cream sauce.

COLD SLAW

Wash cabbage; cut into quarters and slice very thin; allow to stand in
cold water 30 minutes; drain well, and cover with boiled or French
dressing.

SPINACH

Pick over carefully and wash thoroughly in several waters until all
sand is removed. Put into kettle and add very little boiling water,
about 1/2 cup. Young spinach does not need any water. Boil until
tender or about 25 minutes. Drain thoroughly, chop fine and drain
again. Season with salt and pepper and garnish with slices of hard
boiled eggs.

CAULIFLOWER

Place a head of cauliflower, from which the leaves have been removed,
in uncovered saucepan, stem end down; cover with boiling water; boil
35 minutes or until tender and serve with cream sauce.

FRENCH FRIED POTATOES

Pare and cut raw white or sweet potatoes into long even pieces. Put
into cold water for about an hour. Drain and dry well. Fry until
brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread
in 60 seconds, drain on paper and salt just before serving.

POTATOES AU GRATIN

Mix 1/3 cup grated American cheese with creamed potatoes. Put into
baking dish, cover with buttered bread crumbs and grated cheese, and
bake in oven until brown.

STUFFED POTATOES

Bake 4 large potatoes. Cut in half lengthwise and, without breaking
skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon
pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix
with fork. Return to shells, put a few drops of milk on top; rough
with fork; sprinkle with paprika and place in oven until brown.

BRUSSELS SPROUTS

Wash, and allow to stand in cold water for an hour. Drain, cover with
boiling water and boil 20 to 25 minutes without a cover. Drain and
serve with salt, pepper and melted butter or cream sauce.

GREEN CORN

Husk corn, removing all silk. Put into fresh boiling water to cover
and boil rapidly for 5 minutes. Remove from water and serve on platter
covered with napkin.

LIMA BEANS

Shell beans just before using. Rinse in cold water. Put into saucepan;
cover with boiling water and boil until tender. Drain and add salt,
pepper and melted butter.

KOHL-RABI

Peel turnip-shaped globe; cut into small pieces; cover with boiling
water and boil until tender, 30 to 35 minutes. Add one teaspoon salt
to each quart water. Serve plain with melted butter and pepper, or
with cream sauce.

The leaves may be stemmed and cooked as gree