Transcribed (as originally written) by Jan Williamson in memory of her grandmother, Sarah J. (Daley) Kiteley and her mother Anna (Kiteley) Harrington Brown.

The fresher all vegetables are, the more wholesome. All vegetables cooked in water, should be put into boiling water at once. Never in cold water which is allowed to heat the vegetable in it. Old potatoes should be pealed and allowed to stand in cold water for two or three hours before boiling. Green

Corn and peas should be prepared and cooked at once. Do not allow vegetables to remain in the water after they are done, but drain them in a colander and dress as directed in the various recipes. A little soda added to the water in which greens are cooked will preserve the color. A little charcoal, tied in a muslin bag and dropped in the water in which vegetables are boiling will kill the unpleasant odor.

Six medium potatoes, two tablespoons butter, three tablespoons hot milk, beaten whites of two eggs, salt and pepper. Bake potatoes in a shallow pan in hot oven until soft, or about forty minutes. When soft press between the fingers and skin to let the steam escape. Cut lengthwise and scoop out inside. Mash and add butter, milk, salt, pepper and whites of eggs. Refill shells, grate cheese on top and bake five to eight minutes--Ruby A. Taggett.

One quart of cold boiled potatoes, one large pint milk, one heaping tablespoon butter, one tablespoon flour. Salt and pepper to taste. Cook milk, butter and flour in double boiler until the consistency of cream. Pour this mixture over the potatoes cut in dice, add a little chopped onion or parsley, cover the top with bread crumbs and add a little melted butter. Bake twenty minutes.--Mrs. E. E. Fell.

Boil six or eight medium sized potatoes until soft; drain, mash fine and mix with one cup of milk, a lump of butter, and the yolks of two eggs; add the whites beaten to a stiff froth, place in baking dish, make several dents on top of potatoes and put in each a small bit of butter, set in a hot oven and bake a light brown.

Pare and slice potatoes thin or cut in fillets abut a quarter of an inch thick, and as long as the potato. Let lay in cold water a while and fry in boiling lard. when nearly done take them out with a skimmer and drain. boil up the lard again and drop the potatoes back. Fry until done. this process causes them to swell up and puff.--Mrs. C. T. Purdy.

Slice potatoes with potato slicer into cold water, let stand several hours, lay on cloth to dry. Fry a few at a time in deep, boiling hot lard. Lay them on paper as you take them out, then salt.--Lucy Ann Watrous.

Peel the potatoes, cut in pieces two or more inches long and one-third inch wide, wash and drain. Plunge in deep boiling lard and fry a light brown. Lift them out and lay on paper to absorb the fat. Sprinkle salt over them and serve.--Lucy Ann Watrous.

Cut cucumber in one-fourth-inch cubes. Let stand two or three hours in ice water. Drain and cover with French dressing. To serve--Drain off French dressing and stir in stiffly whipped cream.--Mrs. E. E. Fell.

Break one head of cauliflower into small pieces and soak in salted water to cover for thirty minutes. Boil until tender in sufficient water to cover. Drain, season with salt and pepper to taste; add tablespoon of butter and one-half cup of cream. Fill ramekin dishes with the mixture, sprinkle lightly with very fine cracker crumbs and bake a delicate brown. Serve hot.--Mrs. S. A. Gamble

Soak cauliflower for one hour in strong salted water. Remove tough leaves. Boil the vegetables until tender, then drain. Place in dish and serve with a pint of white sauce to which add two large tablespoons of grated cheese, pinch of red pepper, beaten egg yolk and two tablespoons butter.--Mrs. R. M. Olin.

Put about one tablespoon butter in spider till hot, shred cabbage fine, and put in spider, cover and cook slowly till tender; season with salt, pepper and sugar. Remove from stove, pour milk or cream over cabbage. Just before serving while cream is hot, add three tablespoons vinegar.--Mrs. J. H. Howell.

Boil until tender the quantity of rice needed to fill baking dish, Cover the bottom of the baking dish with a layer of rice and then sprinkle grated cheese over it as thickly as desired; then another layer of rice, and so on until the dish is filled. Sprinkle the grated cheese over the top; pour milk over the whole, and bake.--Mrs. R. M. Olin.

Two cups rice, one can tomatoes, salt and red pepper, one onion chopped. Bake in oven.--Mrs. J. McNair Ealy.

Fifteen cups of corn cut off the cob, one cup salt, one half cup sugar. Cook five to ten minutes. can same as fruits. When opened, drain off juice, cover with water, let come to boil, add cream and seasoning.--Mrs. W. F. Stoddard.

Take one cup of water and one-half cup of salt and sugar, pt in a porcelain kettle and bring to a boil; then put in nine cups of sweet corn cut from the ear. Boil five minutes and seal. Freshen when ready to use.--Mrs. Wm. Ayre.

One quart corn, one cup course cracker crumbs, one cup sweet milk, butter size of a walnut, salt and pepper to taste. Line baking dish with alternate layers of cracker crumbs and corn, commencing with cracker, each layer seasoned with salt, pepper and butter. Finish with cracker crumbs and add milk slowly. Bake in moderate oven until brown.--Mrs. S. A. Gamble.

One cup canned corn, one egg, one-fourth cup milk, salt, enough flour to make a thin batter. Drop off teaspoon into hot butter and fry as oysters. This will make enough oysters for four people.--Mrs. Guy R. Forbes.

Equal parts of cooked potatoes and beets, chopped separately. Add butter, salt and pepper to taste. Cook a few minutes in frying pan.--Mrs. Fred Slocum.

Boil one-half pound of macaroni in boiling salted water about forty minutes; drain in a colander and pour plenty of cold water through it to wash off the starch which gathers on it. Take one-half pound of grated cheese and put alternating layers of tomatoes, macaroni, a few buttered bread crumbs, and grated cheese, until the dish is full, finishing with bread crumbs;; then pour over all a cup of rich cream, season with salt and pepper, and bake one-half hour.--Caroline Livingstone.

Soak one quart beans in cold water over night. In the morning put on stove in cold water, parboil about an hour, add one-half teaspoon soda just before draining off water; then add hot water and cook until about two-thirds done. Put cold water on a small piece of salt pork and cook while beans are cooking. Put beans in baking dish and season with sugar, salt and pepper to taste. Slice pork and lay over beans and bake about an hour. About one-half hour before taking beans from oven, pour over them one cup sweet cream. Can be made without the cream.--Mrs. S. F. Chase.

Wash one quart of dry beans and put on to cook in cold water. When water is boiling add one-half teaspoon baking soda, let boil for a few minutes, then drain off water. Cover beans with boiling water, add one-half pound fresh pork and one-half teaspoon salt. When beans begin to be tender, put in crock, add one half cup maple syrup and bake two or three hours, slowly.--Mrs. Henry Parker.

String the beans and wash thoroughly, cover with water and add half teaspoon soda, boil fifteen minutes, pour off soda water, add enough cold water to cover the beans and boil till tender. Drain off water and season with butter (or sweet cream), salt and pepper.--Mrs. R. D. Kearns.

Use two coffee cups of turnip and one of celery that have been sliced and cooked separately in unsalted water until tender. Mix lightly together, season with level teaspoon of salt and one-eighth teaspoon of pepper, add heaping tablespoon of butter and set in back of range until almost time to serve, then add one cup of cream.--Mrs. S. A. Gamble.

Slice ripe tomatoes one-half inch thick, dip in cracker crumbs to which one tablespoon of flour has been added, season and fry until a light brown before turning. Serve hot.--Mrs. F. S. McDurmon.

Boil in salted water until tender, cut into strips, dip in beaten egg and fry in melted butter.--Mrs. A. W. Stuart.

Peel and thinly slice raw potatoes. Butter a baking dish, put in a layer of potatoes, season with salt, pepper and bits of butter, then another layer of potatoes, seasoning as before, continuing with layers until baker is nearly full. Pour on warm milk until nearly level with potatoes, then put on top one-half cup ground crackers; bake in moderate oven for one hour and a quarter.--Mrs. Howard A. Field.

One quart of shredded cabbage, one teaspoonful salt, one quart boiling water; boil fifteen minutes. Boil one cup of milk; cream two tablespoonfuls of butter with one tablespoonful four, add to the boiling milk. Add one teaspoonful of salt, one-fourth teaspoonful of pepper , and cook. Butter a baking dish, put in a layer of cracker crumbs, then half of the cabbage, then half the sauce, then the cabbage, then the sauce, then layer of cracker crumbs, buttered. Bake twenty-five minutes. Use about one cup of cracker crumbs altogether.--Frances Gayner.

Wet basin in cold water before cooking milk to insure against burning, or use double cooker. Melt tablespoon butter, stir in two tablespoons flour, salt and pepper to taste, one and one-half pints milk. Cook until thick. Cut six cold, boiled potatoes in small cubes, put into creamed gravy and cook five minutes. Then serve, putting piece of butter in center of top potatoes. This recipe is for a family of four or five.--Mrs. Howard A. Field.

Wash carefully. Cook beets or dandelion greens one hour in salt water. If late in season, cook one and one-half hours. Drain well, season with salt, pepper and butter. Vinegar is often used also. slice cold boiled eggs on top. (Spinach will cook in thirty or thirty-five minutes.)--Mrs. Howard A. Field.

Wash carefully, boil until tender, drain in colander. Put in frying pan a good lump of butter, the spinach, and salt and pepper to taste. When hot beat in three tablespoons cream. Garnish with hard boiled eggs.--Mrs. G. H. Slocum.

One package spagetti. Cook twenty minutes, put in colander, blanch with cold water.

Sauce.--One can tomatoes, one large onion, twelve cloves. Cook a long time. Put a large piece of butter in pan, sift flour in until it thickens, then add tomato sauce and strain; add a dash of Worcester sauce, stir through spagetti. Put on platter and sift grated cheese over top.--Mrs. G. H. Slocum.

Two pounds large mushrooms. Take five slices of bacon, fry in chafing dish; then take out bacon and fill the dish with mushrooms. Take the juice of one lemon, one teaspoonful Worcester sauce, salt and little paprika. , three-fourths cup butter. Cook until mushrooms are tender, then add one cup of cream. Add bacon and serve on hot toast.--Mrs. Ladd.