RECIPES 



1813 



plants pulled from the bed make deli- 

 cious greens, particularly it the root has 

 attained some little size. Unfortunately, 

 of late years the leaves are attacked by 

 insects; therefore, they must be exam- 

 ined leaf by leaf, and all which are in- 

 fested rejected. Do not separate the 

 roots from the leaves. Wash thoroughly 

 in many waters. Put into a stewpan 

 and cover generously with boiling water. 

 Add a teaspoonful of salt for every two 

 quarts of greens. Boil rapidly until ten- 

 der. This will be about thirty minutes. 

 Drain off the water, chop rather coarse, 

 season with butter and salt. 



The vegetable may be boiled with pork 

 as directed for "Cabbage and Pork." 



BROCCOLI 



This vegetable is a species of cauli- 

 flower, and can be cooked and served in 

 the same manner. 



BRUSSELS SPROUTS 



Remove the wilted or yellow leaves 

 from the little heads or "sprouts," cut 

 the stock close to the head, and soak 

 in salted cold water for an hour or more. 

 Drain well and put into plenty of boiling 

 water. Allow one teaspoonful of salt to 

 two quarts of water. Boil rapidly for 

 15 or 20 minutes, the time depending on 

 the size of the heads. When done turn 

 into a colander and pour cold water over 

 the heads. They are now ready to cook 

 in butter, or to serve with any kind of 

 sauce. Or the boiling water may be 

 drained from the sprouts, which can then 

 be seasoned with butter, salt and pepper. 



Brussels Sprouts Saute 



One quart Brussels sprouts, three table- 

 spoonfuls butter, one-half teaspoonful 

 salt, one-fourth teaspoonful pepper. 



To sauter a food is to cook it quickly 

 in a frying pan in a little fat. Blanch 

 the sprouts and drain well. Put them 

 into a broart-bottomeil saucepan with the 

 butter and other seasonings. Place over 

 a hot fire and shake frequently. Cook 

 five minutes. Serve hot. 



CABBAGE 

 To Boil Caliba!?e 



Cut a small head of cabbage into four 

 parts, cutting down through the stock. 



Soak for half an hour in a pan of cold 

 water to which has been added a table- 

 spoonful of salt; this is to draw out any 

 insects that may be hidden in the leaves. 

 Take from the water and cut into slices. 

 Have a large stewpan half full of boiling 

 water; put in the cabbage, pushing it 

 under the water with a spoon. Add one 

 tablespoonful of salt and cook from 25 

 to 45 minutes, depending upon the age 

 of the cabbage. Turn into a colander 

 and drain for about two minutes. Put in 

 a chopping bowl and mince. Season with 

 butter, pepper and more salt if it re- 

 quires it. Allow a tablespoonful of but- 

 ter to a generous pint of the cooked 

 vegetable. Cabbage cooked in this man- 

 ner will be of delicate flavor and may 

 be generally eaten without distress. Have 

 the kitchen windows open at the top 

 while the cabbage is boiling and there 

 will be little if any odor of cabbage in 

 the house. 



Cabbape Cooked With Pork 



For a small head of cabbage use about 

 half a pound of mixed salt pork. Boil 

 the pork gently for three or four hours. 

 Prepare the cabbage as for plain boiled 

 cabbage. Drain well and put on to boil 

 with the pork. Boil rapidly for 25 to 

 45 minutes. Serve the pork with the 

 cabbage. The vegetable may require a 

 little more salt. 



Smoked bacon or ham may be substi- 

 tuted for the pork. Cabbage may be 

 cooked in water in which corned beef 

 was boiled. 



Cabbage With Sausage 



Six sausages, one quart minced cab- 

 bage, one-half teaspoonful pepper, salt, 

 if necessary. 



Fry the sausages crisp and brown. 

 Take from the frying pan and pour off 

 all but three tablespoonfuls of the fat. 

 Put the minced cabbage in the frying 

 pan and cook six minutes. Arrange in a 

 hot dish and garnish with the sausages. 

 Serve mashed potatoes with this dish. 



CARROTS 

 Carrots With White Sauce 



Scrape the carrots lightly; then cut 

 into large dice or slices. Put into a 



