Cabbage.—should be boiled from 1 to 2 hours in plenty of water; salt while boiling.
Asparagus on Toast.—Have stalks of equal length; scrape lower ends; tie in small bunches with tape. Cook 20 to 30 minutes, according to size. Dip 6 or 8 slices dry toast in asparagus liquor, lay on hot platter, place asparagus on them, and cover with a white or drawn butter sauce; in making sauce use asparagus liquor and water or milk in equal quantities.
String Beans.—Top and tail the beans, and strip off all strings carefully; break into short lengths and wash. Boil in salted water until tender—from 1½ to 3 hours. Drain, season with butter, salt, and pepper.
Kidney Beans, Brown Sauce.—Cook 1 pint fresh shelled beans in salted water till tender. Drain; shake in saucepan with 1 teaspoon butter 3 minutes. Add 1 cup brown sauce (see [Sauces]), and simmer 5 minutes.
Beets, Cream Sauce.—Wash and boil beets till tender. Rub off skins and slice or dice. To 1 pint add 1 cup white sauce (see [Sauces]); simmer 5 minutes. Other root vegetables may be finished same way.
Boiled Cabbage.—Strip off outer leaves, cut in quarters, cut out stalk. Soak in salted water 1 hour. Drain. Have kettle of rapidly boiling water. Add ½ teaspoon baking soda and cabbage. Cover and keep at galloping boil. Unless very old, cabbage will be done in 1 hour. Press out all water; season well; put in hot dish.
Carrots and other Root Vegetables.—Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water till tender. Drain and reheat in seasoned butter, 1 tablespoon to 1 pint, or in a drawn butter or white sauce. In early summer, when roots are small, water should be salted. Onions should also be boiled in salted water, then finished as here directed.
Stewed Corn.—Husk corn. Draw sharp knife down center of each row of grains; press out pulp with back of knife. To 1 pint add ½ teaspoon salt, ½ teaspoon sugar, dash pepper, ½ cup cream or rich milk. Heat and simmer 10 minutes.
Corn Pudding.—To 1 pint scraped corn pulp add 4 beaten eggs, 1 pint milk, 1 teaspoon salt, ⅓ teaspoon pepper. Mix, bake in moderate oven till set in center.
Fried Egg Plant.—Wipe the egg plant, cut in ¼—inch slices, soak in salted cold water 1 hour. Dip each slice in beaten egg and fry in butter until inside is very soft, outside brown.