DOMJiSTIC ECONOMY AND FAMILY RECIPES. 6^0 



may cut them in two, not si)littin<T them. They require, wlieu i2:r()\vn 

 full size, three or four hours, boiling;. When tender all throui!;h, 

 scrape off the outside, split or cut them in thin round slices, and 

 pour over melted butter, and sprinkle with pepper. Boiled beets 

 sliced, and put in spiced vinei^ar until pickled, are good. The 

 tops of beets are good in summer boiled as greens. Beets should 

 be kept in the cellar, covered with earth to keep them fresh. It is 

 said that they are nicer roasted, as potatoes, for the table. 



Spinach. — Pick it clean, and wash in several waters. Drain and 

 put it in boiling water, an<l be careful to remove the scum, ^\'hen 

 tender, drain and press it well. Chop it fine, and put it in a 

 sauce-pan with a piece of butter and a little pe|)per and salt. Set 

 it on hot coals, and let it stew five minutes, stirring it all the time. 

 It requires about ten minutes to boil. 



Stuffed Cabbage. — Take a large fresh cabbage and cut out the 

 heart. Fill the place with stufling made of a cooked chicken or 

 veal, which should be chopped very fine and liighl^ seasoned, 

 rolled in balls with yolk of egg. Then tie the cabbage firmly 

 together, and boil in a covered kettle for two hours. It makes 

 a very delicious dish, and is often useful for using up small pieces 

 of cold meat. 



Rhubarb. — The best way of cooking this delicious substitute 

 for fruit is to bake it. Cut up the stalks into a pie dish, sprinkle 

 sugar over, cover with a plate, set in tiie oven and bake filteen or 

 twenty minutes, just long enough to be tender and retain its fresh 

 green color, like green apples. It is an excellent supper dish to 

 eat with bread and butter or cream. 



Egg Plant. — Boil them in a good deal of water a few minutes, 

 to take out the bitter taste, then cut in slices, and si^rinkle a little 

 salt on them. Then fry them brown on a griddle, with only 

 enough butter to keep them from sticking. 



Broiled Parsnip. — After they are boiled tender, let them be- 

 come perfectly cold ; slice thin lengtliwise, and broil until nicely 

 browned ; spread them with butter, and season with pepper and 

 salt. To be served with roast, broiled, or fried meats. 



Bean Soup. — Boil the beans for soup in the usual way, in water 

 oiil3% seasoned with salt and pepi)er to taste. Add savory herbs 

 if desirable. Wlien ready to take up, cut several large slices of 

 light, stale bread into pieces half an inch square; add a good-.sized 

 lump of sweet butter, and fry on the stove or bake in the oven ; 

 when done brown and crisp put it into the soup tureen ; pour the 

 bean soup over and serve hot. 



To Bake Tomatoes. — Season them with salt and pepper ; flour 

 them over; put them in a deep plate with a little butter, and bake 

 in a stove. 



To Broil Tomatoes. — Wash and wipe the comatoes, and put 

 them on the gridiron over live coals, with the stem down. When 



