Vegetarian cookery

No. 122. — Fried Beet-root. Prepare as in Receipt No. 121, season with pepper and salt, fry the slices in butter, place on a flat dish, and garnish Avith parsley. No. 123. — Beet-root. Steam or bake the beet-root without cutting off the fibres ; when cold, peel and slice it ; sprinkle powdered sugar plentifully over, then add good common vinegar and a little salad oil. The beet-root to be baked, or boiled, and cut in slices, then sprinkle sugar over and add celery, cut very small, some grated horse-radish, and a little cream. No. 124.— Cabbage. Cut the cabbages in two, or if large, in four, and well wash and boil them quickly in plenty of water, adding salt and a small piece of soda ; when about half done, drain them in a colander, and put them into fresh boiling water ; when enough, drain and press the water away ; chop them, adding a little butter, pepper, and salt ; put them into a hot basin, and turn them out on a vegetable dish. Savoys are boiled in the same way. No. 125.— Cabbage or Greens. Boil the cabbage as in Receipt No. 124 ; press out the water as dry as possible ; and when cold, chop it, but not too small ; put one or two table-spoonfuls of cream in a saucepan, with a small piece of butter ; add pepper and salt, and when the butter is melted, stir in the cabbage or greens till perfectly hot. It would do quite as well to boil the cabbage the day before it is wanted. No. 126. — Stewed Bed Cabbage. One red cabbage, one onion, one ounce of butter, and three table-spoonfuls of vinegar. Take off the outside leaves, wash the cabbage well, cut it in thin slices, and put it in a pan of boiling water ; add a little salt ; when about half boiled, drain the water entirely away, leaving the cabbage as dry as possible ; then put it into a pan mth quarter of a pint of boiling water, the onion cut in thin slices, and the butter ; season with pepper and salt ; Let it stew gently till the cabbage is perfectly soft, and add the vinegar. No. 127. — Calecannon. Boil potatoes and greens separately ; mash the potatoes ; squeeze the greens dry, and then chop them quite fine, and mix them with the potatoes ; adding a little butter, pepper, and salt ; put them into a well-buttered mould, and let it stand in a hot oven five or six minutes ; tuim it out, and serve in a vegetable- dish. Cabbage or spinach may be used instead of greens. No. 128.— Boiled Carrots. ^ Wash and brush the carrots ; boil them in plenty of water till quite tender, adding a little salt ; rub off the skin with a clean cloth ; cut them in slices, and serve with butter sauce. No. 129.— Stewed Carrots. One pound and a half of carrots, one ounce of butter, quarter of an ounce of parsley, one tea-spoonful of flour, and four tablespoonfuls of cream. About half-boil the carrots, then scrape and slice them ; put them into a pan with half a tea-cupful of vegetable broth, or u water ; add pepper and salt ; let them simmer till quite tender, but not broken ; add the chopped parsley, and stir in the flour and butter, previously mixed ; simmer them ten minutes longer ; add the cream, and serve immediately. No. 130.— Cauliflowers.