sufficing. In the West Indies
lemon juice and cayenne are also added to stewed okra.

BOILED ONIONS

Peel the onions and cut off the roots; drop each into cold water as soon
as it is peeled. When all are ready, drain and put in a saucepan well
covered with boiling water, adding a teaspoon of salt for every quart of
water. Boil rapidly for ten minutes with the cover partly off; drain and
return to the fire with fresh water. Simmer until tender; add pepper and
butter and serve, or omit the butter and pepper and pour a cream sauce
over the onions.

SPANISH ONION RAREBIT

Boil two large onions until very soft, drain, chop, and return to the
saucepan with a small piece of butter. Add milk, salt, pepper, a dash of
tabasco sauce, one teaspoon of prepared mustard; one-half cup of grated
cheese. Stir until of the consistency of custard.

SCALLOPED ONIONS

Cut boiled onions into quarters; put them in a baking dish and mix well
with cream sauce; cover with bread crumbs and bits of butter and place
in the oven until the crumbs are browned.

STEWED SQUASH

Peel squash, cut in quarters, put on to boil in cold water, and cook
until tender. Drain, mash fine and smooth, add one-half cup of milk or
cream, one tablespoon of butter, pinch of salt and pepper and put back
on stove to keep hot. Beat well with a spoon to make light and smooth.

PARSNIPS

First scrape parsnips, then boil in weak salt water until tender; drain,
and put in white sauce. Oyster plant may be prepared same way.

SPINACH

Spinach with large leaves is best. It is richest in mineral matter and
is less liable to conceal insects that are difficult to dislodge. Buy
the crisp, green spinach that has no withered leaves or stalks. That is
the freshest and healthiest.

Cut off the roots and pick it over carefully, cutting off all the
withered leaves and stems, put the leaves in cold salt water to soak for
half an hour. That refreshens them, and makes any minute insects crawl
out and come to the surface. Shake the leaves about and turn them over
several times, drop them in a large pan of water; rinse well; lift them
out separately and drop back into a second pan of water. Continue
washing in fresh water until there is not a grain of sand to be found in
the bottom of the pan.

In cooking be careful not to put too much water in the pot. That is the
trouble with most spinach. It is drowned in water; a cup is plenty for
one quart of spinach. Let the w