OYSTER PLANT
Scrape the roots and lay in cold water at once; cut in thin slices; put into a stew-pan with enough salt water to cover them. Stew until tender. Pour off the water, add milk and let boil for ten minutes, add butter, salt, and pepper, and thicken with flour.
Mrs. Ball
ROAST SWEET POTATOES
Pare, cut lengthwise, salt, and put them around roast meat or poultry of any kind. Roast three-quarters of an hour or until brown.
Mrs. Freedman
STEWED TOMATOES
Let tomatoes cook slowly for ten minutes. Season with salt, pepper, a lump of butter, and a teaspoonful of brown sugar. Do not allow them to cook but a few minutes longer; if the sauce is too thin, thicken with a little corn starch.
Mrs. Goodman