Artichokes—Cut the stalks close, clip the sharp points from the leaves, wash and lay head down in cold salted water for 44 hour. Cook in boiling salted water for about 40 minutes✪ Artichokes, 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✪ Asparagus. 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’hote! sauce. Broccoli—Cut off tough part of stalks and large leaves. May be steamed, or cooked in boiling water. Serve with butter or a Hollandaise sauce. Boiled Cabbage—Take off outside leaves, cut in quarters, and remove tough stalk. Soak 30 minutes in salted water✪ Boiled Cabbage, 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 dish, 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✪ Scalloped Cabbage, and bake until crumbs are brown. 54 Blue Ribbon Cook Book Cauliflower—Select cauliflower with white heads and fresh green leaves; if dark spots are on the heads they are not fresh. Remove the leaves, cut off the stalk, and soak 30 minutes (head down) in cold water. This to get rid of insects. Cook (heads up) in boiling salted water, or steam. Drain, separate flowerets and reheat in 114 cups white sauce. Cauliflower may be served whole with cheese sauce, or may be covered with buttered crumbs, and browned in oven. Celery—To prepare celery for table, cut off roots and leaves, separate stalks, wash, scrape, and chill in ice-water. Use the root of celery, if tender, or for soup if tough. Use the tough stalks and leaves to flavor soups. The delicate yellow leaves may be used instead of lettuce to garnish salads. If tops of stalks are gashed several times before putting in water, they will curl back and make celery look more attractive.

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Artichokes—Cut the stalks close, clip the sharp points from the leaves, wash and lay head down in cold salted water for 44 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’hote! sauce. Broccoli—Cut off tough part of stalks and large leaves. May be steamed, or cooked in boiling water. Serve with butter or a Hollandaise 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 dish, 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. 54 Blue Ribbon Cook Book Cauliflower—Select cauliflower with white heads and fresh green leaves; if dark spots are on the heads they are not fresh. Remove the leaves, cut off the stalk, and soak 30 minutes (head down) in cold water. This to get rid of insects. Cook (heads up) in boiling salted water, or steam. Drain, separate flowerets and reheat in 114 cups white sauce. Cauliflower may be served whole with cheese sauce, or may be covered with buttered crumbs, and browned in oven. Celery—To prepare celery for table, cut off roots and leaves, separate stalks, wash, scrape, and chill in ice-water. Use the root of celery, if tender, or for soup if tough. Use the tough stalks and leaves to flavor soups. The delicate yellow leaves may be used instead of lettuce to garnish salads. If tops of stalks are gashed several times before putting in water, they will curl back and make celery look more attractive.

Blue Ribbon cook book