BOILED BEETS.— Clean these nicely, but do not pare them, leaving on a short piece of the stalk, then put over to boil in hot water. Young beets will cook tender in an hr.; old beets require several hrs. boiling. When done, skin quickly, while hot; slice thin into your vegetable dish, put over a little vinegar, and serve hot or cold, or dice, or chop, add salt and pepper, and pour melted butter over them, and serve hot.— Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. CREAMED BEETS.— Cut off stalks and leaves, and wash the beets through 3 or 4 waters. • Boil in salted water. Peel, when cooked, and lay them in a drainer till all the water is gone. Cut up while hot into even slices. Cover with cream or white sauce, and serve. — Mrs. E .D. Kelley, Winnetka, 111. GERMAN BEETS.— Make a sauce of 1 tablespoon of butter; when melted add 1 tablespoon of flour, 2 teaspoons of onion juice, Yz teaspoon salt, 1 tablespoon sugar, 1 tablespoon of lemon juice, and enough hot water to make the sauce the right consistency; then add freshly sliced cooked beets, and let cook together 3 or 4 minutes before serving. — Mrs. F. C. Harris, 2910 Evanston Ave., Chicago, 111. BOILED BRUSSELS SPROUTS.— Wash and pick over the sprouts, and boil until tender in water to which a little salt and baking soda have been added. Leave the saucepan uncovered, as this will keep the odor from being pronounced. Drain, and re- heat in melted ibutter, with a little salt and pepper, but do not fry. Serve on buttered toast. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAMED BRUSSELS SPROUTS.-^Cover freshly boiled Brussels sprouts with a white sauce made entirely of milk, or of the stock in which they were cooked, with 1 tablespoon of cream added. — Mrs. J. H. Wic:hmann, 5069 N. Lincoln Ave., Chicago, III. BRUSSELS SPROUTS.— Free the sprouts of the outside leaves, wash them and boil in salt water until tender, drain, and COOK COUNTY COOK BOOK 385 cover with cold water until cold, again drain. Melt some flour in a stewpan, add flour, mix well, and stir in 1 cup of meat broth or cream to a creamy dressing, season with pepper, salt and sugar, add the sprouts, set back and keep hot until wanted. — Mrs. E. D. Kelley, Winnetka, 111. CABBAGE BAKED CABBAGE. — Cut a medium-sized cabbage in 4 pieces, soak in cold water, and 1 dessertspoon salt, for 1 hr.; boil 30 min- utes, uncovered, drain, add a sauce of 1 cup milk, 1 tablespoon each of butter and flour, y^ teaspoon salt, 1 saltspoon pepper, cover with bread crumbs and *bake 1 hr. — Mrs. Mary Woodward, 126 S. 17th Ave., Maywpod, 111. BOILED CABBAGE.— Take 1 medium-sized cabbage✪ Boiled Beets and cut up coarse; put in a granite saucepan, and 'boil with a little salt and' pepper, until tender, then drain. Add butter or dripping about the size of an egg. Then add vinegar to suit the taste. A bit of soda or a slice of stale bread added to the water in which the cabbage is cooked, or even a bit of charcoal will minimize the unpleasant odor. Pork may be boiled with cabibage, if liked. — Mabel Sturte- vant, 105 S. Dearborn Ave., Chicago, 111.

AI-modernized reading of the original text

BOILED BEETS.— Clean these nicely, but do not pare them, leaving on a short piece of the stalk, then put over to boil in hot water. Young beets will cook tender in an hr.; old beets require several hrs. boiling. When done, skin quickly, while hot; slice thin into your vegetable dish, put over a little vinegar, and serve hot or cold, or dice, or chop, add salt and pepper, and pour melted butter over them, and serve hot.— Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. CREAMED BEETS.— Cut off stalks and leaves, and wash the beets through 3 or 4 waters. • Boil in salted water. Peel, when cooked, and lay them in a drainer till all the water is gone. Cut up while hot into even slices. Cover with cream or white sauce, and serve. — Mrs. E .D. Kelley, Winnetka, 111. GERMAN BEETS.— Make a sauce of 1 tablespoon of butter; when melted add 1 tablespoon of flour, 2 teaspoons of onion juice, Yz teaspoon salt, 1 tablespoon sugar, 1 tablespoon of lemon juice, and enough hot water to make the sauce the right consistency; then add freshly sliced cooked beets, and let cook together 3 or 4 minutes before serving. — Mrs. F. C. Harris, 2910 Evanston Ave., Chicago, 111. BOILED BRUSSELS SPROUTS.— Wash and pick over the sprouts, and boil until tender in water to which a little salt and baking soda have been added. Leave the saucepan uncovered, as this will keep the odor from being pronounced. Drain, and reheat in melted ibutter, with a little salt and pepper, but do not fry. Serve on buttered toast. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAMED BRUSSELS SPROUTS.— Cover freshly boiled Brussels sprouts with a white sauce made entirely of milk, or of the stock in which they were cooked, with 1 tablespoon of cream added. — Mrs. J. H. Wic:hmann, 5069 N. Lincoln Ave., Chicago, III. BRUSSELS SPROUTS.— Free the sprouts of the outside leaves, wash them and boil in salt water until tender, drain, and cover with cold water until cold, again drain. Melt some butter in a stewpan, add flour, mix well, and stir in 1 cup of meat broth or cream to a creamy dressing, season with pepper, salt and sugar, add the sprouts, set back and keep hot until wanted. — Mrs. E. D. Kelley, Winnetka, 111. CABBAGE BAKED CABBAGE. — Cut a medium-sized cabbage in 4 pieces, soak in cold water, and 1 dessertspoon salt, for 1 hr.; boil 30 minutes, uncovered, drain, add a sauce of 1 cup milk, 1 tablespoon each of butter and flour, y^ teaspoon salt, 1 saltspoon pepper, cover with bread crumbs and bake 1 hr. — Mrs. Mary Woodward, 126 S. 17th Ave., Maywpod, 111. BOILED CABBAGE.— Take 1 medium-sized cabbage and cut up coarse; put in a granite saucepan, and boil with a little salt and pepper, until tender, then drain. Add butter or dripping about the size of an egg. Then add vinegar to suit the taste. A bit of soda or a slice of stale bread added to the water in which the cabbage is cooked, or even a bit of charcoal will minimize the unpleasant odor. Pork may be boiled with cabbage, if liked. — Mabel Sturtevant, 105 S. Dearborn Ave., Chicago, 111.

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Boiled BeetsGerman BeetsBaked Cabbage

The Cook County cook book