Asparagus On Toast

Have stalks of equal length; scrape lower ends; tie in small bunches with tape. Cook twenty to thirty minutes, according to size. Dip six or eight slices dry toast in asparagus liquor, lay on hot platter, place asparagus on them, and cover with a white or drawn butter sauce; in making sauce use asparagus liquor and water or milk in equal quantities.

Kidney Beans, Brown Sauce

Cook one pint fresh shelled beans in salted water till tender. Drain; shake in saucepan with one teaspoon butter three minutes. Add one cup brown sauce and simmer five minutes.

Macaroni

Have a large kettle nearly full of rapidly boiling salted water. Break macaroni into two or three-inch lengths, drop into the water, and boil as directed for rice until tender, which will take from thirty to forty-five minutes. Drain, then pour cold water through colander to remove pastiness. Reheat in a little butter or in a white, brown or tomato sauce. Before sending to table, sprinkle thickly with grated cheese or stir the cheese through it.

Spaghetti, vermicelli, or any of the forms of paste may be prepared in the same way.

Mexican Stuffed Chili

Select even sized green peppers and cut the stems, seed and core. Make a stuffing of sardines and cheese chopped fine. Mix it with one egg. Stuff the peppers with this. Dip in thick butter and fry in deep, hot fat. Drain in a colander. When done serve very hot.

Stewed Celery

Time, one hour and twenty minutes. Wash four heads of celery very clean, take off the dead leaves, and cut away any spots or discolored parts. Cut them into pieces about two or three inches long, and stew them for nearly half an hour. Then take them out, strain the water they were stewed in, and add it to half a pint of veal gravy, mixed with three or four tablespoonfuls of cream. Put in the pieces of celery and let them stew for nearly an hour longer. Serve with the sauce poured over.

Rice Croquettes

One teacupful of rice; boil a pint of milk and a pint of water, when boiled and hot add a piece of butter the size of an egg, two tablespoonfuls of sugar, two eggs, juice and grated peel of one lemon; stir this up well, have ready the yolks of two eggs, beaten on a plate, cracker crumbs on another; make the rice in rolls and dip in the eggs and crumbs; fry them in butter; serve hot.

Young Beets Boiled

Wash them very clean, but neither scrape nor cut them. Put them in boiling water, and according to their size, boil them from one to two hours; skin when done, grade with pepper, salt, a little butter. Beets are very nice baked, but require a much longer time to cook.

Lima Beans

Shell them in cold water; let them lie half an hour or longer, put them into a saucepan with plenty of boiling water, a little salt, and cook until tender. Drain and butter well and pepper to taste.

Fried Parsnips

Boil until tender, scrape off the skin and cut in lengthwise slices. Dredge with flour and fry in hot drippings, turning when one side is browned.

Boiled Onions

Skin them and soak them in cold water an hour or longer; then put into a saucepan and cover with boiling water, well salted; when nearly done, pour off the water, add a little milk, and simmer till tender. Season with butter, pepper and salt.