o strips 5 inches long
and 1/4 inch wide. Bake in hot oven 15 minutes.

CHEESE SOUFFLE

2 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
few grains cayenne
1 cup grated American cheese
yolks of 3 eggs
2 teaspoons Dr. Price's Baking Powder
whites of 3 eggs

Melt butter; add flour, and when well mixed add milk slowly. Add salt,
cayenne, and cheese. Remove from fire, add beaten yolks of eggs. Cool
mixture and mix in baking powder and beaten egg whites. Bake in
greased dish 25 minutes in slow oven. Serve at once.

VEGETABLES

Most vegetables are better cooked the day they are gathered. Pick
over, wash and prepare them for cooking. Always cook vegetables in
freshly boiled water and keep water boiling until done. Add salt last
few minutes when cooking green vegetables.

TIME TABLE

Potatoes--Boil 25 to 40 minutes.
Turnips--Boil from 40 to 60 minutes.
Beets--Boil from 1 to 2 hours before peeling.
Parsnips--Boil from 30 to 50 minutes.
Spinach--Boil 20 to 30 minutes.
Onions--Boil 45 to 60 minutes.
String Beans--Boil 1 to 1-1/2 hours.
Shell Beans--Boil 30 to 60 minutes.
Green Corn--Steam 10 to 15 minutes, or boil 5 to 6 minutes.
Green Peas--Boil in as little water as possible 30 to 45 minutes.
Asparagus--Boil 20 to 30 minutes.

WINTER SQUASH

Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small
quantity of boiling water; when done, press water out, mash smooth,
season with butter, pepper and salt.

ASPARAGUS

Wash, scrape, cut off about one inch hard ends, and tie together. Put
into saucepan, cover with boiling water and boil until tender, keeping
tips out of water for the first 10 minutes, add salt. Remove from
water; drain well; lay on pieces of toast and serve with melted
butter, cream or hollandaise sauce page 36.

PICKLED BEETS

Wash and boil beets until tender. Remove skins; slice or cut into
quarters; cover with 1/2 up vinegar, 1 teaspoon salt, 1/2 teaspoon
pepper and 1 tablespoon sugar.

CREAMED CARROTS

Wash and scrape carrots; cut into thin slices. Cover with boiling
water and boil until tender. Drain and serve with cream sauce or
melted butter. Sprinkle with chopped parsley.

BOILED CABBAGE

Cut cabbage into quarters, removing hard part of core, and place in
cold water 30 minutes. Drain, cover with boiling water and boil,
without a cover, 30 minutes, or until tender. Drain, put into dish and
serve with melted butter and pepper or