Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin slices, small cubes, or fancy shapes, using French vegetable cutter. Mix one-half cup sugar and one-half tablespoon corn-starch. Add one-half cup vinegar and let boil five minutes. Pour over beets, and let stand on back of range one-half hour. Just before serving add two tablespoons butter.
Brussels Sprouts
Brussels sprouts belong to the same family as cabbage, and the small heads grow from one to two inches apart, on the axis of the entire stem, one root yielding about two quarts. They are imported, and also grow in this country, being cheapest and best in December and January.
Brussels Sprouts in White Sauce
Pick over, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer. Drain, and to each pint add one cup White Sauce I.
Scalloped Brussels Sprouts
Pick over, remove wilted leaves, and soak in cold water one quart sprouts. Cook in boiling salted water until soft, then drain. Wash celery and cut in pieces; there should be one and one-half cups. Melt three tablespoons butter, add celery, cook two minutes, add three tablespoons flour, and pour on gradually one and one-half cups scalded milk; add sprouts and turn mixture into a baking-dish. Cover with buttered crumbs and bake in a hot oven until crumbs are brown.
Cabbage
There are four kinds of cabbage in the market,—drum-head, sugar-loaf, Savoy, and purple; and some variety may be found throughout the year. The Savoy is best for boiling; drum-head and purple for Cole-Slaw. In buying, select heavy cabbages.