The farm cook & rule book

Peel the onions and put in a pan, covering them with salted boiling water. Boil 5 minutes, drain and again cover with boiling water. Cook until soft, drain and break into small pieces. Add to a sauce made by melting the butter in a small pan and adding the flour, salt and pepper, stirring the mixture until it is thoroughly blended. The milk is poured in gradually, having been scalded previously, and the mixture is stirred constantly. Beat until smooth and glossy and serve at once. Escalloped Tomatoes 3 cupfuls canned tomatoes 1 teaspoonful salt 1 tablespoonful onion juice % teaspoonful pepper 1 cupful bread crumbs 2 tablespoonfuls butter Cover the bottom of a buttered baking dish with a layer of tomato, then add salt, butter and cover with buttered bread crumbs. Repeat until all the ingredients are used, having the top layer of bread crumbs. Bake in a hot oven until brown or about 15 minutes. Glazed Carrots 6 medium-sized carrots 4 tablespoonfuls butter 4 tablespoonfuls sugar Wash and scrape the carrots; cook in boiling salted water, allowing 1 teaspoonful of salt to 4 cupfuls of water and using a small amount of liquid and a covered utensil in order that the natural flavor be retained. When cooked, drain and cut in slices. For the glaze melt the butter in a frying pan, add the sugar and when it is melted, toss the cooked carrots in it until slightly browned and glazed. Steamed Squash Steam or boil squash cut in small pieces. Drain and dry. Mash and put through a sieve or ricer. To every cupful of squash add 1 teaspoonful of butter, 14 teaspoonful of salt, % teaspoonful of pepper and 1 tablespoonful of cream. Beat until light and fluffy. Glazed Sweet Potatoes 6 large sweet potatoes % cupful sugar 2 tablespoonfuls butter 3 tablespoonfuls water Wash and pare potatoes. Cook 10 minutes in boiling salted water. Drain, cut in halves lengthwise and put in buttered pans. Make a syrup by boiling the sugar and water 3 minutes ; add butter and brush the potatoes with it. Bake 15 minutes, basting twice with some of the syrup saved for this purpose. Sweet Com Delicious 8 ears corn 2 cupfuls milk 4 tablespoonfuls butter 1 teaspoonful salt Ys teaspoonful pepper Cut the kernels from the cobs and place in a frying pan with the butter. Cook 12 minutes, then add the milk, salt and pepper. As soon as the milk is hot^ the corn is ready to be served. Badger Squaw Dish % pound bacon % teaspoonful salt 1% cupfuls canned corn %= teaspoonful pepper Cut the sliced bacon in tiny squares and brown in a frying pan. When delicately browned, pour off some of the fat, leaving 5 or 6 tablespoonfuls in the pan. Add the corn, salt and pepper and cook 5 minutes. Serve hot. Corn with Ham 1 cupful corn 1 egg 4 cupfuls chopped ham % teaspoonful pepper Combine the ham and corn and mix the egg and pepper into the mixture. Form into little cakes and brown on both sides in a frying pan containing a little bacon fat. Lima Beans Delicious 2 cupfuls lima beans 1 cupful milk 14 pound sliced bacon 1 teaspoonful salt 2 medium-sized onions % teaspoonful pepper