THE GROWING OF VARIOUS VEGETABLES 



CREAMED CABBAGE 



Slice the cabbage as for slaw; beat together the 

 yolks of two eggs, one-half cup of sugar, one-half 

 cup of vinegar, butter size of an egg, salt, and a 

 little cayenne pepper. Put the mixture into a sauce- 

 pan and stir until it boils; then stir in one cup of 

 cream, boil, and turn over the cabbage while hot. 



CABBAGE SALAD 



Beat up two eggs with two tablespoonfuls of 

 sugar, add a piece of butter the size of half an egg, 

 a teaspoonful of mustard, a little pepper, and 

 lastly half a cup of vinegar. Put all these ingredi- 

 ents in a dish over the fire and cook like a soft 

 custard. Add half a teacup of thick, sweet cream, 

 but when this is done use less vinegar. 



CAULIFLOWERS 



Are given practically the same culture as cab- 

 bages, starting the plants in the hotbed in April 

 and planting out when danger of heavy frost is 

 past. 



Particular attention must be paid to the young 



plants for the first week, as they are very liable to 



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