Temperance cook book

Beets retain their sugary delicate flavor much better by baking instead of boiling; turn often in the pan while in the oven, using a knife, as a fork will cause the juice to flow; when done, remove skin, slice, and season with butter, pepper and salt; or if for pickle, slice into good cold vinegar. CAULIFLOWER. Break off the green leaves, cut off the stock close at the bottom ; if large, divide it into quarters, put it in cold water and let it lie, not more than an hour; then put it in boiling milk and water — milk makes it white — with one teaspoonful of salt. Skim while boiling. When the stalks are tender, take it up; have ready a teacupful of cream gravy, made of one cup of milk, piece of butter the size of an egg, thicken with one tablespoonful of cornstarch, salt and pepper to taste, and pour it over the cauliflower. BAKED CAULIFLOWER. Boil until tender, chop into neat clusters, and pack — the stems downward— in a buttered pudding-dish; beat up a cupful of bread crumbs to a soft paste with two tablespoonfuls of melted butter and three of cream or milk, season with pepper and salt, braid with a beaten egg, and with this cover the cauliflower. Cover the dish closely, and bake six minutes in a quick oven, brown in five more, and serve, very hot, in the same dish in which they were baked. BAKED CAULIFLOWER — French dish. Boil until tender, and put in a buttered, shallow earthen dish, season with salt and pepper, and pour over drawn butter sauce; grate cheese thickly over it; brown in the oven. FRIED CABBAGE. Cut the cabbage very fine, on a slaw cutter, if possible; salt and pepper, stir well, and let stand five minutes. Have an iron kettle smoking hot, drop one tablespoonful lard into it, then the cabbage, stirring briskly until quite tender; send to the table immediately. One-half cup of sweet cream, and three tablespoonfuls vinegar — the vinegar to be added after the cream has been well stirred, and after it is taken from the stove, is an agreeable change. When properly done, an invalid or babe can eat it without injury, and there is no offensive odor from cooking it. STUFFED CABBAGE. Take a large, fresh cabbage and cut out the heart; fill the vacancy with stuffing made of cooked chicken or veal, chopped very fine and highly seasoned and rolled into balls with yolk of an egg. Then tie the cabbage firmly together (some tie a cloth around it), and boil in a covered kettle two hours. This is a delicious dish and is useful in using up cold meats. OKRA AND TOMATOES. Peel and slice six or eight tomatoes, take same amount of tender sliced okra, and one or two sliced green peppers; stew in a porcelain kettle fifteen or twenty minutes, season with butter, pepper and salt, and serve. BOILED ONIONS. When new and tender, they will boil in one hour, but after the month of October they will require two hours. Cut off the tops and tails, and skin them. Put them into water before peeling them and they will not effect the eyes. Lay in cold water half an hour, boil them in a porcelain kettle, with enough boiling water to cover them, cook fifteen minutes, then drain off all the