The Landmarks club cook book

One cup milk, hot, one tablespoon of butter, one tablespoon of flour. Butter should be melted and bubbling before adding flour. Put in the flour all at once, stir smooth, add the hot milk slowly, allowing the sauce to boil up once between each addition of milk. When done, add half teaspoonful salt, onequarter teaspoonful pepper. Mrs. George H. Wadleigh. CHAPTER IX. VEGETABLES. All vegetables except potatoes, asparagus, peas, and cauliflower should boil as fast as possible ; these four only moderately. To prevent the bad odor arising from boiling cabbage, put it in plenty of boiling water, add a pinch of soda, cover closely, boil fast ; keep boiling for half an hour, no longer. Onions should be boiled in milk and water — equal parts. Potatoes should be pared before being boiled, if you wish to have them mashed and look white. Pour off the water the minute they are done and stand on the back of the stove covered with a napkin. Sweet potatoes should not be pared, and they require longer cooking than the common potato. Potatoes are good with all meats. Turnips, beets, cabbage, cauliflower, and greens are eaten with boiled meats. Mashed turnip, onion, and apple sauce, with roast pork. Tomatos are good with every kind of meat. Green peas, green corn, string beans, with either boiled or roasted meats. time table Tor cooking vegetables. Potatoes, boiled Potatoes, baked Sweet potatoes, boiled Sweet potatoes, baked 'Squash, boiled Squash, baked Green peas, boiled . . Shelled beans, boiled String beans, boiled . Green corn Asparagus Spinach Tomatos, fresh Tomatos, canned Cabbage 30 minutes. 45 minutes. 45 minutes. 60 minutes. 25 minutes. 45 minutes. .20 to 40 minutes. 60 minutes. 1 to 2 hours. . 25 to 60 minutes. . 1 5 to 30 minutes. .... 1 to 2 hours. 1 hour. Yu hour. ... to 2 hours. Cauliflower . . . Dandelions . . . Beet greens . . . Onions Beets Turnips, white Turnips, yellow Parsnips Carrots .... i to 2 hours. . . . 2 to 3 hours. i hour. . . i to 2 hours. . . . . i to 5 hours. 45 to 6o minutes. . . i to 2 hours. . . . . i to 2 hours. i to 2 hours. Miss Parloa. ARTICHOKES AL INBERNO. Boil artichokes for about ten minutes, take out, put them into a pan, open leaves a little, and pour in between leaves the stuffing, then bake in a quick oven for about five minutes. Make stuffing by taking a lump of butter and some sweet oil, let it get good and hot ; add two of the small salted anchovies to every artichoke, dissolve well and remove bones, then add some chopped garlic and some chopped parsley, some grated bread and let all cook for about eight or ten minutes, then serve. Louise Guasti. STUFFED ARTICHOKES. Trim your artichokes by cutting off the top and ends of the leaves with knife and scissors. Boil in salt water fifteen minutes. Let cool, and remove the hearts and tender leaves; chop, then crush through a colander. Leave only a good thickness for a shell. Add to the hearts a little soaked bread, butter, cream, pepper, salt, a suspicion of onion and yolks of two eggs (for one dozen artichokes). Stuff and bake in pan ten minutes. Sauce : Butter melted with a little flour stirred in, and then add cream. Mrs. A. Haas. BAKED BANANAS. Place on a buttered dish six bananas peeled and cut in half lengthwise, and baste them with this dressing: One level