Brussels Sprouts

For Six Persons. Time of Preparation, Two Hours

Three pounds Brussels sprouts, 3 ounces butter, 1 tablespoon flour, 1 pint stock, a pinch of nutmeg, a pinch of carbonate of soda, a pinch of pepper, salt, 1 teaspoon chopped parsley, 1/2 teaspoon chopped onion. Throw the sprouts, after removing the outer leaves, into 3 quarts boiling water, with salt and a pinch of carbonate of soda; after bringing up to the boil again, take the sprouts out and drain on a sieve and then on a dry cloth, so that no water remains in them; brown an ounce of butter with the flour and sugar, add the stock, chopped onion and parsley, pepper, nutmeg and the remaining butter; boil up well, then put in the sprouts and allow all to simmer gently for half an hour.

Spinach Cooked In Butter

Cook the spinach leaves in a pan with salted water; wash them freely with water to remove the sand which they may contain completely; drain them, press out the moisture and chop them up very fine; heat some butter in a saucepan, add the chopped spinach; stir them up with a long wooden spoon, adding a little butter; this will work out all the moisture; season them to taste with salt and a little scraped nutmeg, finished by adding l 1/2 ounces of fine butter.

Boiled Asparagus

Cut off lower parts of stalks as far down as they will snap; untie bunches, wash, remove scales and tie again; cook in boiling salted water about 15 minutes or until soft, leaving the tips out of the water for the first 10 minutes; drain, remove string and spread with butter, allowing 1 1/2 tablespoons butter to each bunch of asparagus. This vegetable is often broken into small pieces for boiling, allowing the tips to cook a shorter time than the remainder of the stock.

Boiled Green Corn

After removing husks and threads, boil from 10 to 20 minutes in clear water; take from water and place on platter covered with napkin, drawing corners of napkin over corn, or it may be cut from cob and seasoned with salt and butter.

Corn A La Southern

To 1 can chopped corn add 2 eggs, slightly beaten, 1 teaspoon salt, 1/8 teaspoon pepper, 11/2 tablespoons melted butter and 1 pint milk; put into a buttered baking dish and leave in a slow oven.

String Beans

Remove strings and break in 1-inch pieces; wash and cook in clear water, adding salt last 1/2 hour; drain reasonably dry and add butter.

Baked Cauliflower

One and one-half pounds cauliflower, 2 ounces butter, 1 gill milk, 1/2 tablespoon meat extract, 2 tablespoons flour, a pinch of ground mace. Boil the cauliflower; heat 1 1/2 ounces butter and 2 tablespoons flour to a golden brown; add the milk and 1/2 pint of the water in which the cauliflower has been boiled with 1/2 teaspoon meat extract dissolved in it; boil this sauce till thick, then flavor with ground mace; strain and pour over the cauliflower, which has been placed in a deep dish; melt the remaining 1/2 ounce butter, pour it over, sprinkle with grated Parmesan cheese and bake in a hot oven, standing the dish in a pan of boiling water.