Cut the tops from several bunches of young, green onions, leaving the stalks about the length of asparagus; trim the roots, wash and tie in bundles like asparagus. Cook until tender, drain off water, sprinkle with cheese and pour over ends a little melted butter. Onions are very delicate prepared in this way.
MUSHROOM SPAGHETTI.
Boil spaghetti in salt water one-half hour, drain, cover with soup stock, add one can of tomatoes, salt, pepper to taste. One can mushrooms. Boil all these ingredients well together, turn into a hot dish. Pass grated Parmesan cheese, to sprinkle over each portion. Fresh mushrooms turned in butter may be used instead of canned ones.
NEW ENGLAND SWEET POTATOES.
Put a layer of boiled, peeled and sliced sweet potatoes in a greased baking dish, sprinkle with brown sugar and dot with butter. Cover with another layer of potatoes and another of sugar, and so on until the dish is full. The last thing, pour over a cup of boiling water. Bake in a medium oven for one-half hour.
OKRA.
This vegetable grows in almost every state in the Union and is used extensively in soups. When young it is good boiled in salted water until tender, drained, and heated for five minutes with cream, butter, salt and pepper.
BAKED ONIONS.
Cover a number of large onions with boiling water and boil twenty minutes. Drain off water and make small hole in center of each onion. Fill hole with well-seasoned mashed potatoes. Add salt, pepper and butter, and milk to cover. Bake about one-half hour.