Vaughans Vegetable Cook Book (4th edition) | Page 6

SAUCE.
Boil three or four beets until tender in fast boiling water, slightly salted,
which must entirely cover them. Then scrape off the skin, cut the beets
into slices, and the slices into strips. Melt an ounce of butter, add to it a
little salt, pepper, sugar and a teaspoonful of vinegar. Pour over the
beets and serve. A small minced onion added to the sauce is sometimes
considered an improvement.
BEET SALAD.
Slice cold boiled beets; cut into neat strips, and serve with white crisp
lettuce; pour over a mayonnaise dressing; or slice the beets and put in
layers with slices of hard boiled eggs, or, with new potatoes and serve
on lettuce with French dressing garnished with water cress.
SWEET PICKLED BEETS.
Boil beets in a porcelain kettle till they can be pierced with a silver fork;
when cold cut lengthwise to size of a medium cucumber; boil equal
parts of vinegar and sugar, with a half tablespoonful of ground cloves
to a gallon of vinegar; pour boiling hot over the beets.

SUGAR BEET PUDDING.
The following recipe of Juliet Corson's was traveling the round of the
newspapers a few years ago:--Boil the beets just tender, peel and cut
into small dice. Take a pint of milk to a pint of beets, two or three eggs
well beaten, a palatable seasoning of salt and pepper and the least
grating of nutmeg; put these ingredients into an earthen dish that can be
sent to the table; bake the pudding until the custard is set, and serve it
hot as a vegetable. A favorite Carolina dish.
BOILED BORECOLE OR KALE.
[Illustration]
Use a half peck of kale. Strip the leaves from the stems and choose the
crisp and curly ones for use, wash through two waters and drain. Boil
in salted water twenty minutes, then pour into a colander and let cold
water run over it, drain and chop fine. Brown a small onion in a
tablespoonful of butter, and add the kale, seasoning with salt and
pepper, add a half teacupful of the water in which the kale was boiled,
and let all simmer together for twenty minutes. Just before taking from
the stove add a half cup of milk or cream, thickening with a little flour.
Let boil a moment and serve.
KALE GREENS.
These make excellent greens for winter and spring use. Boil hard one
half hour with salt pork or corned beef, then drain and serve in a hot
dish. Garnish with slices of hard boiled eggs, or the yolks of eggs
quirled by pressing through a patent potato masher. It is also palatable
served with a French dressing.
KALE ON TOAST.
Boil kale, mix with a good cream sauce and serve on small squares of
toast.
BROCCOLI.

Broccoli if not fresh is apt to be bitter in spite of good cooking. Strip
off all the side shoots, leaving only the top; cut the stalk close to the
bottom of the bunch, throw into cold water for half an hour, drain, tie in
a piece of cheese cloth to keep it from breaking and boil twenty
minutes in salted water. Take out carefully, place upon a hot dish, pour
over it a cream sauce and serve very hot; or it may be served on toast.
BRUSSELS SPROUTS.
Wash in cold water, pick off the dead leaves, put them in two quarts of
boiling water, with a tablespoonful of salt, and a quarter teaspoonful of
bi-carbonate of soda. Boil rapidly for twenty minutes with the saucepan
uncovered, then drain in a colander, and serve with drawn butter or a
cream sauce.
BOILED CABBAGE.
[Illustration]
Slice a cabbage fine and boil in half water and half milk, when tender
add cream and butter. This is delicious.
A CABBAGE CENTER PIECE.
Take a head of cabbage, one that has been picked too late is best, for
the leaves open better then, and are apt to be slightly curled. Lay the
cabbage on a flat plate or salver and press the leaves down and open
with your hand, firmly but gently, so as not to break them off. When
they all lie out flat, stab the firm, yellow heart through several times
with a sharp knife, until its outlines are lost and then place flowers at
random all over the cabbage.
Roses are prettiest, but any flower which has a firm, stiff stem, capable
of holding the blossom upright will do. Press the stems down through
the leaves and put in sufficient green to vary prettily. The outer leaves
of the cabbage, the only ones to be seen when the flowers are in, form a
charming background, far prettier than any basket.

Roses are best for all seasons, but autumn offers some charming
variations. The brilliant scarlet berries of the mountain ash or