The Pennsylvania German cook book

Boil with the skin until soft, then re¬ move the skins and fry them in butter. Sea.son, or pare them, cut in two and boil as other potatoes, then fry. Another way, cut them into two inch thick slices and fry them. Experiment until you can say. Eureka. CAULIFLOWER. Boil it in salt water until tender, then remove from water. Place in a vegetable dish,season with butter, pepper and cream. Or boil like cabbage with meat. THE PENNSYLVANIA GERMAN COOK BOOK. ANOTHER. Cook a cauliflower until tender. Rutter a pudding disli and put in the bottom a layer of it. Cover witli cream sauce, a little salt and pepper, and a little grated cheese. Continue until the dish is filled, then put grated cheese and breadcrumbs on top. Bake about half an hour. CORN CHOWDER. One quart of potatoes cut into dice and the same amount of corn cut from the cob. Put them into a baking dish in alternate layers, with salt, pepper, bits of butter and onion. Cover with milk and bake. Canned corn may be used Miss Grace Zieber. RICE. Pick over and wash through several waters, rubbing it between your hands. Then put into a porcelain or granite ket¬ tle, cover with cold water and season with salt. Cover tightly. Ret on the back of stove where it will heat gradually and cook slowly. It will be whole and flaky when done. Add sugar, milk and butter, and a beaten egg. or eat with sugar and milk. Mrs. L. Holbein BAKED SQUASH. Cut in pieces, scrape well, then bake in a hot oven an hour. Scrape out, mash and season like mashed potatoes. It is much dryer and better baked than boiled. MACCARONA AND CHEESE. Break maccarona in pieces an inch or two long, boil in boiling salt water about twenty minutes. Put into a baking dish, maccarona, then grated cheese, alternat¬ ing, season witli salt and butter. Cover the top with bread crumbs. Pour milk over it, and bake. Some add an egg to the milk. COTTAGE CHEESE. Scald one gallon of thick milk by set¬ ting it on buck of stove, heating gradually ally, then drain through a colander or cloth, let it drain thoroughly. When wanted for use, rub smooth with an iron spoon, add a little salt and thin with good sweet cream. CROCK CHEESE. Take six gallons oflobber milk and scald a little harder than for cottage cheese. Drain or squeeze in a cloth, add two tea¬ spoons soda, salt and rub with the hands until it begins to get light, then add an egg and one cup of cream. Heat your skillet and put in a piece of butter the size of a walnut, as soon as melted add cheese. Stir constantly until it is melted, then put into a deep dish and let it get cold. This makes a very nice cheese. CHEESE SOUFFLE. Put tablespoon of butter into a sauce pan, add one heaping tablespoon of flour and rub smooth over fire, add one cup milk, one-half teaspoon salt, a few grains cayenne pepper, boil two minutes, add the well beaten yolks of three eggs, one and one-half cups grated cheese, set away to cool, when wanted to bake, add the well beaten whites of three eggs, turn into a buttered dish and bake. M. H. RAREBIT. Beat one egg lightly, then add one cup of milk and half a pound of grated cheese, a piece of butter, pour into a stew pan and heat until cheese is dissolved, stir constantly. Serve on toast. Mrs. C. 0. Waltz. CHEESE STRAWS.