Boil two dozen young beets from two to three hours (the time depends upon the size of the beets). They must be very tender and when they are done put them in cold water, skin them and then slice them. Mix two tablespoonfuls of fresh butter with two teaspoonfuls of flour and put it into a large deep skillet and boil it one minute. Then put in three tablespoonfuls of cider vinegar, one tablespoonful of chopped green parsley leaves, two teaspoonfuls of salt, one pinch of pepper and the beets. When they have simmered fifteen minutes turn them carefully without breaking them and let them simmer slowly fifteen minutes longer.
One quarter of a peck of tomatoes, not over ripe, pink color, three large white skinned onions, peeled sliced and cut up, two tablespoonfuls of fresh butter, one tablespoonful of white granulated sugar, two teaspoonfuls of salt, one pinch of pepper, one pint of bread cut up fine (measured after it is cut,) put the onions into a large deep skillet with half a pint of water and cook them twenty minutes; scald the tomatoes, peel, cut them up and put them in with the onions; then put in the butter, sugar, salt and pepper and let them cook thirty minutes. Then put in the bread and let it cook thirty minutes longer. Tomatoes without the onions, prepared in the same manner as in the preceding receipt, are very good.
Take four small heads of savoy cabbage, remove the outside leaves, cut them in halves, wash them in cold water and put them into a saucepan with cold water enough to cover them that has one tablespoonful of salt in it, and boil them three hours. Then put them into a colander to drain and mix two large spoonfuls of fresh butter with two teaspoonfuls of flour and put it into a large deep frying pan with three large spoonfuls of hot water, or beef broth is better; then put in the cabbage, cut side down, and let it simmer fifteen minutes; then turn it and with a spoon pour the butter over it and let it simmer fifteen minutes longer.
Take one quart of young lima beans, wash them in cold water and put them into a stew pan with cold water enough to cover them, and cook them two hours; then put in two teaspoonfuls of salt, half a pint of rich, sweet milk, and two tablespoon-fuls of fresh butter, with two teaspoonfuls of flour mixed with it, and let them simmer slowly for thirty minutes longer. The beans must not be broken when done.
Some persons prefer dried beans cooked in this way: After one quart of beans have been picked and washed, put them-into a pot with two quarts of cold water, four ounces of fresh butter, and two teaspoonfuls of salt, and cook them slowly three hours; if the water boils down, replenish with a little boiling water. The beans must be whole and almost dry when done. If soup is making at the same time, put a few spoonfuls from the top of the soup in with the beans; in that case, it will take a little less butter. One pint of beans is enough for a small family.