Baked or Scalloped Onions. — Boil, and if large cut into quarters. Put into a shallow dish, cover with lohite sauce and buttered crumbs, and bake until the crumbs are brown. Onions are rich in flesh-forming elements, are soothing to the mucous membrane, and are otherwise medicinal. They impart an agreeable flavor to many kinds of food. Cauliflower. The leaves should be green and fresh, and the heads creamy white. When there are dark spots, the cauliflower is wilted. Pick oflT the outside leaves, soak in cold salted water, top downwards, for one hour, to cleanse it thor- oughly. Tie it in a twine bag, to prevent breaking. Cook in boiUug salted water fifteen or twentj^ minutes, or until tender. If not boiled in a bag, remove the scum before it settles on the cauliflower. Serve in a shallow dish, and cover with a cream or Hollandaise sauce. Or add a little grated cheese, and cover with cracker crumbs moistened in melted butter, and bake until the crumbs are brown. Or when cold, serve as a salad iv\\h Mayonnaise dressing. Cauhflower may be cut in small pieces, and served as a garnish around broiled chicken or sweetbreads. 302 The Boston Cook Book. Cabbage. Select a small heavy cabbage. Remove the outside leaves, cut mto quarters, cut off the tough stalk, soak in cold salted water half an hour. Cook till tender in boil- ing salted water, changing the water twice. Drain, cut or chop fine, season with salt and hutter^ or cover with vjhite sauce and buttered crumbs^ and bake till the crumbs are brown. The cauliflower and cabbage contain more gluten, and are therefore more nutritious, than any other vegetable food. They should be eaten with fat and oily food, and require an acid, like lemon juice or vinegar✪ Raw Tomatoes, as a condi- ment. Cabbage is considered indigestible, and man}^ boil with it a small piece of red pepper to counteract this effect. If the water in which cabbage is boiled be changed two or three times, less of the strong odor and flavor is retained. With proper treatment this vegetable may be served as temptingly as any other. It is more wholesome when served in its raw state as a salad than when cooked. Celery. Scrape clean, and cut the stalks into inch pieces ; cook in boiling salted water half an hour, or until tender. Drain and mix with 2i white sauce ; or dip them m fritter batter✪ Celery^ and fry in hoi f cut. Celer}^ is usually eaten raw, as a salad, but is more digestible when cooked. Celery is particularly good for nervous or rheumatic people. Egg Plant. Cut the plant into slices one third of an inch thick, with- out removing the skin. Sprinkle salt over each slice, pile them, and cover with a weight to press out the juice. Drain, and dip each slice first in fine crumbs^ then in beaten egg^ and again in crumbs^ and saute them in hot fat. Egg plants belong to the same famil}^ as the potato and tobacco, all of which contain a bitter juice, more or less poisonous. The Boston Cook Book. 303 Egg Plant Fritters. (Adaline Miller.) — Put the egg plant whole into boiling salted water, mixed with one tablespoonful of vinegar or lemon juice ; cook twenty minutes or until tender ; mash and drain. To one pint of egg plant add half a cup flour ^ two eggs., well beaten, and salt and pepper to taste✪ Egg Plant Fritters. Fr}^ in small cakes in hot fat^ browning well on both sides. Artichokes.

AI-modernized reading of the original text

Baked or Scalloped Onions. — Boil, and if large cut into quarters. Put into a shallow dish, cover with white sauce and buttered crumbs, and bake until the crumbs are brown. Onions are rich in flesh-forming elements, are soothing to the mucous membrane, and are otherwise medicinal. They impart an agreeable flavor to many kinds of food. Cauliflower. The leaves should be green and fresh, and the heads creamy white. When there are dark spots, the cauliflower is wilted. Pick oflT the outside leaves, soak in cold salted water, top downwards, for one hour, to cleanse it thoroughly. Tie it in a twine bag, to prevent breaking. Cook in boiling salted water fifteen or twenty minutes, or until tender. If not boiled in a bag, remove the scum before it settles on the cauliflower. Serve in a shallow dish, and cover with a cream or Hollandaise sauce. Or add a little grated cheese, and cover with cracker crumbs moistened in melted butter, and bake until the crumbs are brown. Or when cold, serve as a salad with Mayonnaisee dressing. Cauliflower may be cut in small pieces, and served as a garnish around broiled chicken or sweetbreads. The Boston Cook Book. Cabbage. Select a small heavy cabbage. Remove the outside leaves, cut into quarters, cut off the tough stalk, soak in cold salted water half an hour. Cook till tender in boiling salted water, changing the water twice. Drain, cut or chop fine, season with salt and butter, or cover with white sauce and buttered crumbs^ and bake till the crumbs are brown. The cauliflower and cabbage contain more gluten, and are therefore more nutritious, than any other vegetable food. They should be eaten with fat and oily food, and require an acid, like lemon juice or vinegar, as a condiment. Cabbage is considered indigestible, and many boil with it a small piece of red pepper to counteract this effect. If the water in which cabbage is boiled be changed two or three times, less of the strong odor and flavor is retained. With proper treatment this vegetable may be served as temptingly as any other. It is more wholesome when served in its raw state as a salad than when cooked. Celery. Scrape clean, and cut the stalks into inch pieces ; cook in boiling salted water half an hour, or until tender. Drain and mix with 2i white sauce ; or dip them m fritter batter^ and fry in hot fat. Celery is usually eaten raw, as a salad, but is more digestible when cooked. Celery is particularly good for nervous or rheumatic people. Egg Plant. Cut the plant into slices one third of an inch thick, without removing the skin. Sprinkle salt over each slice, pile them, and cover with a weight to press out the juice. Drain, and dip each slice first in fine crumbs^ then in beaten egg^ and again in crumbs^ and saute them in hot fat. Egg plants belong to the same family as the potato and tobacco, all of which contain a bitter juice, more or less poisonous. The Boston Cook Book. Egg Plant Fritters. (Adaline Miller.) — Put the egg plant whole into boiling salted water, mixed with one tablespoonful of vinegar or lemon juice ; cook twenty minutes or until tender ; mash and drain. To one pint of egg plant add half a cup flour ^ two eggs., well beaten, and salt and pepper to taste. Fry in small cakes in hot fat^ browning well on both sides. Artichokes.

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Raw TomatoesBaked or Scalloped OnionsCauliflowerCabbageCeleryEgg Plant Fritters

Mrs. Lincoln's Boston cook book