FRIED POTATOES.

Pare, wash and cut into slices or quarters.  Soak in cold salted water, drain and dry between towels.  Have sufficient fat in a kettle to more than cover the potatoes.  When it is very hot drop the potatoes in, a few at a time, so as not to reduce the heat of the fat too quickly.  When brown, which should be in about 4 or 5 minutes for quarters and about 2 minutes if sliced, drain and sprinkle with salt.

TOMATOES (RAW).

Scald and peel sometime before using, place on ice, and serve with salt, sugar and vinegar, or with a salad dressing.

SCALLOPED TOMATOES.

Scald and peel as many tomatoes as required.  Butter a deep dish and sprinkle with fine bread or cracker crumbs, then a layer of sliced tomato, over this sprinkle a little salt, pepper and sugar; then add a layer of bread crumbs, another of tomatoes, sprinkle again with salt, pepper and sugar:  put bread crumbs on the top, moisten with a little melted butter, and bake until brown.

STEWED TOMATOES.

Pour boiling water over the tomatoes, remove the skins and the hard green stem, cut into quarters or slices and stew in a granite kettle until the pulp is soft, add salt, pepper, butter and a little sugar if desired.  If too thin the tomato may be thickened with crumbs or cornstarch wet in a little cold water.

SPINACH.

Pick over carefully, discarding all decayed leaves.  Wash thoroughly, then place in a pan of cold water, let stand for a few minutes.  Drain and put in a large kettle with just enough water to keep it from burning.  Cook very slowly until tender.  Drain and chop fine, add 1 tbsp. of butter, a tsp. of salt, a ssp. of pepper.  It may be served on toast (hot) or garnished with hard boiled eggs.

CARROTS AND TURNIPS.

Carrots as a vegetable for the table are more palatable when young and tender.  They should be washed and scraped, boiled until tender, and served with butter, pepper and salt or a white sauce.  Turnips contain little nutriment; having no starch, they are very suitable for eating with potatoes.  They require more salt than any other vegetable, and should be served with fat meat, corned beef, roast pork or mutton.  Turnips should be washed, pared, cut into slices or strips, boiled until tender.  Drain, mash and season with pepper and salt.

PEAS (GREEN).

Wash the pods, which should be green, crisp and plump, before shelling, then the peas will not require washing.  Put the peas into a strainer or colander and shake out all the fine particles.  Boil until tender.  When nearly done add the salt.  Use little water in cooking, when they may be served without draining; season with a little butter, pepper and salt.  If drained, serve either dry with butter, pepper and salt, or with a white sauce.