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
Place a head of cauliflower, from which the leaves have been removed,
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 raw white or sweet potatoes into long even pieces. Put
into cold water for about an hour. Drain and dry well. Fry until
brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread
in 60 seconds, drain on paper and salt just before serving.
POTATOES AU GRATIN
Mix 1/3 cup grated American cheese with creamed potatoes. Put into
baking dish, cover with buttered bread crumbs and grated cheese, and
bake in oven until brown.
STUFFED POTATOES
Bake 4 large potatoes. Cut in half lengthwise and, without breaking
skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon
pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix
with fork. Return to shells, put a few drops of milk on top; rough
with fork; sprinkle with paprika and place in oven until brown.
BRUSSELS SPROUTS
Wash, and allow to stand in cold water for an hour. Drain, cover with
boiling water and boil 20 to 25 minutes without a cover.
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