The use of either by children or dyspeptics is not to be recommended.
Pure water is the best drink ordinarily for everybody. Most people
prefer cold water, as it is not so insipid as boiled, but a cup of hot
water taken in the morning on arising and one at night just before
retiring will prove of benefit to sufferers from dyspepsia or
indigestion.
THE FIRELESS COOKER.
The idea of the fireless cooker is an old one, bringing things to a
boil, placing into a box of hay and leaving for a few hours to
cook--that method has been used by housewives in some European nations
for a good many years.
The cooker is, of course, made upon the same principle as that almost
indispensable article, the refrigerator. Instead of retaining the cold
and keeping out the heat, the fireless cooker does the opposite by
keeping food which has been brought to a boiling point at a temperature
high enough to continue the process of cooking for many hours.
Every one has wrapped up ice in a newspaper or carpet to keep it from
melting. In making the fireless cooker the material used for packing
around the boiling food is paper, hay, wool or cork, because any one of
these things is a poor conductor of heat--that is, the heat can not go
through them easily. Though there are many makes of fireless cookers on
the market, a home-made one will serve the purpose just as well, and for
the convenience afforded requires a comparatively small amount of time
and material.
A HOME-MADE FIRELESS COOKER.
Materials required: A box or barrel, one pair of strong hinges, a hasp,
material for stuffing, one or more large pails, one or more small pails
or pans, muslin--1-1/2 yard or more, depending on size of box; a cooking
thermometer, heavy pasteboard, brown paper, tacks and screws.
The box selected may be an unpainted one, to be had from most any store
for a few pennies, but the boards should be heavy enough to put on
hinges and a hasp. It should be four or five inches larger than the
kettle it is to contain. The easiest stuffings to procure are hay,
excelsior, or paper; among others which should be covered to keep them
in place are wool, mineral wool, cork, sawdust and cotton. If hay is
used, it should be soft.
The best shape for the cooking utensil is a pail about the depth of its
own diameter; the sides should be straight and perpendicular to the
bottom, and the cover should fit securely in place. A smaller utensil
may be used inside the larger one; a pudding pan serves the purpose,
resting on the rim of the pail. Care should always be taken to have
covers that fit snugly on any pans that are used in the cooker. Aluminum
ware makes the best utensil, though enameled ware or agate ware may be
used. A six-quart pail with a pan to fit inside of it is a good size for
the ordinary family.
It is best to line the box and cover with a thickness of heavy paper or
several thicknesses of newspaper; asbestos sheeting may be used instead
of paper. Now pack in the box a firm layer of packing material about
four inches deep, not less; this must raise the cooking pail to within
three to five inches of top of box. Place utensil in middle of space on
this layer and pack around it closely until level with top of the
kettle. When it is removed a hole will be left just large enough for it
to slip into again.
A cushion should be made to cover the kettle. If more than one kettle is
used a cushion should be made for each. The cushion must be thick enough
to fill the box when the kettle is in place. Cut two pieces of muslin or
denim the sizes of top of box and join with a strip which is four or
five inches wide; fill with same material used in packing the box. There
should always be a slight pressure when the lid is closed.
The box is now ready for cooking. If the whole space is not firmly
filled after considerable use, more stuffing should be added. If a
covering is wanted for the stuffing, the simplest thing to use is a
sheet of very heavy paper, at least one inch larger than the top of box;
draw a circle in center of it the size of the pail. From center of
circle cut with sharp scissors to edge, to strike it at intervals of
about 1-1/2 inch. Fit paper over top of packing so that circle will come
just over nest for pail. Place pail in nest and it will crease the paper
down at exactly the right place.
Since it is very important for the food to be placed into the cooker
while it is still boiling, the box should be placed as near to the stove
as possible. Everything should be ready before the food is taken from
the fire; the cooker open and the cushion removed. The box must be kept
tightly closed from the time the food is put in until it is entirely
done. If it is necessary to open the box before appointed time, the
contents must be reheated to the boiling point before it is replaced.
Though the time necessary to cook the foods on the stove is very short,
they must be boiled until heated to the center. Thus the denser and
larger the food, the longer it will take to heat.
THE ADVANTAGES OF THE FIRELESS COOKER.
One of the advantages of the fireless cooker has been mentioned--the
small amount of cooking over a fire, which means a great saving of fuel
and attention. The housekeeper may put the food into the cooker and
forget about it until meal time comes, busying herself in the meantime
with other things, or perhaps leaving home. She knows that the food is
not being ruined by burning, and that it will come to the table with its
full flavor unimpaired.
The pails used in a fireless cooker are easier to clean than pans which
have had the food burned into them, and the kitchen is never made a
degree warmer by use of the cooker, which is certainly agreeable during
the hot summer weather, and even onions may be cooked without the odor
pervading the house.
Nearly all foods may be cooked in the fireless cooker except those which
have to be crisp or brown, though roast meat may be browned either
before placing in the cooker or when the process of cooking is nearly
finished. Cereals, one of the most wholesome foods known, are greatly
improved by use of the fireless cooker. The long cooking makes them more
digestible and gives them a flavor which they lack when cooked only
fifteen or twenty minutes.
Any person having a fair idea of the general principles of cooking will
need very little instruction for the successful use of the fireless
cooker. The following recipes do not pretend to cover the wide variety
of food possible to fireless cookery, but only give an idea in the
preparation of a few simple dishes that might be used for most any meal.
BEEF BROTH.
Wash one pound of lean beef from the shoulder or round. Chop the meat
fine and remove pieces of fat; put meat into a pint of cold water with
one-fourth teaspoon of salt and let it soak in a cold place for an hour.
Place meat in a small cooker pan set over a large cooker pail of hot
(but not boiling) water; heat the broth until it registers 165 degrees
Fahrenheit. Slip pails into cooker for half an hour. Strain through
coarse wire strainer, remove fat and serve at once in a heated cup. It
may be chilled or frozen to the consistency of mush.
ROLLED OATS.
Remove any husks or pieces from one cup of rolled oats. Put two and a
half cups of water, one teaspoon of salt and oats into a pan that fits
into a cooker pail. Boil until slightly thickened, stirring frequently;
put pan over a cooker pail of boiling water and put into a cooker for
from four to twelve hours. This is the ideal way to prepare rolled oats,
as it is almost impossible to cook it too long.
BOILED POTATOES.
Scrub potatoes with a small brush. Pare them and let them stand a while
in cold water. Cook them in a large amount of boiling salted water in a
cooker pail. When they have boiled one minute put them in the cooker for
from one and a half to three hours. New potatoes will not require so
long to cook as old.
BOILED FISH.
Put a three-pound fish or three pounds of small fish into four quarts of
boiling water to which four teaspoonfuls of salt have been added; set it
at once into a cooker for one hour.
POT ROAST.
Have the butcher bone and roll three pounds of beef rump; dredge it well
with salt, pepper and flour and brown it on all sides in a frying pan
with a little of the fat from the meat. Put the meat, three cups of
boiling water, one bay leaf, one small onion, salt and pepper, two small
carrots, two sprigs parsley, one-half teaspoon celery seed, a little
flour, one-half teaspoon Worcestershire sauce into a small cooker pail
and let it simmer thirty minutes; set in a large pail of boiling water
and put into a cooker for nine hours or more. Reheat it to boiling
point; strain; thicken the liquor for gravy.
RICE PUDDING.
Heat one quart of milk, one teaspoonful of butter, one-third cup of
rice, one-eighth teaspoon of grated nutmeg, one-eighth teaspoon of salt
and one-half cup of sugar in a pudding pan over a cooker pail of water.
When water boils remove pan and bring pudding also to a boil. When
boiling, replace pudding in large pan of boiling water, cover and put
into cooker for three or four hours. One-half cup of small unbroken
seeded raisins may be added to this recipe, and the pudding may be
browned in oven before serving, if desired.
STEWED CHICKEN.
Clean and cut up a chicken. Put it, with the giblets, in enough boiling
salted water to cover it--one teaspoonful of salt to each quart of
water. Let it boil for ten minutes and put it into a cooker for ten
hours or more. If not quite tender, bring it again to a boil and cook it
for six or eight hours, depending on its toughness. Skim off as much
fat from the liquor as possible, pour off some of the liquor to use as
soup or stock, and thicken the remainder with flour for gravy. A beaten
egg or two stirred into the gravy just before serving improves it. Add
pepper and salt to taste, and serve chicken on hot platter with gravy
poured around it.
SETTING THE TABLE.
A most important thing necessary to the enjoyment of life, and an actual
aid to digestion and the preservation of health, is that each person
should make up his or her mind to forget all but pleasant thoughts and
to put an absolute bar against the discussion of disagreeable subjects
while at the table. Then only can they appreciate the fact that the meal
has been carefully prepared and the table daintily set.
To cook an excellent meal and then serve it well makes the meal perfect.
First of all the table linen should be immaculate. The more inexpensive
linens are as attractive as the handsomest damasks when absolutely
spotless and snowy white. For the lighter meals, breakfast and luncheon,
a center piece and doilies may be used instead of the table cloth. The
silver should be polished frequently and glasses wiped out carefully
before placing on the table. A small fern or low bowl filled with
short-stemmed flowers in the center of the table gives a dainty, cozy
air, while the more elaborate vases may be used on more formal
occasions. Four shaded candles on the table, when there are side lights
in the dining room, cast a soft and pleasing light, far more agreeable
to the eyes than the usual chandelier.
The placing of the silver must, of course, suit the character of the
meal. If the meal is simple, the service should be simple. A good
arrangement for an ordinary dinner is to place the fork and teaspoon at
left of space allowed for plate, the knife and butter knife at the
right, the napkin on right side and coffee spoon at the top, with water
glass at the right and butter plate at left of each place. Various
articles may be added, such as oyster fork, bouillon spoon, salad fork
and so forth.
FOOD FOR, AND SERVING THE SICK.
The utmost care should be taken in cooking food for the invalid, so that
all of the flavor and delicacy of each dish may be preserved. We take it
for granted that the food is the best that can be had, and that absolute
cleanliness is used in preparation. But, really, the important thing is
to make the tray as attractive and dainty as possible, or the food will
not be tempting, no matter how carefully prepared.
The tray should have a fresh, white cover each time it is carried to the
sick room, and thin china of a pretty pattern should be used. In the
summer time any garden flower, laid on the fresh napkin beside the
plate, lends a cheerful note of color to the tray. Always serve small
portions, as a large helping does not look appetizing to sick, tired
eyes, and be careful in serving liquids not to spill any on the tray
cloth or saucer.
It is those little things that sometimes disgust the invalid with what
is put before him. There is a tidy and an untidy way of serving most
dishes, too; for instance, in serving a poached egg, have it piping hot
and on the toast; not cold, part on the toast and part on the saucer,
with the yolk broken.
So each detail should be carried out, and you will find your care and
attention rewarded by the invalid's interest in the tray, with its
tinkling china and savory dishes.
Invalids should have graham bread, and must not be permitted to eat
bread less than twenty-four hours old. Toast is a very good thing for
most sick people, and should be browned very slowly in order that it may
be dried through. It is then partially digested. It is best eaten dry.
Broths and soups are much used; oyster soup may be given, as well as
gruel made of oatmeal or barley. Soups made of vegetables must be
strained and served according to the doctor's orders.
Scraped beef is very nutritious, and is served raw between slices of
bread and butter. Baked and broiled fish are nice, and generally
relished by sick people.
Soft boiled and scrambled eggs are quite safe to give, as a rule.
If potatoes are liked, have them baked. Other vegetables may be given,
but it is always best to consult the physician before serving things
about which one is doubtful. Food that will not be harmful in some cases
may be decidedly so in others. Generally, it is best to avoid fried and
warmed-over meats, and pork should not be served to the sick.
Avoid unripe or overripe fruit. In serving oranges, remove the tough
part and give only the juice. Baked and stewed apples are to be
recommended; sometimes baked custard, and rice or other puddings. If any
stewed berries are to be used, be sure to strain them.
Coffee is good to use moderately in malarial troubles, and tea, not very
strong, may be used sparingly when the heart is not affected. Milk, when
it agrees with the patient, may be given. Lemonade and lemon water ice
are very refreshing and will often be taken when other drinks do not
seem tempting.
DEFINITIONS OF SOME FOREIGN AND OTHER TERMS.
À la, au, aux. With or dressed in a certain style.
Allemande (à la). In German style.
Americaine (à la). In American style.
Asperges. Asparagus.
Au gratin. With browned crumbs.
Bannocks. Scotch cakes made of barley or oatmeal.
Basil. A pot herb.
Bay leaves. Leaves from a species of laurel.
Bearnaise (à la). In Swiss style.
Bèchamel (à la). With sauce made of chicken stock and milk or cream.
Beignet. Fritter.
Beurre noir. Black butter.
Biscuit glace. Small cakes of ice cream.
Bisque. A soup, generally made of shell fish; or an ice cream to which
is added finely chopped nuts.
Blanch (to). To whiten.
Boeuf braisé. Braised beef.
Boeuf à la jardiniere. Braised beef with vegetables.
Bouchées. Mouthful. Small patties.
Bouquet of herbs. A sprig each of thyme, savory, marjoram and parsley.
Bourgeoise (à la). In family style.
Café noir. Black coffee.
Chartreuse. A mould of aspic in which there are vegetables; something
concealed.
Chaud-froid. Literally, hot cold. A jellied sauce.
Chou-fleur. Cauliflower.
Chutney. A sweet pickle from East India.
Civet. A game stew.
Compotes. Fruits stewed in syrup and kept in their original shape.
Consommé de volaille. Chicken soup.
Créole (à la). With tomatoes.
Curry powder. A yellow powder containing tumeric.
De, d'. Of.
Écossaise (à l'). In Scottish style.
En papillotes. In papers.
Entrée. A dish served to introduce the main part of the dinner.
Farci-e. Stuffed.
Fillet de boeuf piqué. Larded fillet of beef.
Flammande (à la). In Holland style.
Fondue. A dish made of cheese and eggs.
Fraises. Strawberries.
Frappeé. Generally whipped and semi-frozen.
Fricassée de poulet. Fricasse of chicken.
Fromage. Cheese.
Gateau. Cake.
Gelée. Jelly.
Grilled. Broiled.
Hachis de boeuf. Beef hash.
Hors-d'oeuvres. Side dishes.
Huitres en coquille. Oysters in the shell.
Italienne (à la). In Italian style.
Jambon froid. Cold ham.
Kirschwasser. Liquor made from cherry juice.
Kuchen. German for cake.
Kümmel. Liquor flavored with cumin and caraway seed.
Lait. Milk.
Laitue. Lettuce.
Macaroni au fromage. Macaroni with cheese.
Maigre. A vegetable soup without stock.
Maître d'hotel. Head steward.
Mango. A fruit of the West Indies, Mexico and Florida.
Maraschino. A cordial.
Marrons. Chestnuts.
Menu. Bill of fare.
Noir. Black.
Nouilles. Noodles.
Oeufs pochés. Poached eggs.
Omelette aux fine herbes. Omelet with fine herbs.
Omelette aux champignons. Omelet with mushrooms.
Pain. Bread.
Panade. Bread and milk cooked to a paste.
Paté de biftecks. Beefsteak pie.
Paté de fois gras. A paste made of fatted geese livers.
Pois. Peas.
Pommes. Apples.
Pommes de terre. Potatoes.
Potage. Soup.
Polets sautés. Fried chicken.
Queues de boeuf. Ox tails.
Ragoût. A highly seasoned meat dish.
Réchauffes. Warmed-over dishes.
Removes. The roasts or principal dishes.
Ris de veau. Sweetbreads.
Salade de legumes. Vegetable salad.
Salpicon. Highly seasoned minced meat mixed with a thick syrup
Soufflé. Puffed up.
Soup a l'ognon. Onion soup.
Sucres. Sweets.
Tarte aux pommes. Apple pie.
Tourte. A tart.
INDEX.
BEVERAGES.
Chocolate, 100
Cocoa, 100
Coffee, 100
Committee Julep, 101
Grape Juice, 101
Tea, 101
BREAD, BISCUITS, ROLLS AND PASTRY.
Biscuits, 5
Boston Brown Bread, 5
Buckwheat Cakes, 5
Corn Bread, 6
Corn Gems, 6
Crumpets, 6
Dumplings, 6
French Bread, 7
Graham Bread, 7
Griddle Cakes, 7
Kentucky Corn Bread, 7
Milk Bread, 8
Muffins, 8
Nut Bread, 8
Parker House Rolls, 8
Parker House Corn Rolls, 9
Pop-Overs, 9
Potato Rolls, 9
Requested Brown Bread, 10
Sally Lunn, 10
Sandwiches, 11
Soda Biscuit, 10
Spoon Bread, 10
Waffles, 10
Pastry, 12
Apple Pie, 12
Jam Pie, 12
Lemon Custard Pie, 12
Lemon Pie, 13
Mock Cherry Pie, 13
Pumpkin Pie, 13
Short Cake, 14
Wafers, 14
CAKES.
Alden Oatmeal Cookies, 72
Angel Food, 72
Black Cake, 72
Boston Cake, 72
California Cookies, 73
California White Cake, 73
Caramel Filling, 73
Charlotte Russe Sponge Cake, 73
Chocolate Icing, 73
Cocoanut Cake, 73
Cookies, 74
Cream Cookies, 74
Cream Cake, 74
Cup Cake, 74
Doughnuts, 74
Dutch Cakes, 75
Egg Kisses, 75
English Walnut Cake, 75
Excellent Gingerbread, 75
Feather Cake, 75
Florida Doughnuts, 76
French Cream Cake, 76
German Coffee Cake, 76
Ginger Bread, 76
Golden Cake, 77
Grandmother's Sponge Cake, 77
Half 1-2-3-4, 73
Hermits, 77
Hickory Nut Cake, 77
Jam Cake, 78
Kismet Cake, 78
Lady Baltimore Cake, 78
Marshmallow Icing, 79
Mrs. Aultman's Cookies, 79
Nut Cake, 79
Oatmeal Cookies, 79
Presbyterian Cookies, 80
Quick Coffee Cake, 80
Rock Cookies, 80
Silver Cake, 80
Shipman's Ginger Bread, 81
Soft Ginger Cookies, 81
Spice Cake, 81
Sponge Cake, 81
Springers, 82
Sunshine Cake, 82
Toledo Cup Cake, 83
Velvet Sponge Cake, 83
White Icing, 83
White Mountain Cake, 83
White Perfection Cake, 84
CANDIES.
Butter Scotch, 92
Chocolate Fudge, 92
Cocoanut Fudge, 92
Cream Fudge, 92
Fondant, 93
Fudge, 93
Ice Cream Candy, 93
Maple Cream Fudge, 93
Mexican Candy, 93
Molasses Candy, 94
Peanut Butter Fudge, 94
Peanut Candy, 94
Peanut Taffy, 94
Praline, 94
Sea Foam, 95
Taffy, 95
White Pulled Candy, 95
CEREALS--BREAKFAST FOODS.
Cornmeal Mush, 15
Hominy, 15
Macaroni with Cheese, 15
Rice, 15
Rolled Oats, 16
DESSERTS.
Almond Tart, 58
Apple Charlotte, 58
Apricot Shortcake, 58
Baked Apples, 59
Baked Dumplings, 59
Bread Pudding, 59
Cabinet Pudding, 60
Chocolate Pudding, 60
Cream Strawberry Shortcake, 61
Cup Custard, 61
Fig Pudding, 61
Fig Tapioca, 62
Fluffy Cornstarch Pudding, 62
Frozen Pudding, 62
Fruit Puffs, 63
Fruit Roll, 63
Graham Pudding, 63
Green Tomato Pie, 63
Ice Cream Pudding, 64
Lemon Butter, 64
Lemon Jelly, 64
Lemon Sauce, 64
Macaroni Soufflé, 64
Maple Mousse, 65
Marshmallow Pudding, 65
Mock Charlotte Russe, 65
Orange Ice, 66
Orange Pudding, 66
Pineapple Sherbet, 66
Plum Pudding, 66
Prune Pudding, 67
Prune Whip, 67
Quince Honey, 67
Sailor's Duff, 68
Sauce for Ice Cream, 68
Snow Pudding, 68
Snow Custard, 68
Snowballs, 69
Spanish Cream, 69
Sponge Pudding, 69
Steamed Prune Pudding, 70
Steam Pudding, 70
Suet Pudding, 70
Tapioca Pudding, 71
Woodford Pudding, 71
EGGS.
Baked Eggs, 46
Cheese Omelet, 46
Egg Cutlets, 46
Eggs Shirred in Tomatoes, 47
Poached Eggs, 47
Shirred Eggs, 47
Soft Boiled or Steamed Eggs, 47
THE FIRELESS COOKER.
The Fireless Cooker, 103
Fireless Cooker, Recipes for, 106
Beef Broth, 106
Boiled Fish, 107
Boiled Potatoes, 106
Pot Roast, 107
Rice Pudding, 107
Rolled Oats, 106
Stewed Chicken, 107
FISH.
Baked White Fish, 21
Codfish Balls, 21
Finnan Haddie, 21
Fried Fish, 22
Fried Oysters, 22
Hollandaise Sauce, 22
Lobster a la Bushman, 22
Oyster Cocktail, 22
Oyster Newberg, 23
Oyster Omelet, 23
Oyster Patties, 23
Oyster Tenderloins, 24
Salmon Loaf, 24
Salmon on Toast, 24
Salt Mackerel in Cream, 25
Scalloped Oysters, 25
Food for and Serving the Sick, 109
FRUITS.
Apples, 85
Bananas, 85
Cantaloupes, 85
Grapes, 85
Grape Fruit, 85
Oranges, 86
Peaches and Pears, 86
Strawberries, 86
MEAT.
Baked Breast of Mutton, 37
Beef Omelet, 38
Beef Steak with Oyster Blanket, 38
Beef Tenderloin, 38
Blanketed Ham with Sweet Potatoes and Apples, 38
Brown Stew, 39
Chicken Croquette, 39
Croquettes, 40
Fricatelli, 40
Ham Toast, 40
Hungarian Goulash, 40
Jellied Veal, 41
Lamb and Rice, 41
Liver and Bacon, 41
Meat Soufflé, 41
Meat Stew, 42
Pot Roast, 42
Ragoût of Beef, 43
Roast Beef, 43
Round Steak, 43
Smothered or Pot-Roasted Beef, 43
Spanish Steak, 44
Turkey Dressing, 44
Veal Bird, 44
Veal Cutlets, 44
Veal Loaf, 44
Veal Pie, 45
MISCELLANEOUS.
Baked Cheese, 96
Baking Powder, 96
Banana Fritters, 96
Cheese Straws, 96
Chestnuts, 96
Gelatine, 97
Jelly, 97
Mince Meat, 97
Oat Meal Gruel for Babies, 97
Tomato Sauce, 98
Welsh Rarebit, 98
Yorkshire Pudding, 98
PICKLES AND PRESERVES.
Catsup, 87
Chili Sauce, 87
Cucumber Pickle, 87
Cucumber Sweet Pickles, 88
French Pickle, 88
German Pickled Plums or Peaches, 88
Green Tomato Pickle, 88
Spiced Grapes, 88
Sweet Pickle Beets, 88
Uncooked Sweet Pickles, 89
Preserves and Jellies.
Blackberry Jam, 89
Cherry Preserves, 89
Crab Apple Jelly, 90
Currant and Raspberry Preserves, 90
Grape Jelly, 90
Marmalade, 91
Plum Compote, 91
Red Raspberry Jam, 91
SALADS.
Asparagus Salad, 26
Beet Relish, 26
Boiled Dressing, 27
Cold Slaw, 27
Combination Salad, 27
Cooked Salad Dressing, 27
French Dressing, 28
Fruit Salad, 28
Hot Slaw, 28
Lettuce Salad, 28
Mayonnaise, 29
New England Potato Salad, 29
Potato Salad, 29
Salad No. 1, 30
Salad No. 2, 30
Salad, 30
Sour Cream Potato Salad, 30
Swedish Salad, 30
Sweetbread Salad, 30
Sweet Cream Dressing, 31
Tomato-Cucumber Salad, 31
Tomato Salad, 31
THE TABLE.
Setting the Table, 108
SOUPS.
Bean Soup, 17
Bouillon, 17
Corn Soup, 18
Cream of Celery Soup, 18
Cream of Corn Soup, 18
French Pea Soup, 18
Mixed Vegetable Soup, 19
Mock Bisque, 19
Mutton Broth, 19
Oyster Soup, 19
Potato Soup, 20
Tomato Bouillon, 20
Tomato Soup, 20
Veal Bouillon, 20
VEGETABLES.
Asparagus, 49
Beets, 49
Cincinnati Baked Beans, 50
Corn, 50
Corn Pudding, 50
Creamed Cauliflower, 50
Green Stuffed Peppers, 51
Hashed Brown Potatoes, 51
Hashed Turnips, 51
Home-Made Noodles, 51
Kale Cannon, 52
Lyonnaise Potatoes, 52
Mock Asparagus, 52
Mushroom Spaghetti, 53
New England Sweet Potatoes, 53
Okra, 53
Onions, Baked, 53
Parsnips, 53
Peas and Carrots, 54
Potatoes au Gratin, 54
Potato Croquettes, 54
Potatoes O'Brien, 54
Potatoes on Half Shell, 54
Rich Creamed Potatoes, 55
Salsify, 55
Scalloped Celery, 55
Scalloped Potatoes and Eggs, 55
Shelled Beans, Stewed, 56
Spaghetti, 56
Spinach, 56
Spinach with Sauce, 57
Squash, 57
Tomato on Toast, 57
Twenty-Minute Cabbage, 57