Cut in one-quarter inch slices. Soak in cold salt water. Drain dry, roll in flour, dip in one well beaten egg, sprinkle with pepper and fry in hot fat. Miss Jutta CopPEDGE. Carrots Shee lengthwise or crosswise rather thin as it takes a long time for them to cook. Boil until tender, add about one cup hot milk after draining off water, two tablespoonsful butter, very little salt and pepper, a little flour thickening or the beaten yolk of one or two eggs, stew all together a few minutes and serve hot. Mrs. U. B. Atexanper. Beets Wash, cook whole in boiling water until tender, peel and slice. When cool season with teaspoon of sugar, salt and vinegar. Miss Jur1a Copprper. Hash In Green Peppers Remove seeds from peppers and drop into boiling water for five minutes. Remove and fill with any kind of hash. Sprinkle with cracker crumbs and bake one-half hour. Keep pan moist with hot water in which is a little seasoning. Mrs. P. B. Macruper. Peas If dry, soak over night, or parboil in a little soda water, drain and add fresh hot water. If green the one boiling is all that 1s needed. Boil meat with them or season with meat gravy, salt and pepper to taste. A grating of nutmeg will improve their flavor. Mrs. U. B. ArexanpEr. 32 ane ! i ‘ 4%) 3; * 27 y hs ‘s ‘vid / if ; Ny rd é 1 C aie uy f q he ie A Game, Pap ipa Fs Wye ea ete , . ‘ ) gag sh rai payin oe ai PAE A i let “th Pe sth atid ya EP Bet ini et? ne a Ay ex" Vhs M4 Bae A he? Yh Soi te ety sa et oi eh fay 4, ; " i j ‘aN : ahs, { I if ie uy pit hae TW, iyit ; 4 ee F j ; ad lie ' i aM Dr fa. Saha 1 . ; be uy PM ee th i a ‘ { jpee} ste ih by rin rl if i { | i ‘ ; {ei i Hy i y : Ci Ay nM } | y Pe ite ash i " d * ty i Ay v itt FARM RUE No tat } ia) y j } l 3 hai t, ANS abd ue : Y 4 ie ‘ : y j i \ f ee ee aT ; is 5 ; f 2 ' HED i se ey, Ait, > i ! ; : . Th! ss \. i ye brat om : ‘ is ; 3 4 ait RAPP ch Baty . wn Fite Wh > Pith mo Oey ' 3 f : . } hs nf po pS ia On Ta a rac Said al j i eed sie iE to: i a) Rite ate ith mia ian 3 eA las ase Hei ; . Paseo Sut We aN) RLaY e's Oh iy . an i ST ice Shee bay ea ae ilk, ; wal } iets ne inh iy Late ea aoa a PAL ORY er eee aa i. 24 bal ae Busca et ae ie, i, ve - ey ia Wie A } Ls, vhs 4% \ i) a Naowas aT ? aly Piatt es | ae es tans KNOX GELATINE is the one dessert for all appetites Boiled Corn Husk corn, removing all silks. Put corn into fresh boiling water to cover, and boil rapidly for five minutes. Remove from water and place on platter on which napkin✪ Boiled Corn has been spread, covering corn with ends of napkin. Serve immediately. Mrs. W. H. Harris. Candied Potatoes (Sweet) 6 medium size potatoes. 4 cup water. 14 cup sugar. 2 tablespoons butter. A few cloves✪ Candied Potatoes (Sweet). Peel and slice potatoes and arrange in buttered pan. Make a syrup of sugar, water and butter. Pour over top of potatoes and bake fifteen minutes. Miss Jura CoppEpes. Cold Slaw Wash cabbage, cut into quarters, and then slice very thin; allow to stand in cold water thirty minutes; drain well and cover with boiled or French dressing✪ Cold Slaw. Mrs. W. H. Harris. Stewed Tomatoes 1 can tomatoes. 6 tablespoons sugar. 1 cup bread crumbs. 1 tablespoon butter. Pepper and salt✪ Stewed Tomatoes. Miss Mitprep H. Smiru. Irish Potatoes Pare and boil until soft, drain off water, mash well, add salt, pepper and butter to taste. Pour in about one cup or enough hot milk to make soft, and add two or three well beaten raw eggs✪ Irish Potatoes. The heat of the potatoes will cook them sufficiently, and it will make a light, rich looking dish. These are also very good baked in a greased pan until a light brown. Mrs. U. B. ALEXANDER. Boiled Rice 1 cup rice. 6 cups boiling water. | 1 teaspoon salt✪ Boiled Rice.

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Cut in one-quarter inch slices. Soak in cold salt water. Drain dry, roll in flour, dip in one well beaten egg, sprinkle with pepper and fry in hot fat. Miss Jutta CopPEDGE. Carrots Shee lengthwise or crosswise rather thin as it takes a long time for them to cook. Boil until tender, add about one cup hot milk after draining off water, two tablespoonsful butter, very little salt and pepper, a little flour thickening or the beaten yolk of one or two eggs, stew all together a few minutes and serve hot. Mrs. U. B. Atexanper. Beets Wash, cook whole in boiling water until tender, peel and slice. When cool season with teaspoon of sugar, salt and vinegar. Miss Jur1a Copprper. Hash In Green Peppers Remove seeds from peppers and drop into boiling water for five minutes. Remove and fill with any kind of hash. Sprinkle with cracker crumbs and bake one-half hour. Keep pan moist with hot water in which is a little seasoning. Mrs. P. B. Macruper. Peas If dry, soak over night, or parboil in a little soda water, drain and add fresh hot water. If green the one boiling is all that 1s needed. Boil meat with them or season with meat gravy, salt and pepper to taste. A grating of nutmeg will improve their flavor. Mrs. U. B. ArexanpEr. 32 ane ! i ‘ 4%) 3; * 27 y hs ‘s ‘vid / if ; Ny rd é 1 C aie uy f q he ie A Game, Pap ipa Fs Wye ea ete , . ‘ ) gag sh rai payin oe ai PAE A i let “th Pe sth atid ya EP Bet ini et? ne a Ay ex" Vhs M4 Bae A he? Yh Soi te ety sa et oi eh fay 4, ; " i j ‘aN : ahs, { I if ie uy pit hae TW, iyit ; 4 ee F j ; ad lie ' i aM Dr fa. Saha 1 . ; be uy PM ee th i a ‘ { jpee} ste ih by rin rl if i { | i ‘ ; {ei i Hy i y : Ci Ay nM } | y Pe ite ash i " d * ty i Ay v itt FARM RUE No tat } ia) y j } l 3 hai t, ANS abd ue : Y 4 ie ‘ : y j i \ f ee ee aT ; is 5 ; f 2 ' HED i se ey, Ait, > i ! ; : . Th! ss \. i ye brat om : ‘ is ; 3 4 ait RAPP ch Baty . wn Fite Wh > Pith mo Oey ' 3 f : . } hs nf po pS ia On Ta a rac Said al j i eed sie iE to: i a) Rite ate ith mia ian 3 eA las ase Hei ; . Paseo Sut We aN) RLaY e's Oh iy . an i ST ice Shee bay ea ae ilk, ; wal } iets ne inh iy Late ea aoa a PAL ORY er eee aa i. 24 bal ae Busca et ae ie, i, ve - ey ia Wie A } Ls, vhs 4% \ i) a Naowas aT ? aly Piatt es | ae es tans KNOX GELATINE is the one dessert for all appetites Boiled Corn Husk corn, removing all silks. Put corn into fresh boiling water to cover, and boil rapidly for five minutes. Remove from water and place on platter on which napkin has been spread, covering corn with ends of napkin. Serve immediately. Mrs. W. H. Harris. Candied Potatoes (Sweet) 6 medium size potatoes. 4 cup water. 14 cup sugar. 2 tablespoons butter. A few cloves. Peel and slice potatoes and arrange in buttered pan. Make a syrup of sugar, water and butter. Pour over top of potatoes and bake fifteen minutes. Miss Jura CoppEpes. Cold Slaw Wash cabbage, cut into quarters, and then slice very thin; allow to stand in cold water thirty minutes; drain well and cover with boiled or French dressing. Mrs. W. H. Harris. Stewed Tomatoes 1 can tomatoes. 6 tablespoons sugar. 1 cup bread crumbs. 1 tablespoon butter. Pepper and salt. Miss Mitprep H. Smiru. Irish Potatoes Pare and boil until soft, drain off water, mash well, add salt, pepper and butter to taste. Pour in about one cup or enough hot milk to make soft, and add two or three well beaten raw eggs. The heat of the potatoes will cook them sufficiently, and it will make a light, rich looking dish. These are also very good baked in a greased pan until a light brown. Mrs. U. B. ALEXANDER. Boiled Rice 1 cup rice. 6 cups boiling water. | 1 teaspoon salt.

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