Remove outside leaves; cut into quarters and cut out tough center. Put into kettle and cover with boiling salted water; allow to boil for ten minutes without cover. Cover and place in cooker for one hour. Season with butter, salt and pepper, or serve with cream sauce.
Wash and scrape the carrots; cut into slices or cubes; place in kettle and cover with boiling water. Allow to boil for five minutes; add salt and place in cooker for three hours. Drain and serve with a cream sauce or melted butter. Carrots may be cooled and used in a salad if preferred.
Cook the carrots as usual; when done, drain; add one can of peas and allow to simmer for ten minutes; add salt, pepper and butter and serve at once.
Remove outside leaves from cauliflower and place it in cold water; allow to remain a half hour. Place in kettle and cover with boiling water; add one teaspoon of salt and boil slowly five minutes; place in cooker for one hour. Drain and serve with cream sauce.
Wash, clean and cut into small pieces enough celery to make three cups; place in kettle and cover with boiling water, allow to simmer five minutes. Place in cooker for two hours; drain and serve with cream sauce.
6 ears corn ¼ cup butter
1 cup boiling milk Salt and pepper
Cut the grains from the cobs; add boiling milk, butter, salt and pepper to taste. Put in buttered baking dish; dot with small pieces of butter and bake in cooker for one hour.
Fill a baking dish with alternate layers of canned corn, tomatoes' and toasted or fried bread crumbs, adding plenty of salt and pepper, a suspicion of sugar and generous piece of butter. Have the top layer of crumbs. Bake for one hour.
Remove the husks and threads; place corn in kettle; cover with boiling water and boil for three minutes. Place in cooker for one hour or more, depending upon the age of the corn. Drain and serve with salt and butter.
Wash the beans and cover with water." Add a small piece of salt pork or butter and boil for ten minutes; season and place in cooker for two hours or more. Season to taste with salt and pepper.
1 cup dried beans
2 cups water 1 slice onion
1 stalk celery 1 teaspoon salt Dash of pepper
2 tablespoons butter
Lima Beans Corn Kidney Beans
Soak the beans over night. Drain; add fresh water and a pinch of soda. Boil fifteen minutes; add onion and celery cut into small pieces; place in cooker over night. Rub through sieve; add butter, salt and pepper, and serve hot.
Cover the onions with boiling water. Add salt and boil three minutes. Cook two hours or longer, using one hot radiator. Drain; season with salt, pepper and butter; or serve with cream sauce.