TIME TABLE FOR COOKING VEGETABLES

Potatos, boiled 30 minutes.

Potatos, baked 45 minutes.

Sweet potatos, boiled 45 minutes.

Sweet potatos, baked 60 minutes.

Squash, boiled 25 minutes.

Squash, baked 45 minutes.

Green peas, boiled 20 to 40 minutes.

Shelled beans, boiled 60 minutes.

String beans, boiled 1 to 2 hours.

Green corn 25 to 60 minutes.

Asparagus 15 to 30 minutes.

Spinach 1 to 2 hours.

Tomatos, fresh 1 hour.

Tomatos, canned y2 hour.

Cabbage Va to 2 hours.

94 LANDMARKS CLUB COOK BOOK.

Cauliflower '.i to 2 hours.

Dandelions 2 to 3 hours.

Beet greens : 1 hour.

Onions 1 to 2 hours.

Beets . . . * 1 to 5 hours.

Turnips, white 45 to 60 minutes.

Turnips, yellow \]/2 to 2 hours.

Parsnips 1 to 2 hours.

Carrots 1 to 2 hours.

Miss Parloa. ARTICHOKES AL INFERNO.

Boil artichokes for about ten minutes, take out, put them into a pan, open leaves a little, and pour in between leaves the stuffing, then bake in a quick oven for about five min- utes. Make stuffing by taking a lump of butter and some sweet oil, let it get good and hot ; add two of the small salted anchovies to every artichoke, dissolve well and remove bones, then add some chopped garlic and some chopped parsley, some grated bread and let all cook for about eight or ten minutes, then serve.

Louise Guasti. STUFFED ARTICHOKES.

Trim your artichokes by cutting off the top and ends of the leaves with knife and scissors. Boil in salt water fifteen min- utes. Let cool, and remove the hearts and tender leaves ; chop, then crush through a colander. Leave only a good thickness for a shell. Add to the hearts a little soaked bread, butter, cream, pepper, salt, a suspicion of. onion and yolks of two eggs (for one dozen artichokes). Stuff and bake in pan ten min- utes.

Sauce : Butter melted with a little flour stirred in, and then add cream.

Mrs. A. Haas. BAKED BANANAS.

Place on a buttered dish six bananas peeled and cut in half lengthwise, and baste them with this dressing: One level tablespoonful butter, two heaping tablespoonfuls sugar, juice of

VEGETABLES. 95

one lemon. Use half this dressing and bake fifteen minutes; then use the remainder and bake fifteen minutes longer. Serve either hot or cold.

Mrs. Madison W. Stewart. BAKED BANANAS.

Remove skins from six bananas, put in a shallow granite pan; mix two tablespoons melted butter, one-third cup sugar, and two tablespoons lemon juice. Baste bananas with one- half the mixture. Bake twenty minutes in a slow oven, bast- ing during baking with the remaining mixture.

Mrs. David Peacock.

Fried bananas.

Peel the bananas, dip in butter and fry. Serve very hot with a rum sauce.

Mrs. George J. Denis. BAKED BEANS WITH TOMATO.

Three cups of beans, half onion, one can tomatos, one table- spoon butter, bacon about three inches square, one tablespoon molasses, one chile ; soak the beans over night ; in the morning let them boil up with a pinch of soda. Pour off the water and cover with cold water ; add the bacon and molasses, cook until tender; then put them in the oven and bake one hour. Add the onion which has been browned in the butter, the tomatos, chile, salt and cayenne pepper (to taste) strained. As it cooks down, keep adding this sauce, and, if necessary, a little water, until the beans are done, which will require a slow oven the greater part of a day.

Mrs. Frank W. King. CURRIED BEANS WITH TOMATO.

Pick over and wash a pint of pink beans and put on the fire with cold water. Let them heat slowly, and when they have come to a boil, add half a teaspoon of baking soda. This soft- ens the skins and makes the beans wholesome. Boil for fifteen minutes, drain, and return to the stove with plenty of boiling water. Cook for ten minutes or so, then drain and rinse thor- oughly. Peel and chop some apple (or an orange, if you can't get an apple) and a good-sized onion, and fry with a table-