Cooks in clover

Carrots With Cream Sauce. — Scrape, wash and cut into cubes, enough carrots to make a quart, put into a stew pan with two quarts of boiling water, cook one hour, and pour off all the water except half a gill. Add one teaspoon of sugar, and one of salt, and boil rapidly until all the water evaporates. Add the sauce and serve at once. Saaee: — Boil three gills of milk, add two tablespoons of butter beaten to a froth with a tablespoon of flour, half a teaspoon of salt and a little pepper, cook for three minutes before pouring over the carrots, ( ) Green Corn. — .Strip off the coarser husks, leaving VEGETABLES. on the fine ones next the ear, pull these down and pick off all the silk ; replace the inner husks and tie at the top; then drop the corn into boiling salted water. Cook fifteen minutes and send to the table wrapped in a napkin on a flat dish. Do not let it stand in the pot after it is cooked. * * * Baked Stuffed Tomatoes. — Take ripe, firm tomatoes, cut a small piece off the top and remove the pulp, leaving enough to make a firm cup to hold the stuffing. Chop the pulp with bread crumbs and an onion, (one onion to six tomatoes), season with pepper and salt, and put into the tomatoes, with a small piece of butter on each. Bake in a pan until they are lightly browned on top. The quantity of bread crumbs depends upon the size and juiciness of the tomatoes. Mrs. G. D. Anderson. Boiled String Beans. — To each half gallon of ) water, allow one heaping tablespoon of salt and a very small pinch of soda. This vegetable should ( always be eaten young, as, when allowed to grow (too long, it tastes stringy and tough when cooked. J Cut off the heads and tails, and a thin strip on each side of the bean, then divide each bean into four or I six pieces according to size, cutting them length- ') ways in a slanting direction, and, as they are cut drop them into cold water with a small quantity of i salt dissolved in it. Have ready a saucepan of boil- ; ing water, with salt and soda in the above proporj tion ; put in the beans and keep them boiling quickly ( with the lid off. When tender, which may be ascer- ( tained by their sinking to the bottom of the sauce- (pan, take them up, throw them into a colander, and I when drained, dish, and serve with plain white (sauce. Mrs. A. R. Burgess. J Preserved String Beans. — Late in August or ) early in September procure a bushel of fresh young beans. vString carefully and cut in inch lengths, or j Egg Plant. — Peel, cut in dice, boil tender in in slender strips the entire length of the bean, — the salted boiling water, and serve in white sauce on latter plan will take more time, but will make a toast. This is a palatable novelty. G. H. much more attractive looking dish on the mid-winter \