Wash one peck of dandelions; remove roots. Cook one hour in two quarts of boiling salted water. Drain, chop fine; season with salt, pepper and butter. Serve with vinegar.
STUFFED CUCUMBERS
Cut four cucumbers in half lengthwise; remove the seeds with a spoon, lay the cucumbers in vinegar overnight; then wipe dry and fill with a mixture made from one cup pecans or Brazil nuts chopped, six tablespoons of mashed potatoes, one well-beaten egg, one teaspoon of salt, two tablespoons of chopped parsley, one saltspoon of white pepper, dash of nutmeg and two tablespoons of melted butter. Bake in a buttered dish until tender. Serve hot with one cup of white sauce, dash of powdered cloves, one well-beaten egg, salt and pepper to taste.
FRIED CUCUMBERS
Daintily prepared fried cucumbers are immeasurably superior to fried egg plant and are especially nice with boiled chicken.
Peel and slice the cucumbers lengthwise in about the same thickness observed with egg plant. Lay these slices in salt and water for about an hour, then dip in beaten egg and cracker dust, and French fry in boiling fat, taking care to carefully drain in a colander before serving.
COLD SLAW
Take a firm, white head of cabbage; cut it in halves; take out the heart and cut as fine as possible on slaw-cutter. Cut up one onion at the same time and a sour apple. Now sprinkle with salt and white pepper and a liberal quantity of white sugar. Mix this lightly with two forks. Heat one tablespoon of goose oil or butter, and mix it thoroughly in with the cabbage. Heat some white wine vinegar in a spider; let it come to a boil and pour over the slaw, boiling. Keep covered for a short time. Serve cold.
BOILED SAUERKRAUT
Take brisket of beef weighing about two or three pounds. Set it on to boil in two quarts of water, a little salt and the usual soup greens. When the meat is tender take it out, salt it well and put on to boil again in a porcelain-lined kettle, having previously removed all the bones. Add about a cup of the soup stock and as much sauerkraut as you desire. Boil about one hour; tie one tablespoon of caraway seed in a bag and boil in with the kraut. Thicken with two raw potatoes, grated, and add one tablespoon of brown sugar just before serving. If not sour enough add a dash of vinegar. This gives you meat, vegetables and soup. Mashed potatoes, kartoffelkloesse or any kind of flour dumpling is a nice accompaniment. Sauerkraut is just as good warmed over as fresh, which may be done two or three times in succession without injury to its flavor.