Take two small firm heads of dark red cabbage and remove the outside leaves and stalks and cut it in halves, wash it, cut it fine with the cabbage cutter, then wash it again in cold water and put it into a colander to drain. Now mix two tablespoon-fuls of fresh butter with two teaspoonfuls of flour and put it into a large deep skillet and let it boil one minute, then put in half a pint of boiling water, two teaspoonfuls of salt and the cabbage, cover it and when it has cooked thirty minutes put in three large spoonfuls of cider vinegar, then take half a cup full of rich sweet milk and the yolks of three fresh eggs well beaten together and stir them in and let it simmer slowly thirty minutes longer. It must be almost dry when it is lifted.
Take one quarter of a peck of yellow wax beans, string them with a knife, break them in two, throw them into cold water and let them remain in it half an hour, then wash them and put them into a saucepan with cold water enough to cover them and boil them slowly three hours. If the water boils down too low, replenish with boiling water. When the beans have boiled two hours mix two table-spoonfuls of fresh butter with two teaspoonfuls of flour and stir it in with the beans, then add one tea-spoonful of salt and cook them slowly one hour longer, or until they are very soft. The water should be boiled down low before they are lifted. Half a pint of beef broth adds very much to the taste.
The beans are prepared in the same manner and cooked the same length of time as in the preceding receipt. Cut the corn off of six ears of sugar corn that is in the milk and stir it in with the beans, then put in one more tablespoonful of fresh butter with one teaspoonful of flour mixed with it and one salt spoonful of salt and let it boil five minutes from the time it begins to boil again after the corn is put in.
Take one dozen and a half of full grown carrots, scrape them and split them lengthwise from the top down, then cross split them the size of the prong of a dinner fork and cut them off an inch long; wash them in cold water and put them into a stew pan with cold water enough to cover them and boil them two hours. If the water boils down too low replenish with boiling water. When the carrots have boiled two hours put in one table-spoonful of chopped green parsley leaves, one tablespoonful of white granulated sugar and two teaspoonfuls of salt, then mix two tablespoonfuls of fresh butter with two teaspoonfuls of flour, and stir it in and let it cook slowly thirty minutes longer. They should be almost dry before they are lifted. A few spoonfuls of beef broth adds very much to the taste. This is the best way to cook carrots. Red carrots are sweeter than yel-low ones and don't require any sugar.
Peel one quarter of a peck of white skinned onions that are of equal size, wash them and put them into a stew pan with cold water enough to cover them, and boil them one hour. Then mix together two tablespoonfuls of fresh butter and two teaspoonfuls of flour and stir it in with the onions. Then put in one gill of rich sweet milk, two teaspoonfuls of salt and half a teaspoonful of pepper, and let them simmer slowly thirty minutes longer.