D. M . FERRY & CO., DETROIT, MICH. 
13 
Creamed Carrots 
Wash scrape and cut the carrots into small cubes, 
put on to boil with boiling water enough to cover; 
boil until tender, without a cover. Serve with white 
sauce. 
Carrots and Peas 
Wash, scrape, and cut carrots in strips cubes or 
fancy shapes; cook until soft in boding salted water. 
Drain, add an equal quantity of cooked green peas. 
Season with butter, salt, and pepper, or serve with 
white sauce. Another good way is to serve with potato 
balls. 
Carrots and Onions 
Fry out bacon cut fine or use half lard and half 
butter. Put in some finely cut onions (two fair 
sized bulbs to a quart of carrots) and fry a golden 
brown. Have carrots scraped and cut in small 
pieces. Add about a half glass of hot water, cover 
tightly and cook over a slow fire for about two hours 
or until the carrots are done. Season to suit. 
CAULIFLOWER 
Cauliflower, although one of the most delicious 
vegetables, is but little grown except by professional 
growers, because of the erroneous notion that it is so 
difficult to grow that only skilled gardeners can pro¬ 
duce it. The flavor is more delicate than cabbage; it 
is also more easily digested, and may be served in so 
mgfty attractive ways that it is surely worthy of 
f * more general use. 
Creamed Cauliflower 
Remove leaves, cut stem off close, and let stand 
one-half hour in salted water. Put it stem side down 
in boiling water sufficient to cover it, to which has 
been added one teaspoon salt. 
Cook uncovered from H to M hour, drain, 
separate florets and reheat in one and one-half cups 
white sauce. Hollandaise sauce may be used in place 
of the white sauce (see page 16). 
Remove husks and silky threads. Cook ten to 
twenty minutes in boiling water. Place on platter 
covered with a napkin; draw comers of napkin over 
corn, or cut from cob and season with butter and salt. 
Or the ears may be dropped unhusked into boiling 
water and let boil briskly for fifteen minutes. When 
cooked in this manner the silk is easily removed with 
the husks. What is left over from a meal also keeps 
better than if husked and may be warmed over cither 
in hot water or in the oven. 
Roast Corn 
To roast sweet com leave the husks on the cob, put 
in a slow oven and bake one-half hour. Do not re¬ 
move husk till ready to serve. 
Corn Fritters 
One dozen ears of sweet corn, grated, three beaten 
eggs, two tablespoons milk, two tablespoons flour, 1 
teaspoon salt and a li ttle pepper. Bake in small cakes 
on a griddle wi*h plenty of butter; or drop by spoon¬ 
fuls into drip fat, and fry a golden brown. The fat 
should be as hot as that for doughnuts. Serve hot. 
CUCUMBERS 
This is one of the vegetables that can be grown to 
perfection by any one who can control a few square 
yards of reasonably good soil. Every family should 
be supplied from their own garden, since the fruit is 
so much better when gathered fresh from the vines as 
desired for use than it is in the more or less wilted 
condition in which it is found on the market. The 
popularity of the cucumber is due largely to its pleas¬ 
ant flavor when served uncooked as an appetizer. It 
is also largely used for salads, either alone or in combi¬ 
nation with other vegetables, and while not usually 
regarded as a cooking vegetable, we believe the fol¬ 
lowing receipts worthy of a trial. 
Boiled Cucumbers 
Old cucumbers may be pared, cut in pieces, cooked 
until soft in boiling salted water, drained, mashed, 
and seasoned with butter, salt and pepper. 
CELERY 
Regarded as one of the most appetizing fall and 
winter vegetables for eating uncooked. Celery is very 
palatable and nutritious when cooked, and is also 
a desirable addition to many soups and stews. 
Creamed Celery 
Wash, scrape and cut celery into inch pieces, and 
cook about 20 minutes, or until soft, in boiling salted 
water; drain, and to two cups celery add one cf 
white sauce. 
Scalloped Celery 
Mix boiled celery with a thick white sauce and pour 
into a buttered baking dish and cover with a layer of 
grated cheese and buttered crumbs. Brown in hot 
oven. 
CORN 
Corn, especially the sweet or sugar varieties, is one 
of the most generally cultivated of all vegetables. It 
is extremely high in amount of food content, contain¬ 
ing one-third more food value, pound for pound, than 
whole milk. Not only is it a very palatable and nu¬ 
tritious table food that may be served in a number of 
ways, but is also one of the standard sorts for canning. 
Boiled Corn 
Green corn for boiling is decidedly . superior in 
quality if picked just before cooking, its excellent 
qualities being greatly diminished if ears have become 
withered or stale. 
Fried Cucumbers 
Pare cucumbers and cut lengthwise in one-third 
inch slices. Dry, sprinkle with salt and pepper, dip 
in crumbs, egg, and crumbs again, fry in deep fat and 
drain. 
EGG PLANT 
The egg plant is increasing in popularity as a palat¬ 
able substitute for meat. When cooked in fat it has 
considerable food value, and when properly prepared 
will be found as desirable as many of the better 
known vegetables. 
Fried Egg Plant 
Peel and cut an egg plant into one-quarter inch 
slices, dust with salt and pepper, roll in beaten egg 
yolk, then in fine bread crumbs, and fry in deep fat. 
Stuffed Egg Plant 
1 egg plant 1 beaten egg 
1 cup softened stale bread crumbs Salt, pepper and 
2 tablespoons butter < paprika to taste 
A tablespoon finely chopped onion. 
Cook egg plant fifteen minutes in enough boiling 
salted water to cover. Cut a slice from the top and 
remove pulp, taking care not to come too close to the 
skin. Chop pulp and add crumbs. 
Melt butter in frying pan, add onion and fry five 
minutes. Add chopped pulp, crumbs and seasoning 
and cook five minutes. Let cool slightly, add beaten 
egg and refill egg plant* Cover with buttered bread 
crumbs {'A tablespoon melted butter to A cup 
crumbs) and bake twenty-five minutes in a hot oven. 
