Vegetarian Cook Book

Rub sufficient cold boiled cabbage through a sieve or colander. Mix with it a piece of butter, salt, and the wellbeaten egg. Stir thoroughly. Butter a pudding dish of suitable size, line with browned crumbs, press in the cabbage, and bake in a moderate oven. Turn out on a hot dish, pour brown sauce around the base, and serve. HOT SLAW Clean a nice young head of cabbage, quarter, cut out the heart, and shred fine. Put in cold, salted water for half an hour; drain, and boil till tender; drain partly, leaving enough juice to make the cabbage moist; add lemon juice and a little butter or oil, season with salt, and serve hot. BRUSSELS SPROUTS PLAIN Select nice, fresh sprouts, cut off the stem end and outside leaves, and wash in cold water. Cook in salted water till tender. Pour off the water ; serve with butter or cream sauce. BRUSSELS SPROUTS SAUTE Prepare as for plain boiled; when done, drain and press dry; put in a stew-pan, season with salt, and moisten with oil and rich milk. Toss frequently, and cook till well heated through. Serve hot with mashed potato. BRUSSELS SPROUTS BAKED WITH CRUMBS Prepare as for plain boiled; when done, drain, and press dry; arrange in a baking dish, sprinkle with bread crumbs, and pour over it a thin cream or egg sauce. Bake in the oven till nicely browned. STEWED CAULIFLOWER Prepare as for plain boiled cauliflower; cook or steam till tender ; drain, put in a stew-pan, and pour over it some rich milk or cream; stew together for a few minutes, and serve. BOILED CAULIFLOWER, PLAIN Remove the outside leaves, cut the stalk one inch from the head, split, and soak in cold salted water thirty minutes or more; remove, wash, and cook slowly in boiling water until tender. The addition of milk to the water will help to keep the cauliflower white. When ready to serve, remove from the water, and serve with cream or butter sauce. CAULIFLOWER WITH TOMATO SAUCE Prepare as for stewed cauliflower ; and when done, serve with tomato sauce. Sauce : Strain a pint of stewed tomatoes, let come to a boil, and thicken with a tablespoonful of flour rubbed smooth in a little water; add a little oil or hot cream; salt to taste. Pour this over the cauliflower, and serve. BROWNED CAULIFLOWER Prepare as for boiled cauliflower, drain, place in a bake pan, and sprinkle with fine bread crumbs. Over this pour thin cream sauce, and brown in the oven. ONIONS Contrary to the opinion of many, the onion is not objectionable as an article of food. Judiciously used, it fills as important a place in cooking as does salt or any other seasoning. BOILED ONIONS Onions. Cream. Flour. Select small onions, peel, wash, parboil, and cook until done. Salt, add cream, and thicken with flour. If there is too much liquid on the onions, drain off before adding cream. This liquid is desirable for flavoring soup. BAKED ONIONS NO. 1 Peel and wash onions of medium size. In each make three diametrical incisions about half way down in the blow end, leaving enough of the stem end on to hold the onion intact while cooking. Fill a baking pan with these, sprinkle with salt, place on each a small piece of butter, add hot water, cover with another pan, and bake until tender. BAKED ONIONS NO. 2 Onions, large, 6. Salt. Crumbs. Milk. Butter.