The home cook book

Boiled Artichokes— Boiled Asparagus— Scalloped Asparagus— Baked Bananas— Fried Plantain or Banana — To Boil Beets — To Cook Brussels Sprouts — Boiled Cabbage— To Make Sauerkraut— To Cook Sauerkraut — Stewed Carrots — Carrots with Onion— Cauliflower— Stewed Celery— Creamed Celery— Corn Baked in the Husk— Baked Green Corn— Baked Corn — To Cook Canned Corn— Succotash— Corn Oysters— Boiled Eggplant—Eggplant in Creole Fashion— Fried Eggplant— Stuffed Eggplant— Greens— Kale— To Cook Kohlrabi— Stewed Mushrooms— Mushrooms Stuffed with Chicken —Boiled Okra— Fried Okra with Ham— Baked Onions — Boiled Onions— Creamed Onions— Spanish Onions Stuffed— Boiled Parsnips— Fried Parsnips— Scalloped Parsnips—Stuffed Peppers— Sweet Peppers with Rice— Salsify or Oyster-Plant— Mock Oysters— To Boil Spinach— Frenched Spinach — Spinach with Eggs on Toast— Spinach Mousse— To Cook Squash— Baked Squash— Squash in the Shell— Squash Cakes— Raw Tomatoes— Baked Ripe Tomatoes — Baked Ripe Tomatoes with Corn— Boiled Tomatoes—Fried Tomatoes— Fried Green Tomatoes with Ham— Stewed Tomatoes— Canned Stewed Tomatoes— Stuffed Tomatoes— Diced Turnips— Mashed Turnips— Steamed Turnips T BOILED ARTICHOKES RIM the artichokes neatly and cut away the stems and outer leaves, which are tough. Soak half an hour to free from any insect which may have crept in the leaves. Have boiling enough salted water to cover the artichokes. Add a few drops of vinegar to the water and lay in the vegetables. Boil nearly or quite two hours. When thoroughly done drain and serve with drawn butter. BOILED ASPARAGUS Wash the asparagus in cold water and cut off the tough ends. Scrape the white part which remains and throw into cold water for thirty minutes. Tie in small bundles and put into a kettle of boiling water. A tin kettle is the best, for the reason that thicker vessels do not boil fast enough. Tin asparagus boilers come for this purpose. Boil until tender, adding a little salt to the water. Now have ready slices of toast, which should be cold. If the loaf of bread is small, use the whole slice ; if large, half a slice. Heat as many plates as you have tied bunches, and melt butter enough for all. Dip the toast quickly into the hot asparagus water, lay a piece on a plate, sprinkle a very little salt on this, and pour over it a small quantity of the melted butter. Lift a bunch of the asparagus from the water with a fork, cut the string with scissors and draw it away. Sprinkle more salt on the asparagus and pour over it melted butter. Serve hot, a bunch and a piece of toast to a plate. SCALLOPED ASPARAGUS Wash a large bunch of asparagus, cut in inch lengths, drop in boiling water and boil ten minutes. Have five eggs boiled hard and chopped fine. In a baking dish put a layer of the asparagus, over this sprinkle the chopped egg and add salt, pepper, and small bits of butter. Again put on a layer of asparagus, and again the chopped egg and seasoning. Have the top layer of the vegetable. Into a cup and a half of hot milk stir two tablespoons of flour which has been wet with a little of the milk. When the milk thickens pour it over the vegetable in the pudding dish, add a topping of breadcrumbs, and bake in a hot oven from ten to twenty minutes. BAKED BANANAS A CUBAN DISH