Wash carefully without breaking the skin much, so the sweetness will be retained. Drop whole in boiling water ; cook slowly from i to 4 hours ; drain ; pour over cold water so the skins will slip off easily ; slice, reheat, with a little butter, sugar, salt and vinegar, if liked. Serve hot. STEWED CELERY. Wash, scrape and cut the outer stalks of celery in 3^-inch pieces ; drop in boiling salted water ; cook slowly about 45 minutes, or until tender ; drain thoroughly ; add a very little milk, butter and salt ; let come to a boil. Serve hot. CREAMED CABBAGE. Have a large kettle half full of boiling water ; add 1 teaspoon salt for each quart of water. When it begins to boil again drop in the cabbage, which has been washed and shaved, and as soon as it comes to a boil, push to the back of the stove, where it will simmer slowly for 30 minutes. Take out and drain carefully. Melt 1 table- spoon of butter in the kettle ; add 1 tablespoon flour✪ Creamed Cabbage ; stir until smooth and cooked ; add ^ pint milk ; stir until it has boiled 2 minutes ; add y2 teaspoon salt ; let cabbage simmer in this a minute. HOT SLAW. 2 quarts shaved cabbage. 4 teaspoons salt. 3 quarts boiling water. 1 cup vinegar. 6 tablespoons sugar✪ Hot Slaw. Add salt to the boiling water and drop in cabbage. Boil slowly 20 minutes or until tender, then drain care- fully ; add vinegar and sugar and toss around lightly until thoroughly mixed. First Aid to Good Cooking 135 CREAMED CAULIFLOWER. Remove the leaves and stalk. Four or five pieces of the leaves may be left on for a garnish if preferred. Soak in cold salted water, head down, for y2 hour to draw out all the insects that may have found their way in. Cook slowly (uncovered) in boiling salted water for 1 hour. Place in serving dish with head up ; pour over white sauce. (See page 131.) BAKED CAULIFLOWER. Boil as above ; break the flowerlets apart and put in baking dish in layers, with a grating of cheese, dash of red pepper, and cream sauce between ; sprinkle bread crumbs on top. CREAMED CARROTS. Wash and scrape the carrots; slice very thin; drop in enough boiling salted water to cover; cook until very tender, when the water should be boiled nearly out. Drain ; add a little milk, butter and salt to taste ; cook a few minutes longer and serve hot. BOILED SPINACH. Take l/\ or J/2 peck of spinach, remove roots, look over carefully ; wash in several pans of water to make sure there is no grit left on it. Put over to boil in a little water, allowing 1 teaspoon salt to a quart of water✪ Boiled Spinach. Cook slowly in uncovered kettle from 20 to 30 minutes, until tender ; drain thoroughly ; replace on stove to dry all the water out ; cut through several times with a knife and fork ; season to taste with butter and salt. Garnish with hard-boiled eggs. Some prefer spinach cooked in its own juice, put through a colander and moistened with cream. 136 First Aid to Good Cooking KALE. Look over and wash % peck of long-leaved kale, break- ing out the stalk through the center; put into V/i quarts boiling water with 2 teaspoons salt ; boil from 45 minutes to 1 hour. Drain, pressing the water all out. Add 1 small tablespoon of butter✪ Kale, a little more salt and a little vinegar. WATERCRESS GREENS.

AI-modernized reading of the original text

Wash carefully without breaking the skin much, so the sweetness will be retained. Drop whole in boiling water ; cook slowly from i to 4 hours ; drain ; pour over cold water so the skins will slip off easily ; slice, reheat, with a little butter, sugar, salt and vinegar, if liked. Serve hot. STEWED CELERY. Wash, scrape and cut the outer stalks of celery in 3^-inch pieces ; drop in boiling salted water ; cook slowly about 45 minutes, or until tender ; drain thoroughly ; add a very little milk, butter and salt ; let come to a boil. Serve hot. CREAMED CABBAGE. Have a large kettle half full of boiling water ; add 1 teaspoon salt for each quart of water. When it begins to boil again drop in the cabbage, which has been washed and shaved, and as soon as it comes to a boil, push to the back of the stove, where it will simmer slowly for 30 minutes. Take out and drain carefully. Melt 1 tablespoon of butter in the kettle ; add 1 tablespoon flour ; stir until smooth and cooked ; add ^ pint milk ; stir until it has boiled 2 minutes ; add y2 teaspoon salt ; let cabbage simmer in this a minute. HOT SLAW. 2 quarts shaved cabbage. 4 teaspoons salt. 3 quarts boiling water. 1 cup vinegar. 6 tablespoons sugar. Add salt to the boiling water and drop in cabbage. Boil slowly 20 minutes or until tender, then drain carefully ; add vinegar and sugar and toss around lightly until thoroughly mixed. First Aid to Good Cooking 135 CREAMED CAULIFLOWER. Remove the leaves and stalk. Four or five pieces of the leaves may be left on for a garnish if preferred. Soak in cold salted water, head down, for y2 hour to draw out all the insects that may have found their way in. Cook slowly (uncovered) in boiling salted water for 1 hour. Place in serving dish with head up ; pour over white sauce. (See page 131.) BAKED CAULIFLOWER. Boil as above ; break the flowerlets apart and put in baking dish in layers, with a grating of cheese, dash of red pepper, and cream sauce between ; sprinkle bread crumbs on top. CREAMED CARROTS. Wash and scrape the carrots; slice very thin; drop in enough boiling salted water to cover; cook until very tender, when the water should be boiled nearly out. Drain ; add a little milk, butter and salt to taste ; cook a few minutes longer and serve hot. BOILED SPINACH. Take l/\ or J/2 peck of spinach, remove roots, look over carefully ; wash in several pans of water to make sure there is no grit left on it. Put over to boil in a little water, allowing 1 teaspoon salt to a quart of water. Cook slowly in uncovered kettle from 20 to 30 minutes, until tender ; drain thoroughly ; replace on stove to dry all the water out ; cut through several times with a knife and fork ; season to taste with butter and salt. Garnish with hard-boiled eggs. Some prefer spinach cooked in its own juice, put through a colander and moistened with cream. 136 First Aid to Good Cooking KALE. Look over and wash % peck of long-leaved kale, breaking out the stalk through the center; put into V/i quarts boiling water with 2 teaspoons salt ; boil from 45 minutes to 1 hour. Drain, pressing the water all out. Add 1 small tablespoon of butter, a little more salt and a little vinegar. WATERCRESS GREENS.

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Creamed CabbageBoiled Potatoes - Mashed PotatoesHot SlawBoiled SpinachKale

Efficiency in home-making and first-aid to good cooking