ferred, serve with a cream dressing.

BEETS.

Wash the beets carefully without breaking the skin. Cover with boiling
water and boil until tender. Take from the boiling water and drop into
cold. Rub off the skin, cut in thin slices and serve at once with salt
and butter.

CINCINNATI BAKED BEANS.

Measure beans (marrowfat are best), put them in cold water and parboil
fifteen minutes and drain; use the Boston bean pot. For three pints of
dried beans add three level teaspoonfuls salt, one-quarter pound pickled
pork cut fine, six tablespoonfuls New Orleans molasses or six
tablespoonfuls of C sugar, one tablespoonful standard mustard. Mix the
above well and put in a three-quart bean pot, and fill within one inch
of top with boiling water. May be kept in oven several days, but must
never be allowed to get dry, adding boiling water as needed.

CORN.

Cook ears of corn five minutes in boiling water. Then cut through the
center of each row of grains and press the grains from the hulls with
the back of a knife. Put corn in saucepan and season with butter, salt,
pepper and sugar. Add enough hot milk to moisten, and cook ten minutes.

When succotash is desired, add to a pint of corn cooked as above the
same amount of cooked and seasoned shelled beans.

CORN PUDDING.

One dozen ears of corn, two eggs, one kitchen spoonful butter, one-half
teaspoonful salt, one tablespoonful sugar.

CORN PUDDING.

To one can of corn, one pint milk, three eggs, two tablespoonful melted
butter, one tablespoonful white sugar, pepper and salt to taste. Beat
the eggs very light, add sugar and butter rubbed together; stir hard.
Next the corn and seasoning, finally the milk; beat hard, bake in
buttered dish one-half hour, covered; then lift top and brown. Serve in
baking dish.

CREAMED CAULIFLOWER.

One pint cooked cauliflower, one pint milk, one teaspoonful salt,
one-third teaspoonful pepper, one tablespoonful butter, one-half
teaspoonful flour, three slices toasted bread. Break cooked cauliflower
into branches and season with half of the salt and pepper. Put butter
in a saucepan on the fire. When hot add flour and stir until frothy and
smooth. Add gradually the milk, constantly stirring. When sauce boils
add the salt, pepper and cauliflower. Cook ten minutes and serve very
hot on the slices of toast.

GREEN STUFFED PEPPERS.

Clean out peppers and stuff with rice or potatoes, and meat. Moisten
with hot water, standing on e