Home dissertations

Wash, but do not touch with a knife before they are boiled. If cut while raw, they bleed themselves pale in the hot water. Boil until tender ; if full-grown, at least two hours. When done put them into cold water for a moment ; then rub off the skins, slice Around if large, split if young, butter well. Salt and pepper to taste. A good way is to slice them upon a hot dish, mix a tablespoon of melted butter, with four or five of vinegar, pepper and salt, heat to boiling, and pour over the beets. The cold ones left over, pour vinegar over them, and use as pickles. CARROTS. Wash and scrape them well. If large, cut them in two, three, or four pieces. Put them in boiling water, with a little salt in it. Full-grown carrots will require three hours boiling ; smaller ones two hours, and young ones an hour. Try them with a fork, and when thoroughly tender, take them up and dry them in a cloth. Divide them in pieces and split them, or cut them in slices. Season with butter, pepper and salt. They should accompany boiled beef or mutton. STEWED CARROTS. Boil one and a quarter pound of carrots. When tender, slice very thin in a saucepan, add two ounces of butter, stir two teaspoons of salt and a pinch of cayenne pepper in two gills of cream, and pour it over the carrots ; let them stew fifteen minutes ; then put them into a vegetable dish, and leave the saucepan with the cream on the stove ; when it boils, stir in the well-beaten yolks of two eggs, and pour over the carrots. BOILED CAULIFLOWER. Pick off the outside leaves ; cut the stalk close to the flowers ; lay it in cold water for half an hour ; if very large, quarter it ; put it in boiling water ; salt a little ; cook until tender ; drain well ; place it on a hot dish ; pour over plenty of drawn butter ; remove it from the water as soon as it is done ; serve quickly ; it darkens while standing. CABBAGE WITH SALT PORK. Carefully wash a head of white cabbage, tear the leaves apart, and let it lay for half an hour in plenty of cold salted water ; meantime cut a pound of fat salt pork in inch pieces, put it over the fire in two quarts of cold water, and let the water gradually heat and boil ; in half an hour put in the cabbage, after cutting it in rather small pieces, and boil it steadily for half an hour ; then drain off the water, see that the pork and cabbage are palatably seasoned, and serve them together. An onion quartered, and put on top of the cabbage while boiling, will prevent its being indigestible. HOT SLAW. Mix together four tablespoons of vinegar, one of sugar, and the yolk of one raw egg ; add this dressing to as much cabbage as it will moisten, season the cabbage palatably with salt and pepper; put it over the fire in a covered saucepan, and let it come to the boiling point; when the cabbage begins to boil remove it from the fire, and serve it hot. COLD SLAW. Remove the outer green leaves from a firm head of white cabbage, cut the cabbage through the centre, cut out the tough stalk, put the cabbage into a large pan of salted cold water and let it stand for at least half an hour; then drain it, shave it on a cabbage-cutter, or chop it rather fine, and dress it with any of the salad dressings for which recipes are given. RED CABBAGE AND APPLES, PENN. STYLE.