with cream sauce or drawn
butter sauce. (When cold, it may be picked to pieces and served in a
salad.)

CELERY.

Scrape clean and cut the stalks into 2-inch pieces: cook in salted
water until tender, drain and cover with a white sauce. The sauce
should be made with the water in which the celery has been stewed.

BOILED BEETS.

Wash, but do not cut them, as that injures the color. Cook in boiling
water until tender. When cooked put them into a pan of cold water and
rub off the skins. They may be cut in slices and served hot with
pepper, butter and salt, or sliced, covered with vinegar, and served
cold. They may be cut into dice and served as a salad, either alone or
mixed with potatoes and other vegetables.

BEANS (DRIED).

Lima beans should be soaked in warm water over night. In the morning
drain off this water and cover with fresh warm water. Two hours before
needed drain, cover with boiling water and boil 30 minutes; drain
again, cover with fresh boiling water, and boil until tender. Add a
teaspoonful of salt while they are boiling. When cooked drain them,
add a little butter, pepper and salt, or a cream sauce.

ASPARAGUS.

Wash the asparagus well in cold water, reject the tough parts, tie in
a bunch or cut into pieces 1 inch long. Put it in a kettle, cover with
boiling water, and boil until tender. Put it in a colander to drain.
Serve with melted butter, pepper and salt, or with a cream or drawn
butter sauce.

ONIONS.

Scald in boiling water, then remove the skins. Put them in boiling
salted water; when they have boiled 10 minutes, change the water. Boil
until tender but not until broken. Drain and serve with either cream
sauce or butter, pepper and salt.

POTATOES.

Wash and scrub with a brush. If old, soak in cold water after paring.
Put them in boiling water, when about half cooked add a tbsp. of salt.
Cook until soft but not broken. Drain carefully. Expose the potatoes
for a minute to a current of air, then cover and place on the back of
the stove to keep hot, allowing the steam to escape.

RICE POTATOES.

Press the cooked potatoes through a coarse strainer into the dish in
which they are to be served.

MASHED POTATOES.

To 1 pint of hot boiled potatoes, add 1 tbsp. butter, 1/2 tsp. of
salt, 1/2 ssp. of white pepper and hot milk or cream to moisten. Mash
in the kettle in which they were boiled, beat with a fork until they
are light and creamy. Turn lightly into a dish.