"Lettuce then be up and doing,

Turnip on the wrongs of life;

Beet your rivals, still pursuing,

Cabbage honors in the strife."

BAKED POTATOES

Boil potatoes about ten minutes, take them out of the water, pierce them
with a fork to let out steam, then place them in a slow oven to bake.

ESCALLOPED POTATOES

Peel and slice raw potatoes, place layer of potatoes in buttered baking
dish, then salt, pepper, butter, layer of bread or crack crumbs; repeat until
all are used. Cover with milk and bake in slow oven. When done remove
lid and let brown.

POTATOES AU GRAUTIN

Prepare the same as escalloped potatoes except placing cheese between
layers of potatoes and on top. Also add thin white sauce over top.

POTATO PUFFERS

One-half pt. cold mashed potatoes, 1 egg, /2 cup flour, y t. baking powder, salt. Mix into soft dough, roll into small fingers and fry like doughnuts.

SWEET POTATO CROQUETTES

Mash sweet potatoes after they are well cooked and season with salt, plenty of butter and make pretty thin with cream. Mold when cold, roll in crushed shredded wheat biscuit and well beaten egg, then fry in deep fat. These can be molded the day before.

MASHED SWEET POTATOES

Pare and boil medium sized sweet potatoes. When soft, mash and season with plenty of butter, salt, pepper and a little cream. Place in baking dish and cover the top with marshmallows. Put into oven and let brown.

STUFFED BAKED POTATOES

When potatoes are well baked, cut in half, remove inside and mash. Replace in shell, sprinkle with paprika and place back in oven to brown.

RED CAP POTATO CONES

One c. mashed potatoes seasoned with salt and butter, just enough milk to keep them stiff as they will hold their shape, (if too soft add l t. flour), mix with 1/2 c. grated American cheese. Mold into cone shaped mounds in. at the base. Roll carefully in more grated cheese and sprinkle top with paprika. Bake till light brown. Garnish with parsley.

FRIED CANNED TOMATOES

Take a can of tomatoes, cutting large pieces to make uniform size; flour vith salt, pepper and butter, mix enough cracker crumbs to thicken well, pour into skillet well greased with butter or bacon fat, brown on both sides.

CREAMED PEAS

Cook peas until tender, cream with 2 tb. flour mixed with a little milk. Then add salt, pepper, 1 pt. milk and butter.

FRENCH FRIED ONIONS

Slice Spanish onions thin, soak in cold water a little while, then drain. Drop in deep hot fat and fry until brown. These are very fine.

TURNIP CUPS

Have small turnips, pare and take out center. Put in boiling water and let simmer (not boil). Do not cover, cook 40 min. When tender take out and turn upside down to drain.

FILLING—One can peas, I tb. butter, 2 t. sugar, /2 t. salt, pepper. Heat and fill cups. Serve with white sauce.

MASHED TURNIPS

Cook about 6 medium sized potatoes and 2 large turnips until done. Mash and season well with salt, pepper, butter and milk.

FREYOLE

One can red kidney beans, heat, I/2 lb. N. Y. cream cheese—cream with beans, 3/can Pimentoes (chop fine), generous lump of butter, cayenne.pepper, salt. Cook together and serve on toast.

CELERY IN WHITE SAUCE

Wash, scrape and cut celery stalks in 1 in. pieces, cook 20 minutes in boiling salt water, drain and to 2 cups celery add 1 cup white sauce.

CREAMED BRUSSELS SPROUTS AND CELERY

Remove wilted leaves from 1 qt. Brussel sprouts and soak sprouts in cold water 15 minutes. Drain and cook in boiling salt water 20 min. or until tender. Drain. Cut celery in small pieces, 1 1/2 cup. Melt 3 tb. of butter, add celery and cook 2 min., then add 3 tb. flour and pour on gradually 1 1/2 mashed cups of scalded milk. Bring to boiling point, add sprouts, season witl salt and pepper. Serve as soon as sprouts are reheated.

BAKED RICE AND PIMENTOES

Cook 3/4 cup rice, while hot add 1 cup grated cheese, 1 can pimentoes, cup milk. Bake 1/2 hr. in moderate oven.

NUT LOAF WITH VEGETABLES

Two large potatoes boiled with skins on them, mash. Two stocks celery (chopped) or 1 tb. celery salt, 1 large onion, 1 hard boiled egg, 1 raw egg, 1/4 c. cracker crumbs, 3/4 c. English walnuts chopped fine, 1 tb. butter, salt. Chop ingredients fine—mix well—adding raw egg last. Make into loaf, put in greased pan, adding 1/2 C. cold water. Cook 40 min. Serve with tomato sauce or gravy.

STEWED RHUBARB

Clean, cut in small pieces, place in pan and add a little water. When done sweeten, using plenty of sugar.