aping tablespoonful of butter
and a rounding tablespoonful of flour, with one and one-half cup of milk
and a little salt. Cut potatoes and eggs and put in baking dish with the
white sauce. Sprinkle buttered bread crumbs over the top. Bake until a
yellowish brown, about three-fourths of an hour.

SHELLED BEANS STEWED.

Cut one-quarter pound salt pork in slices and fry slowly for ten
minutes. Add one onion, chopped fine, and cook very slowly for twenty
minutes. Cover one quart of green shelled kidney beans with boiling
water and boil ten minutes. Drain off the water, put the beans and one
tablespoonful of flour with the pork and onion and stir over the fire
for five minutes. Add a quart of boiling water and one-half teaspoonful
pepper. Keep where it will simmer for two hours. Salt to taste.

SPAGHETTI.

Four onions cut fine, one can of tomatoes, one package spaghetti, grated
cheese, salt, pepper and cinnamon. Fry four onions in butter and lard,
then put in tomatoes and seasoning, boil slowly until thick, put in
grated cheese. Boil spaghetti in hot water until tender, cook until
done, throw into strainer, then serve. Place grated cheese over it.
Serve sauce separately.

SPAGHETTI.

White sauce: One and one-half cup hot milk, tablespoonful butter,
tablespoonful flour. Add one-half teaspoonful salt and mix two-thirds
cup fine cracker crumbs with one-third cup melted butter and sprinkle
over the top. One-half cup cheese, dry.

SPINACH.

Put one-half peck spinach in stewpan and on the fire. Cover and cook for
ten minutes. Press down and turn over several times. At the end of ten
minutes turn into chopping bowl and mince. Return to stewpan and add
seasoning; two generous tablespoonfuls butter and teaspoonful salt.
Simmer for ten minutes.

SPINACH WITH SAUCE.

One-half peck spinach, one teaspoonful salt, two tablespoonfuls flour or
cornstarch, one pint boiling water, two tablespoonfuls butter,
three-fourths cup cream or one cup milk. Prepare one-half peck spinach
by cooking uncovered in one pint of boiling water, or, if young and
tender, its own juices. Drain and chop fine. Put two tablespoonfuls
butter in a frying pan; when melted add the spinach and cook three
minutes. Sprinkle with two level tablespoonfuls cornstarch; stir
thoroughly and add gradually three-fourths cup milk. Cook five minutes,
serve with toast points on a pretty platter.

SQUASH.

Cut squash into small pieces and either steam or c