f Beans, string—Boil 1% hours. Beans, shell—Boil 1 hour, Beets, old—Boil 11% to 3 hours. Beets, young—Boil 50 minutes. Cabbage—Boil 20 to 60 minutes. Carrots—Boil 1 hour. Cauliflower—Boil 20 to 25 minutes. Celery—Boil 20 to 30 minutes. Corn, green—Steam covered 10 or 15 minutes. Cucumbers—Until tender. Onions—Boil 30 to 45 minutes. Parsnips—Boil 20 to 45 minutes, Peas, green—Boil 20 minutes. Potatoes, baked—Bake 35 to 40 minutes. Potatoes, boiled—Boil 20 to 30 minutes. Potatoes, raw fried—Fry 4 to 8 minutes, Potatoes, French fried—Fry 10 minutes. Spinach—Boil 25 minutes. Squash, winter—Boil 20 to 40 minutes, Tomatoes, baked—Bake 20 minutes. Tomatoes, boiled—Boil 15 to 20 minutes. Turnips—Peel and boil 20 to 30 minutes, BEANS, BOSTON BAKED. Two cups of white beans, 1 teaspoon mustard, 14 lbs. of salt fat pork,-3 tablespoons of dark molasses✪ Boston Baked Beans. Cover 2 cups of white beans with cold water, let come to a boil and simmer gently for 10 minutes. Pour off water and wash thoroughly with cold water. Put beans in small crock. Add % lb. of salt fat pork and % teaspoon of mustard and 3 tablespoons of dark molasses. Cover with water and bake slowly five or six hours. Add more water if needed. Crock should be covered while beans are cooking—Mrs. A. Smith, Smith Falls, Ontario. STUFFED BEETS. Six large beets, 2 green peppers, 4 teaspoon of pepper, 2 onions, minced, 1 cup of bread crumbs, 1% teaspoon salt. Boil the beets in salted water until tender, Plunge into cold water, take off skins, carefully top ends from beets, remove the centre. Clean peppers, remove stems and seeds, put pepper pods in boiling water for 10 minutes. Make - a dressing of the crumbs, add the beet centres chopped with pepper pods and onions, butter and seasoning. Mix thoroughly and fill beet shells, place small piece of butter on top of each✪ Stuffed Beets. Bake in a moderate oven.—Mrs. C. Pringle, Simcoe, Ontario. CAULIFLOWER. Plunge head into cold water, salted, several times to clean it. Have enough boiling salt water ready to which add 1 tablespoon WELL SATISFIED, IN USE TWICE EVERY DAY Mr. Riul Tremblay, Normandin, Que., says:—We are well satisfied with “our Separator. We use it all the time and nothing is wrong with it. 23 4 of sugar (this-keeps the cauliflower in its natural dolor makes it fonder a r improves flavor, Boil 20 minutes, drain, and serve with white sauce.—Mrs G. C. Newton, Wallace, N. 8. re ONION PIE. Pie crust, sliced onion, pepper, salt, cup of milk, oes butter, flour. Line pie dish with crust, one large onion sliced✪ Onion Pie, sprinkle with salt and pepper to taste.. Beat 1 egg with cup of milk, pour over onion, place one or two small pieces of butter on top and sprinkle with flour to — prevent running over, cover with pie crust and bake. Can be eaten as pie or as a second vegetable.—Mrs, W. Turner, Hamilton, Ontario. ONIONS, STUFFED SPANISH. Peel onions then take out the centres, then parboil for.15 minutes and drain well. Mix with onion centres about double the quantity of bread crumbs, allowing 1 tablespoon of melted butter — for every cup of onions and bread. Season with salt and pepper and fill — onions, covering top with bread crumbs. Bake covered for an hour in a moderate oven, adding just enough water to prevent burning. Then take off cover and brown.—Miss Grace Hartley, Zenith, Alta. POTATOES, BAKED. One deep pan sliced potatoes, cover with fresh ee milk and put butter or cream on top, salt and pepper to taste. Bake till the top is nice brown and the potatoes are soft—Mrs. G. Hope, Sussex, N. B. POTATOES, CORNISH. One lb. of potatoes, 4% pint of milk, 1 egg, 2 — cunces of bread crumbs, 2 ounces butter✪ Cornish Potatoes. Boil the potatoes and mash. Add the butter and bread crumbs, beat the egg in the milk, and add to the © potatoes, season well, put in a grease tin and bake till brown. —Mrs. T. M. - English, Westland, B. C. .

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

f Beans, string—Boil 1% hours. Beans, shell—Boil 1 hour, Beets, old—Boil 11% to 3 hours. Beets, young—Boil 50 minutes. Cabbage—Boil 20 to 60 minutes. Carrots—Boil 1 hour. Cauliflower—Boil 20 to 25 minutes. Celery—Boil 20 to 30 minutes. Corn, green—Steam covered 10 or 15 minutes. Cucumbers—Until tender. Onions—Boil 30 to 45 minutes. Parsnips—Boil 20 to 45 minutes, Peas, green—Boil 20 minutes. Potatoes, baked—Bake 35 to 40 minutes. Potatoes, boiled—Boil 20 to 30 minutes. Potatoes, raw fried—Fry 4 to 8 minutes, Potatoes, French fried—Fry 10 minutes. Spinach—Boil 25 minutes. Squash, winter—Boil 20 to 40 minutes, Tomatoes, baked—Bake 20 minutes. Tomatoes, boiled—Boil 15 to 20 minutes. Turnips—Peel and boil 20 to 30 minutes, BEANS, BOSTON BAKED. Two cups of white beans, 1 teaspoon mustard, 14 lbs. of salt fat pork,-3 tablespoons of dark molasses. Cover 2 cups of white beans with cold water, let come to a boil and simmer gently for 10 minutes. Pour off water and wash thoroughly with cold water. Put beans in small crock. Add % lb. of salt fat pork and % teaspoon of mustard and 3 tablespoons of dark molasses. Cover with water and bake slowly five or six hours. Add more water if needed. Crock should be covered while beans are cooking—Mrs. A. Smith, Smith Falls, Ontario. STUFFED BEETS. Six large beets, 2 green peppers, 4 teaspoon of pepper, 2 onions, minced, 1 cup of bread crumbs, 1% teaspoon salt. Boil the beets in salted water until tender, Plunge into cold water, take off skins, carefully top ends from beets, remove the centre. Clean peppers, remove stems and seeds, put pepper pods in boiling water for 10 minutes. Make - a dressing of the crumbs, add the beet centres chopped with pepper pods and onions, butter and seasoning. Mix thoroughly and fill beet shells, place small piece of butter on top of each. Bake in a moderate oven.—Mrs. C. Pringle, Simcoe, Ontario. CAULIFLOWER. Plunge head into cold water, salted, several times to clean it. Have enough boiling salt water ready to which add 1 tablespoon WELL SATISFIED, IN USE TWICE EVERY DAY Mr. Riul Tremblay, Normandin, Que., says:—We are well satisfied with “our Separator. We use it all the time and nothing is wrong with it. 23 4 of sugar (this-keeps the cauliflower in its natural dolor makes it fonder a r improves flavor, Boil 20 minutes, drain, and serve with white sauce.—Mrs G. C. Newton, Wallace, N. 8. re ONION PIE. Pie crust, sliced onion, pepper, salt, cup of milk, oes butter, flour. Line pie dish with crust, one large onion sliced, sprinkle with salt and pepper to taste.. Beat 1 egg with cup of milk, pour over onion, place one or two small pieces of butter on top and sprinkle with flour to — prevent running over, cover with pie crust and bake. Can be eaten as pie or as a second vegetable.—Mrs, W. Turner, Hamilton, Ontario. ONIONS, STUFFED SPANISH. Peel onions then take out the centres, then parboil for.15 minutes and drain well. Mix with onion centres about double the quantity of bread crumbs, allowing 1 tablespoon of melted butter — for every cup of onions and bread. Season with salt and pepper and fill — onions, covering top with bread crumbs. Bake covered for an hour in a moderate oven, adding just enough water to prevent burning. Then take off cover and brown.—Miss Grace Hartley, Zenith, Alta. POTATOES, BAKED. One deep pan sliced potatoes, cover with fresh ee milk and put butter or cream on top, salt and pepper to taste. Bake till the top is nice brown and the potatoes are soft—Mrs. G. Hope, Sussex, N. B. POTATOES, CORNISH. One lb. of potatoes, 4% pint of milk, 1 egg, 2 — cunces of bread crumbs, 2 ounces butter. Boil the potatoes and mash. Add the butter and bread crumbs, beat the egg in the milk, and add to the © potatoes, season well, put in a grease tin and bake till brown. —Mrs. T. M. - English, Westland, B. C. .

Magnet users cook book