The Pulses, which include lentils, beans and peas, are among the most nourishing of foods. Owing to the large amount of nitrogenous matter which they contain, they should be accompanied, whon eaten, with articles in which fat and starch abound. The nutritive value of these articles is somewhat deteriorated by the fact that they are rather difficult of digestion. They sometimes occasion flatulence, and have a stimulating, heating effect on the system. They should never be eaten without being thoroughly cooked. BEETS. BOILED — These should be washed clean, and the tops and tips cut closely, but do not peel them nor prick the skin, as the juice will then escape and injure both the oolor and flavor. Cook until tender in boiling water Young beets will cook in about an hour; fully grown ones take 2 to 4 hours; the very largest are not suitable for the table, as they are apt to be tough and tasteless. When done, put them in cold water and rub off the rind; then slice, put in a vegetable dish, and cover with vinegar; or serve with a butter or white sauce. For a "boiled dinner'' cook them by themselves; they are peeled after cooking, cut in slices, and served without dressing. They are also cut in fancy pieces and used to garnish various dishes. They are also used for salads mixed with other vegetables. 224 VEGETABLES CREAMED BEETS — First boil in imsalted water until ten- de✪ Creamed Beetsr; rub oil the skins with a wet towel, and serve at once in hot cream sauce, which can be made while they are boiling. (See "Cream Sauce.") BEET GREENS. — Beet greens are boiled whole, the beets with the tops, while they are young. Put into slightly salted boiling water, and boil for an hour. When the little beets are done, the tops are done also. Sometimes thin slices of salt pork are cooked with them. When done, take up into a colander and drain well, cut through several times with a knife, so that they can be served with a spoon, and send to the table in a vegetable dish. They are usually eaten with vinegar. If no pork is boiled with them, they can be seasoned with a little butter, and a very little vinegar, about a table- spoon to a medium=sized vegetable dish. They can be served hot ot cold. The beet roo.t is a native of the shores of the Mediterranean. It is wholesome and nutritious, and is chiefly characterized by the large amount of starch, sugar, und alkaline salts which it contains. BRUSSELS SPROUTS. BOILED — Pick off all dead or discolored leaves, and soak in cold salted water 1 hour before cooking; then put them in boiling water containing a little salt and soda, the latter to preserve their green color; leave the kettle uncovered, and boil briskly until tender. Drain and send to the table at once, as they cool quickly. Serve with melted butter or maitre d'hotel sauce. Time to boil, 10 to 15 minutes. SAUTED — Take 1 qt. of sprouts, remove loose, hanging leaves, and soak ^ hour in cold water; then wash and boil ^ hour in 2 qts. of water, adding 1 teaspoon of salt, after the first 10 minutes; then drain off all the water, and add 3 tablespoons of butter, 1 teaspoon of sugar, 1 teasjDoon of flour, \ teaspoon of pepper,✪ Sautéed Brussels Sprouts and 1 teaspoon of salt; shake the pan over the fire 3 or 4 minutes, or until the sprouts are slightly colored. Serve at once in a warm dish.

AI-modernized reading of the original text

The Pulses, which include lentils, beans and peas, are among the most nourishing of foods. Owing to the large amount of nitrogenous matter which they contain, they should be accompanied, whon eaten, with articles in which fat and starch abound. The nutritive value of these articles is somewhat deteriorated by the fact that they are rather difficult of digestion. They sometimes occasion flatulence, and have a stimulating, heating effect on the system. They should never be eaten without being thoroughly cooked. BEETS. BOILED — These should be washed clean, and the tops and tips cut closely, but do not peel them nor prick the skin, as the juice will then escape and injure both the color and flavor. Cook until tender in boiling water Young beets will cook in about an hour; fully grown ones take 2 to 4 hours; the very largest are not suitable for the table, as they are apt to be tough and tasteless. When done, put them in cold water and rub off the rind; then slice, put in a vegetable dish, and cover with vinegar; or serve with a butter or white sauce. For a "boiled dinner'' cook them by themselves; they are peeled after cooking, cut in slices, and served without dressing. They are also cut in fancy pieces and used to garnish various dishes. They are also used for salads mixed with other vegetables. CREAMED BEETS — First boil in unsalted water until tender; rub oil the skins with a wet towel, and serve at once in hot cream sauce, which can be made while they are boiling. (See "Cream Sauce.") BEET GREENS. — Beet greens are boiled whole, the beets with the tops, while they are young. Put into slightly salted boiling water, and boil for an hour. When the little beets are done, the tops are done also. Sometimes thin slices of salt pork are cooked with them. When done, take up into a colander and drain well, cut through several times with a knife, so that they can be served with a spoon, and send to the table in a vegetable dish. They are usually eaten with vinegar. If no pork is boiled with them, they can be seasoned with a little butter, and a very little vinegar, about a tablespoon to a medium=sized vegetable dish. They can be served hot ot cold. The beet root is a native of the shores of the Mediterranean. It is wholesome and nutritious, and is chiefly characterized by the large amount of starch, sugar, und alkaline salts which it contains. BRUSSELS SPROUTS. BOILED — Pick off all dead or discolored leaves, and soak in cold salted water 1 hour before cooking; then put them in boiling water containing a little salt and soda, the latter to preserve their green color; leave the kettle uncovered, and boil briskly until tender. Drain and send to the table at once, as they cool quickly. Serve with melted butter or maitre d'hotel sauce. Time to boil, 10 to 15 minutes. SAUTED — Take 1 qt. of sprouts, remove loose, hanging leaves, and soak ^ hour in cold water; then wash and boil ^ hour in 2 qts. of water, adding 1 teaspoon of salt, after the first 10 minutes; then drain off all the water, and add 3 tablespoons of butter, 1 teaspoon of sugar, 1 teasjDoon of flour, \ teaspoon of pepper, and 1 teaspoon of salt; shake the pan over the fire 3 or 4 minutes, or until the sprouts are slightly colored. Serve at once in a warm dish.

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