Baked Beets

Clean eight smooth beets with a soft cloth or brush; bake them in a moderate oven about one hour; rub off the skin, baste them with butter and lemon juice, return them to the oven for five minutes, and serve them hot.

Brussels Sprouts

Trim two quarts of Brussels sprouts, wash them thoroughly, put them in three quarts of boiling water with two tablespoonfuls of salt, and boil them gently until tender, about fifteen minutes, shaking the sauce-pan occasionally; then drain them in a colander, being careful not to break them; put them again into the sauce-pan with one ounce of butter, a teaspoonful of lemon juice, a salt-spoonful of salt, and quarter of a saltspoonful of white pepper; toss them gently over the fire, while you make some rounds of buttered toast for the bottom of a platter; when this is ready shake the Brussels sprouts upon it, and serve hot. Some persons like the addition of two ounces of grated Parmesan cheese; and others serve them with the Bechamel sauce named in receipt No. 84.

Stuffed Cabbage

Cut the leaves of a large white cabbage as whole as possible, cut out the stalks, wash the leaves well, and boil them only until tender, in three quarts of boiling water and salt, with a piece of soda as large as a dried pea; have ready some sausage meat highly seasoned, and as soon as the cabbage is tender carefully drain it in a colander, run cold water from the faucet over it, and, without tearing the leaves, lay them open on the table, two or three upon each other, making eight or ten piles. Divide the sausage meat, and lay a portion in the centre of each, fold the cabbage over it in a compact roll and tie it in place with cord; lay the rolls on a baking sheet, season with salt and pepper, put over each a tablespoonful of any rich brown gravy and brown a little in a quick oven; serve at once, on small rounds of toast.

Red Cabbage

Cut a firm head of red cabbage in shreds, lay it in a sauce-pan with the following ingredients; one gill of vinegar, one teaspoon-ful each of ground cloves and salt, half a saltspoon-ful of pepper, two ounces of butter, and two ounces of sugar; stew it gently until tender, about one hour, shaking the pan to prevent burning, and serve it hot.

Baked Cauliflower

Thoroughly wash a large cauliflower, boil it in plenty of boiling water and salt, until tender, about twenty minutes; drain it whole; pour over it one gill of Bechamel sauce, made as in receipt No. 84, dust it thickly with cracker dust, or bread crumbs, and Parmesan cheese, mixed in equal proportions, and brown it ten minutes in a quick oven.

Baked Turnips

Pare six large yellow turnips, slice them, and boil them till tender in plenty of salted water; drain them, put them on a flat dish in layers, pour over them half a pint of Bechamel sauce, dust them thickly with crumbs and grated Parmesan cheese; brown them in a quick oven, and serve hot.