Potato Rosettes - cooking recipe

Ingredients

1 1/2 c. hot, riced potatoes
1/2 tsp. salt
1/4 tsp. paprika
2 Tbsp. hot milk
1 qt. dry Rockwell beans (or pinto beans)
1 large onion, cut up
2 c. sugar
ham bone
celery salt
salt and pepper to taste
1 c. cooked corn
1 egg, beaten
2/3 c. milk
1/2 c. cracker meal
4 Tbsp. grated cheese
2 Tbsp. butter
3 c. cooked, mashed carrots
1 Tbsp. onion, minced
3 eggs, beaten
1 c. milk
salt and pepper
1 c. melted butter
1/2 c. brown sugar
1 1/4 c. flour
1/2 tsp. soda
2 Tbsp. baking powder
1 egg, well beaten
1 Tbsp. water
1 c. mashed, cooked carrots
juice of 1 lemon
cooked green beans
1 qt. small mushrooms
1/4 lb. very best butter
2 whole cloves
saltspoon of salt
1 Tbsp. lemon juice or vinegar

Preparation

With Cream:
Peel and cut into slices (lengthwise) some fine cucumbers.
Boil them until soft; salt to taste.
Serve with delicate cream sauce.