Spinach
Pick over carefully and wash thoroughly in severed waters until every bit of sand is removed. Put into large kettle and add very little boiling water, about 1/2 cup. Young spinach does not need any water. Boil until tender or about 25 minutes. Drain thoroughly, chop fine and drain again. Season with salt and pepper and garnish with slices of hard boiled-eggs.
Cauliflower
Remove leaves and wash cauliflower; place in uncovered saucepan, stem end down; cover with boiling water; boil 35 minutes or until tender and serve with Cream Sauce.
French Fried Potatoes
Pare and cut potatoes into long even pieces. Put into cold water for about an hour. Drain and dry well. Fry in deep fat until brown and cooked through; drain on unglazed paper. Salt just before serving. Sweet potatoes may be prepared in same way.
Potato Cakes
Pare and boil 1 quart potatoes; mash and season with salt, pepper and paprika; add 1 tablespoon melted butter; mix lightly. Take a spoonful into floured hands and roll. Dip in egg beaten with 1 tablespoon cold milk, then in flour. Fry in deep or shallow hot fat.
Brussels Sprouts
Wash and cover with cold water for an hour. Drain; put over fire in saucepan of boiling water; boil 20 to 25 minutes without a cover. Drain and cover with cream sauce; or serve with salt, pepper and melted butter.