Select a fresh crisp shoot; cut into thin slices, then into small pieces. Soak in cold water four hours, changing the water twice. Put into cold water and allow it to come to a boil. Pour off the water and boil for ten minutes. Change the water again and boil until tender. Unless the water is changed many times, the bamboo is bitter.

SAUCE FOR BAMBOO

1 cup hot milk

2 tablespoons butter

1/2 tablespoon flour

salt and pepper to taste 1 cup water in which bamboo was boiled

Boil until thick, milk, butter, flour, salt and pepper, and one cup of water in which the bamboo was boiled. Beat until smooth, then pour over the bamboo and serve hot.

BAMBOO GULAY (greens)

Eduviges Medina.

Take bamboo sprouts from a few inches to a foot high and remove the outside. Take the inside and scrape very fine or cut into very thin slices. Put into boiling water or cocoanut milk and boil thirty or forty minutes. If liked, bacon or any dry meat can be boiled with it, or it can be served with butter, salt and pepper.

FRIED BANANAS

Juan Cabrera.

3 bananas 3/4 cup flour

4 tablespoons milk salt

Use the banana called "Saba" for frying. For four persons use three bananas. Cut in slices the long way. Dip in a batter made of flour, milk and a little salt. Fry in hot fat. Pour over the fried bananas a syrup made of sugar and water.

BAKED BANANAS

6 bananas

2 tablespoons butter

3 tablespoons sugar

1 tablespoon lime or lemon juice

Peel and cut bananas into halves lengthwise. Place slices in a shallow granite pan. Melt the butter and stir in sugar and lime or lemon juice. Pour one-half of this mixture over the bananas. Place the pan in a slow oven and bake twenty minutes. While baking, baste the bananas occasionally with the remainder of the syrup mixture.

BEAN AND POTATO PUFF

1 1/2 cups bean pulp 1 cup mashed potato salt and pepper to taste

1/2 cup bread crumbs 1 beaten egg 1/2 small onion

Blend all the ingredients, season with pepper and salt and drop by spoonfuls on a greased tin. Bake in a moderately quick oven until puffy and brown. Turn on a platter and garnish with parsley.

LIMA AND KIDNEY BEANS

Put in boiling water, a little more than enough to cover them, and boil until tender, from half an hour to two hours. Serve with butter.

BAKED KIDNEY BEANS

Mrs. G. W. Wright.

1/2 kilo kidney beans 1/2, cup molasses

2/10 kilo fat salt pork 1 small onion

Wash thoroughly kidney or red beans. Soak over night. Drain and cover with boiling water and boil thirty minutes. Drain and season to taste with salt, molasses, and one small onion if desired. Add fat salt pork, and enough boiling water to come to top of beans but not to cover. Place in tireless with two very hot disks and bake from four to six hours.

BOILED BEETS

Wash carefully. Do not cut or pierce. Put in boiling water, and boil until tender, from one to two hours. When done, put into cold water and slip off the outside skin. Cut into thin slices and while hot, serve with butter, salt, pepper and very sharp vinegar.

BOILED CABBAGE

cabbage

salt

Clean the cabbage thoroughly. The large drum head cabbage requires an hour to boil; the green savory cabbage will boil in about thirty minutes. Add considerable salt to the water when boiling. Do not let cabbage boil too long or it will become watery. When done, drain and serve. Boil with bacon if liked.

LADIES' CABBAGE

Mrs. G. E. Seybolt.

1 firm white cabbage

2 eggs

1 tablespoon butter

3 tablespoons rich milk or cream salt and pepper to taste

Boil cabbage fifteen minutes, changing the water from the boiling teakettle. When tender set aside to cool. When cold, chop fine and add two beaten eggs, butter, pepper and salt, and rich milk or cream. Stir all well together, and bake in buttered pudding dish until brown. Serve very hot. This dish resembles cauliflower and is very digestible and palatable.

SCALLOPED CABBAGE

cream sauce cabbage

bread blocks butter

Chop any bits of cabbage that are not used, or use left-over stewed cabbage. Make a cream sauce and mix with the cabbage. Put a layer of bread blocks in the bottom of a baking dish, then a layer of cream cabbage. Repeat, having the top layer bread. Place bits of butter over the top and bake in a quick oven for twenty minutes. No odor.

CABBAGE PUDDING

Mrs. M. O. Fox.

1 cabbage 1 pint milk

2 eggs

1 tablespoon butter

salt and pepper to taste

Boil the cabbage until tender and chop fine. Place in a baking pan with milk, eggs and butter, and pepper and salt to taste. Mix well and bake one-half hour.

CABBAGE WITH TOMATOES

Maria Magno Alvarez.

1 cabbage 3 tomatoes

2 small onions bit of garlic

Let a cabbage boil until tender, then cut into small pieces. Fry together until cooked, two or three sliced tomatoes, two small onions sliced and a bit of garlic. Add salt. When cooked tender, spread over the cabbage and serve.

STEWED CARROTS

carrots

salt and pepper

2 tablespoons butter flour milk

Wash and scrape the carrots and divide them into strips. Place in water enough to cover them. Add a spoon of salt. Boil slowly until tender. Drain and replace in pan, with two tablespoons of butter rolled in flour, salt and pepper. Add enough milk to moisten the whole, let it come to a boil and serve hot.

BOILED GREEN CORN

Prepare the corn and put into boiling water. If not entirely fresh, add a tablespoon sugar to the water, but no salt. Boil fast about twenty minutes and serve.

CORN PUDDING

Mrs. M. O. Fox.

1 pint corn

2 eggs

1 1/2 cups milk

1 tablespoon butter salt and pepper to taste

Mix well together corn, well beaten eggs, milk and butter, salt and pepper to taste. Bake one-half hour.

SCALLOPED CORN

1 can corn

cracker crumbs

1 pint milk butter salt and pepper to taste

Cover the bottom of buttered baking dish with crackers rolled fine. Add layer of corn with bits of butter, salt and pepper. Alternate layers of cracker crumbs and corn until material is. used up. Let the last layer be cracker crumbs with plenty of butter. Pour over it one pint of milk and bake one hour.

CORN CAKES

1 cup corn 1 cup milk pinch of salt

1/2 cup flour 1 egg 1 teaspoon butter

Mix well corn, milk, flour, egg, salt and butter into thick batter and fry in small cakes in very hot butter or substitute. Serve with plenty of butter and powdered sugar, if so desired.

CREAMED CUCUMBER

Mrs. Marvin Rader.

Use large cucumbers. Remove seeds. Cut into small pieces. Boil in water until tender, then serve with a cream dressing.

BAKED EGGPLANT

1 large eggplant 1 cup bread crumbs 3 large ripe tomatoes

1/2 cup cooked rice 1 beaten egg

salt and pepper to taste

Pare the eggplant, cut into slices and steam until soft. Scald and peel tomatoes, press them through a sieve. Mix all the ingredients together, season and bake in a well greased dish.

FRIED EGGPLANT

eggplant

cracker or bread crumbs

1 egg butter

Take fresh, purple eggplant; cut into slices a quarter of an inch thick and soak for half an hour in cold salt water. Dry; dip in cracker or bread crumbs; then in beaten egg, more crumbs, and fry to a light brown. Do not remove from the water until ready to cook.

STUFFED EGGPLANT

Maria Magno Alvarez.

1 eggplant minced ham

2 tablespoons grated crumbs 1 tablespoon butter 1/2 minced onion

salt and pepper to taste

Cut eggplant in two; scrape out all the inside and put it in a saucepan with a little minced ham; cover with water and boil until soft; drain; add crumbs, butter, onion, salt and pepper; stuff each half of the hull; add a small lump of butter to each and bake fifteen minutes. Minced veal or chicken is equally as good as ham, and many prefer it.

STUFFED EGGPLANT

1 eggplant

1/2 cup bread crumbs

1/2 small onion

1/2 cup nuts 1/2 teaspoon salt pinch of parsley

Put the whole eggplant into boiling water; boil twenty minutes or until tender. Cut in two and scoop out the center, leaving a wall one-half inch thick. Chop the center, mixing it with bread crumbs, nuts, salt, parsley and a little onion. Stuff the eggplant and bake in a moderate oven for about an hour, basting a few times with butter.

GREENS (all kinds)

Clean carefully through several washings of salt water. Allow to stand in salt water a half hour or so. Put in boiling water with a handful of salt; boil until the stalks are tender. Long continued boiling wastes the substance, therefore cut away any tough stalks. When tender, drain, chop them a little, and return to the fire long enough to season with salt, pepper and butter. Vinegar may be added if it is liked. Serve while hot.

THE LANCA (bread fruit)

A Filipino Friend.

Take the fleshy covering from the lanca seeds and boil forty or fifty minutes. Put on in boiling water. Season with salt and butter before serving. This is a good substitute for cabbage and tastes much like it if eaten with a little vinegar.

LANCA SEEDS

A Filipino Friend.

The seeds of the lanca are rich and palatable, either cooked alone as a vegetable or used in a dressing for fowl the same as chestnuts. They improve a vegetable salad when chopped and mixed in well.

MACARONI A L'lTALIENNE

macaroni cheese

soup stock

Divide the macaroni into four-inch pieces. Simmer fifteen minutes in plenty of boiling water, salted. Drain. Put the macaroni a saucepan and turn over it a strong soup stock, enough to prevent it burning. Strew over it some grated cheese; when the cheese is melted, dish. Put alternate layers of macaroni and cheese; then turn over it the soup stock and bake half an hour.

MACARONI AND TOMATO SAUCE

Prepare as above; drain; arrange neatly on a hot dish, pour tomato sauce over it and serve while hot. See "Sauces" for the tomato sauce.

BOILED OKRA

Put young tender pods in salted boiling water in granite, porcelain or tin-lined pan (iron will discolor it). Boil fifteen minutes; remove stems and serve with butter, pepper, salt and vinegar if preferred.

BOILED ONIONS

onions, butter

salt

Peel off the outside; cut off the ends; put into cold water and let them scald two minutes. Pour off water; add cold water with a little salt; boil slowly until tender, thirty or forty minutes. When done drain quite dry; pour a little melted butter over them and season to taste.

STEWED ONIONS

onions, 1 cup milk butter size of an egg

salt and pepper to taste 1 tablespoon flour

Cook as boiled onions; drain. Add milk, butter, pepper and salt, flour stirred to a cream. Let all boil up at once. Serve.

SCALLOPED ONIONS

8 or 10 good sized onions bread crumbs

milk or cream

butter

salt and pepper

Take onions, slice and boil until tender. Cover bottom of buttered baking dish with onions. Add layer of bread crumbs with bits of butter, pepper and salt. Add more onions and more bread crumbs until dish is almost full. Add milk and cream until full. Bake twenty minutes or half an hour.

FRIED ONIONS

onions butter or lard

salt and pepper

Peel, slice and fry onions brown in equal quantities of butter, lard, or nice drippings; cover until partly soft; remove the cover and brown them; salt and pepper.

CREAMED GREEN ONIONS

Mrs. Marvin Rader. Cut tops and all into small pieces. Boil until tender; make a rather thick cream dressing. Serve on toast.

SCALLOPED POTATOES

Mrs. Ben F. Wright.

raw potatoes, hot milk ,1 onion.

salt and pepper flour.

Peel and slice raw potatoes thin. Butter a deep dish; put in a layer of potatoes; season with salt, pepper and butter, also onion if liked; sprinkle in a little flour, another layer of potato and seasoning, and so proceed until the dish is filled. Pour over enough hot milk to cover; put into oven and bake until tender, about three-fourths of an hour.

OLD FASHIONED POTATO PUDDING

mrs. w. a. kincaid.

4 medium sweet potatoes, 1 pint rich milk, 3 eggs.

l/3 cup butter pinch of salt cinnamon, cloves, or nutmeg

Grate potatoes on a coarse grater. Add milk, eggs well beaten, butter and salt; flavor with cinnamon, cloves or nutmeg. Put into a hot buttered baking dish and cook until done.

BROWNED POTATOES WITH ROAST

potatoes.

salt and pepper.

1 onion flour.

Peel, cook and mash the required amount; adding while hot, salt, pepper and a very little chopped onion. Form into small balls; dredge with flour; place around roast and bake about twenty minutes before serving.

STUFFED POTATOES

4 large potatoes

1 pint chopped meat

1 tablespoon grated onion

salt and pepper, 1 tablespoon grated parsley 1/2 cup stock

Wash potatoes and cut them in halves crosswise; with a scoop take out the centers leaving a wall at least half an inch thick. Bake these shells in a hot oven twenty minutes. Chop sufficient meat to make a pint; add salt, pepper, onion, parsley; add sufficient stock to make the mixture moist (about 1/2 cup). Remove the potatoes from the oven; fill with this mixture, rounding it up. Dust with bread crumbs and bake until brown. A luncheon or supper dish.

POTATO CROQUETTES

Mrs. G. E. Seybolt.

1 pint mashed potatoes.

4 tablespoons milk or cream.

1 teaspoon onion juice.

salt and pepper granting of nutmeg.

2 eggs.

bread crumbs.

Put cold mashed potatoes in a saucepan; add milk or cream, salt, pepper, onion juice and nutmeg; stir and beat until smooth and hot. Take from the fire; add yolks of two eggs and form into cylinder-snapped croquettes. Beat the white of one egg and to it add a tablespoon water; roll the croquettes in this, then in bread crumbs and fry in hot fat.

POTATO PANCAKES

Mrs. Agatha Cook.

4 or 5 large potatoes 1 small grated onion.

1 egg.

salt to taste.

Wash, peel and grate four or five large potatoes with a small grated onion, one beaten egg and salt to taste. Stir well. Fry in thin pancakes in lard, covered up, as this will make them nice and crisp and prevents the fat from being all over the stove. Always stir the batter again before taking out for the next panful.

POTATO PUFF

Mrs. G. E. Seybolt.

1 pint mashed potatoes, 1/2 cup milk.

2 egg whites.

Put cold mashed potatoes in a saucepan; add milk; stir and beat until the potatoes are hot and smooth. Take from fire; fold in the well-beaten whites of two eggs; heap in a baking dish and brown quickly in a hot oven. Serve with roast or broiled beef.

CREAMED/OR HASHED POTATOES

Mrs. Agatha Cook.

potatoes.

salt and pepper.

milk.

Chop cold boiled potatoes rather fine; season with salt and pepper; put them in a baking dish; pour over sufficient good milk to just cover and put in a quick oven until nicely browned.

HASHED BROWN POTATOES

Mrs. J. J. Peterson.

1/2 pint boiled potatoes, 3 tablespoons cream.

salt and pepper, 1 tablespoon butter.

Chop cold boiled potatoes rather fine; to each half pint add three tablespoons cream, salt and pepper; mix; put a tablespoon butter into a shallow frying pan, and put in the potatoes; flatten them in a perfectly smooth layer; cook slowly until a golden brown; fold one half over the other and turn out on a heated dish.

POTATOES AU GRATIN

cold boiled potatoes, salt and pepper.

cream sauce cheese.

Chop cold boiled potatoes rather fine; season with salt and pepper; put them in a baking dish; pour over sufficient cream sauce to just cover; dust the top with grated plain or Parmesan cheese, and put in a hot oven until nicely browned.

LYONNAISE POTATOES

potatoes, 1 onion.

butter.

salt and pepper 1 tablespoon minced parsley.

Dice potatoes. Heat butter in a frying pan: fry in it one small onion until it begins to change color; put in the potatoes; sprinkle well with salt and pepper; stir and cook about five minutes, taking care not to break them. They must not brown. Just before taking up, stir in a tablespoon minced parsley. Drain dry by shaking in a colander. Serve very hot.

RUSSIAN FRIED POTATOES

Mrs. C. H. Smith.

Pare potatoes, and keep on paring in curls. Fry these curls. Very pretty if nicely done. It is necessary to have fat very hot and plenty of it.

POTATO STRAWS

Mrs. H. E. Stafford,

Cut potatoes in slices, then lengthwise to thickness of straws; put into cold water for an hour; wipe dry in a towel. Fry in hot fat.

SARATOGA CHIPS

Slice potatoes as evenly as possible; drop into ice water; have a kettle of hot lard; put a few at a time into a towel, shake dry and then drop into the boling lard. Stir occasionally and when a light brown remove with a skimmer and they will be crisp, not greasy. Sprinkle salt over them while hot.

BAKED SWEET POTATOES

Mrs. M. O. Fox.

3 sweet potatoes sugar.

1/2 cup boiling water butter.

Have boiled three large sweet potatoes with their jackets on; when done, remove the skins and slice into a baking dish. Sprinkle sugar and small pieces of butter over the potatoes and pour over all one half cup boiling water. Bake a light brown.

FRIED SWEET POTATOES

Maria Magno Alvarez.

potatoes.

1 coconut.

Slice the sweet potatoes one fourth of an inch thick. Then fry with coconut oil, or other fat, until brown. Pour over them a thick syrup and serve.

To make the coconut oil, grate a coconut and put it in a frying pan. Let it remain until it curdles, and the curds brown. Separate the curds from the oil.

BAKED CAMOTES

Boil until soft; mash with a fork; then beat until light and creamy. Add a little hot milk in which a small piece of butter has been melted, salt and pepper; turn lightly into a dish and brown in the oven.

TO BOIL RICE.

1 cup rice.

salt.

Pick over the rice carefully; wash it in warm water, rubbing it between the hands and rinse in several waters; then let it remain in cold water until ready to be cooked. Have saucepan of water, slightly salted; when boiling hard, sprinkle rice into water by degrees to keep particles separated. Boil steadily for twenty minutes; take from fire; drain. Place the pan, with lid off, on the back of the stove, where it is only moderately warm, to allow the rice to dry. Each grain will be separate.

BAKED RICE

Mrs. M. O. Fox.

2 cups cooked rice, 1/2 cup cheese ,1 pint milk.

2 eggs.

1 tablespoon butter.

1/2 tablespoon salt.

Mix well rice, cheese in small bits, milk, eggs, butter and salt. Place in baking dish with cheese and a little butter on top. Bake half an hour.

SPINACH

To retain its fresh appearance do not cover while cooking. Pick over carefully, and wash through several waters; drain and put into boiling water. Fifteen to twenty minutes are generally enough to boil spinach. Be careful to remove the scum. When quite tender, drain and squeeze well; chop fine and put into pan with a piece of butter, salt and pepper. Stew five minutes, stirring all the time until quite dry. Turn into dish, shape into a mould and serve with hard-boiled eggs over the top.

LUNCH EGGS WITH SPINACH

6 eggs.

2 cups of cold spinach pepper, salt and butter.

1 cup milk 4 tablespoons grated cheese.

bread crumbs.

Boil eggs very hard; cool and cut lengthwise. Heat spinach in a few tablespoons of hot water, and rub thru a colander; mix with pepper, salt and butter; put in bottom of baking dish. Lay the halves of egg about on the spinach and pour over them a sauce made from the milk thickened and seasoned with salt, pepper and cheese. Cover with bread crumbs and set in oven. Serve when slightly brown.

BOILED SQUASH

Pare squash; take out the seeds; cut it in pieces and stew slowly from twenty to forty minutes until quite soft, in a very little water. Drain, squeeze and press well. Season, when mashed, with salt, pepper and a very little butter.

BAKED SQUASH

Cut open the squash; take out the seeds and without paring cut into large pieces. Place in a moderately hot oven and bake about an hour. When done, serve the pieces hot, to be eaten with butter like sweet potatoes. Squash retains its sweetness this way better than when boiled.

TOMATOES - FRENCH FASHION

6 small solid tomatoes, 1 rounding tablespoon butter, 1 tablespoon flour.

1/2 pint milk.

salt and pepper to taste bread crumbs.

Scald and peel small solid tomatoes. To each six, allow cream sauce made by rubbing together butter and flour. Add milk, stir until boiling, season with salt and pepper. Put a tablespoon of sauce in the bottom of a custard cup; put in a tomato and cover with another tablespoon sauce; dust top with bread crumbs; stand the cups in a pan of boiling water and bake in moderate oven for half an hour. Serve in the cups.

SHIRRED EGGS IN TOMATOES

6 eggs.

6 small solid tomatoes.

6 tablespoon cream sauce, 6 slices toast.

Peel small solid tomatoes and scoop out centers. Break an egg into each tomato; stand them in a baking dish, and bake slowly ten or fifteen minutes until the eggs are set. Add a tablespoon of cream sauce to each and serve on slices of toast.

TOMATO OMELET

4 eggs.

1/2 cup chopped tomato.

1 tablespoon butter.

dash of cayenne pepper salt to taste.

Beat eggs without separating until well mixed. Add tomato, salt and cayenne. Put butter into omelet pan; when hot add egg mixture; shake until set; fold and turn the omelet out on a platter.

STUFFED TOMATOES

Mrs. George Meyer.

tomatoes, 1 pint bread crumbs, 1 tablespoon chopped parsley, 1 tablespoon grated onion.

1 level teaspoon salt, pepper to taste.

2 tablespoons melted butter

Cut off a slice from the stem end of the tomatoes; scoop out seeds and a portion of hard centers. Mix bread crumbs, parsley, onion, salt, pepper and butter; stuff into tomatoes, heaping slightly. Stand them in a baking pan; add half a cupful of water and bake in a slow oven for three quarters of an hour, basting once or twice with a little melted butter.

STUFFED TOMATOES

Mrs. G. E. Seybolt.

4 large solid tomatoes.

1/2 cup rice.

1/2 pint pecan nuts.

1 teaspoon onion juice bread crumbs.

Cut tomatoes into halves. Scoop out the centers and seeds. Boil rice twenty minutes; drain and add nuts, salt and onion juice. Mix and stuff into tomatoes. Dust the tops with bread crumbs and bake very slowly for an hour. Do not allow them to cook to pieces. Serve with brown sauce made in the pan.

BOILED TOMATOES

small solid tomatoes.

butter and salt to taste.

Select small solid tomatoes; throw into a pan of boiling water; boil five minutes and serve. To eat, open, add butter and salt and dip out with a spoon. Boiled tomatoes are nice with toast for breakfast.