CHAPTER I.

GREEN VEGETABLES.

Artichokes, 46

Asparagus, 46

Beets, 46

Beet Greens, 46

Black Carrots, 50

Carrots, 47

Celery Roots, 50

Carrot Puree, 47

Corn, 52

Cucumbers (stewed), 50

Cauliflower, 49

Cabbage, 52

Cabbage Rolls, 54

Egg Plant, 50

Kale, 53

Kohlrabi, 52

Mushrooms, 51

Mustard Greens, 50

Mixed Vegetables, 48

Okra, 50

Onions, 51

Peas, 48

Peas and Codfish, 48

Peas and Carrots, 48

Peas with Lamb, 48

Peppers (stuffed), 51

Parsley, 51

Parsnips, 53

Potatoes, 55

Potatoes, Creamed, 55

Potatoes, Sweet, 55

Potatoes, Steamed, 56

Potatoes, Mashed, 56

Potato Salad, 55

Potato, French, 56

Potato Balls, 56

Crust Potatoes, 56

Potato Pudding, 56

Potato and Apple Puree, 56

Sauerkraut, 54

Squash, 53

Spinach, 49

Spinach, Saxon Dish, 50

String Beans, 49

Sprouts, 52

Tomatoes, 53

Tomatoes, Stewed, 54

Tomatoes, Stuffed, 54

Tomato Puree, 53

Turnips, 53

Turnip Puree, 53

Vegetable Oysters, 53