Potato Noodles

Mash boiled potatoes fine and mix with enough flour to make a stiff dough. Pinch off bits of the dough and roll between the palms of the hands to little strips, the length of your smallest finger. Throw into a pot of boiling water. When they come to the top skim them out, put in a colander and hold under cold running water. When they are boiled and cooled, stand until dry. Fry brown in butter and serve with steak and tomato sauce.

Potato Au Gratin

Slice cold boiled potatoes. Make a cream sauce from two tablespoonfuls each of butter and Albers flour, one level teaspoonful of salt, one-eighth of a teaspoon of pepper. Heat butter, add flour and seasoning. When hot, add milk gradually and cook smoothly. Add potatoes, let heat through and put in buttered individual dishes or baking dish. Fold lightly some finely chopped cheese and bake about ten minutes in a moderate oven.

Carrots And Other Root Vegetables

Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water till tender. Drain and reheat in seasoned butter, one tablespoon to one pint, or in a drawn butter or white sauce. In early summer, when roots are small, water should be salted. Onions should also be boiled in salted water, then finished as here directed.

Stewed Corn

Husk corn. Draw sharp knife down center of each row of grain; press out pulp with back of knife. To one pint add one-half teaspoon salt, one-half teaspoon sugar, dash pepper, one-half cup cream or rich milk. Heat and simmer ten minutes.

Spanish Dish

Take one cupful boiled rice, then fry two tomatoes and a half an onion together, season with pepper, salt, half teaspoon sugar and half a chili pepper. Mix with rice, all together, then add four tablespoonfuls of grated Swiss cheese and one cupful of cooked shrimps. Cook on back of stove half an hour. Very good, eaten hot or cold.

Spanish Beans

Soak two cups pink beans over night. In the morning cover beans with water, add a small onion and boil until beans will mash between fingers; drain the liquid from the beans, but do not throw it away. Into a frying pan, not less than two inches deep, put a large cooking spoonful of fresh lard. Allow it to become quite clear. After laying in as many beans as will absorb lard, place the pan over a hot fire and mix beans and lard thoroughly together until the beans appear to have a coating of lard and begin to burst. Add a cupful of the liquid in which the beans were boiled and gently crush the beans with a spoon, but do not mash. Now add the remainder of the liquid and allow to simmer on the back of stove for half to one hour, or until the beans are of the consistency desired, either with considerable liquid (but thick) or quite dry. Success depends upon observing the following rules: Do not add salt until the beans are boiled soft. The onion is not perceptible after cooking, only gives the beans the characteristic Mexican taste, which no spice can produce. Have the lard at boiling point. Mexican chili may be added after the last portion of liquid is used.

To prepare Mexican chili, take half a dozen dry chili peppers, remove seeds and cover with water and boil ten minutes. Chop fine and run through sieve to remove skins. Put in as much or as little, according to how hot you like them.

Spanish Rice

Take three onions, cut them up fine, and a small piece of garlic cut fine, and put them in a pan with two or three large green peppers, cut small and fry not too brown; then add one can of tomatoes, salt and pepper to taste and a little prepared chili con carne. Now have a small pan with hot lard, put in rice and fry not too brown; then take rice and mix together with the sauce and fry slowly for about one hour. You will find this a delicious dish, also a very fine vegetable.

String Beans Spanish

Boil one pound of string beans until tender, let them cool; beat the white of three eggs until, thick, put in the yellow, beat five minutes more, take six or seven string beans and roll them in the egg and fry them and serve with tomato sauce.

Winter Squash

Cut in pieces, take out the seeds and pare as thin as possible; steam or boil until soft and tender. Drain and press well, then mash with butter, pepper, salt and sugar. Summer squash cook the same way; if extremely tender they need not be pared.

Broiled Mushrooms

In order to test mushrooms, sprinkle salt on the gills - if they turn yellow they are poisonous, if they turn black they are good. After testing, pare and cut off stems, dip in melted butter, season with salt and pepper, broil on both sides and serve on toast.