Common Sense in the Household: A Manual of Practical Housewifery. Marion Harland

of all Vegetables.

       POTATOES.

       CABBAGE.

       CAULIFLOWER.

       Broccoli and Brussels Sprouts.

       Broccoli and Eggs.

       Mashed Turnips.

       Or,

       Young Turnips Boiled Whole.

       Boiled Spinach.

       Or,

       Spinach à la Crème.

       Green Peas.

       Pea Fritters or Cakes. ✠

       Asparagus (boiled.)

       Asparagus and Eggs.

       Or, ✠

       Asparagus in Ambush. ✠

       Boiled Onions.

       Stewed Onions. ✠

       Baked Onions.

       Stuffed Onions.

       Stewed Tomatoes. ✠

       Stuffed Baked Tomatoes. ✠

       Scalloped Tomatoes. ✠

       Scallop of Tomatoes and Green Corn. ✠

       Broiled Tomatoes.

       Baked Tomatoes (Plain.)

       Raw Tomatoes.

       Raw Cucumbers.

       Fried Cucumbers. ✠

       Stewed Cucumbers.

       Boiled Green Corn.

       Corn and Tomatoes.

       Succotash.

       Green Corn Pudding. ✠

       Green Corn Fritters or Cakes. ✠

       Stewed Green Corn.

       Roasted Green Corn.

       Salsify or Oyster-Plant. (Stewed.) ✠

       Fried Salsify, or Mock Oysters. ✠

       Fried Egg-Plant. ✠

       Stuffed Egg-Plant. ✠

       Boiled Carrots.

       Stewed Carrots.

       Another Way.

       Mashed Carrots.

       French, or String or “Snap” Beans.

       Lima and Butter Beans.

       Kidney and other Small Beans.

       Dried Beans.

       Boiled Beets.

       Stewed Beets.

       Boiled Parsnips.

       Fried Parsnips. ✠

       Parsnip Fritters. ✠

       Mashed Parsnips.

       Buttered Parsnips.

       Boiled Sea-kale.

       Stewed Sea-kale.