Cooking Recipes (Continued) 
ter and made into croquet, or it is mixed with a 
French dressing and eaten while it is warm as a 
warm salad. 
BEETS 
Wash thoroughly but do not peel. Cook whole 
in boiling water from one to three hours, depend- 
ing on size, cook until tender. After draining, 
the skin may be easily removed. -Cut in cubes 
or slices. Season with salt and pepper and pour 
melted butter over them. White sauce is also 
used. 
Pickled Beets.— Cook in the same way. When 
cold, slice and pour vinegar over. Season with 
salt and pepper. 
Beet Greens. — Pull young beets that are not 
over one inch in diameter. Wash thoroughly. 
Cook tops and roots together until tender in boil- 
ing salt water. A piece of bacon improves flavor. 
Season with butter, pepper and salt. Serve with 
or without vinegar. 
Swiss Chard. — This variety is grown exclu- 
sively for use as greens. Later in the season 
the wax-like leaf strings may be cooked like 
Asparagus or pickled. 
Boiled Chard. — Wash and cut the stalks one 
inch wide. Put in boiling water, boil thirty min- 
utes or until tender. Drain, dust with salt, one 
teaspoonful salt to quart chard. Garnish with 
hard-boiled egg. Serve with lemon juice or vine- 
gar. Can also be cooked with bacon. 
Brussels Sprouts. — Wash in cold water, pick 
off the dead leaves, put them in two ouarts of 
boiling water, with tablesooonful of salt, and a 
quarter teaspoonful of bicarbonate of soda. Boil 
rapidly for twenty minutes with the saucepan un- 
covered, then drain in a colander, and serve with 
drawn butter or a cream sauce. 
Broccoli. — Broccoli is a species of cauliflower 
and can be cooked in the same manner. 
CABBAGE 
Boiled Cabbage. — Take off the outside leaves, 
cut in pieces from the stalk. Wash thoroughly 
in cold water, drain well. To a vessel of boiling 
water add one teaspoon of salt, one-fourth tea- 
spoon of soda. Put the cabbage in this one piece 
at a time, so that the boiling will not stop. Cook 
twenty minutes uncovered. Drain, season with 
butter, salt and pepper, and serve, or with a 
cream sauce poured over it. 
Cabbage Cooked with Pork. — Use half a 
pound mixed salt pork to one small head cab- 
bage. Prepare the cabbage as for plain boiled 
cabbage. Boil the pork gently three to four 
hours. Drain the cabbage put on to boil with 
the pork. Boil together for 25 to 45 minutes. 
Serve meat and vegetable together. Add more 
salt if needed. Smoked bacon or ham may be 
used in place of pork. 
Cold Slaw. — Shave the cabbage and keep in 
ice water until crisp. Drain off the water and 
press tightly between towels or cloths to dry. 
Pour salad dressing made as follows over it: 
1 teaspoon mustard, 1 teaspoon salt, 2 teaspoons 
flour, Vi teaspoon powdered sugar, a few grains 
cayenne, yolk 1 egg, 1 teaspoon melted butter, l /i 
cup hot vinegar, cup thick cream. 
Mix dry ingredients, add butter, egg and vine- 
gar slowly. Cook over boiling water until mix- 
ture thickens; cool and add heavy cream beaten 
until stiff. 
CARROTS 
Boiled Carrots. — Wash thoroughly, scrape (do 
not peel), cut into balls or squares. Boil in salted 
water until tender, without a cover. Season with 
salt and pepper and pour butter over them or 
serve with cream sauce. 
Fried Carrots. — First cook as in boiled car- 
rots, but slice lengthwise instead of squares. Put 
one tablespoonful of butter into frying pan and 
when very hot, put in the carrots; brown lightly 
on both sides, sprinkle with salt, pepper and a 
little sugar, and garnish with parsley. 
Carrot Soup. — Boil a pint of carrots with a 
piece of butter about as large as a walnut and a 
lump of sugar until they are tender. Press 
through a colander and put into a pint of boil- 
ing milk, thicken with a tablespoonful each of 
butter and flour, dilute this with soup stock or 
chicken broth, and just before taking up add the 
yolks of two eggs well beaten and two table- 
spoonfuls of cream. 
CAULIFLOWER 
Boiled Cauliflower. — Remove the outer 
leaves, pare. Pour cold water over it and let 
stand a short while. Drain, cook in boiling wa- 
ter, uncovered, until tender and will keep its 
shape. Pour a well-seasoned cream dressing over 
it. Do not season the cauliflower until done. It 
is sometimes cooked tied in cheese cloth, which 
makes it white. 
Baked Cauliflower. — Boil cauliflower in salt 
water, separate into small pieces, and put in a 
baking dish, make a cream sauce and pour over 
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