Wash, pare and rinse 4 potatoes; cut in $ inch slices. Put in layers in buttered baking dish, sprinkle each with salt and pepper, dredge with flour, and dot over with small pieces of butter; add hot milk✪ Scalloped Potatoes No. 1 until it may be seen through top layer; bake 1 hour, or until potatoes are tender. SCALLOPED POTATOES NO. 2. To 1 c. Standard White Sauce add 2 c. cold boiled potatoes cut in dice. Turn into buttered baking dish, cover with 13 c. buttered crumbs✪ Scalloped Potatoes No. 2 and brown in hot oven. GLAZED SWEET POTATOES. 6 medium-sized sweet potatoes. x c. water. + G sugar. 1 tbsp. butter✪ Glazed Sweet Potatoes. Scrub, rinse and pare potatoes. Cook 10 minutes in boiling salted water. Drain, cut in halves lengthwise, and place in a buttered pan. Make syrup by boiling sugar and water 3 minutes. Add butter. Pour one-half syrup over potatoes and bake 15 minutes, basting twice with -remaining syrup. BEETS. Leave 2 or 3 inches of the top on beets. Serub, rinse and cook whole until tender, then put in cold water, peel, slice, reheat, and add seasoning. They may be served cold with vinegar. STEWED ONIONS. Peel onions under cold water. Cook in boiling water, changing the water at the end of 5 minutes, and again in 10 minutes; simmer until tender. Drain, and serve with butter, salt and pepper, or with White Sauce. CABBAGE AND CAULIFLOWER. Cut cabbage into quarters and soak in cold water 4 hour. Chop the leaves, and simmer until tender. Drain and serve with butter, salt and pepper, or with White Sauce. Soak cauliflower ;} hour in cold water, before cooking. Wrap in cheese cloth and steam until tender. CAULIFLOWER WITH CHEESE SAUCE. Place a steamed cauliflower on serving dish, and pour over it 1 e. Standard White Sauce to which has been added } c. grated cheese. Cauli- flower may be covered with buttered crumbs and browned in oven. 18 STEWED CELERY. Wash and scrape celery, cut in inch pieces, cook until tender, and serve with Vegetable Sauce. BAKED SQUASH. Wash, cut in pieces 3 or 4 inches square. Remove seeds, place in covered dish, and bake in hot oven 45 minutes or until soft. Serve in shell with butter, salt and pepper. SPINACH. Pick leaves from stems of 5 pk. spinach, and wash carefully to remove the sand. Cook over a low heat until tender (it is not necessary to add water), chop fine or press through a colander; reheat with 2 tbsp. meited butter and seasoning. Serve garnished with hard cooked eggs. STEWED TOMATOES. Cover tomatoes with boiling water to loosen the skins, drain, peel and cut into smail pieces (a small onion may be added if desired). Cook over a moderate heat; a long, slow cooking improves the flavor. Just before removing from the stove add butter and seasoning. They may be thick- ened with bread crumbs, or sweetened with sugar. : DEVILLED TOMATOES. Cover tomatoes with boiling water to loosen the skins, drain, peel and cut in thick slices. Sprinkle with salt and pepper, dredge with flour and sauté in butter. Place on a hot platter and set aside where they will keep hot. SAUCE. 3 tbsp. butter. Cayenne. 2 tsp. sugar. Yolk of 1 hard cooked egg. 1 tsp. mustard. 1 egg. z tsp. Salt. 2 tbsp. vinegar. Cream the butter, add dry ingredients, and hard cooked yolk, mix thoroughly, add egg beaten slightly, and vinegar. Cook over hot water, stirring constantly until it thickens. Pour sauce over tomatoes and serve at once. STUFFED TOMATOES. 6 medium-sized tomatoes. % c. bread crumbs. 2 tbsp. butter. Salt. 5 tbsp. finely chopped onion. Pepper. > ¢. finely chopped cooked chicken 4 c. buttered crumbs. or veal. 1 egg✪ Stuffed Tomatoes.

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Wash, pare and rinse 4 potatoes; cut in $ inch slices. Put in layers in buttered baking dish, sprinkle each with salt and pepper, dredge with flour, and dot over with small pieces of butter; add hot milk until it may be seen through top layer; bake 1 hour, or until potatoes are tender. SCALLOPED POTATOES NO. 2. To 1 c. Standard White Sauce add 2 c. cold boiled potatoes cut in dice. Turn into buttered baking dish, cover with 13 c. buttered crumbs and brown in hot oven. GLAZED SWEET POTATOES. 6 medium-sized sweet potatoes. x c. water. + G sugar. 1 tbsp. butter. Scrub, rinse and pare potatoes. Cook 10 minutes in boiling salted water. Drain, cut in halves lengthwise, and place in a buttered pan. Make syrup by boiling sugar and water 3 minutes. Add butter. Pour one-half syrup over potatoes and bake 15 minutes, basting twice with -remaining syrup. BEETS. Leave 2 or 3 inches of the top on beets. Serub, rinse and cook whole until tender, then put in cold water, peel, slice, reheat, and add seasoning. They may be served cold with vinegar. STEWED ONIONS. Peel onions under cold water. Cook in boiling water, changing the water at the end of 5 minutes, and again in 10 minutes; simmer until tender. Drain, and serve with butter, salt and pepper, or with White Sauce. CABBAGE AND CAULIFLOWER. Cut cabbage into quarters and soak in cold water 4 hour. Chop the leaves, and simmer until tender. Drain and serve with butter, salt and pepper, or with White Sauce. Soak cauliflower ;} hour in cold water, before cooking. Wrap in cheese cloth and steam until tender. CAULIFLOWER WITH CHEESE SAUCE. Place a steamed cauliflower on serving dish, and pour over it 1 e. Standard White Sauce to which has been added } c. grated cheese. Cauli- flower may be covered with buttered crumbs and browned in oven. 18 STEWED CELERY. Wash and scrape celery, cut in inch pieces, cook until tender, and serve with Vegetable Sauce. BAKED SQUASH. Wash, cut in pieces 3 or 4 inches square. Remove seeds, place in covered dish, and bake in hot oven 45 minutes or until soft. Serve in shell with butter, salt and pepper. SPINACH. Pick leaves from stems of 5 pk. spinach, and wash carefully to remove the sand. Cook over a low heat until tender (it is not necessary to add water), chop fine or press through a colander; reheat with 2 tbsp. meited butter and seasoning. Serve garnished with hard cooked eggs. STEWED TOMATOES. Cover tomatoes with boiling water to loosen the skins, drain, peel and cut into smail pieces (a small onion may be added if desired). Cook over a moderate heat; a long, slow cooking improves the flavor. Just before removing from the stove add butter and seasoning. They may be thick- ened with bread crumbs, or sweetened with sugar. : DEVILLED TOMATOES. Cover tomatoes with boiling water to loosen the skins, drain, peel and cut in thick slices. Sprinkle with salt and pepper, dredge with flour and sauté in butter. Place on a hot platter and set aside where they will keep hot. SAUCE. 3 tbsp. butter. Cayenne. 2 tsp. sugar. Yolk of 1 hard cooked egg. 1 tsp. mustard. 1 egg. z tsp. Salt. 2 tbsp. vinegar. Cream the butter, add dry ingredients, and hard cooked yolk, mix thoroughly, add egg beaten slightly, and vinegar. Cook over hot water, stirring constantly until it thickens. Pour sauce over tomatoes and serve at once. STUFFED TOMATOES. 6 medium-sized tomatoes. % c. bread crumbs. 2 tbsp. butter. Salt. 5 tbsp. finely chopped onion. Pepper. > ¢. finely chopped cooked chicken 4 c. buttered crumbs. or veal. 1 egg.

Lillian Massey school recipes