Hints For Roasting Potatoes

When you think the potatoes are done take them from the stove, and beat them gently so as to let the steam out, then return them to the oven and let them remain till they are needed. In this way they can be kept hot without injury to the potato.

Corn Pudding

Scrape the substance out of twelve ears of tender green corn. (It is better scraped than grated as you do not get the husky particles which you cannot avoid with a grater.) Add the yolks and whites of four eggs beaten separately, one teaspoon-ful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper and one pint of milk. Bake about half an hour or three-quarters.

Spinach

It should be cooked so as to retain its bright green color, and not sent to table, as it so often is, of a dull brown or olive color. In order to retain its fresh appearance do not cover the vessel while it is cooking. Boil until tender, drain in a cullender, chop fine, add a lump of butter, a teacupful of rich cream, a teaspoonful of salt and a little black pepper. Serve it hot covered with slices of hard-boiled eggs.

Potatoes Baked With Beef

Pare potatoes of equal size and put them in the oven in the same pan in which the beef is baked. Every time the beef is basted baste the potatoes also. Serve them around the beef.

Beets

If they are winter beets soak them overnight; in any case be very careful not to prick or cut the skin before boiling, as they will then lose their color. Put them into boiling water and boil until tender. If they are served hot pour a little melted butter, pepper and salt over them. They are often served cold cut into slices, with vinegar over them, or cut into dice and mixed with other cold vegetables for a winter salad.

How To Cook Cranberries

To one quart cranberries put one teacup of water, and place them on the fire. Cook ten minutes, then add two heaping cupsful of sugar, and cook about ten minutes more, stirring often. Pour them into a bowl or mould, then when cold they can be removed as a jelly. The berries will seem very dry before the sugar is added, but if more water is used they will not jelly. This is an accompaniment to roast turkey.

How To Fry Egg-Plants

Cut the egg-plant early in the morning, about three-quarters of an inch thick, and sprinkle with salt. Put a weight on them; let them stand for some hours. Then have ready eggs beaten up and seasoned high. Dip the egg-plant in the egg, then the cracker dust, and fry in boiling lard. Very fine.

Fried Parsnips

Scrape and wash them; let them boil until very tender. Press them in a cullender, mash them very fine, season them with pepper and salt, and dredge a little flour over them. Then make them into cakes and fry a light brown.

Cyml1ngs

Cut them in quarters, wash and boil them in salted water until tender. When done put them into a cullender and press out all the water. While warm add a small piece of butter, and season with a little more salt and cream. Put them in a covered dish, and before sending to table sprinkle a little black pepper. These are very nice fried like egg-plant.