The royal baker and pastry cook

Creamed Potatoes. — To 3 cups diced boiled potatoes add 1 pint cream sauce (see Sauces), more seasoning if necessary, and simmer 10 minutes. Or, season cold sliced potatoes, cover with milk, and stew till milk is reduced one half, then add a little butter. Stewed Squash. — Pare small squash, remove seeds, boil in salted water till tender. Drain, mash, season, and stir over slow fire till quite dry. Add butter and seasoning to taste. Stewed Tomatoes. — Scald and skin tomatoes, remove hard ends and cut up. Stew in agate saucepan till tender, add salt, pepper, and sugar to taste, also 1 teaspoon butter to each pint. If liked, thicken with fine crumbs or with a little flour dissolved in cold water. Stuffed Tomatoes. — Choose large tomatoes ; cut off stem ends and take out centers. Fill with stuffing (see Stuffings), lay on buttered baking-pan, and bake in hot oven _ 30 minutes. Peppers, summer squash, large ripe cucumbers, onions, and egg plant may be prepared in same way. Panned Tomatoes. — Cut firm tomatoes in halves. For 4, heat 1 tablespoon butter in frying-pan. Dip tomatoes in floru', put cut side down in pan, cover, and cook over hot Are until browned. Transfer to hot dish, sprinkle 1 tablespoon flour in pan, stir, add 1 cup milk ; stir till thickened, season, boil 1 minute, and pour round tomatoes. Mashed Turnips. — Pare and dice turnips, boil in unsalted water till tender. Mash, adding salt, pepper, and butter to taste. If cut small they will cook in less time and be less odorous. Ragout of Vegetables. — Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears of corn, 1 cup of lima beans, and the same of peas, 1 onion, and with them M4 pound of fat salt pork. Drain off the water and lay aside the pork. Slice carrots, turnips, potatoes, and onion. Put into a saucepan with a cup of some good meat soup before it has been thickened. Season well ; cut the com from the cob and add with the peas, beans, and a sliced tomato as soon as the rest are hot. Stew all together Mi hour. Stir in a great lump of butter rolled in flour. Stew 5 minutes, and serve in a deep dish. Dried Sweet Corn. — Soak 1 pint overnight. Drain, add fresh cold water, and cook slowly. When tender drain, add Mi cup rich milk, 1 tablespoon butter, salt and pepper to taste, simmer 10 minutes. Boiled Rice. — Wash 1 cup rice through several waters till water runs off clear. Have at least 4 quarts rapidly boiling water in kettle. Add rice and 1 tablespoon salt. Boil at a gallop until rice is tender — this takes 12 to 20 minutes according to kind and age of rice. Drain, set colander over boiling water for 10 minutes or more to steam. Each grain will be distinct yet tender. Macaroni. — Have a large kettle nearly full of rapidly boiling salted water. Break macaroni into 2 or 3 inch lengths, drop into the water, and boil as directed for rice until tender, which will take from 30 to 45 minutes. Drain, then pour cold water through the colander to remove pastiness. Reheat in a little butter, or in a white, brown, or tomato sauce. Before sending to table, sprinkle thickly with grated cheese or stir the cheese through it. Spaghetti, vermicelli, or any of the forms of paste may be prepared in the same way. Pickles, Etc.