The practical cookbook

Apple sauce. Quarter the apples and cook with the water until soft enough to rub through a strainer, adding sugar and spice about 10 min., before removing from fire. If sauce is desired unstrained, core the apples before cooking. Cranberry sance. Add sugar and water to berries; cover and boil lO min. Strain if desired. Cranberry jelly. Cook berries with the water for 15 min. Strain, rubbing as much as possible through sieve, add sugar, cook 5 min., and pour into a mold or glasses. Baked bananas. Cut bananas in quarters, lengthwise, and place in a buttered baking-dish. Mix sugar and lemon juice, adding i tb. melted butter if desired ; spread this mixture over the fruit and bake in a slow oven till bananas are soft, basting with the juice at least once. May be served with whipped cream or as a vegetable. Fruit machine. Oranges, grapefruit, bananas, pineapples, peaches, and strawberries may be used, combining two or more kinds. Fruit should be prepared according to General Directions, then mixed with the sugar and lemon juice and chilled before serving. May be used as a dessert, or, under name of "fruit cocktail," as the first course for a formal luncheon. Fruit punch. Use juice of fruit only. A good combination is made by using i lemon, i orange, and J c. grape juice or ^ c. strong tea. Boil sugar and water, then add the fruit juice. It is better to chill the punch than to add ice to it. Rhubarb sauce. Cut rhubarb into inch lengths and put into an agate or porcelain-lined saucepan with just enough water to cover bottom. Cook until soft and sweeten to taste. May also be baked until soft. YEGETABLES Winter Vegetables Source. Roots, tubers, stems, leaves, bulbs, fruit, or flowers of various plants. Food Value. Principally for mineral salts, acids, and crude fiber. Some contain starch. Cosf. See market prices. ™^ Salted Water ..„„ s.„ Pbppbr Mil* FlOUB Price Buttered carrots ■ iqt. ztb. To taste To taste _ _ Buttered parsnips jqt. 2 tb. To taste To uste — _ Mashed turnips . 2qt. 2 tb. To taste To taste — — Stewed celery . . I bunch aqt. Z tb. To taste To taste 1 c. _ Buttered beets . z tb. To taste To taste _ _ BoUed onions . . 2qt. z tb. To taste To taste I c. _ String beans . . . zqt. zqt. z tb. To taste To taste _ _ Spinach . . . - ipk. I c. 2 tb. To tasle To taste — — Cauliflower . . . 2qt. 2 1b. To taste To taste 4 tb. Cabbage .... 2 lb. zqt. z tb. To taste To taste — — Squash . . . 2 lb. 2qt. ztb. To taste To taste — — General Directums. All vegetables should be thoroughly washed, prepared according to kind, and, if necessary, freshened by standing in cold water for an hour or more before cooking. Then cook in enough freshly boiling salted water to cover the food. When soft enough to pierce easily with a fork, drain very dry and season. Strong-flavored vegetables should be cooked in an uncovered kettle. Buttered carrots. Scrape carrots and cook i to 2 hr. Slice or cut in strips either before or after cooking. Add required seasonings or serve in i c. white sauce. Buttered parsnips. Same as for Buttered carrots (above). May be cut in quarters, lengthwise, and browned in hot butter or drippings. Hashed turnips. Pare turnips and cut in quarters. Cook about I hr. After cooking, mash and add required seasonings. May be cut in cubes before cooking and served in a white sauce. Stewed celery. Scrape celery and cut in inch lengths. Cook \ hr. Add required seasonings or serve in r| c. white sauce.