This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Pick off the dead leaves from the sprouts, soak the sprouts in cold salted water for one-half hour, wash them and put them on the fire in plenty of boiling water. Boil in an uncovered saucepan until tender. Just before they are done, salt the water. Drain in a colander. Reheat; season with salt and pepper, and serve with cream sauce or melted butter.
Cut the cabbage into desired shapes. Place it in a kettle with a generous amount of water. Cook uncovered until just tender. Add salt to the water just before cooking is completed. Drain, add butter or bacon fat, salt and pepper.
A little milk or cream may be added or it may be creamed or scalloped or served au gratin.
1 small head cabbage
1 1/2 cups medium white sauce 1/2 to 3/4 cup bread-crumbs
Cook the cabbage as directed for boiled cabbage. Into a greased baking-dish, put a layer of cabbage, then a layer of cheese, then a layer of white sauce, and continue to add layers until the ingredients are all used. Cover the top of the mixture with the crumbs, which may be mixed with a little melted butter, and bake in a moderate oven (350°-400° F.) for about twenty minutes, or until the crumbs are brown.
To serve carrots as a separate vegetable, scrape and wash; leave young carrots whole and cut old carrots in slices lengthwise or crosswise. Boil them until tender (15-30 minutes) in water containing one teaspoon sugar. Just before cooking is completed, salt the water. Drain, add butter, and seasoning or roll in butter, then in corn flakes and brown in oven at 350° F.
2 cups cubed, cooked carrots 1 cup cooked peas, fresh or canned
3 tablespoons butter or other fat or Medium white sauce
Combine the carrots and peas, reheat and serve with melted butter or any savory fat such as bacon fat; or combine with a white sauce. Season to taste with salt and pepper.
No. 2 - With Green Mint - Combine the carrots and peas, as directed above, add one-half cup mint leaves and a little boiling water and boil for five minutes. Drain, add salt and pepper, a generous amount of butter and a sprinkle of sugar. Set in the oven until the sugar melts. Serve with a garnish of fresh mint leaves.
2 cups grated raw carrot 1/2 cup bread-crumbs 2 eggs
1 teaspoon salt
2 tablespoons melted fat 1/2 cup milk
Wash, scrape and grate the carrots and mix with the crumbs. Beat the eggs and add to them the salt, fat and milk. Add this mixture to the carrot and crumb mixture. Fill a greased ring mold or popover cups, set in a pan of hot water and bake in a slow oven (250°-325° F.) until firm.
Remove the green leaves from the cauliflower and cut off any bruised or dirty spots. Place it, top downward, in a deep bowl of cold, salted water and allow it to stay there about half an hour to draw out dust and other impurities. Cook it, whole or broken into flowerets, in boiling water, uncovered. Just before cooking is completed (15-30 minutes) salt the water. Lift out the cauliflower carefully and allow it to drain in a warm place. Pour medium white sauce over it or send the sauce to the table in a sauce-boat, or serve it with melted butter and paprika.
Sometimes hot boiled cauliflower is sprinkled with grated cheese and then with buttered crumbs and baked to a light brown in a moderate oven (400° F.), or it may be sprinkled with the grated cheese and served without baking.