Wash parsnips, cover with boiling water, add salt to taste; cook until tender (35 to 50 minutes.) Drain and cover quickly with cold water; rub off skins, cut in 1/4-inch slices, sprinkle with salt and pepper; dip in flour or saute in butter a golden brown.

Boil potatoes in jackets and dice. White sauce: 1 quart milk, 1-3 cup flour, 1/4 pound cheese, 1/2 teaspoonful salt, pepper, butter size of an egg. After sauce has thickened to right consistency add grated or sliced cheese and let melt. Pour sauce over potatoes, cover top with buttered bread crumbs and brown in oven.

Boil and mash 1 medium sized squash; season with salt, butter and a tablespoonful of sugar. Grease the dish it is to be baked in. Put half the amount of squash in the dish; then a layer of bread crumbs. Add the remainder of the squash; a little more butter on the top. Bake in a moderate oven.

Soak 1 qt. of beans in cold water over night; in the morning put to cook in cold water; add teaspoonful of Wyandotte soda to the water, let them come to the boiling point, drain, add new freshly boiled water, simmer until you may blow the skins off the beans, turn into colander, pour cold water through them. Pour boiling water over 3/4 lb. salt pork, scrape and cut rind, then put in bean pot, add 1 teaspoonful of salt, 1 level tablespoonful of dry mustard, 2 tablespoonsful of molasses, 1 cup of hot water, and pour over beans. Add enough more water to cover them. Bake 6 to 8 hours in moderate oven. Keep covered with water until the last hour.

Pick 1 qt. of beans free from dirt. Wash and soak in cold water over night. In the morning pour off the water. Cover with hot water, put 2 lbs. of corned beef with them, and boil until they begin to split open. (The time depends upon the age of the beans, but it will be from 30 to 60 minutes). Turn them into the colander and pour over them 2 or 3 qts. of cold water. Mix one teaspoonful of mustard and 1 tablespoonful of molasses with some pepper and salt. Put in a deep earthen pot, then put in the beans and beef and add boiling water to just cover. Bake slowly 10 hours. Add a little water occasionally.

If young and tender cut into thick slices and boil in as little water as possible, or steam about 1 hour. Drain well, or better still, squeeze it in a thin cloth. Mash and season with butter, plenty of salt and a little pepper. If the squash is old peel and remove the seeds.

Wash 1 pt. shelled (green) lima beans, parboil about 10 minutes, pour off water, add hot water, and boil about 15 minutes longer. Cut corn from 6 or 8 good sized ears and add to the beans. Boil 1/2 hour or until tender. Add salt, pepper and about 2 tablespoons butter. Care must be taken to prevent the mixture from burning. Scrape the milk from the cob after having cut the corn.

Wash and scrape off skin until they are white, slice across in rather thin slices, stew until tender in as little water as possible. When done add milk and if preferred thicken with a little flour rubbed into butter, salt and a little pepper. Stew in granite ware rather than iron.

Pare parsnips and cut in slices either across or lengthwise. Boil till tender and drain, make batter of 1 egg well beaten, 1/2 cup of milk, 1/4 teaspoonful of salt, and flour enough to make rather thin batter, dip slices of parsnip in this and drop in boiling lard, fry till delicate brown. Cooked salsify is very nice treated in the same way or made into balls the same as parsnip balls.

Boil parsnips till tender, drain and mash, or put through a colander, season well with butter, salt and pepper. Flour the hands and form the parsnips into balls. Roll in flour and fry in drippings in a frying pan until a nice brown on both sides. If preferred a well beaten egg and 1 tablespoonful of flour may be added with the butter, salt, and pepper, and the balls made as before. Good with roast beef.