The National Cook Book, 9th ed. Hannah Mary Peterson

broiled, 84 dressed as cucumbers, 85 fricandeau, 85 Beets, baked, 85 Egg-plant, No. 1, 86 No. 2, 86 No. 3, 86 No. 4, 87 No. 5, 87 browned, 88 Parsnips, No. 1, 88 No. 2, 88 No. 3, 88 No. 4, 89 stewed, 89 Corn, boiled green, 89 fritters, 89 oysters, 90 Hominy, 90 Sour krout, 91 boiled, 91 Cauliflower, 91 Slaw, cold, 92 hot, 92 Slaw, French, 92 Mushrooms, 93 Spinach, 93 as greens, 93 Dandelion, 94 Squashes or cymlins, 94 Ochras, 94 Carrots, 95 Turnips, 95 Celery dressed as slaw, 95 stewed with lamb, 96 Asparagus, 96 Salad, Dutch, 96 corn, 97 Onions, boiled, 97 Cucumbers, fried, 98 Beans, Lima, 98 Windsor or horse, 98 stringed, 98 boiled dried, 99 Peas, green, 99 Salsify or oyster-plant, No. 1,