Vegetables 53

Sweet Potatoes—They may be boiled or baked as other potatoes.

Artichokes—Cut the stalks close, clip the sharp points from the leaves,
wash and lay head down in cold salted water for } hour. Cook in boiling
salted water for about 40 minutes, or till tender enough to draw out the
leaves easily. Turn them upside down and drain. Serve hot with sauce, or
cold with French dressing.

Asparagus—Wash carefully, remove coarse scales, cut in equal
lengths, removing tough ends. Tie in bunches. Cook in boiling salted
water until tender. Stand bunches on end while cooking, so that tender
tips are out of the water for first 10 minutes. Then put the tips under water
for 5 minutes. Drain, remove string, season with salt, Blue Ribbon pepper
and butter. Serve on small pieces of buttered toast or with white sauce.
The water in which the asparagus was boiled may be used to soften the
toast, or in the sauce, or for a soup.

Left-over asparagus may be used for soup, or salad, or in an omelet.

String Beans—Break off the ends, pulling off the strings. Cut or break
the pods in inch pieces and freshen in cold water. Cook until tender, in
boiling salted water. Drain and season, or serve with a white sauce.

Any left-overs may be served as a salad.

Beets—Cut off top 1 or 2 inches from beet. Wash carefully, neither cut-
ting nor scraping, that juice and color may be preserved. Boil until tender.
Slice hot, and season with plenty of butter, Blue Ribbon pepper, salt and
a little vinegar, and serve; or serve with a cream sauce. Slice some up for
pickles, and put in cold spiced vinegar or plain vinegar. The tops of the
young beets thinned out make excellent greens.

Brussels Sprouts (Boiled)—Pick off all dead or discolored leaves, and
soak in cold salted water 1 hour before cooking; then put them in boiling
water containing a little salt and soda; the latter to preserve their green
color. Leave the kettle uncovered, and boil briskly until tender. Drain
and send to the table at once, as they cool quickly. Serve with melted
butter, or maitre d’hotel sauce.

Boiled Cabbage—Take off outside leaves, cut in quarters, and remove
tough stalk. Soak 30 minutes in salted water, then boil rapidly, uncovered,
until tender, but no longer, in slightly salted water. Push it down with a
spoon as it rises above the water. When done, drain, put it in a vegetable

ish, and put bits of butter over it. Remember that the secret of boiling
cabbage is to boil it rapidly, uncovered, and in plenty of water, and boil
until tender, but no longer. If boiled longer it becomes wilted, yellow, and
loses flavor.

Scalloped Cabbage—Cut boiled cabbage in pieces; put in buttered
baking dish, sprinkle with salt, Blue Ribbon pepper, and add medium
white sauce. Lift cabbage with fork, that it may be well mixed with sauce,
cover with buttered crumbs, and bake until crumbs are brown.