A practical cook and text book for general use

Another Way. Omit the spices, and substitute cocoanut butter for dairy butter, otherwise cook as in the preceding recipe. The easier way would be to lay it on a perforated pie plate and set in the steamer and cook a half hour, or until tender, then take it out into a warm dish, cut with a knife and season with vegetable butter. Serve with diluted lemon juice. To Cook Dandelions. The cultivated dandelion is a great favorite, being more delicate than the wild variety. Look over carefully and wash in several waters. If very old, pour boiling water over and let them stand on the stove ten minutes, drain, and steam like spinach, or boil in as little water as possible two hours or until done. A large handful of cultivated sorrel is said to give an excellent flavor to dandelion or any other greens when cooked with them. When done drain them in a colander, cut with a knife, season and serve the same as spinach. Beet tops, mustard leaves, dock, milkweed, cowslips or anything used for " greens " should be fresh, very carefully looked over, and washed in several waters. Cook and serve as in the preceding recipe. Beans. Beans are of many varieties, of which the Limas are the richest. To Boil Green Beans. Select beans that are fully grown, shell and wash them and boil in as .little water as possible one hour or more. Season with a half cup grated cocoanut to one quart of beans, or one or two table-spoonfuls cocoanut butter, according to richness desired. To Boil String Beans. The wax or butter bean is the richest in quality and flavor. Cut off the ends of the pods, then break or cut upon a board into inch pieces. Wash in two waters and boil, having but little water when done. Cook from two to three hours. To Boil Green Peas. Shell and rinse them through a colander. Boil in as little water as possible, a half hour or more according to variety and size. But a much better way is to steam them and they are then cooked in their own juices. To Cook Green Peas and Carrots. Wash, scrape and cut into dice one carrot and boil it. Add to the peas when nearly done. Season and serve. To Cook Cauliflower. Select a nice, white head, cut out the hard stem and green leaves, and put in cold salt water for half an hour to free it from insects ; then wash, look it over very carefully, rinse and cook by steam if possible. Serve with white sauce or lemon juice and vegetable oil. To Stew Cabbage. Prepare as above, shred or cut in small pieces, drop in just enough boiling water to cover, and set back on the stove to simmer, tightly covered until tender. Serve like cauliflower. To escape the odor of vegetables when cooking in water, let them come to a boil, then set the kettle back on the range where it is sufficiently hot to cook them without boiling. To Boil Corn. Husk and remove the silk ; put in a kettle of cold water to just cover, let it come to a boil and cook three minutes. To Steam Corn. Have the water in steamer boiling rapidly ; husk and lay the ears of corn loosely in the steamer and cook five minutes. Corn should be cooked just long enough to set the milk; it is then rich, juicy and tender ; after a certain point is reached the hull becomes tough and the kernel hard. It is best eaten from the cob. Score the corn with a knife and most of the hulls will be left on the cob. To Stew Corn. Score the corn with a sharp knife, cut from the cob about half way through the corn, press the remainder out with the back of the knife and stew in a very little water, three minutes. Season and serve. Breakfast Dish. Toast as many slices of stale bread, gems, or rolls as you wish. Prepare some corn as in the preceding recipe, having it more juicy, season with cocoanut butter and serve on the slices of toast.