One cup potatoes cold, milk to cover, three tablespoonfuls butter, salt and pepper to taste, dash of paprika. Cut cold boiled potatoes in dice, better if boiled the day before. Melt butter in a saucepan, add potatoes and seasoning, cover and cook a minute, uncover, stir well, cover and cook another minute. Then add milk to cover well, and cook very slowly for forty-five minutes, keeping saucepan covered. These need watching, but are delicious; nice for Sunday night supper. Asbestos mats are best to use under these, if cooked over gas stove.
To prevent salsify from turning dark, drop as soon as pared into a mixture of flour, water and a little vinegar. After paring, cut into slices about three inches long. Put on in prepared water and cook thirty minutes from the time it begins to boil. Drain and serve in white sauce; or mix butter, salt, lemon juice and parsley and serve with this.
Chopped celery, bread or cracker crumbs, butter, salt and pepper, milk. Place a layer of crumbs in bottom of buttered dish, then a layer of celery, dot with butter, season and continue alternately until pan is full, having crumbs on top, cover with milk, bake slowly until milk is absorbed, about one-half hour. Serve in bake dish.
Boil six medium-sized potatoes in salt water; boil four eggs an hour; let get cold. Make a cream sauce of one heaping 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.
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.
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.