THE REAL HOME-KEEPER

Brussels Sprouts and Cabbage

Remove outside leaves and soak in cold water for half an hour. Drain. Cook
in boiling salted water until tender, changing the water at least once during cooking.
Serve Brussels sprouts whole, with butter and salt, or with white sauce. Chop
the cabbage when cooked, season with salt, pepper and butter, re-heat and serve,
or mix with one cup cabbage, one cup white sauce, cover with buttered crumbs,
and bake until brown.

Kohl Slaw

Shred cabbage finely. Soak in acidulated water. Drain, and cover with
cream dressing. Serve very cold.
Beets

Scrub beets, do not break skin. Cook in boiling water—young beets about
an hour, old beets until tender. Slip skins off as soon as taken from stove. Serve
hot, with butter, salt and pepper. Serve cold beets for garnishing potato salad.

Carrots

Wash, scrub and scrape. Cook in boiling water (salted). Drain. Cut in
slices and serve with white sauce; or they may be cut lengthwise and sauted in
butter. :

Cauliflower

Cut stalk close to flower, remove green leaves and soak in cold, salted water
one hour. Cook in cheese cloth bag thirty to forty minutes. Remove from
bag and serve with Hollandaise or white sauce, or scalloped with white sauce
and crumbs.

Celery

Celery is usually eaten raw as a relish. Or it may be scraped, cut in inch
pieces, cooked until tender, and served in a white sauce, or drained and fried
in deep fat. It may also be scalloped with chopped red pepper, white sauce and
crumbs.

Corn

Remove husks and silk. Cook in a small amount of water from five to fifteen
minutes. Cover while cooking with the inside green husks. Serve on the cob,
or cut from the cob and serve with salt, pepper and butter. Corn may be made
into fritters, or mixed with beans for succotash. Also served as pudding, mixed
with eggs and milk.

Greens

Beet tops, dandelions, spinach, Swiss chard, young cabbage sprouts, cowslips,
may all be prepared in the same way. Wash in many waters, until all grit and
sand are removed. Cook in boiling salted water until tender. Drain, chop, and
serve with butter and salt. Lettuce may also be cooked and served in this way.
Garnish greens with hard cooked eggs.

The Hoosier Cabinet is Absolutely Dust Proof—See page 91
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