Asparagus
Wash, scrape, cut off about one inch hard ends, and tie together. Put into saucepan, cover with boiling water, and boil until tender, keeping tips out of water for the first ten minutes; add salt. Remove from water; lay on pieces of toast and serve with melted butter, cream or Hollandaise Sauce.
Pickled Beets
Wash and boil six medium sized beets until tender. Remove skins; slice or cut into quarters; cover with 1/2 cup vinegar, 1 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon sugar.
Creamed Carrots
Wash and scrape carrots; cut into thin slices. Cover with boiling water and boil until tender. Drain and mix with cream sauce or melted butter. Sprinkle with chopped parsley.
Boiled New Cabbage
Cut cabbage into quarters, removing hard part of core, and place in cold water 30 minutes. Drain, cover with boiling water and boil, without a cover, 30 minutes or until tender. Drain, put into dish and pour over Cream or Bechamel Sauce.
Cold Slaw
Wash cabbage; cut into quarters, and then slice very thin; allow to stand in cold water 30 minutes; drain well and cover with boiled or French dressing.