The century cook book

Boiled Beets. When large, young and juicy, this vegetable makes a very excellent addition to winter salads, and may easily be converted into an economical and quickly made pickle. Beets are more frequently served cold than hot ; when the latter mode is preferred, melted butter should be The Beetroot. Sent to table with it. They may also be stewed with button onions, or boiled and served with roasted onions. Wash the beets thoroughly; but do not prick or break the skin before they are cooked, or they will lose their beautiful color in boiling. Put them into boiling Avater, and let them boil until tender, keeping them well covered. If to be served hot, remove the peel quickly, cut the beet into thick slices, and send to table with melted butter. For salads, pickle, etc., let the root cool, then peel, and cut into slices. Boiled Brussels Sprouts. Clean the sprouts from insects, nicely wash them, and pick off any dead or discolored leaves from the outsides; put them into a saucepan oi boiling water, with salt and soda in the above proportion; keep the pan uncovered, and let them boil quickly over a brisk fire until tender; drain, dish and serve with a tureen of melted butter, and maitre d'hotel sauce is sometimes poured over them. Another mode of serving is, when they are dished, to stir in about one and a half ounce of butter, and a seasoning of pepper and salt. Vegetables 103 They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools. Where the cook is very expeditious, this vegetable, when cooked, may be arranged on the dish in the form of a pineapple; and so served, has a very pretty appearance. Stewed Red Cabbage. Needed, i red cabbage, a small slice of ham, % oz. of fresh butter, i pint of weak stock or broth, I gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar. Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, half a pint of stock, and the vinegar; cover the pan closely, and let it stew for i hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor has dried away, and serve. Fried sausages are usually sent to table with this dish; they should be laid round and on the cabbage, as a garnish. Stewed Carrots. Take 7 or 8 large carrots, i teacupful of broth, pepper and salt to taste, Yz teacup- ;?i*.ful of cream, thickening of butter and flour. ^^ Scrape the carrots nicely ; half boil, and slice ^^^ them into a stewpan ; add the broth, pepper and salt, and cream; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about one ounce of butter; thicken the gravy with this; let it just boil up, and The Carrot. SCrvC. Baked Mushrooms. For this mode of cooking, the mushroom flaps are better than the buttons and should not be too large. Cut off a portion of stalk, peel the top, and put them at once into a tin baking dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about twenty minutes, I04 Vegetables