The National home cook book

: STRING BEANS—Wash beans and pull off strings, them into inch pieces. Cover with boiling water and a snall piece of salt pork, boil slowly for 10 minutes, place cooker for 6 hours, remove, season with salt, pepper and jittle butter in case salt pork is not used. Add sliced o: ASPARAGUS—Wash asparagus and tie into small buncek ' $tand these bunches up in a. kettle of boiling water, allow the tips to be above the water, boiling for 5 minutes and | - {n cooker for one hour. Serve asparagus with salt, pepper melted butter or with cream sauce. Asparagus may into one inch pieces instead of leaving whole. es se ae lot re Ma Maka SPINACH wash: ana! ial over ‘greens havoraies ada one i ‘cup boiling water for each quart of greens. Boil slowly fol 10 minutes, place kettle in cooker for 2 hours. Drain off water. add Salt, pepper and butter; reheat and serve. eee are oes dandelion greens can be cooked the same. eS BOILED BEETS—Wash beets, leaving on root and abo ‘one-half inch of leaves, to keep beets from losing color. Cov _beets with boiling water and allow to boil 15 minutes. Pla Kettle in cooker from 6 to 8 hours, depending upon the age he beets. Remove from cooker and put beets into cold: wat for a minute. Skin and cut into small pieces. Season wi galt, pepper and butter. ath PICKLED BEETS—Cook beets as for boiled beets, A Be cut beets into slices, place in glass jar and cover with’ folloy _ ing mixture: Add four tablespoons sugar, one tablespoon sa - one-half tablespoon pepper, ten cloves, one stick cinnamon a . pepper-corns to boiling water, two cups; and two cup - vinegar and heat to almost boiling point. Pour over beets ant < allow to stand 24 hours before. serving. _. CARROTS AND PEAS—Wash and scrape carrots, cut into i a slices, place in kettle and cover with boiling water, allow to - boil 5 minutes, add salt and place in cooker 6 hours. n _ done drain, add one can of peas and allow to simmer for 10° " minutes, add salt, pepper and butter and serve at once. diced turnips may be added if wished. tare and cut out tough center. Place in kettle and cover with on - boiling salted water, allow to boil for 10 minutes without cover, ~ e Cover and place in cooker for 2 hours. Season with butter a “salt and pepper and little vinegar. ; et enh s sauce. es BOILED GREEN CORN—Remove husks and threads, place. ne corn in kettle, cover with boiling water and boil for 3 minutes, _ place in cooker for 45 minutes to 1 hour, depending upon ce age of corn. Drain and serve with salt ahd pepper. _ PEAS (DRIED)—Clean peas, cover with water and allow to soak over night. Drain and cover with fresh water. Boil for~ y (107 minutes and place in cooker for 6 hours. Season with salt, — sie Pepper and butter and serve hot. AS eS ee _ LENTILS—Soak one cup of lentils in cold water over iene ” Drain and add fresh water to cover, add a slice of onion and i Place in cooker - for 8 hours. Drain and ~ The water Means ~ eut in half. Cover with salted water and boil for 5 minutes place in cooker for 3 hours if onions are young and small; leave 4 hours if onions are large or old. Serve with se) utter, salt and pepper. erin boiling salted water and boil for 5 minutes. ooker for 1 hour to 1% hours, depending on the size of pieces — ‘and amount in kettle, drain, mash, add salt, pepper, milk and — low to “poll 5 minutes. Place in cooker 3 hours. . orate season vith salt, pepper and butter or roll in flour and brown : putter in frying pan. ee. ‘Place in cooker 2 hours. yered. Put two large slices of bacon into a pan and- ‘try 4 il ‘crisp. ‘Then cut into small pieces, add one cup of vinegar — a 4 of Si cod onions: BS over tests and mi ‘Vee BOILED SWEET POTATOES Cover. L ling salted and allow to boil ‘5 minutes if potatoes are smal if potatoes are large. Place in cooker for one soe ;