Lowney's cook book

Remove outside leaves and soak in cold water for half an hour. Drain. Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole with butter and salt or with white sauce. Chop the cabbage when cooked, season with salt, pepper and butter, reheat and serve, or mix with one cup cabbage, with one cup white sauce, cover with buttered crumbs and bake until brown. Kohl-Slaw Shred cabbage finely. Soak in acidulated water. Drain, and cover with cream dressing. Serve very cold. Beets Scrub beets, but do not break skin. Cook in boiling water — young beets about an hour, old beets until tender. Slip skins off as soon as taken from stove. Serve hot with butter, salt and pepper. Serve cold beets for garnishing potato salad. Carrots Wash, scrub, and scrape. Cook in boiling salted water. Drain, cut in slices, and serve with white sauce; or they may be cut lengthwise and sauted in butter. Cauliflower Cut stalk close to flower, remove green leaves and soak in cold salted water one hour. Cook in cheese cloth bag 100 lowney's cook book thirty to forty minutes. Remove from bag and serve with Hollandaise or white sauce, or scalloped with white sauce and crumbs. Celery- Celery is usually eaten raw as a relish. Or it may be scraped, cut in inch pieces, cooked until tender, and served in a white sauce, or drained and fried in deep fat. It may also be scalloped with chopped red pepper, white sauce and crumbs. Cucumbers Generally served sliced thinly and eaten raw. But if too old to serve in this way, they may be pared, cut in quarters, boiled, drained, mashed, and seasoned with salt and pepper. Or they may be cut in quarters, dipped in batter, and fried in deep fat. Corn Remove husks and silk. Cook in a small amount of water from five to fifteen minutes. Cover while cooking with the inside green husks. Serve on the cob ; or cut from the cob and serve with salt, pepper, and butter. Corn may be made into fritters (see recipe) or mixed with beans for succotash. Also served as pudding mixed with eggs and milk. Greens Beet tops, dandelions, spinach, Swiss chard, young cabbage sprouts, cowslips, may all be prepared in the same way. Wash in many waters until all grit and sand are removed. Cook in boiling salted water until tender. Drain, chop, and serve with butter and salt. Lettuce may also be cooked and served in this way. Garnish greens with hard-cooked eggs. Egg Plant Cut in slices one half inch thick. Remove skin, sprinkle with salt, pile slices one on another, cover with plate and weight, let stand over night. Drain, wash in cold water. Dry, dip in crumbs, egg and crumbs, or in batter, and fry in deep fat. Lentils Soak over night and cook in boiling water until tender. Mash, season with salt, pepper and butter, and serve ; or make in balls and saute in butter. Okra Wash, cut off ends of pods, cover with boiling salted water, and cook until tender. Season with butter, salt and pepper. Okra is more often stewed or scalloped with tomato than served plain. Onions