Fry an onion in a little lard or olive oil. Add lima beans and tomatoes, then a little flour and water and let all steam until done. After they are cooked thoroughly, string beans taste fine if they are put in a frying pan with a little olive oil and fried for about 10 minutes.
Boil 2 pounds string beans broken in bits until tender. Just before serving add 1 can corn, 1 cup milk, 1 teaspoon butter, 1/4 teaspoon salt. Let boil up and serve. - L. M. C.
Cut 1/2 boiled cabbage in pieces, put in buttered baking dish, sprinkle with salt and pepper and add 1 cup of White Sauce, viz: Two tablespoons butter, 2 tablespoons flour, 1 cup milk, 1/4 teaspoon salt and a few grains pepper. Mix the cabbage well with the sauce, cover with buttered crumbs and bake until the crumbs are brown.
Boiled Cauliflower, Cabbage or Oysterplant may be served the second time escalloped. Put the pieces of cold vegetable in the pudding dish, pour over this a thin custard of 1 egg to a cup or cup and a half of milk, as required. Sprinkle bread crumbs, with salt, pepper and butter over the top. Bake in a slow oven and serve in the dish in which it is baked.
One pint boiled and minced cabbage, 1/2 pint hot milk, 1 tablespoon butter, 1 teaspoon flour, 1/2 teaspoon salt, 1/2 teaspoon pepper. Put the cabbage, hot milk, salt and pepper in a stew pan and on the fire. Beat the butter and flour together until creamy, then stir into the contents of the stew pan. Simmer 10 minutes, being careful not to scorch the sauce. Serve very hot.
One pound of lean raw beef chopped, 1 small onion chopped fine, 1/2 cup bread crumbs, 2 large tomatoes, 2 tablespoons vinegar, 2 tablespoons sugar, salt and pepper to taste, 8 large cabbage leaves. Soak cabbage leaves in hot water a few minutes to make them less brittle. Season meat with salt, pepper, onion, tomatoes and mix in the bread crumbs, which have been moistened with hot water; roll a part of this mixture in each cabbage leaf and tie with string or fasten with wooden toothpicks. Put in kettle with just enough water to barely cover. Add the vinegar and sugar to the water and stew gently until the cabbage is tender. - Mrs. A. A. D.
One red cabbage, 1 tablespoon New Orleans molasses, 2 tablespoons lard, 1 teaspoon cinnamon, pepper and salt to taste, 2 tablespoons vinegar. Trim off all outside leaves of cabbage and cut fine as for slaw (do not wash). Put lard in saucepan over moderate fire. When hot put in cabbage and cook until tender, stirring occasionally. Add molasses and vinegar, then cinnamon, pepper and salt. Set on back of range and cook about 1 hour. - Mrs. W. M.
Take young French carrots, pare, cut into small pieces in a vegetable grinder. Boil for 10 minutes in salted water, strain and put in a baking dish. Put a good sized piece of butter in a pan, and rub into it a tablespoonful of flour and a cup of milk. Season with salt, pepper and a teaspoon of Worcestershire sauce. Pour the sauce over the chopped carrots, sprinkle with bread crumbs and bits of butter, and brown in the oven. - F. V. M.