quantity of liquid, resembling tomato sauce, with
the beans.

BOILED SPINACH

Wash one-half peck of spinach thoroughly through a half dozen waters,
until free from sand. Place in a stew-pan containing a small quantity
of _boiling_ water and one teaspoon of butter. Cook until tender,
drain, chop fine. Place a large tablespoonful of butter in stew-pan
and when hot add chopped spinach, season with salt and pepper; serve
in a warmed dish, garnished with either chopped or sliced hard boiled
eggs. A German cook, noted for the fine flavor of her cooked spinach
and green peas, said her secret consisted in adding a teaspoon of
butter to the vegetables while cooking.

FRIED ONIONS AND POTATOES

Another way of utilizing left-over cold boiled potatoes particularly
relished by "Pennsylvania Germans," whose liking for the humble onion
is proverbial, is to fry onions with potatoes in a fry-pan containing
a couple tablespoonfuls of sweet drippings and butter; when heated
place a half dozen thinly sliced cold boiled potatoes, half the
quantity of thinly sliced raw onions, well seasoned with pepper and
salt, cover and steam for ten or fifteen minutes, when uncover and fry
until light brown; serve at once. Or the thinly-sliced onions, after
skins have been removed, may be sliced thinly across the onion, placed
in a fry-pan and partly covered with boiling water; stand on hot range
and steam, closely covered, about fifteen minutes, or until onions are
tender, then drain off water, should any remain, add a small
tablespoonful of butter, salt and pepper to season, fry quickly a
light brown; pan should be uncovered. Serve at once with liver or
bacon. Onions are considered more wholesome prepared in this manner
than if fried.

STEAMED ASPARAGUS (FINE)

Wash asparagus and cut off about an inch of the tough ends, scrape off
thin skin. Place pieces of asparagus tips (all in one direction) in
the top part of perforated section of a double boiler. Fill lower part
of steamer with hot water and steam about three-quarters of an hour or
less time, until tender. The fine flavor of the vegetable is retained
when steamed. When cooked tender turn out on a hot platter and pour
cream sauce over the tips, or the cream sauce may be served
separately, or the asparagus may be served on freshly toasted slices
of bread, over which the cream sauce should be poured.

"PASTURE" MUSHROOMS

All the members of the Landis family unanimously agreed in de