icate brown. Serve very hot on napkins. If
preferred, the pieces may be dipped into a mixture of salt, pepper,
vinegar and oil, then fried.

~CREAMED SPAGHETTI~--Have two quarts of water boiling in a kettle and
one-third of a pound of spaghetti. Hold a few pieces of the spaghetti at
a time in the water and as the ends soften turn them round and round and
down into the kettle. When all are in the water put on a cover and cook
the spaghetti twenty minutes, then drain.

Make a cream sauce with a rounding tablespoon each of flour and butter
and one cup of cream. Season with one-half teaspoon of salt and a few
grains of pepper. Stir in the spaghetti cut in inch pieces, turn on to a
dish, and sprinkle with finely grated cheese.

~FRIED CORN~--Cut the corn off the cob, leaving the grains as separate
as possible. Fry in just enough butter to keep it from sticking to the
pan, stirring very often. When nicely browned add salt and pepper and a
little rich cream. Do not set near the fire after adding the cream.

~FRIED TOMATOES~--Wipe some smooth solid tomatoes and slice and fry in a
spider with butter or pork fat. Season well with salt and pepper.

~GLAZED CARROTS WITH PEAS~--Wash, scrape and cut three medium-sized
carrots in one-fourth inch slices, then, in cubes or fancy shapes, drain
and put in saucepan with one-half cup butter, one-third cup sugar, and
one tablespoon fine chopped fresh mint leaves. Cook slowly until glazed
and tender. Drain and rinse one can French peas and heat in freshly
boiling water five minutes. Again drain and season with butter, salt and
pepper. Mound peas on hot dish and surround with carrots.

~GLAZED SWEET POTATOES~--Put two rounding tablespoons of butter and one
of sugar into a casserole and set on the back of the range to heat
slowly. When hot lay in raw, pared sweet potatoes cut in halves,
lengthwise. Dust with salt and pepper and put in another layer of
seasoned potatoes and enough boiling water to stand one-half inch deep
in the dish. Put on the close-fitting cover and set in the oven to cook
slowly. When the potatoes are tender serve in the same dish with the
sweet sauce that will not be entirely absorbed in the cooking. This way
of preparing sweet potatoes pleases the Southern taste, which demands
sugar added to the naturally sweet vegetable.

~GLAZED SWEET POTATOES~--Sweet potatoes, like squash and peas, lose a
little of their sweetness in cooking, and when recooked it is we