Mom hardly ever measured any thing so just use your own judgment on the amounts.

Peel and dice potatoes and boil till tender. In separate pan boil about 4-6 eggs. When potatoes are tender and eggs are boiled, drain them. To potatoes add mustard, mayo, sweet relish and a small chopped onion, salt and pepper. Peel eggs, chop all except 1 and add to potatoes. Mix well, place in bowl, slice other egg on top.

2 lbs. carrots, cleaned
1/2 cup margarine
1/4 cup sugar, (brown or white according to your taste)

Parboil carrots in boiling salted water. Cook 10 minutes; drain. Melt margarine in large skillet; stir in sugar, heat until bubbly. Add carrots, cook uncovered over medium heat, stirring and turning carrots frequently until glazed, about 15 minutes.

2 – 10 oz. pkgs. frozen broccoli
1 can Cream of Mushroom soup
1 cup grated cheese
2 cups Townhouse crackers, crushed
1/2 cup boiling water
1/2 cup milk
1/2 cup butter

Cook broccoli in the water, drain. Combine soup and milk and pour about half over the broccoli in a casserole dish. Put on cheese and top with remaining soup. Top with crackers and butter. 

Peel raw potatoes. Wash in cold water. Slice crosswise into thin slices. Drain.

Heat 2 heaping or more Tablespoons shortening in frying pan. Add potatoes. When hot, season with salt and pepper. Cover pan closely. Let potatoes steam until partially done, then remove lid and permit to brown. Stir so they will brown evenly.

Chopped onion may be added the last five minutes, if desired.