Look over the greens carefully; wash thoroughly; put them over in boiling salted water; cook 1 hour or until tender. Then remove from kettle and press all the water out ; add a little butter and more salt if needed. Serve very hot. They are much more digestible this way than cooked with meat. BOILED ONIONS. Take the skins off the onions, holding them under water to prevent smarting the eyes. Put in a saucepan, cover with boiling water; add 1 teaspoon salt to a quart of water and 1 teaspoon sugar ; boil very slowly until tender — about }i of an hour if medium size. Drain thor- oughly ; add a little butter and let come to a boil. DELICIOUS BAKED ONIONS. Peel and slice the onions, add a bit of soda, simmer until tender in just enough boiling salted water to cover, when tender, drain; mix with white sauce (see page 131), put in baking dish, sprinkle with sifted bread crumbs ; brown in the oven. In preparing a quart and a half of onions use about \]/i cups of milk for the white sauce, have it rather thick. BOILED POTATOES— MASHED POTATOES✪ Boiled Potatoes - Mashed Potatoes. Wash potatoes thoroughly with vegetable brush; peel very thin ; drop in boiling salted water — about 1 tea- spoon salt to each quart of water. Cook 25 minutes, or until tender. Drain off all the water; shake the kettle First Aid to Good Cooking 137 over the fire until they look white and mealy. If they are to be served whole, send to the table at once in an uncovered dish. If obliged to stand, place kettle on back of stove with a piece of clean cheese cloth folded over them. This will absorb the steam and help to keep them from becoming soggy. If to be mashed, mash thoroughly; add a little heated milk and a level table- spoon of butter; stir and beat with a spoon until they are light and creamy. Heap loosely in a deep uncovered dish and send to the table very hot. BAKED POTATOES. Take medium size potatoes; scrub clean; put in clean dripping pan ; bake in hot oven 45 minutes, or until soft. Before they are quite done cover with a cloth and strike with the palm of the hand to break the skin and let the steam escape so they will be mealy. They will not be good if baked in a slow oven. STUFFED POTATOES. Prepare as for baked potatoes ; when done cut in halves lengthwise, scoop out of the skins, mash thoroughly; and for six potatoes✪ Stuffed Potatoes add 1 level tablespoon of butter, about 3 tablespoons of milk, 1 teaspoon of salt ; beat vig- orously ; heap lightly into about six of the half shells, and brown a light golden brown in the oven. In the gas oven it will take about 10 minutes if placed under the flame of the broiler, but in the upper part of the oven or in a coal -stove oven it will take about 20 minutes. SCALLOPED POTATOES. Wash and pare the potatoes; slice them very thin; put in a baking dish in layers, seasoning each layer with salt and butter; add enough milk to cover, and bake in a moderate oven until tender. 138 First Aid to Good Cooking DELICIOUS POTATOES. Wash and pare potatoes ; put in boiling salted water ; cook until they will pierce with a silver fork; drain off water ; put on stove ; shake gently ; let stand until so dry they will almost stick to the kettle; have a little butter melted in dish, roll potatoes in this ; place in oven, or under flame in gas oven, until a golden brown. Serve at once. SARATOGA POTATOES.

AI-modernized reading of the original text

Look over the greens carefully; wash thoroughly; put them over in boiling salted water; cook 1 hour or until tender. Then remove from kettle and press all the water out ; add a little butter and more salt if needed. Serve very hot. They are much more digestible this way than cooked with meat. BOILED ONIONS. Take the skins off the onions, holding them under water to prevent smarting the eyes. Put in a saucepan, cover with boiling water; add 1 teaspoon salt to a quart of water and 1 teaspoon sugar ; boil very slowly until tender — about }i of an hour if medium size. Drain thoroughly ; add a little butter and let come to a boil. DELICIOUS BAKED ONIONS. Peel and slice the onions, add a bit of soda, simmer until tender in just enough boiling salted water to cover, when tender, drain; mix with white sauce (see page 131), put in baking dish, sprinkle with sifted bread crumbs ; brown in the oven. In preparing a quart and a half of onions use about \]/i cups of milk for the white sauce, have it rather thick. BOILED POTATOES— MASHED POTATOES. Wash potatoes thoroughly with vegetable brush; peel very thin ; drop in boiling salted water — about 1 teaspoon salt to each quart of water. Cook 25 minutes, or until tender. Drain off all the water; shake the kettle First Aid to Good Cooking 137 over the fire until they look white and mealy. If they are to be served whole, send to the table at once in an uncovered dish. If obliged to stand, place kettle on back of stove with a piece of clean cheese cloth folded over them. This will absorb the steam and help to keep them from becoming soggy. If to be mashed, mash thoroughly; add a little heated milk and a level tablespoon of butter; stir and beat with a spoon until they are light and creamy. Heap loosely in a deep uncovered dish and send to the table very hot. BAKED POTATOES. Take medium size potatoes; scrub clean; put in clean dripping pan ; bake in hot oven 45 minutes, or until soft. Before they are quite done cover with a cloth and strike with the palm of the hand to break the skin and let the steam escape so they will be mealy. They will not be good if baked in a slow oven. STUFFED POTATOES. Prepare as for baked potatoes ; when done cut in halves lengthwise, scoop out of the skins, mash thoroughly; and for six potatoes add 1 level tablespoon of butter, about 3 tablespoons of milk, 1 teaspoon of salt ; beat vigorously ; heap lightly into about six of the half shells, and brown a light golden brown in the oven. In the gas oven it will take about 10 minutes if placed under the flame of the broiler, but in the upper part of the oven or in a coal -stove oven it will take about 20 minutes. SCALLOPED POTATOES. Wash and pare the potatoes; slice them very thin; put in a baking dish in layers, seasoning each layer with salt and butter; add enough milk to cover, and bake in a moderate oven until tender. 138 First Aid to Good Cooking DELICIOUS POTATOES. Wash and pare potatoes ; put in boiling salted water ; cook until they will pierce with a silver fork; drain off water ; put on stove ; shake gently ; let stand until so dry they will almost stick to the kettle; have a little butter melted in dish, roll potatoes in this ; place in oven, or under flame in gas oven, until a golden brown. Serve at once. SARATOGA POTATOES.

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Boiled Potatoes - Mashed PotatoesBoiled OnionsDelicious Baked OnionsStuffed Potatoes

Efficiency in home-making and first-aid to good cooking