Remove all the hard outer leaves; cut off the stems close to the leaves, also the top of the bud. Drop the artichokes in boiling water and cook until tender, from thirty to fifty minutes; take up and remove the choke. Serve hot with melted butter or cold with French salad dressing.
Scrape the carrots lightly; cut them into large dice or slices and drop them into salted boiling water, allowing a teaspoon of salt to a quart of water. Boil until tender; drain and serve with butter and pepper or with cream sauce.
Cook the carrots; add an equal quantity of cooked peas; season with butter, pepper and salt, or beat both together in a cream sauce.
If preferred, the cooked parsnips may be chopped rather coarse, seasoned and returned to the fire with milk sufficient to cover them. Thicken with a teaspoon of flour rubbed in a tablespoon of butter; simmer for ten minutes and serve.
Still another method of serving the parsnips is to fry the slices in butter after they have been boiled.
Kohl-rabi or kale turnip is a cultivated variety of kale or cabbage, distinguished by the swelling of the stem in turnip form. This swollen portion is used for food, cooked like turnips or uncooked in slices like radishes.
6 large roots
1 tablespoon vinegar
2 tablespoons flour
1 teaspoon salt
3 pints water
1 cup cream sauce
To prevent the roots from turning dark they must be dropped as soon as they are pared and cut into the mixture of flour, salt, water and vinegar. Wash and scrape the roots; cut them into slices about three inches long and drop them into the prepared water. Place the saucepan on the fire and cook for thirty minutes after it begins to boil. Drain and serve with white or cream sauce.
Wash the beets, being careful not to break the skin; cover them with boiling water and boil until tender. Remove from the fire; drop into cold water and rub off the skins. Cut the beets into thin slices or chop them if not young; season with salt, butter and pepper and serve at once.
If beets are very old they will be better pickled in vinegar. Boil and slice them; cover with vinegar and let stand until cold.
Remove the leaves from the stalks of celery; scrape off all rusted or dark spots; cut into small pieces and drop in cold water. Have boiling water ready; put the celery into it, adding a half teaspoon of salt for every quart of water. Boil until tender, leaving the cover partly off; drain and rinse in cold water. Make a cream sauce; drop the celery into it; heat thoroughly and serve.