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Mattie Ball Fletcher, the lady of the famous garden in Washington, hasn't been too unsettled by the dry weather so far this summer. She waters her plants from the well in her back yard and canned 23 quarts of beans before August first.
Mattie Ball Fletcher is a wonderful cook known for such delicacies as F'rench fried squash blossoms and zucchini-rhubarb jam—just the one to tell us new and exciting ways to serve those fresh vegetables that have now come into season in an abundance. She was only too delighted to share the secrets of her original recipes:
Fried Onion Slices
Slice onions and lay carefully in a flat cooking dish. Cover with 1 cup water, season with salt and sugar, and cook covered just until tender. Put a little hot fat in a skillet. Carefully dip the onion slices into the batter of your choice and fry them.
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