The bride's cook book

Creamed Sauce V/2 Tablespoons Cornstarch 2 Tablespoons Butter or Butter Substitute 1 Cup Milk 1/4. Teaspoon Salt Use equal portions of sauce and vegetables. Arrange in alternate layers in a baking dish. Cover with bread crumbs and bake in oven until browned. VEGETABLES AU GRATIN Prepare vegetables by either boiling or stewing them, — or use any left-over vegetable you may happen to have. Method L Place cooked vegetables in a casserole or baking-dish. Pour over white sauce. Cover with grated cheese .and brown in the oven. Method II. Prepare white sauce. When done add ^ cup of grated cheese to each Clip of sauce. Allow it to melt, and then pour it over the cooked vegetables which have been placed in a baking dish. Cover with buttered bread crumbs (made with butter substitute) and bake in oven until brown. BOILED ASPARAGUS Cut off lower parts of stalks as far down as they will snap. Wash them, remove scales and tie them in bundles. Cook in boiling salted water for about 15 minutes or until soft, leaving the tips out of water for the first 10 minutes of the cooking. Drain, remove the string, and season with salt, pepper and butter. Or serve with white sauce. BOILED ONIONS ■ Put onions in cold water and remove skins while under water. Drain, place in saucepan, and cover with boiling salted water. Boil 5 minutes, drain and again cover with boiling salted water. Cook one hour or until soft, but not broken. Drain, add a small quantity of milk, and cook 5 minutes. Season with butter, salt and pepper. 3BOILED CABBAGE Take off outside leaves. Cut in quarters, and remove all tough stalk. Soak in cold water and cook in an uncovered vessel in boiling salted water, to which is added % teaspoon soda, to eliminate the disagreeable odor in cooking. Cook from 30 minutes to one hour. Drain, season and serve. STRING BEANS SPANISH t 1 Pound String Beans 3 Eggs Tomato Sauce Boil beans until tender and allow to cool. Beat the white of eggs until thick; put in the yellow and beat five minutes more. Roll six or eight beans at a ttma in the egg, fry and serve with the sauce. CUSHAWS OR POTATO PUMPKIN PRESERVES Wash the outside of the pumpkin clean; then cut it into pieces about 3 inches square, and place in a preserving kettle of about 1 gallon capacity, with 1 cup water and lj4 to 2 cups honey. Cook slowly until the water and honey become a thick syrup, and the pumpkin well done and candied. BAKED SQUASH Peel and slice the squash into pieces about 1/2 inch thick. #Place slices in thfc bottom of a large bread pan. Dot each slice with a generous piece of butter; strew honey over squash, 1 teaspoon to each slice; then pour in enough hot water to cover the bottom of the pan; After cooking on the top of the range for 10 or 15 minutes, turn each slice with a knife and boil until tender. More hot water may have to be added. Place the pan in the oven and let the squash take on a delicate brown. Serve at once after removing from the pan. WINTER SQUASH Cut in pieces, remove seeds and pare as thin as possible; steam or boil until soft and tender. Drain and press well, mash with butter, salt, pepper and sugar. Cook summer squash the sarhe way. If extremely tender they need not be pared: BROILED MUSHROOMS