- MINT (Fresh All Year)—Cut the growing mint, spreai on newspaper to dry. When dry put in mason jars. Whe ‘you want to use it take the amount required, pour boilin: _.water on it, let it stand for a second, then pour off and mint is as fresh and green as when first picked. MUSHROOMS AND EGGS—Peel and mince one pou mushrooms and one-half dozen hard-boiled eggs. Mix w Serve very cold: Cream dressing: Beat to @ cream o tablespoon (heaping) butter, same of flour. Stir into th one beaten egg, one tablespoon sugar, a teaspoon salt un one-half teaspoon each dry muStard and white pepper. _ _ four tablespoons strong vinegar and two of water. — until thick and just before serving add one- halt cu cream✪ Mushrooms and Eggs. This will serve 10 persons. ey OLIVES (Mock)—Two quarts green plums, 1% table- - spoons mustard seed, one-half tablespoon salt✪ Mock Olives, two qual . vinegar. Place the” plums in a stone crock with mus seed; put the vinegar into a preserving kettle, bring to boil, pour over plums boiling hot, cover closely.. Next drain off the vinegar, bring again to a boil and pour plums while hot. When cold place in olive bottle and co pee They taste just like real olives and are mu cheaper. se eat ONIONS AND BREAD (Baked)—Boil two. onions tender, chop fine, mix with pieces of stale bread crusts th -have been soaked in water or milk, add a little powd » Sage, pepper and salt; grease baking tins, put in mixt strew over top some erated bread and-bits of butter. Ba half an hour and serve for breakfast or for dinner side di ONIONS (Escalloped)—One pint sliced onions, ‘one pint bread crumbs, one pint sliced potatoes; season ‘with salty pepper, butter, add teaspoon of flour✪ Escalloped Onions and pint or so oO. YY bake 1% hours. Be ‘ONIONS (New Way)—Peel one quart onions, put in « v1 water, put on to boil; when done do not pour off water, bu ‘leave it with onions. Then take juice of half a lemon, fourth cup sugar, pinch salt✪ New Way Onions, add all to onions and s Makes a cheap vegetable dish. Only the juice of the Ie _ should be used. ae -. PARSNIPS (Fried)—The way to cook: parsnips an them good and sweet, fry without any water, but a bits of meat✪ Fried Parsnips. PARSNIP STEW—One-half pound salt pork, ‘slice add two parsnips and three or four potatoes, cut in di Cook 15. minutes, then add dumplings, made as follows: T cups flour, one teaspoon soda, two teaspoons cream tart one well beaten egg, a little salt, milk to make stiff ba. Dr✪ Parsnip Stewop from spoon into stew; stop the boiling £08 ae before, cover ghonelys cook for 20 obits 3 se piece of butter may be put in when nearly done. — too much saltin. Spoonful of sugar greatly improves flavor, ~Scotch peas, of a dark green color, are fine. - its «koh ee PEAS (Dried)—Soak one cup dried peas over night if wanted for noon (in morning if for evening meal), drain first water off, put on fresh water, let stand and cook one: — hour. When done, put in salt, milk, pepper and butter and _ thicken with flour and water. I use navy beans the same ✪ Dried Peas

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- MINT (Fresh All Year)—Cut the growing mint, spreai on newspaper to dry. When dry put in mason jars. Whe ‘you want to use it take the amount required, pour boilin: _.water on it, let it stand for a second, then pour off and mint is as fresh and green as when first picked. MUSHROOMS AND EGGS—Peel and mince one pou mushrooms and one-half dozen hard-boiled eggs. Mix w Serve very cold: Cream dressing: Beat to @ cream o tablespoon (heaping) butter, same of flour. Stir into th one beaten egg, one tablespoon sugar, a teaspoon salt un one-half teaspoon each dry muStard and white pepper. _ _ four tablespoons strong vinegar and two of water. — until thick and just before serving add one- halt cu cream. This will serve 10 persons. ey OLIVES (Mock)—Two quarts green plums, 1% table- - spoons mustard seed, one-half tablespoon salt, two qual . vinegar. Place the” plums in a stone crock with mus seed; put the vinegar into a preserving kettle, bring to boil, pour over plums boiling hot, cover closely.. Next drain off the vinegar, bring again to a boil and pour plums while hot. When cold place in olive bottle and co pee They taste just like real olives and are mu cheaper. se eat ONIONS AND BREAD (Baked)—Boil two. onions tender, chop fine, mix with pieces of stale bread crusts th -have been soaked in water or milk, add a little powd » Sage, pepper and salt; grease baking tins, put in mixt strew over top some erated bread and-bits of butter. Ba half an hour and serve for breakfast or for dinner side di ONIONS (Escalloped)—One pint sliced onions, ‘one pint bread crumbs, one pint sliced potatoes; season ‘with salty pepper, butter, add teaspoon of flour and pint or so oO. YY bake 1% hours. Be ‘ONIONS (New Way)—Peel one quart onions, put in « v1 water, put on to boil; when done do not pour off water, bu ‘leave it with onions. Then take juice of half a lemon, fourth cup sugar, pinch salt, add all to onions and s Makes a cheap vegetable dish. Only the juice of the Ie _ should be used. ae -. PARSNIPS (Fried)—The way to cook: parsnips an them good and sweet, fry without any water, but a bits of meat. PARSNIP STEW—One-half pound salt pork, ‘slice add two parsnips and three or four potatoes, cut in di Cook 15. minutes, then add dumplings, made as follows: T cups flour, one teaspoon soda, two teaspoons cream tart one well beaten egg, a little salt, milk to make stiff ba. Drop from spoon into stew; stop the boiling £08 ae before, cover ghonelys cook for 20 obits 3 se piece of butter may be put in when nearly done. — too much saltin. Spoonful of sugar greatly improves flavor, ~Scotch peas, of a dark green color, are fine. - its «koh ee PEAS (Dried)—Soak one cup dried peas over night if wanted for noon (in morning if for evening meal), drain first water off, put on fresh water, let stand and cook one: — hour. When done, put in salt, milk, pepper and butter and _ thicken with flour and water. I use navy beans the same

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