Every-day dishes and every-day work

Beet Salad, or Chopped Beets.— Cold boiled or baked beets, chopped quite fine but not minced, make a nice salad when served with a dressing of lemon juice and whipped cream in the proportion of three tablespoonfuls of lemon juice to one-half cup of whipped cream, and salt if desired. Boiled Beets. — Wash carefully, drop into boiling water, and cook until tender. When done, drop into cold water for a minute, after which the skins can be easily rubbed off with the hand. Slice, and serve hot with lemon juice or with a cream sauce. CAULIFLOWER. Boiled Cauliflower. — Prepare, divide into neat branches, and tie securely in a net. Put into boiling milk and water, equal quantities, and cook until the main stalks are tender. Boil rapidly the first five minutes, afterwards more moderately, to prevent the flower from becoming done before the stalks. Serve on a hot dish with cream sauce or diluted lemon juice. Cauliflower with Egg Sauce. — Steam the cauliflower until tender, separate into small portions, dish, and serve with an egg sauce prepared as directed for parsnips on page 84. Cauliflower with Tomato Sauce. — Boil or steam the cauliflower until tender. In another dish prepare a sauce with a pint of strained stewed tomatoes heated to boiling, thickened with a tablespoonful of flour rubbed smooth in a little water, and salted to taste. When the cauliflower is tender, dish, and pour over it the hot tomato sauce. If preferred, a tablespoonful of thick sweet cream may be added to the sauce before using. Stewed Cauliflower. — Boil in as little water as possible, or steam until tender ; separate into small portions, add milk, cream, and salt to taste ; stew together for a few minutes, and serve. Scalloped Cauliflower. — Prepare the cauliflower, and steam or boil until tender. If boiled, use equal quantities of milk and water. Separate into bunches of equal size, place in a puddingdish, cover with a white or cream sauce, sprinkle with grated bread crumbs, and brown in the oven. CABBAGE. Boiled Cabbage. — Carefully clean a nice head of cabbage, divide into halves, and with a sharp knife slice very thin, cutting from the center of the head outward. Put into boiling water, cover closely, and cook rapidly until tender ; then turn into a colander and drain, pressing gently with the back of a plate. Return to the kettle, add salt to taste, and sufficient sweet cream to moisten well ; heat through if at all cooled ; dish, and serve at once. If preferred, the cream may be omitted, and the cabbage served with tomato sauce or lemon juice as a dressing. Cabbage and Tomatoes. — Boil finely chopped cabbage in as little water as possible. When tender, add half the quantity of hot stewed tomatoes, boil together for a few minutes, being careful to avoid burning; season with salt if desired, and serve. If preferred, a little sweet cream may be added just before serving. Cabbage Celery. — A firm, crisp head of cabbage cut in slices half an inch or an inch thick, and then again into pieces four or five inches long and two or three inches wide, makes quite an appetizing substitute for celery. Cabbage Hash. — Chop fine, equal parts of cold boiled potatoes and boiled cabbage, and season with salt. To each quart of the mixture add one half or three fourths of a cup of thin cream ; mix well and boil till well heated.