179. Beets, Glazed

Parboil eight or ten small, tender beets; then peel. Throw them into an omelette pan with a quarter of a cup of hot butter and saute until slightly colored; then sprinkle with sugar and cook slowly until it melts and forms a caramel. Young French carrots can be cooked in the same way.

180. Brussels Sprouts And Chestnuts-Swiss

Remove outside leaves from a pound of Brussels sprouts and boil quickly. Drain and return to saucepan with a cup of stock, two tablespoons of butter and a scant teaspoon of salt. Simmer for a few minutes, then add a pound of boiled chestnuts cut in halves, a little more butter and, when very hot, serve. Or blend with cream sauce (No. 123).

241. Topic - Armenian

Boil two cups of dried yellow peas until tender; then rub through a sieve with enough milk to moisten slightly. Season liberally with salt and paprika; then turn it into a pudding cloth, which has been scalded and dusted with flour. Before tying it up make a hole in the middle and insert a bunch of savory herbs - parsley, mint, chevril, marjoram, or any combination that suggests itself. Tie tightly and boil in a kettle of water for about an hour. Turn out and serve with tomato sauce.

242. Umitas - Spanish

Remove the leaves from six large ears of corn; cut the edges neatly, and scald until pliable. To a cup of grated corn pulp add a dessert spoon of flour, two slightly beaten eggs, two tablespoons of thick cream or melted butter, salt and white pepper. Drain the leaves and dry them, and place a spoonful of pulp in each, folding lengthwise to enclose, and place in a steamer. When all are prepared cover closely and steam about twenty minutes.

243. Vegetable Marrow - English

Cut vegetable marrow in pieces; boil in salted water, drain and mash smooth with hot thick cream, salt and pepper. Beat lightly and serve. Or, do not mash but cut in two-inch squares, mix with cream sauce (No. 123), and serve on toast.