Baked Mushrooms

Toast for each person a large slice of bread and spread over with rich, sweet cream; lay on each side, head downward, a mushroom, or if small more than one; season and fill each with as much cream as it will hold. Place over each a custard cup, pressing well down to the toast; set in a moderate oven and cook fifteen minutes. Do not remove the cups for five minutes after they come from the oven, as thereby the flavor of the mushroom is preserved in its entirety.

Creamed Potatoes

Put a pint of milk (or one-half pint of cream) in a frying-pan and let heat; add a piece of butter the size of a butternut, thicken with Albers flour, can be cut into cubes. Boil twenty minutes in slightly salted water, taking care that they do not break, then drain and let cool a little. Now prepare a golden sauce as follows: Boil one-half cupful of milk or water with one-half dozen pepper corns and one teaspoonful of salt. When flavored, strain it into another saucepan and add one-half cup of butter and the yolks of three eggs, beat with a fork, over the fire, until it thickens like cream. Then squeeze in the juice of one-half of a lemon or a tablespoonful of vinegar. Pour over the potatoes and garnish with sprigs of parsley.

Lyonnaise Potatoes

Take six cold boiled potatoes, place them in a frying-pan with a piece of butter the size of an English walnut and an onion chopped up raw. Season with salt and pepper. Cook, stirring until well browned. Chop a little parsley and sprinkle over.

Potato Cakes

Grate raw potatoes and add a little salt, a piece of butter and an egg. Beat all well together, dredge with Albers flour. Drop them into good drippings and fry a light brown. Cold mashed potatoes can be made in the same manner, but they are not as nice.

Succotash

Time, one hour and a half. Cut off the corn from the cobs, and put the cobs in just water enough to cover them, and boil one hour; then remove the cobs and put in the corn and a quart of Lima beans, and boil thirty minutes. When boiled, add some cream or milk, salt and butter.

Parsnip Fritters

Time, one hour and a half to boil. Boil four or five parsnips until tender, take off the skins and mash them very fine, add to them a teaspoonful of flour, one egg, well beaten, and a seasoning of salt. Make the mixture into small cakes with a spoon, and fry them on both sides a delicate brown in boiling butter or beef drippings; when both sides are done, serve them up very hot on a napkin or hot dish, according to your taste.

Saratoga Chips

Peel the potatoes carefully, cut into very thin slices and keep in cold water over night; in the morning drain off water and rub the potatoes between napkins thoroughly dry, then throw a handful at a time into a kettle or pan of very hot lard, stirring so that they may not adhere to the kettle or to each other. As soon as they become light brown and crisp remove quickly with a skimmer and sprinkle with salt as they are taken up.

Cucumbers A La Creme

Cucumbers of medium size are best for this dish. Pare and quarter or dice six cucumbers; remove the seeds and soak for one-half hour, or until crisp, in water. Put into a saucepan, cover with boiling water, add a teaspoon of salt, and boil about thirty minutes or until tender, Drain and add one and one-half cups of cream sauce, allowing to cook a moment or two in the sauce.

Spinach

Wash in several waters, until entirely free from sand. When young and tender, put in a deep stewpan, add one-quarter cup of water and cook slowly, covered for fifteen or twenty minutes, in its own juices. Old spinach should be cooked in boiling salted water, two quarts of water allowed to one peck of spinach. Drain well, reheat, season with salt, pepper and oil or butter. Garnish with slices of hard-boiled eggs, or to suit individual taste.

String Beans

Top and tail the beans, and strip off all strings carefully; break into short lengths and wash. Boil in salted water until tender - from one and one-half to three hours. Drain, season and butter, salt and pepper.

Onion Fricasse

Wash and peel some onions; put them to stew slowly in a little boiling water, to which has been added a little salt. Cook until tender, then add half a pint of milk, one dessertspoonful of flour which has been moistened with a little milk and one heaping teaspoonful of butter. Boil for five minutes and serve with boiled potatoes.