WILTED LETTUCE.—Pick fresh, young garden lettuce when it is just big enough to eat. Wash it and shred it, sprinkle with salt, pepper and a little sugar. Minced young green onions may be mixed with it if liked. Cut four or five slices of bacon into cubes or as much ham and fry it brown in its own grease. Add two tablespoons of vinegar and the yolk of an egg beaten together and heat in the grease; turn hot over the prepared lettuce and stir quickly with a fork. Same dressing is nice on young cooked string beans.—Mrs. Whitehead.
BUTTERED ASPARAGUS.—Cut the tough ends from a bunch of asparagus (white variety preferred) or the canned may be used. Leave it in five inch stalks and boil it tender in salted water. Drain, melt three fourths cup of butter. Lay the asparagus on individual serving plates, and pour the butter generously over it, or it may be served on toast. Two tablespoons of thick cream added is liked by many, especially when the fresh asparagus is used. Asparagus is nice served in the same manner, cold, with sauce tartar or a thick mayonnaise dressing heaped at one side of the plate. Dip each stalk in it as it is eaten.—Mrs. Whitehead.
SCALLOPED CABBAGE.—Chop a head of cabbage quite coarse. Boil it twenty minutes in salted water, drain. Make a cream sauce and add to the cabbage, cover with bread crumbs and bake. For varieties take and sprinkle the top thickly with grated cheese and serve cabbage au gratin.—Contributed.
CORN SOUFFLE.—One pint of fresh or canned corn cooked in one cup of milk ten minutes. Season with salt, pepper, one teaspoon of sugar and one teaspoon of butter. Let it get cold, then add beaten yolks of three eggs and lastly cut in the stiffly beaten whites of the eggs and bake in a buttered pudding dish.—Contributed.
BEETS.—Boil young beets tender in water to cover. Drain and cover with cold water then skin them and slice fine. Heat half cup diluted vinegar, salt, pepper and butter, turn over the prepared beets and serve.—Contributed.
GREEN BEANS (GERMAN).—String the beans and shred into lengthwise strips. Cook in salted water until tender, then drain and add some vinegar dressing as for beets. Serve either hot or cold.—Contributed.
BOILED STRING BEANS AND BACON.—Fill a kettle with green or wax beans, shredded or broken into inch lengths, insert a piece of bacon or salt pork (about one pound) in the center of the beans, cover with cold water and boil gently two or three hours covering the kettle. Add more salt, if necessary and a good dash of pepper. Let the water about cook off the beans and serve either hot or cold. Fresh pork may be used with equal success.
SCALLOPED POTATOES.—Pare and slice six or eight potatoes of uniform size. Butter a baking dish and spread a thin layer of potatoes on the bottom. Mix one teaspoon of salt and one quarter teaspoon of pepper with three tablespoons of flour. Sprinkle a teaspoon of this mixture over each layer of potatoes, dot each layer with butter and cover with milk, then add another layer of potatoes and continue until all are used. Dot the top with butter and put in enough milk to just cover the potatoes. Cover the baking dish and bake forty minutes or more, uncover and brown. For potatoes au gratin sprinkle each layer with grated cheese.—Mrs. Whitehead.
Pickles, Condiments and Spiced Fruits