Chop a quart of cabbage and add to browned flour and onion.
Melt two tablespoons butter and let steam for ten minutes under cover. Pour on a quart of boiling water and let boil for an hour or more until tender. Thicken with a little flour, boil a few minutes longer to cook the flour and serve hot, with ham or pork.
Wash the cabbage in cold water and remove wilted leaves.
Cut into quarters and cover with boiling salted water. Boil until tender. Add a strip of bacon while the cabbage is boiling for flavor. Drain, sprinkle with salt and pepper and heat with two tablespoons of butter. Serve hot Red cabbage may be prepared in the same way but the water must be changed four times to destroy the strong taste.
Prepare just like spinach.
Scrape the carrots, wash them and cut into slices or dice. Cook until tender in boiling salted water. Serve with melted butter, salt and pepper.
Wash, scrape and dice the carrots. Cook in salted water until tender. Drain canned or cooked fresh peas and mix with the carrots. Sprinkle with about two tablespoons flour, add two tablespoons butter, season and add onehalf cup soup stock. Boil a little longer and serve. Carrots and peas may also be served with a cream sauce.
Cook as above. Press the carrots through a coarse mesh sieve. Add butter and seasoning.
Braised Celery-Wash and scrape clean the stalks of celery; cook in two cups of hot soup-stock until the celery is tender. Add a little melted butter and serve.
Use only the outside stalks reserving the tender stalks and the hearts for table use fresh.
Broccoli is an Italian green cauliflower.
To prepare: remove the outer leaves, boil for three-quarters of an hour in salted water with a pinch of bicarbonate of soda. Boil only until tender and use great care in removing from the hot water since the vegetable breaks apart easily. Drain and serve with a Hollandaise sauce.
3 ripe tomatoes
1 egg Serve six.
1/2 teaspoon salt Cornflakes
Peel and slice the eggplant. Beat the egg and add salt. Dip the eggplant slices into the egg and then into cornflakes. Fry in hot fat until tender and cooked through. Cut tomato into thick slices. Dip in cornflakes. Brown until tender in a greased spider. Serve hot, placing the fried tomato on the fried eggplant.
Remove any wilted leaves. Use four heads of lettuce. Open the heads and wash the leaves. Boil the lettuce for about fifteen minutes in as little water as possible. Press through a coarse mesh sieve and mix with one cup of cream. Serve hot seasoned with salt and pepper.