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’hétel sauce. Vegetables 53 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 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, Pure Gold 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. 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 1} cups white sauce.✪ Cauliflower 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. Stewed Celery—Wash and scrape the celery and cut in } inch lengths. Cook until tender, drain and serve with a sauce. Carrots—Young carrots, even if whole, will cook in } hour. If they are to be cooked whole, scrape skin off after cooking. Old ones should be cut in strips, slices, or cubes, soaked and cooked until tender. Season with Pure Gold pepper, or serve in a white sauce. Boiled Green Corn—Remove husks and silky threads. Cook in boiling water. Serve whole, or cut from cob and season with butter and salt. Cucumbers—Large cucumbers are served cooked or raw. To cook, remove skins and seeds, cut in strips, roll in flour, pepper, brown in pan, and serve on toast like asparagus. Or cube and cook in a small amount of water, drain and serve with a white 54 Blue Ribbon Cook Book sauce. ‘lo serve raw, cut off both ends till the seeds show, pare and slice into cold water an hour before serving. small pickled cucumbers are called gherkins. Dandelions—Gather only the freshly-grown plants. The tender leaves make an excellent salad with bacon dressing. The whole plant, after thoroughly washing, may be boiled until tender, drained, chopped fine, seasoned with salt, vinegar and butter. Those who think it too bitter may use half spinach or beet leaves. Fried Egg Plant—Wash, pare and slice the egg plant 4 inch thick. Boil in salted water 5 minutes to extract the strong taste; drain. Dip each slice in beaten egg, and then in bread crumbs. Fry a light brown on both sides in butter or dripping.

AI-modernized reading of the original text

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’hétel sauce. Vegetables 53 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 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, Pure Gold 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. 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 1} 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. Stewed Celery—Wash and scrape the celery and cut in } inch lengths. Cook until tender, drain and serve with a sauce. Carrots—Young carrots, even if whole, will cook in } hour. If they are to be cooked whole, scrape skin off after cooking. Old ones should be cut in strips, slices, or cubes, soaked and cooked until tender. Season with Pure Gold pepper, or serve in a white sauce. Boiled Green Corn—Remove husks and silky threads. Cook in boiling water. Serve whole, or cut from cob and season with butter and salt. Cucumbers—Large cucumbers are served cooked or raw. To cook, remove skins and seeds, cut in strips, roll in flour, pepper, brown in pan, and serve on toast like asparagus. Or cube and cook in a small amount of water, drain and serve with a white 54 Blue Ribbon Cook Book sauce. ‘lo serve raw, cut off both ends till the seeds show, pare and slice into cold water an hour before serving. small pickled cucumbers are called gherkins. Dandelions—Gather only the freshly-grown plants. The tender leaves make an excellent salad with bacon dressing. The whole plant, after thoroughly washing, may be boiled until tender, drained, chopped fine, seasoned with salt, vinegar and butter. Those who think it too bitter may use half spinach or beet leaves. Fried Egg Plant—Wash, pare and slice the egg plant 4 inch thick. Boil in salted water 5 minutes to extract the strong taste; drain. Dip each slice in beaten egg, and then in bread crumbs. Fry a light brown on both sides in butter or dripping.

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Blue Ribbon and Pure Gold cook book