The royal baker and pastry cook

Kidney Beans, Brown Sauce. — Cook 1 pint fresh shelled beans in salted water till tender. Drain ; shake in saucepan with 1 teaspoon butter 3 minutes. Add 1 cup brown sauce (see Sauces), and simmer 5 minutes. Beets, Cream Sauce. — Wash and boil beets till tender. Rub off skins and slice or dice. To 1 pint add 1 cup white sauce (see Sauces) ; simmer 5 minutes. Other root vegetables may be finished same way. Boiled Cabbage. — Strip off outer leaves, cut in quarters, cut out stalk. Soak in salted water 1 hour. Drain. Have kettle of rapidly boiling water. Add Mi teaspoon baking soda and cabbage. Cover and keep at galloping boil. Unless very old, cabbage will be done in 1 hour. Press out all water ; season well ; put in hot dish. Carrots and other Root Vegetables. — Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water till tender. Drain and reheat in seasoned butter, 1 tablespoon to 1 pint, or in a drawn butter or white sauce. In early summer, when roots are small, water should be salted. Onions should also be boiled in salted water, then finished as here directed. Stewed Corn. — Husk corn. Draw sharp knife down center of each row of grains ; press out pulp with back of knife. To 1 pint add Mi teaspoon salt. Mi teaspoon sugar, dash pepper, cup cream or rich milk. Heat and simmer 10 minutes. Corn Pudding. — To 1 pint scraped corn pulp add 4 beaten eggs, 1 pint milk, 1 teaspoon salt, Mj teaspoon pepper. Mix, bake in moderate oven till set in center. Fried Egg Plant. — Wipe the egg plant, cut in V4-inch slices, soak in salted cold water 1 hour. Dip each shce in beaten egg and fry in butter until inside is very soft, outside brown. Fried Onions. — Peel (holding onions and hands under water to prevent tears), wash and cut crosswise so as to form undivided rings. Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper, and serve with beefsteak. Fried Potatoes. — Pare raw potatoes; cut thin as wafers with sharp knife or patent sheer. Soak 20 minutes in cold water ; dry on towel. Throw a handful at a time in kettle of smoking-hot fat ; skim out fast as browned and drain on unglazed paper. Sprinkle with salt. Fried Potatoes, 2. — Cut cold boiled potatoes in thick slices, season and saut6 in a little hot fat in a frying-pan. Mashed Potatoes. — Boil potatoes in salted water; while hot put through ricer or mash with fork till smooth. Season with salt and pepper ; to 1 pint add 1 tablespoon butter and 2 tablespoons hot milk. Beat till Ught, heap in hot dish. Baked Potatoes. — Scrub potatoes of same size. Bake in very hot oven until tender. Press till skin breaks slightly, serve hot with butter. Potato Croquettes. — Mix together 1 pint hot mashed potato, 1 teaspoon salt. Mi teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon butter, 1 tablespoon chopped parsley, yolks 2 beaten eggs. Stir over fire till mixture leaves sides of saucepan. When cool, shape into croquettes, dip each in beaten egg, roll in crumbs, and fry brown in deep kettle of smoking-hot fat. Lyonnaise Potatoes. — Heat 1 tablespoon butter in frying-pan. Add 1 tablespoon chopped onion. When pale brown add 1 pint diced boiled potatoes, seasoned. Shake till butter is absorbed ; potatoes should not color. Add 1 tablespoon chopped parsley and take up.