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 10 minutes, add salt. Remove from
water; drain well; lay on pieces of toast and serve with melted
butter, cream or hollandaise sauce page 36.
PICKLED BEETS
Wash and boil beets until tender. Remove skins; slice or cut into
quarters; cover with 1/2 up vinegar, 1 teaspoon salt, 1/2 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 serve with cream sauce or
melted butter. Sprinkle with chopped parsley.
BOILED 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
serve with melted butter and pepper or cream sauce.
COLD SLAW
Wash cabbage; cut into quarters and slice very thin; allow to stand in
cold water 30 minutes; drain well, and cover with boiled or French
dressing.
SPINACH
Pick over carefully and wash thoroughly in several waters until all
sand is removed. Put into kettle and add very little boiling water,
about 1/2 cup. Young spinach does not need any water.
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