Mrs. F. Levy
| Rice | should be boiled | 30 | minutes |
| Barley | “ “ “ | 2 | hours |
| Asparagus | “ “ “ | ½ | “ |
| Peas (in summer) | “ “ “ | ½ | “ |
| Beans to stew | “ “ “ | 3 | “ |
| Cabbage | “ “ “ | ½ | “ |
| Potatoes | “ “ “ | ½ | “ |
| Spinach | “ “ “ | 10 | minutes |
Miss Ray Mayer
ENTRÉES
MUSHROOM FRICASSEE
Sauté three pounds of fresh mushrooms, a few at a time, in butter until half done. Then cook a tablespoonful of flour in a tablespoonful of butter, then add a cup of cream; when this comes to a boil, add the mushrooms. Cook slowly for fifteen minutes; flavor with a tablespoon or two of sherry or Madeira wine.
Mrs. Solomon
EGGS AU GRATIN
Butter individual ramequins and put a layer of sliced hard-boiled eggs into the bottom of each. Dot the top with dabs of butter and sprinkle with grated cheese. Add another layer of eggs, butter, and cheese, and so on, until the dish is filled. Sprinkle the top with buttered crumbs and bake until they are brown—about ten minutes.
Mrs. H. J. Sower