Creamed young beets
Cook with two inches of the stem on to prevent bleeding, and do not clip the tap root. Have ready a cupful of cream heated with a pinch of soda. Rub the skins off, top and tail the beets, and slice them thin into the cream, setting the saucepan containing it in boiling water. When all are in stir in a tablespoonful of butter rubbed into one of flour, pepper, salt and a teaspoonful, each, of sugar and onion juice. Simmer two minutes to cook the flour, and dish.
BRUSSELS SPROUTS
Boiled Brussels sprouts
Remove the outer leaves and lay the sprouts in cold salted water for three-quarters of an hour. Drain and boil in salted water for about fifteen minutes, or until tender. Try with a fork, and if they are tender, but not soft, all through, they are done. Drain and lay in a hot dish and pour over them a half cupful of melted butter in which has been stirred a half saltspoonful, each, of salt and pepper. Serve very hot.
Brussels sprouts au gratin
Boil the sprouts tender in salted water, drain and cut each sprout in four pieces. Cook together a tablespoonful, each, of butter and flour, and when they are blended pour upon them a scant pint of milk. When you have a smooth sauce stir the quartered sprouts into this. Season to taste, turn all into a greased pudding-dish, strew thickly with crumbs and bits of butter, and bake to a light brown. Serve in the dish in which they were baked.
CABBAGE
Those who know cabbage as it is served with the old-fashioned “boiled dinner” have no conception of the many delightful changes of which this so-called plebeian vegetable is susceptible. In summer, when it is young and tender, it is particularly good, and may be so cooked that it is as palatable and delicate to the taste as its refined cousin, the cauliflower. Have the water boiling when the vegetable is thrust into it, head down, and keep it at a hard boil until done. Some housekeepers claim that a teaspoonful of vinegar added to the water will dissipate the obnoxious odor.