Boiled Cabbage

Cut the cabbage into quarters and soak for half an hour in cold water, adding a tablespoonful of salt. Drain from the water and cut into slices. Put it into the cooker kettle nearly filled with boiling water, adding a tablespoonful of salt. Bring to a boil and place in the cooker for one or two hours according to the age of the cabbage. Pour into a colander and drain well. Season with butter and pepper and if needed a little more salt.

Creamed Cabbage

Creamed cabbage is delicious. Cook according to the above recipe, then chop and pour over it hot a well seasoned cream sauce.

Creamed Carrots

Only young carrots are good for this dish. Take the required quantity, wash and scrape them lightly, cut them into halves lengthwise, then into quarters, and then into inch pieces. Pour over them boiling, salted water, enough to cover them generously, and when boiling place them in the cooker for one hour or more if needed. When ready to serve, drain, put them into a vegetable dish, and pour over them a cream sauce.

Cauliflower

This is a delicious vegetable if properly cooked. Remove all the green leaves and place the head in a pan of cold salted water. Let it soak an hour, then place it in the cooker kettle and boil five minutes and put into the cooker for an hour and a half. If the head of cauliflower is large, more time should be allowed. Dress with a white sauce made by taking one pint of milk, put into a double boiler, one teaspoon of salt, and one tablespoon of butter. Rub one tablespoon of flour smooth with a little water and add to the boiling milk. Lift the head of cauliflower into a vegetable dish and pour over it the white sauce. Send to the table hot.

Boiled Sweet Corn On The Cob

Prepare the corn by immersing the husked ears in cold water, rubbing off all the silk and cutting away any imperfections there may be. Have ready in the large cooker kettle enough boiling, salted water to cover the corn. Put it into the kettle and when boiling hard place in the cooker for one hour.

Sweet Corn Cut From The Cob

Prepare the corn as for the above recipe, then with a sharp knife cut the corn from the cob taking care not to cut too deep. Scrape the remainder of the corn from the cob. Place in a small cooker kettle and add just enough milk to cover it. Bring it carefully to the boiling point and put into the cooker for forty-five minutes. Then season with butter and salt and it is ready for the table.

Roast Corn

Green corn a little too old to be boiled. Leave the inner husk on the ear and place in a hot oven half an hour.

Baked Hominy

Soak one pint of hominy samp all night; one pound of meat, of any kind you prefer, cut into small pieces; one small onion. Season to taste. Add one pint of water. Place in an insulated oven to remain five hours.

Boiled Hominy

Two cups hominy samp. Four cups water. Heat to boiling and set in cooker six hours. Serve with salt, pepper, and butter or with cream sauce.