The farm cook & rule book

Boil or steam the potatoes until tender. Cool and cut in dice. Melt some butter in a saucepan and place the potatoes in this. Toss until the cubes are coated thoroughly with the butter. Then pour over a white sauce made by thickening milk with flour, using 2 tablespoonfuls of flour to every cupful of milk and 1 cupful of milk to the same amount of potatoes. Add salt and pepper to taste. Stuffed Green Peppers Cut off the stem end of large green peppers and parboil 10 minutes in boiling water. Drain, cool and stuff with creamed potatoes. Sprinkle bread crumbs over the top and brown in the oven 15 minutes. Turnips Delicious Select young turnips, pare and boil whole in meat stock until tender. Drain and save the stock. Place the turnips in a buttered casserole, sprinkle with sugar, salt, nutmeg and dots of butter. Boil down stock and pour into the casserole. Bake until the turnips are slightly browned. Sweet Potatoes en Casserole 5 large sweet potatoes 3 tablespoonfuls butter 4 ripe apples % cupful brown sugar 1^2 teaspoonfuls salt % cupful hot water Boil the sweet potatoes until tender. Cool and remove the skins. Cut in thin slices. Slice the ripe apples thinly, after paring and removing the cores, and arrange alternate layers of the apples and sweet potatoes in a buttered casserole. Sprinkle every layer with brown sugar, salt and dots of butter. After adding the last layer, which should be of potatoes, add the hot water and bake in a hot oven until the apples are cooked and the top is neatly browned. French Fried Potatoes Pare the potatoes, cut them in halves lengthwise, and then in pieces like the section of an orange. Let stand in cold water an hour or longer, then dry on a soft cloth. Fry in hot fat until a rich straw color on both sides and tender throughout. Drain on soft paper, sprinkle with salt and serve at once. The fat is hot enough to use when a small cube of bread browns in it in 20 seconds. Beets in Sour Sauce 12 small beets % tablespoonful cornstarch % cupful sugar % cupful vinegar 2 tablespoonfuls butter Wash beets and cook in boiling water until soft or use canned beets. Remove skins and cut beets in small cubes. Mix sugar and cornstarch, add vinegar and boil 5 minutes. Pour over beets and let stand on the back of the stove 30 minutes. Just before serving add the butter. Stuffed Cabbage Select a medium-sized head of cabbage and wash thoroughly. Separate the leaves and remove the center. Fasten into shape or tie in a piece of cheesecloth and steam or simmer until tender. Fill the center with cooked hamburg balls and surround with tomato sauce. Bessie's Potatoes 8 medium-sized potatoes 2 tablespoonfuls hot water 2 onions V2 teaspoonful salt 4 tablespoonfuls butter ^ teaspoonful pepper Wash, pare and quarter the potatoes. Make an incision in each potato and fill with onion. Put in a baking pan and pour the water and butter mixture over them. Cook in a hot oven, basting frequently. Creamed Onions 8 medium-sized onions 2 tablespoonfuls butter 1% tablespoonfuls flour 1 cupful milk % teaspoonful salt % teaspoonful pepper