Harper's cook book encyclopædia

Vnd * in rather more than half a pint of water, adding a table-spoonful of vinegar, and salt and Pepper to taste. Put the slices of beet into the liquid, cover the saucepan closely, and allow all to stew lor an hour and ten minutes. Care must be taken not to cut the beet-root belore boiling, as the color would be destroyed by so doing. Serve the stew with a garnish of boiled buttononions. Brussels Sprouts. — Pick, trim, and wash. Put them into plenty of fast-boiling water. The sudden immersion of the vegetables will check the boiling for some little time, but they must be brought to a boil as quickly as possible, that they mav not lose their green color; add a table-spoonful of salt, keep the saucepun uncovered, and boil very fast for fifteen minutes. Lose no time in draining them when sufficiently done ; and serve plain, or with a little 'white sauce over the top. Brussels Sprouts, Sautéed. — Wash and drain 1 lb. of sprouts ; put them into boiling water for fifteen minutes, with y2 oz. of salt to each gallon, and when done dry them on a clean cloth. Dissolve y2 oz. of butter in a pan, and shake the sprouts in it over the fire for a minute or two ; season them with pepper, salt, and a little nutmeg, and serve very hot. Small sprouts have the most delicate flavor. Beets, Boiled. — Excellent as a salad, and as a garnish for other salads it is very important on account of its beautiful bright color. In cleansing it before boiling, take care not to break the skin, or it will lose its color and become sickly looking. Remove it from the saucepan, carefully peel, and trim nicely. Serve Brussels Sprouts.— Trim the heads and remove the withered leaves of one quart of fresh Brussels sprouts. Wash them and rub them well in cold water to remove all the sand. Put them in two quarts of boiling water for five minutes, drain them, plunge them in cold water, drain again, then put them in one quart of boiling water Cabbage VEGETABLES Cabbage, Creamed with I lb. of Chipolata sausages. Cook twelve minutes, and drain perfectly dry. Serve the sprouts in a vegetable-bowl with one table-spoonful of butter in the centre, no salt, no pepper, the sausages being sufficiently seasoned. Put in the oven to keep hot while the sausages are being broiled for two minutes on each side. Cut the sausages carefully one from the other, and serve them over the sprouts steaming hot. Cabbage (French method). — Quarter a cabbage, lay it for an hour in strong salt water. Have a saucepan of boiling water ready, throw in a tablespoonful of salt and a small piece of common washing-soda. Put in the cabbage, let it boil furiously for twenty minutes with the lid of the saucepan off, drain it into a colander, press off all the water. Place the cabbage on a chopping - board, sprinkle it well with flour, and chop it quite fine. Put a large lump of butter in the saucepan, and as it melts stir in the cabbage. Let it heat thoroughly for five minutes, and serve with slices of lemon on top. Cabbage (German method). — Select a good hard drumhead. Cut with a slicer as for pickling. Melt a lump of butter or lard in a saucepan, throw in the cabbage, let it remain simmering until softened, put in an onion stuck with cloves, add water enough to cover the cabbage, and let it simmer steadily for an hour. Just before serving add a table-spoonful of vinegar.