, beat well and remove
from the fire. When cold add two eggs, one at a
time, season with salt and pepper to taste and half a
saltspoonful of powdered mace. Have a saucepan
of boiling water, slightly salted, on the stove ; dip a
tablespoon in cold water, and then take up enough
of the spinach mixture to make an oblong cake, in
shape like an egg cut in half lengthwise, then dip the
spoon in the boiling water and let the cake float off.
Use all the mixture in this way. The balls will cook
in four or five minutes, and they must not boil too
fast or they will break. Let them drain in a colander
while making a cream sauce, and when the sauce is
made put the balls into it and let them come to a
boil, turn out on a platter and garnish with parsley.

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