Temperance cook book

LYONNAISE POTATOES. Two and a half cups of cold, boiled potatoes, two tablespoonfuls of chopped onions, one teaspoonful of minced parsley, butter size of an egg. Slice the cold boiled potatoes; put the butter into a sauce-pan, and when hot, throw in the onion; fry to a light color; add the sliced potatoes, which turn until they are thoroughly hot, and of light color also; then mix in the minced parsley and serve immediately, while they are hot. The potato slices should be merely moistened with the butter dressing. POTATO PIE. Take about twenty good sized potatoes and six onions; pare the potatoes and peel the onions. If you put the onions In cold water they will not make your eyes smart. Slice the potatoes and onions very thin, and put them in cold water to soak for half an hour; have ready an earthen dish, and put in a layer of potatoes then a layer of onions; season with pepper, salt and butter, and so on till the dish is full. Put in a little water, beatfour eggs and pour over the top; have ready a good puff-paste and put it over the pie; bake two hours in a slow oven. A NICE WAY TO PREPARE POTATOES. The potatoes are sliced thin, as for frying, and allowed to remain in cold water half an hour. The slices are then put into a. pudding dish, with salt, pepper, and some milk — about half a pint to an ordinary pudding dish. They are then put into an oven and baked for an hour. "When taken out, a lump of butter half the size of a hen's egg is cut into small bits and scattered over the top. Those who have never eaten potatoes cooked thus do not know all the capabilities of that esculent tuber. The slicing allows the interior of each potato to be examined, hence its value where potatoes are doubtful, though poor ones are not of necessity required. The soaking in cold water hardens the slices, so that they will hold their shape. The milk serves to cook them through, and to make a nice brown on top; the quantity can only be learned by experience; if just a little is left as a rich gravy, moistening all the slices, then it is right. In a year of small and poor potatoes, this method of serving them will be very welcome to many a housekeeper. STRING BEANS. Break off the tops and bottoms and "string" carefully; then pare both edges with a sharp knife, to be certain that no remnant of the tough fiber remains; cut "the beans into pieces an inch long, wash in cold water, drain them, and put into a sauce-pan of boiling water, with a pinch of soda; boil quickly till tender. Boil a little bacon with them ; it mellows the rank taste you seek to remove by boiling. When done, season with butter and pepper; if you use bacon, they will need no more salting; add milk and thicken with a tablespoonful of cornstarch. Dish, and serve. LIMA BEANS. Let them boil ten minutes, drain off the water, then add boiling water, sufficient to cook done. Pour on sweet cream, according to the amount of soup desired, and season with pepper and salt. If sweet milk is used, add a small piece of butter. GREEN CORN — Boiled.