Wash the beets carefully, but do not cut or scrape
them nor remove any of the small roots at the bottom.
If the skin is broken before cooking the flavor and color
are much impaired by the water. Some cooks even rec-
ommend boiling them without being washed at all, and
this pl-an may be followed by those who care to go to that
extreme. Boil the beets in plenty of water. Young beets
will cook tender in one hour, but through the winter
months four hours will be found none too long. When
tender, throw the beets into a pan of cold water, and
quickly rub off the skin wilh the hands ; then slice them,
add salt and pepper and plenty of butter✪ Boiled Beets, and serve hot.
Should the beets be tough and withered, soak them for
twenty-four hours in plenty of cold water before trying to
cook them ; then boil them four or six hours very slowly.
In the late winter when old beets are alone to be had,
this will be the only way in which they can be boiled
tender, and even this will sometimes fail. The cold beets
left over may be covered with vinegar and used as pickles.
BRUSSELS-SPROUTS.
Pick off the dead leaves from the sprouts, soak the
latter in cold water for half an hour, wash them, and put
VEGETABLES. 26 \
them on the fire in plenty of slightly salted boiling water.
Boil until tender, thirty minutes being usually long enough.
Drain off the water, and place the sprouts in a frying-pan,
adding for every quart of them when uncooked,
Three table-spoonfuls ^of butter.
One table-spoonful of salt.
One tea-spoonful of sugar.
One tea-spoonful of flour.
One-quarter tea-spoonful of pepper.
Shake the pan over the fire until the sprouts become
slightly colored ; then turn them into a warm dish, and
serve. Brussels sprouts may also be cooked in milk the
same as string beans. (See page 259.)
CABBAGE WITH CORNED BEEF.
Cut the cabbage, if large, into quarters, and soak it
one hour in cold water. Add it to the boiling corned
beef an hour and a quarter before serving-time, and let
both boil very slowly. When tender, lift out the cabbage
with a skimmer into a colander, to drain; remove the
stump of the cabbage, and with a knife slightly chop the
leaves. Add pepper, and salt also if the beef is not too
salt. Press out all the water possible from the cabbage,
and serve on a w^arm dish or around the corned beef, as
may be desired.
CABBAGE IN MILK.
Chop the cabbage fine, having soaked it for one hour
before chopping. Boil until tender in plenty of water,
usually forty-five minutes if the boiling is slow. Drain
well, cover with milk, and when hot, thicken to a cream
262 THE FA TTERN COOK- BOOK.
with a little flour rubbed to a smooth paste with a small
spoonful of butter. Boil one minute, stirring well; add
salt and pepper, and serve. This is the most delicate
way of cooking cabbage.
CABBAGE HOT SLAW. ✪ Brussels Sprouts
Page 114 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash the beets carefully, but do not cut or scrape them nor remove any of the small roots at the bottom. If the skin is broken before cooking the flavor and color are much impaired by the water. Some cooks even recommend boiling them without being washed at all, and this plan may be followed by those who care to go to that extreme. Boil the beets in plenty of water. Young beets will cook tender in one hour, but through the winter months four hours will be found none too long. When tender, throw the beets into a pan of cold water, and quickly rub off the skin wilh the hands ; then slice them, add salt and pepper and plenty of butter, and serve hot. Should the beets be tough and withered, soak them for twenty-four hours in plenty of cold water before trying to cook them ; then boil them four or six hours very slowly. In the late winter when old beets are alone to be had, this will be the only way in which they can be boiled tender, and even this will sometimes fail. The cold beets left over may be covered with vinegar and used as pickles.
BRUSSELS-SPROUTS.
Pick off the dead leaves from the sprouts, soak the latter in cold water for half an hour, wash them, and put
VEGETABLES.
them on the fire in plenty of slightly salted boiling water. Boil until tender, thirty minutes being usually long enough. Drain off the water, and place the sprouts in a frying-pan, adding for every quart of them when uncooked,
Three table-spoonfuls of butter. One table-spoonful of salt. One tea-spoonful of sugar. One tea-spoonful of flour. One-quarter tea-spoonful of pepper.
Shake the pan over the fire until the sprouts become slightly colored ; then turn them into a warm dish, and serve. Brussels sprouts may also be cooked in milk the same as string beans. (See page 259.)
CABBAGE WITH CORNED BEEF.
Cut the cabbage, if large, into quarters, and soak it one hour in cold water. Add it to the boiling corned beef an hour and a quarter before serving-time, and let both boil very slowly. When tender, lift out the cabbage with a skimmer into a colander, to drain; remove the stump of the cabbage, and with a knife slightly chop the leaves. Add pepper, and salt also if the beef is not too salt. Press out all the water possible from the cabbage, and serve on a warm dish or around the corned beef, as may be desired.
CABBAGE IN MILK.
Chop the cabbage fine, having soaked it for one hour before chopping. Boil until tender in plenty of water, usually forty-five minutes if the boiling is slow. Drain well, cover with milk, and when hot, thicken to a cream
with a little flour rubbed to a smooth paste with a small spoonful of butter. Boil one minute, stirring well; add salt and pepper, and serve. This is the most delicate way of cooking cabbage.
CABBAGE HOT SLAW.
Records on this page
Boiled BeetsBrussels SproutsCabbage with Corned BeefCabbage in MilkCabbage Hot Slaw