Temperance cook book

water and recover them with more from the boiling teakettle. If you have milk plenty, half an hour before they are done, turn a quart into the water in which they are boiling. This makes them white, and is said to prevent, in a measure, the disagreeable odor which always follows their being eaten. Dish them whole, and season with a little salt, pepper and butter. Or, make a drawn butter gravy, or cream gravy, and pour over them. ROASTED ONIONS. Wash and skin very large Bermuda onions; lay in cold water an hour; par-boil in boiling water half an hour, drain, and while hot, extract the hearts, taking care not to break the outer layers. Chop the inside thus obtained very fine, with a little cold fat pork or bacon; add bread crumbs, pepper, salt and mace, and wet with a spoonful or two of cream; bind with a well beaten egg, and make into a smooth paste; stuff the onions with this, put into a dripping-pan with a very little hot water, and simmer in the oven for an hour, basting often with melted butter. When done, take the onions up carefully, and arrange the open ends uppermost, in a vegetable-dish; add the gravy in the drippingpan, the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour, wet with cold milk. Boil up once, and pour over the onions. TURNIPS. Wash, peel, cut in slices, and place in ketlle, and keep well covered with water; boil from half to three-quarters of an hour, or until you can easily pierce them with a fork; drain well, season with salt, pepper and butter, and mash fine. Do not boil too long, as they are much sweeter when cooked quickly. Turnips may be cut up and baked. POTATO CAKES. Grate eight raw Irish potatoes, add salt, two well beaten eggs, and half a cup of flour; roll in cakes with a spoon, and fry in butter. FRIED RAW POTATOES. Wash, peel, and slice in cold water, drain in a colander, and drop in a skillet prepared with two tablespoonfuls melted butter or beef drippings, or one-half of each; keep closely covered for ten minutes, only removing to stir with a knife from the bottom to prevent burning; cook another ten minutes, stirring frequently until done and lightly browned. Sweet potatoes are nice prepared in the same manner. FRIED BANANAS, Peel and slice the bananas, sprinkle with salt, dip in thin batter, and fry in butter. Serve at once, BOILED MACARONI. Pour one pint boiling water over one-half pound of macaroni, let stand half an hour, drain, and put in a custard kettle with boiling milk to cover, cook till tender, drain, add a tablespoonful butter, and a teacupful of cream, and season with salt and pepper; grate cheese over the top and serve. MACARONI, Boil macaroni in salt and water, until very tender; then put butter in bottom of the dish, next a layer of macaroni, then chopped parsley, well beaten egg, and ham, chopped very fine, pepper and salt, and so on until the dish is filled. Bake twenty minutes. MACARONI AS A VEGETABLE.