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LYONNAISE POTATOES.
Cut cold potatoes in dice; put fat in a sauce-pan, and when hot put in an onion shred fine, and when cooked brown, put in the potatoes and cook not very brown; just before taking up throw in one table-spoonful of chopped parsley.
POTATO ROLLS.
Take cold, mashed potatoes; add a little salt and make into balls with a little flour; flatten them and drop into hot lard or drippings and fry until they are a delicate brown on both sides. — Mrs. Chas. Sanborn.
HOW TO COOK ASPARAGUS.
Cut up the asparagus in small pieces, cook until tender, season with butter, pepper and salt, and add a little milk; have three slices of nicely buttered toast, and serve the asparagus on the toast. — Mrs. C. P. Lyman.
TO BOIL ASPARAGUS.
Large or full-grown asparagus is the best. Before you begin to prepare it for cooking, set your dish, on the fire with plenty of water, and sprinkle into it a spoonful of salt; your asparagus should be all of the same size; scrape the stalks till ice and white; cut them all of equal length and short, leaving them but two or three inches below the green part; as you scrape them throw them into a pan of cold water. Then tie them in small bundles with tapes, as twine will cut them; when the water is boiling fast, put in the asparagus and boil one hour or one hour and a quarter; toast slices of bread sufficient to cover the dish; having drained the asparagus, using the liquor to moisten the bread, lay on the toast; with all the heads pointing towards the center, the stalks spreading outward; serve up melted butter with it. — Belle Goldthwait.
STEWED TOMATOES.
Peel and cut them up, stew hard for half an hour; season with pepper, butter, salt and sugar, adding a few broad or cracker-crumbs.
RAW TOMATOES.
Do not loosen the skins with scalding water, it impares the flavor and destroys the crispness. Pare with a keen knife, slice and lay in a glass dish; serve with pepper, salt and vinegar, or sugar. — Belle Goldthwait.
SUMMER SQUASH.
The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger; wash them, cut into pieces and take out the seeds; boil them till quite tender; when done, drain and squeeze them well till you have pressed out all the water; mash them with a little butter, pepper and salt.
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