Miss Leslie's New Cookery Book. Leslie Eliza

POTATOS.—

       ROAST POTATOS.—

       BAKED POTATOS.—

       TO BOIL NEW POTATOS.—

       MASHED POTATOS.—

       POTATO CAKES.—

       COUNTRY POTATOS.—

       FRIED POTATOS.—

       STEWED POTATOS.—

       STEWED SWEET POTATOS.—

       BOILED CABBAGE.—

       AN EXCELLENT WAY OF BOILING CABBAGE.—

       CALE CANNON.—

       FRIED CABBAGE.—

       FORCED CABBAGE—

       FRENCH SOUR CROUT.—

       DRESSING FOR SLAW.—

       SALSIFY FRITTERS.—

       SALSIFY OYSTERS.—

       MELONGINA OR EGG-PLANT.—

       BAKED EGG-PLANTS.—

       FRIED BANANAS.—

       ONION CUSTARD.—

       CAULIFLOWERS.—

       BROCCOLI—

       CAULIFLOWER OMELET.—

       FRIED CAULIFLOWER.—

       CAULIFLOWER MACCARONI.—

       BROCCOLI AND EGGS.—

       FRIED CELERY.—

       FRIED ARTICHOKES.—

       MUSHROOM OMELET.—

       SCOLLOPED TOMATOS.—

       ASPARAGUS OMELET.—

       STEWED PEAS.—

       LETTUCE PEAS.—

       PLAIN LETTUCE PEAS.—

       TO STEW CARROTS.—

       SPINACH.—

       TO PREPARE CUCUMBERS.—

       STEWED CUCUMBERS.—

       A NICE WAY OF COOKING ASPARAGUS.—

       ASPARAGUS OYSTERS.—

       ONION EGGS.—

       EGG BALLS.—

       CURRY BALLS.—

       TOMATO PASTE.—

       DRIED OCHRAS.—

       BEEF GUMBO.—

       TO BOIL OCHRAS.—

       ONIONS.—

       TO BOIL GREEN PEAS.—

       STEWED PEAS.—

       GREEN PEAS.—

       GREEN OR STRING BEANS.—

       LIMA BEANS.—

       SWEET POTATOS.—

       BOILED TURNIPS.—

       SYDNEY SMITH'S SALAD-DRESSING.—

       FINE