The home science cook book

Young beets are cut in slices, and served hot with butter, salt, and pepper, or cut in small cubes and served in a white sauce. They are often pickled in vinegar, spiced or plain, and served cold, or they may be cut into dice, and mixed with other vegetables for a salad. Beet greens may have roots as large as a radish. Wash, boil till tender, drain, and mold, but keep hot. Cabbage. All varieties are prepared in the same way. Cut in quarter or smaller sections and freshen in cold water. 150 Home Science Cook Book. Cook uncovered in boiling salted water about thirty minutes. The addition of a little soda reduces the odor while cooking, and aids in softening the cabbage. Drain thoroughly and serve hot or cold with or without a sauce. Scalloped Cabbage. Mix cooked cabbage with half as much white sauce, season, put in a dish, cover with buttered crumbs, and bake until hot and brown. German Cabbage. Cut fine and stew with an ounce of butter for each quart. Very little water is required, as the kettle is kept covered. Red cabbage is preferred for this. It is seasoned with a little onion, nutmeg, salt, and pepper while cooking. Vinegar and sugar in small quantities may be added just before serving. Cauliflower and Brussels Sprouts. These are members of the cabbage family, and are cooked like cabbage, but generally require less time. A sprinkle of Parmesan cheese is sometimes added to creamed or scalloped cabbage or cauliflower. Carrots. Young ones, even if whole, will cook in half an hour or less. Old ones should be scraped, cut in strips or cubes, and soaked, then cooked until tender. Let the water evaporate at the last. Season with salt, pepper, and butter, or use white sauce and sprinkle with chopped parsley. For variety season with sugar and lemon juice. Vegetables. 151 Celery. Remove the nails, cut off the root, and trim off the hard outside part. The root if tender is sweet in a salad ; if tough it may be used to flavor soup stock. Separate the stalks and wash them, but do not scrape them to remove the rusty portions unless to be used at once, for scraping off the outer skin makes the stalk decay more quickly. If the celery is wilted, let it remain in the cold water some time. Lay aside the inner stalks and the lower ends of all that are white and tender, also all the yellow or blanched young leaves. Wrap them in a wet napkin and put them in a cool place, and use these portions for salads, scraping them off before serving. They will keep fresh and crisp for a week or ten days by changing the napkin occasionally. The delicate yellow leaves of the celery make one of the prettiest garnishings, and may be used in place of lettuce as the basis of salads. Fringed Celery. Chill and clean the celery, cut into pieces three inches long, and slit each end down about three quarters of an inch into fine threads less than an eighth of an inch thick. Keep in ice-water until curly ; drain, and arrange in a low glass dish. Stewed Celery. Cut the stalks into inch pieces, put them into boiling water, and cook until tender. Then drain, reserving the water for soup, and serve the celery dressed with butter, salt, and pepper, or with a white sauce. 152 Home Science Cook Book. Corn Fritters.