Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Asparagus

Wash stalks, snap off all white tough part. Tie in bunch. Cook in deep kettle of boiling salted water. Stand bunch upright for the first ten minutes. Cook twenty to thirty minutes. Drain. Serve on buttered toast, spread with butter, and sprinkle with salt and pepper. [White Sauce] or [Hollandaise] may be served.

The asparagus may be broken in inch pieces, cooked until tender, mixed with [White Sauce], and served on toast.

Shelled Beans

Cook in boiling water until tender. Add salt after the first hour. Time of cooking depends upon age of beans. Drain. Serve with butter or cream or [White Sauce]. Lima, kidney, or agricultural beans may be cooked in this way.

String Beans

Remove all strings. Cut in inch pieces. Wash, cook in boiling water fifteen minutes. Add salt and cook until tender. Drain, add butter, salt and pepper. A piece of salt pork cooked with beans is considered by many an improvement.

Brussels Sprouts and Cabbage

Remove outside leaves and soak in cold water for half an hour. Drain. Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole with butter and salt or with [White Sauce]. Chop the cabbage when cooked, season with salt, pepper and butter, reheat and serve, or mix one cup cabbage with one cup [White Sauce], cover with buttered crumbs and bake until brown.