Boston Cooking-School cook book

12 small beets, cooked and cut V4 tablespoon cornstarch in slices, cubes, or fancy 4 cup water shapes 4 cup vinegar ¥ cup sugar 2 tablespoons butter Mix sugar and cornstarch. Add vinegar and water and boil 5 minutes. Add beets to hot sauce and let stand at least 30 minutes. Just before serving, bring to boiling point and add butter. BEET GREENS Cook like Spinach (p. 477). BROCCOLI Select stalks with dark green, tightly closed buds. Cut off tough part of stalk and coarse leaves. Peel stalks. If stalks are too large for individual portions, split to make of attractive size and shape. One pound serves 4. Steam or cook, uncovered, in boiling water 15 to 30 minutes. Add salt last 5 minutes of cooking. Do not overcook. Serve with melted butter, Hollandaise (p. 201) or Thin White m Sauce (p. 192). Sprinkle with buttered bread crumbs, if desired. BRUSSELS SPROUTS Select light green, compact heads. One quart serves6. Remove wilted leaves and soak 15 minutes in cold water. Drain and cook, uncovered, 20 minutes in boiling water. Add salt last 10 minutes. Drain and serve with melted butter or Hollandaise (p. 201). With White Grapes. Peel and seed 1 cup Malaga grapes, heat, and add to 1 quart drained Brussels sprouts. Add melted butter to taste. BRUSSELS SPROUTS AND CELERY 1 quart cooked Brussels Sprouts 3 tablespoons butter 11% cups celery, cut in pieces 3 tablespoons flour 1% cups scalded milk Melt butter, add celery, cook 2 minutes. Add flour and milk gradually. Bring to boiling point, add sprouts, and season. If desired, turn mixture into buttered baking dish, cover with buttered crumbs, and bake in hot oven (400° F.) until crumbs are brown. BRUSSELS SPROUTS WITH CHESTNUTS 1 quart cooked Brussels Sprouts, ~ 2 teaspoons sugar sautéed in butter Vg cup Brown Stock (p. 144) 1 cup cooked French chestnuts (p. 458) ¥ teaspoon beef extract 14 cup butter 1 teaspoon salt Few grains cayenne Cook butter and sugar until well browned, stirring constantly. Add chestnuts, cook until brown. Add sprouts, stock, and season- ings. CABBAGE Take off outside leaves, cut in quarters, remove tough stalks. Chop or not, asdesired. Soak in cold, salted water 20 minutes. To retain full food value, cook in small amount of boiling salted water 15 to 30 minutes if quartered, 10 minutes if chopped. Do not overcook. To cook by the old-fashioned method, cook 50 to 60 minutes or until soft. Drain, season with butter, salt, and pepper. Creamed Cabbage. Reheat chopped or shredded cooked cabbage in cream or White Sauce (p. 191). Scailoped Cabbage. Put Creamed Cabbage in buttered baking dish. Cover with buttered crumbs. Bake until brown. If desired, add grated cheese to crumbs. - SMOTHERED CABBAGE 5 cups finely chopped, raw cabbage 1 cup milk 5 tablespoons butter 2 teaspoons salt 2 tablespoons flour 4 teaspoon pepper Melt butter in heavy frying pan, add flour, and stir until well blended. Add milk gradually, while stirring constantly. . Bring to boiling point, season, and add cabbage. Mix thoroughly, cover, and cook over very slow heat 50 to 60 minutes. GERMAN CABBAGE 4 cups red cabbage, sliced and 1 tablespoon finely chopped onion soaked 20 minutes in cold Few gratings nutmeg water Few grains cayenne 2 tablespoons butter 2 tablespoons vinegar 1% teaspoon salt Y% tablespoon sugar Cook cabbage, covered, with other ingredients except vinegar and sugar, until tender. Add vinegar and sugar. Cook 5 minutes. If desired, sprinkle with 144 teaspoon caraway seeds. SWEET AND SOUR CABBAGE 4 cups shredded red cabbage 1 cup water or stock Salt and pepper 3 tablespoons vinegar 2 sour apples, sliced or diced 1 tablespoon brown sugar 1 small onion, sliced Y4 teaspoon allspice 3 tablespoons bacon fat or 2 cloves Fat salt pork