Pare and thinly slice 6 large potatoes, wash and soak them in cold water for half an hoiu*. Place in a baking-dish, season with i scant teaspoonful of salt and J^ of a tea- spoonful of white pepper, pour over them ^ of a pint of milk and bake in a hot oven un- til tender — about forty minutes. When half done add j4 of sl tablespoonful of butter.✪ Kentucky Potatoes 6.— Vegetable Curry. Pour ^ pint of boiling water mixed with i tablespoonful curry powder into 2 tablespoon- fuls butter in which i large sliced onion has been fried, and add salt and lemon juice. After cooking this for five minutes add i pint of green peas, i turnip, 3 carrots and 3 po- tatoes, all having been separately cooked previously. Let them remain in the curry for ten minutes and serve all together. 7.— Spaghetti with Toast Points. To cook spaghetti in the Italian method — with sticks unbroken — is simple. The kettle, 71 inky* a large one, is well filled with salted water. While at a rapid boil the long sticks held to- gether in the hand are gradually lowered into the water; as they soften and bend they are coiled round until entirely submerged. From fifteen minutes to half an hour✪ Spaghetti with Toast Points will be re- quired for cooking according to the thickness of the sticks and the quality of the wheat used. When tender the spaghetti should be drained in a colander and cold water poured through it to rinse off the loose starch. If to be kept for several hours or longer before being used it should be covered with cold water. When used it is drained and re- heated in a tomato, milk or brown sauce or a simple butter dressing; to any of these grated cheese may be added if desired, and toast points used as a garnish. 8. — Chicken with Cocoanut. Stew a chicken and remove the bones. Grate a cocoanut and cover it with water for ten minutes; strain it and add more water. This again should be strained through a bag of coarse cheesecloth and the rich liquor re- sulting (about a pint) added to the chicken. Cook slowly a few minutes and thicken with 72 2 tablespoonfuls of flour mixed smoothly in cold water, ^ teaspoonful salt and 3 tea- spoonfuls of turmeric powder✪ Chicken with Cocoanut. Let all cook up with the chicken, then lay it on a platter surrounded by boiled rice and covered partly by gravy. 9. — Rice Cups. Pick over and wash 2 cupfuls of rice. Drop into a kettle of boiling salted water and keep at a galloping boil for ten minutes then drain and turn into a double boiler. Add sufficient hot milk to cover and cook until the rice is tender and the milk entirely ab- sorbed. Pack into half a dozen buttered cups and set aside until next day. Turn them out and scoop out the centres leaving a half-inch wall. Brush with melted butter, place on a greased pan and stand in a hot oven until golden brown. Fill with aspara- gus tip✪ Rice Cupss which have been drained from the can, rinsed in cold water and heated over hot water with the addition of a little butter and a good seasoning of salt and pepper. 10. — Bean Curry. Soak and parboil i pint of small white beans. Put them in a two-quart bean pot. 73 May. Fry 4 large onions sliced thin in a tablespoon- ful of butter. When nicely browned add i tablespoonful of salt, i tablespoonful of curry powder, ^ teaspoonful of dry mustard, ^ of a teaspoonful of cayenne and i pint of water✪ Bean Curry; pour over the beans, fill the pot with boiling water and bake ten hours. Replen- ish with boiling water as fast as the beans be- come dry. There should be a thick piquant gravy about the beans when done. Serve with boiled rice. II.— Baked Spanish Onions.

AI-modernized reading of the original text

Pare and thinly slice 6 large potatoes, wash and soak them in cold water for half an hour. Place in a baking-dish, season with i scant teaspoonful of salt and J^ of a teaspoonful of white pepper, pour over them ^ of a pint of milk and bake in a hot oven until tender — about forty minutes. When half done add 1/4 of a tablespoonful of butter. 6.— Vegetable Curry. Pour ^ pint of boiling water mixed with i tablespoonful curry powder into 2 tablespoonfuls butter in which i large sliced onion has been fried, and add salt and lemon juice. After cooking this for five minutes add i pint of green peas, i turnip, 3 carrots and 3 potatoes, all having been separately cooked previously. Let them remain in the curry for ten minutes and serve all together. 7.— Spaghetti with Toast Points. To cook spaghetti in the Italian method — with sticks unbroken — is simple. The kettle, a large one, is well filled with salted water. While at a rapid boil the long sticks held together in the hand are gradually lowered into the water; as they soften and bend they are coiled round until entirely submerged. From fifteen minutes to half an hour will be required for cooking according to the thickness of the sticks and the quality of the wheat used. When tender the spaghetti should be drained in a colander and cold water poured through it to rinse off the loose starch. If to be kept for several hours or longer before being used it should be covered with cold water. When used it is drained and reheated in a tomato, milk or brown sauce or a simple butter dressing; to any of these grated cheese may be added if desired, and toast points used as a garnish. 8. — Chicken with Cocoanut. Stew a chicken and remove the bones. Grate a cocoanut and cover it with water for ten minutes; strain it and add more water. This again should be strained through a bag of coarse cheesecloth and the rich liquor resulting (about a pint) added to the chicken. Cook slowly a few minutes and thicken with 2 tablespoonfuls of flour mixed smoothly in cold water, ^ teaspoonful salt and 3 teaspoonfuls of turmeric powder. Let all cook up with the chicken, then lay it on a platter surrounded by boiled rice and covered partly by gravy. 9. — Rice Cups. Pick over and wash 2 cupfuls of rice. Drop into a kettle of boiling salted water and keep at a galloping boil for ten minutes then drain and turn into a double boiler. Add sufficient hot milk to cover and cook until the rice is tender and the milk entirely absorbed. Pack into half a dozen buttered cups and set aside until next day. Turn them out and scoop out the centres leaving a half-inch wall. Brush with melted butter, place on a greased pan and stand in a hot oven until golden brown. Fill with asparagus tips which have been drained from the can, rinsed in cold water and heated over hot water with the addition of a little butter and a good seasoning of salt and pepper. 10. — Bean Curry. Soak and parboil i pint of small white beans. Put them in a two-quart bean pot. May. Fry 4 large onions sliced thin in a tablespoonful of butter. When nicely browned add i tablespoonful of salt, i tablespoonful of curry powder, ^ teaspoonful of dry mustard, ^ of a teaspoonful of cayenne and i pint of water; pour over the beans, fill the pot with boiling water and bake ten hours. Replenish with boiling water as fast as the beans become dry. There should be a thick piquant gravy about the beans when done. Serve with boiled rice. II.— Baked Spanish Onions.

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Cheese GnocchiVegetable CurryKentucky PotatoesBaked Spanish OnionsSpaghetti with Toast PointsChicken with CocoanutRice CupsBean Curry

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