From the Salem Cook Book.

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SCALLOPED POTATOES.—MRS. ROY WATERMAN.

Slice raw potatoes thin, then put in a baking dish a layer of potatoes, add bits of butter, salt and pepper and dredge with flour. Repeat until dish is two-thirds full, then nearly cover with sweet milk, cover and bake and hour, remove cover, bake a light brown.

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CREAMED POTATOES.— M. H. L.

Use cold boiled potatoes that have not been boiled to soft, slice thin, place in a skillet. Season with butter, salt and pepper.

Nearly cover with milk, cover and let stew very slowly, turning them over when slightly done. Cool until creamy, about twenty minutes. Serve at once.

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POTATOES AU GRATIN.—MRS. DEWEY WATERMAN.

Boil four potatoes and cut into small pieces. Mix a tablespoonful each of Aristos flour and butter. Add a cupful of milk and cook until it thicken a little, adding salt and pepper.

Now put potatoes and sauce into a baking dish and add a thick layer of grated cheese, pour a little milk over cheese and bake until brown.

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DELMONICO POTATOES. —MRS. NATHAN BROKAW.

In a baking dish place alternate layers of:
- cold boiled sliced potatoes,
- one half pound Vermont cheese,
- three pimentos.

Cover with white sauce and bake one hour.

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FRENCH FRIED POTATOES.—MRS. RUTH MUNN NOEL.

Wash and pare potatoes, cut them into lengthwise strips, and soak and hour in ice water.

Drain and dry, then fry in hot fat. When taken from the kettle, shake them on a sheet of brown paper to absorb the fat, and dust with salt. Be careful not to cook too many potatoes at a time, as the fat is apt to become chilled and the potatoes grease-soaked.

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SARATOGA CHIPS.—MRS. RUTH MUNN NOEL.

Pare potatoes, slice into thin shaving on a vegetable cutter, and allow to soak in ice water for an hour. Lift from the water, dry in towel, fry in deep fat or oil until they curl and are delicately brown.

Shake as free from fat as possible before lifting frying basket from the kettle, and put to drain on absorbent paper.

Dust with salt. Be careful that the fat is not too hot, as the potatoes must cook before they brown, also allow the fat to reheat each time before frying another portion of potatoes.

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PITTSBURG POTATOES.—MRS. RUTH MUNN NOEL.

- Two quarts of sliced cooked potatoes,
- one small onion,
- one can of pimento,
- cheese,
- milk gravy.

Chop onion and mix with the potatoes. Put in baking dish alternate layers of potato, pimento, and cheese. Sprinkle salt, pepper and a little butter on each layer of potatoes.

Pour on milk gravy. Bake on half hour.

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ASPARAGUS AND CHEESE.—M. O. R.

Boil asparagus until tender and proceed the same with the asparagus and cheese as for Potatoes au Gratin, adding a tablespoonful of chopped parsley.

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CREAMED ASPARAGUS.—W. F.

Cut tender asparagus into lengths of about one-half inch and cover with boiling water. Add salt and cook slowly until tender, then season with cream, butter and pepper.

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CREAMED CARROTS.—MRS. ROY WATERMAN.

Scrape and slice carrots, cover with water and bring to a boil. Add salt and cook until tender.

Drain dry, season with pepper and plenty of butter, and lastly add sweet cream. Let scald and serve hot.

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SWEET POTATOES (SOUTHERN STYLE).—MRS. CLAYTON DEAKE.

Bake medium sized potatoes. When they are soft, cut into two lengthwise and scoop out the inside with a spoon. Put it through a potato dicer, have butter, salt and enough thick cream to moisten.

Whip with a fork until light and fluffy, refill the skins, heaping the potato into rough little mounds. Bake delicately brown.

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SWEET POTATOES.—MRS. CLAYTON DEAKE.

Pare about eight sweet potatoes of the same size. Cut these in halves lengthwise, cover with boiling salted water and let boil five or six minutes, then drain carefully.

Melt one-fourth cup butter in a baking dish put on a layer of potatoes, and sprinkle them thick with sugar. Put in another layer of potatoes, dot them with bits of butter and sprinkle with sugar and a little salt.

Cover the dish and set to cook in a moderate oven. After twenty minutes remove the cover and add, if the potatoes seem dry, a little butter and sugar melted in how water. Let cook about tem minutes longer.

When done the potatoes should be moist with syrup and there should be a little in the dish.

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SCALLOPED SUMMER SQUASH.—MRS. ROBERT ROSS.

Take nice young summer squash and boil until tender. Drain off water and mash then add cracker or bread crumbs in quantity about one-fourth of amount of squash. Season well with salt, pepper and butter.

Add what milk the squash will stand, stir well and bake until nicely browned.

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SUMMER SQUASH.— MRS. ROY WATERMAN.

Cut in slices and roll in beaten egg, then flour or better, fine cracker crumbs.

Fry brown on both sides. Some like large cucumbers sliced and fried in this way.

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CORN OYSTERS.—THE COOK.

- One can of corn,
- one cupful of sweet milk,
- three eggs well beaten,
- six rolled crackers.

Mix, drop on buttered griddle. When brown turn. Serve hot on a hot platter.

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SCALLOPED CORN.— MRS. JOHN ASPLIN.

Butter a two quart baking dish. Put a layer of crackers in the bottom then a layer of corn. Season layers with butter, pepper and salt. Add alternate layers of crackers and corn finishing with cracker crumbs.

Add milk to nearly cover. Bake in hot oven.

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STUFFED TOMATOES—A. DONATION.

Take medium sized tomatoes, cut off the tops and carefully scrape out the centers. Chop this.

Season well and mix with chopped meat of any kind. Place into the shell and sprinkle a few crumbs and some butter over the top.

Put on the tops that were cut off. Bake twenty minutes or till done, and serve hot. Garnish with parsley.

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SCALLOPED CORN.—MRS. CLAYTON DEAKE.

Put alternate layers of corn and cracker crumbs with seasoning of salt, pepper and butter in baking dish with cracker crumbs on the top. Nearly cover with milk and bake one-half hour.

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CORN FRITTERS.—CONTRIBUTED.

One pint of corn cut from the cob; scrape cobs with back of knife to get all the milk.

Beat two eggs and one cupful of bread crumbs until light. Add:
- corn,
- one tablespoonful Aristos flour,
- one teaspoonful salt,
- one-half cupful sweet milk.

Fry on a griddle or iron spider in equal parts of butter and lard. Turn as you would griddle cakes. Bake until a golden brown.

Canned corn may be used; if so leave out part of the milk.

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TO PREPARE RICE (WITH TOMATO AND ONION).—I. J. C.

One cupful of rice, one pint of cold water. Bring to a boil and cook five minutes.

Drain, rinse in cold water and mix with:
- one cupful of cooked tomatoes,
- three-fourths cupful of water,
- one chopped onion,
- three cloves, and
- salt.

Cook in a double boiler until the rice is soft. Remove from the fire and mix in one-half cupful of grated cheese and two table spoonfuls of butter.

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CURRY OF TOMATO.—MRS GEORGE CAREY.

- Four tomatoes,
- one tablespoonful of Aristos flour,
- one-half teaspoonful onion juice,
- one tablespoonful butter,
- two tablespoonfuls curry powder,
- one-half teaspoonful salt.

Select large, firm, fresh tomatoes, peel and cut in slices.

Melt the butter in blazer, add the tomatoes and cook for several minutes. Add the cream, flour, curry powder and seasoning.

When hot serve on toast. Care must be taken or the acid in the tomato will curdle the cream.

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FRIED PARSNIPS.—L. A. S.

Wash and scrape the parsnips. Boil until tender in salted water.

Cut in two lengthwise. Fry a nice brown in melted butter.

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CREAMED PARSNIPS.—L. D. S.

Scrape and slice parsnips. Boil in salted water until tender. Drain and season with butter, pepper, salt and cream. Let scald and serve hot.

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COLD SLAW.—MRS. L. S.

Shave cabbage, add salt, pepper and sugar. In a frying pan put one tablespoonful shortening, stir in:
- one tablespoonful Aristos flour,
- one-half cupful vinegar,
- one-half cupful cream.

Pour over cabbage hot and let cool. Add one-half onion if desired.

Can use over cold potatoes as salad.

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FRIED ONIONS.—W. K. C.

Peel the onions, cut them in thin slices. Put into a frying pan with sufficient butter to keep them from sticking to the pan. Season with pepper and salt.

Fry until well done and nicely browned. Fried onions will be more delicate if they are parboiled then fried.

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FRIED EGG PLANT.—W. K. C.

Cut the plant around in slices half an inch thick. Sprinkle with pepper and salt and press with a light weight for an hour or two.

Drain on a cloth. Dip each slice in beaten egg then in fine cracker crumbs and fry in butter until a light brown.

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STEWED SALSIFY OR VEGETABLE OYSTERS.—W. K. C.

Wash and scrape. Slice thin and put immediately into cold water in which there is a tablespoonful or two of vinegar. This will prevent them from turning dark.

Put to cook in boiling salted water allowing a pint of water for a pint of the cut salsify. When tender add a teacupful of sweet cream or milk, a tablespoonful of butter (two if mild is used), and a little pepper.

Let simmer two or three minutes. It may be necessary to add more water to salsify before seasoning.

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SCALLOPED VEGETABLE OYSTERS.—I. G. S.

Wash and scrape. Slice thin and cook until tender in salted water then proceed the same as with other oysters.

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FRIED MUSHROOMS.—CONTRIBUTED.

Peel mushrooms and put them in a buttered sauce pan, setting them cup side up. Sprinkle them with salt and pepper and dots of butter and fry until tender.

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BEETS.—I. G. S.

Cut off tops, but do not cut the beets in any part, not even the rootlets, should any be attached, for it would cause them to bleed, thus injuring the color and flavor.

Wash well in several waters then put over to cook in plenty of boiling water. Boil steadily until done (young beets require about an hour and a half.) When nearly done add sufficient salt to season.

When done remove to a pan of cold water and with the hands, remove the skins, cutting a slice from the top and the rootlets off.

Cut crosswise in very thin slices and place in a hot dish. Set in oven a few minutes then pour over them a few tablespoonfuls of vinegar and a piece of butter heated together. Sprinkle with pepper and serve.

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PORK AND BEANS.—MISS Z. B.

Look over, wash and put to soak over night, one quart of dry beans. In the morning drain, cover with fresh water, heat slowly and simmer until they burst slightly on removing a few of them in a spoon and blowing on them, those tested to be thrown away.

One-fourth teaspoonful of soda should be put in the water when beans are parboiled. Drain, add enough boiling salted water to more than cover the beans.

Put one-half pound of fat salt pork which has been washed into kettle with beans and cook until thoroughly done, adding in water from time to time if necessary.

Remove to baking dish. Put pork in center of dish with skin side up. Score rind one inch deep in one-half inch strips. Sprinkle brown sugar and pepper over top and bake about three-fourths of an hour.

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CREAMED ONIONS.—V. W.

Peel the onions and proceed the same as with creamed carrots.

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WHITE SAUCE FOR VEGETABLES.—MISS Z. B.

- Two tablespoonfuls butter,
- two tablespoonfuls Aristos flour,
- one cup milk,
- one-fourth teaspoonful salt,
- one-eight teaspoonful pepper.

Melt butter in sauce pan, add flour and season. Blend thoroughly. When it bubbles well add the milk a little at a time. Stir until smooth and cook until thick.

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CREAMED MUSHROOMS.—CONTRIBUTED.

Treat the same as fried mushrooms only instead of frying add two-thirds of a cupful of cream and bake ten minutes. serve with slices of toast.

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STEWED MUSHROOMS.—CONTRIBUTED.

Peel mushrooms and cut off a portion of the stalk. To one pint of mushrooms put two tablespoonfuls of butter in a pan. Season with salt and pepper and let them cook slightly. Turn in a very little hot soup stock or boiling water and milk, (half and half) and let them stew gently about fifteen minutes.

Rub together a little flour and butter to make the liquor about as thick as cream. Let boil five minutes.

When read to serve, stir in two tablespoonfuls of cream or the beaten yolk of an egg. Mushrooms can be cooked in almost any way the oysters are served.

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CHILI CON CARNE. (Mexican Recipe.)—CONTRIBUTED.

Chop either roast beef or raw beef into small squares and add two onions. Cover with water and cook until tender then add one pint of tomatoes and boil five minutes.

Blend one level tablespoonful of ground chili pepper and one tablespoonful of flour in a little water. Pour this into the meat and let it boil about five minutes. Add butter and salt to taste.

Some cooks treat canned red kidney beans or lima beans in the same manner, leaving out the tomatoes.