least 1 inch of stems on the beet. Do not cut the
roots. Drop into boiling water and cook for 1-1/2
hours. Drain off all water, slip off the skins
which come off very easily. If too hot to handle,
pour cold water over the beets. Slice crosswise,
add butter and salt and serve. Beet tops, if
young, can be used as greens.

_Cabbage, Boiled_

Remove outer leaves, cut in quarters, shave, not
using the hard center, drop into boiling salted
water, enough to cover the cabbage and boil hard
for one hour. Drain, add a piece of butter and
serve.

_Carrots, Creamed_

1 bunch or 5 carrots for 4 or 6 persons.

New carrots are sold with the tops on. They should
not be withered nor dry. Loose carrots are sold by
the quantity and are less expensive. Cut off the
tops, wash and scrape, cut in slices crosswise,
cook in salted boiling water 1/2 hour. Drain off
the water, pour cream sauce over carrots and
serve.

_Corn, Boiled_

Husk it, remove all silk, cut off the butt close
to the ear, cook in boiling salted water for about
fifteen minutes, if there is a small quantity;
longer if there is a great deal.

_Corn, Roasted_

Dip the ear of corn, husk and all, in cold water;
bury in hot coals under a fire, roast for 20
minutes.

_Onions_

Peel, boil in salted water two hours, drain,
season, serve. Or slice raw into a buttered dish,
season, add a small quantity of water, cover and
bake three hours.

_Peas_

2 quarts for 4 persons

Shell, drop into boiling water not salted. Boil
for 25 minutes. Fresh peas are very green and have
a sweet taste; the pods are green and tender and
should look full and fat.

_Potatoes_

_Baked_

Wash thoroughly large potatoes; (and if there is a
large quantity, put in a big pan as they are more
easily handled), and bake in a hot oven from one
to one and one-half hours, according to size, and
temperature of the oven.

_Boiled_

In preparing a large quantity of potatoes, it
takes too much time to scrape them, and to peel
them is wasteful. In camp it is far better