Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

6 medium-sized potatoes % C. water 1 C. sugar 2 Tb. butter Wash and pare the sweet potatoes. Cook 10 minutes in boiling salted water. Drain, cut in thick slices lengthwise, and put in a buttered pan. Make a syrup by boiling sugar and water 3 minutes, add butter, pour over potatoes and bake until soft — about 15 minutes. Creamed Oyster Plant (Salsify). Wash, scrape, and put at once into cold acidulated water to prevent discoloration. Cut into slices, steam until soft, drain. Pour white sauce over salsify and serve hot. Vegetable Pear. The vegetable pear, or mirliton, belongs to the cucumber family. It is a delicate, succulent vegetable. It is usually boiled, cut into halves, the pulp removed and mixed with cooked shrimps and seasoned crumbs, then returned to the shells and baked. OKRA. Okra. Okra is chiefly used in making gumbo, but is also served hot as a vegetable with butter, salt, pepper and a very little lemon juice. As a salad, it is served with French dressing. Cashaw. Cashaw is a kind of pumpkin, whose flesh is fine grained, yellow and sweet. It is steamed until tender, then seasoned with butter, sugar, and a little salt, and baked. Rice. The rough, brown rice, as it comes from the threshing, is not found in our markets. The natural coating, rich in mineral properties, is removed, and is said to be sold for face powder. After it has been removed, an artificial coating of glucose and talcum is put on it to preserve it. This preservative should be well washed off. Place the rice in strainer set in pan of water. Rub between fingers. Then let w^ater from faucet run through strainer until it runs clear. A fireless cooker is excellent for rice. 1 C. washed rice 11/2 C. cold water 1 T. salt Place in the fireless kettle, and set on the disk as it heats on the fire. When disk is hot, place both in fireless for an hour. Grains are separate and dry, and the rice has a better flavor than when boiled. The rice without the coating of glucose and talcum is called ''unpolished" in the markets, and can be bought in some places. Chicken Salad. "When chicken is stewed, the water should boil about 5 minutes and then the heat reduced so that it only simmers until tender. Let cool in liquor. The liquor in which it cools may be boiled rapidly after the chicken is removed until you have not more than 2 cups. Use this in the dressing. Remove bones, gristle, fat and skin. Cut meat into half-inch pieces or smaller. Mix with one-third as much celery and a cup of pecans or blanched almonds cut rather small. After lightly tossing with the dressing, serve in nests of tender lettuce. Cooked Dressing- for Chicken Salad. Yolks of 4 eggs % C. vinegar 1 T. salt 1 C. good (reduced) % T. dry mustard chicken stock 1/4 T. white pepper or % C. cream, whipped and tabasco sauce beaten in with a wire egg beater Cook in double boiler, stirring constantly. If desired, i/4 C. of olive oil may be beaten into this mixture when ready to serve. Cold Slaw. 1/2 head cabbage, 1 T. sugar chopped 1 T. salt % C. cider vinegar % T. mustard % C. olive oil or melted 3 dashes cayenne pepper butter