APPLES AND ONIONS—­Select sour apples, pare, core and thinly slice.  Slice about half as many onions, put some bacon fat in the bottom of a frying-pan and when melted add the apples and onions.  Cover the pan and cook until tender, cooking rather slowly.  Sprinkle with sugar, and serve with roast pork.

BACON AND SPINACH—­Line a pudding dish with thin slices of raw bacon.  Take boiled spinach, ready for the table, season with butter, salt and pepper.  Take also some boiled carrots, turnips and onions.  Whip up the yolk of an egg with pepper and salt, and stir into the carrots and turnips.  Arrange the vegetables alternately in the dish and partially fill with boiling water.  Steam for an hour.  Turn out on a flat dish, and serve with a rich brown gravy.

BOILED CELERY—­Trim off the tops of the celery about one-third of their length, and also trim the roots into rounding shape.  Save the tops for making cream of celery and for garnishes, cook the celery in salted water until tender, drain, lay on toast, and pour a cream sauce over.

BOSTON BAKED BEANS—­Pick over a quart of small pea beans, wash thoroughly and soak over night in warm water.  In the morning parboil them until the skins crack open.  Pour off the water.  Put into the bottom of a glazed earthenware pot, made expressly for the purpose, a pint of hot water in which have been dissolved a half tablespoonful salt, two tablespoonfuls molasses, a half teaspoonful mustard, and a pinch of soda.  Pack in the beans until about a third full, then place in it a pound (or less, if preferred) of streaked pig pork, the skin of which has been scored.  Cover with a layer of beans, letting the rind of the pork just show through.  Now add enough more seasoned hot water to cover the beans, and bake covered in a slow oven all day or night.  When done the beans should be soft, tender and moist but brown and whole, and the pork cooked to a jelly.

BREADED POTATO BALLS—­Pare, boil and mash potatoes and whip into three cups of potato three level tablespoons of butter, two tablespoons of hot milk, salt and pepper to taste; also two teaspoons of onion juice and two level tablespoons of chopped parsley, one-quarter cup of grated mild cheese and two well-beaten eggs.  Beat well and set aside to cool.  Mold into small balls, roll each in beaten egg, in fine stale breadcrumbs, and then fry in deep hot fat.

CABBAGE AND CHEESE—­Boil the cabbage in two waters, then drain, cool and chop.  Season well with salt and pepper and spread a layer in a buttered baking dish.  Pour over this a white sauce made from a tablespoonful each of flour and butter and a cup of milk.  Add two or three tablespoonfuls of finely broken cheese.  Now add another layer of cabbage, then more of the white sauce and cheese, and so on until all the material is used.  Sprinkle with fine crumbs, bake covered about half an hour, then uncover and brown.