. The standard domestic science cook book. potatoes, parsnips, tomatoes with rice. Steak.—Potatoes,sweet potatoes, carrots and peas, spinach, tomatoes. Pork.—Pot^atoes, sweet potatoes, onions, tomatoes, applesauce, baked apples. Mutton or Lamb, Boiled or Roasted.—Mashed potatoes,asparagus, cauliflower, peas, turnips, currant jelly, Jerusalemartichokes, mint or caper sauce. Chops.—Boiled potatoes, friedsweet potatoes, salsify, pickled beets, tomato sauce. Turkey,—Potatoes, sweet potatoes, squash, onions, parsnips,string beans, oyster plant, acid jelly, oyster or cranberry sauce. Chicken—Boiled.
. The standard domestic science cook book. potatoes, parsnips, tomatoes with rice. Steak.—Potatoes,sweet potatoes, carrots and peas, spinach, tomatoes. Pork.—Pot^atoes, sweet potatoes, onions, tomatoes, applesauce, baked apples. Mutton or Lamb, Boiled or Roasted.—Mashed potatoes,asparagus, cauliflower, peas, turnips, currant jelly, Jerusalemartichokes, mint or caper sauce. Chops.—Boiled potatoes, friedsweet potatoes, salsify, pickled beets, tomato sauce. Turkey,—Potatoes, sweet potatoes, squash, onions, parsnips,string beans, oyster plant, acid jelly, oyster or cranberry sauce. Chicken—Boiled.—Potatoes, boiled rice, tomatoes, turnips,acid jelly, celery or oyster sauce. Roasted.—Baked or brownedpotatoes, succotash, onions, beets, squash, acid jelly. Duck or Goose—Roasted.—Potatoes, onions, corn, macaroni,rice croquettes, apple sauce. Game.—Potatoes, salad, spinach, tomatoes, acid jelly. In addition to the above, relishes may be served, as celery,radishes, olives and pickles, also cold slaw or a salad. 154. Department 9. VEGETABLES should be &esh and crisp when selected, and if properlycooked, will be soft and juicy; the shape also will be retained. Thetime for cooking varies. Always wash well, and if wilted, put in coldwater until fresh again, as it takes twice as long to cook if the crispness is informatioti on the opposite page will prove useful to young house-keepers. As a rule, one or two vegetables besides potatoes is consideredenough for one course, but it is important that these be of choice qualityand prepared so as to bring out the best flavor and make them appetizing. POTATOES. Potatoes should be procured in the fall, as soon as gathered,and stored in a dry cellar or storeroom, where they will be pro-tected from frost and light to prevent freezing and that have been in cold storage too long, as a rule turndark and form black lumfKs inside and when cooked have a dull,watery appearance, and are therefore not f
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