Scotch Potatoes
1 quart potatoes
1 quart onions
1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into saucepan with boiling water to cover, adding salt. Boil 25 or 30 minutes, or until tender. Drain, put into dish and cover with Thick Cream Sauce. Bake in hot oven about 25 minutes.
French Toast
1/2 cup flour
1 teaspoon Royal Baking Powder
1/4 teaspoon salt
1/2 cup milk
1 egg
sliced bread
Sift together flour, baking powder and salt; add milk and beaten egg; beat well. Into this dip bread, fry in hot fat, drain, and serve hot with powdered sugar.
Cheese Souffle
2 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
few grains cayenne
1 cup grated American cheese
yolks of 3 eggs
2 teaspoons Royal Baking Powder
whites of 3 eggs
Melt butter, add flour, and when well-mixed add milk slowly. Add salt, cayenne, and cheese. Remove from fire, add yolks of eggs beaten until light. Cool mixture and mix in baking powder and beaten egg whites. Bake in greased dish 25 minutes in slow oven. Serve at once.
Vegetables
Summer vegetables should be cooked on same day they are gathered. Look them over and wash well, cutting out all decayed parts. Always cook vegetables in freshly boiled water and keep water boiling until done. When cooking green vegetables add salt last few minutes of cooking.
Potatoes—Boil 25 to 40 minutes.
Turnips—Boil from 40 to 60 minutes.
Beets—Boil from 1 to 2 hours before peeling.
Parsnips—Boil from 30 to 50 minutes.
Spinach—Boil 20 to 30 minutes.
Onions—Boil in 2 or 3 waters, 45 to 60 minutes.
String Beans—Boil 1 to 1-1/2 hours.
Shell Beans—Boil 30 to 60 minutes.
Green Corn—Steam 10 to 15 minutes, or boil 5 to 6 minutes.
Green Peas—Boil in as little water as possible 30 to 45 minutes.
Asparagus—Boil 20 to 30 minutes.
Winter Squash—Boil 20 to 40 minutes in small quantity of water.
Cabbage—Boil 45 minutes to 2 hours.