Boil the artichokes until the leaves pull out easily. Boil in salted water and when cooked, stand on the tips to drain out excess water.
Cut the bottoms so the artichokes stand firmly and serve hot with melted butter or Hollandaise sauce.
May be served cold with vinaigrette sauce. The "choke" should be removed and some of the dressing poured in in place of the smallest leaves and the fuzzy parts.
Cut the tough part off the bottom of the asparagus. Wash and remove side scales. Reform in a bunch and tie together.
Stand on end in boiling salted water so that tips remain out of the water for the first ten minutes. Cook the bunch lying on its side for five more minutes or until tender and drain. Cut the string, serve on toast covered with browned butter, white sauce, cream sauce or bread crumbs browned in butter.
Open the can from the bottom and slide out the stalks so as not to injure the delicate tips. Drain and run cold water over the asparagus. Replace them in the can, pour on boiling water to cover and heat in a pan of water on the stove or heat in the can in the oven. Serve with browned butter, Holland-aise sauce or white sauce.
Remove the strings from the beans and wash in cold water. Cut on the slant into pieces an inch long. Cook in boiling water until tender. Add salt a short time before the beans are tender. Drain and serve with butter, salt and pepper or with a brown sauce.
Melt two tablespoons butter and add two tablespoons flour and a cup of strained tomato juice. Make a smooth sauce of this and pour over the cooked string beans. Simmer for fifteen minutes and serve hot.
Wash but do not cut the beets. Cook in boiling water until perfectly tender. Beets take a very long time to cook. When thoroughly cooked, drain and pour on cold water. This will loosen the skins so they may be rubbed off. Serve young beets with melted butter, salt and pepper.
Boil old beets or very large beets until tender, slice and place in a crock covered with two cups vinegar, salt and pepper. Add a little caraway seed, raw sliced onion and clove. Serve as a relish or a salad.
Wash five large beets and boil them until soft. Then peel them and chop them up fine. Cut up three slices bacon in small pieces, and fry until crisp. Add the chopped beets and fry. Put the beets to one side and add two tablespoons vinegar and bring to a boil, then add one tablespoon sugar and mix. Sprinkle one tablespoon (level) flour over the beets and season to taste. Makes a very delicious dish to serve with a beef roast.
Remove the wilted leaves from the outside of the sprouts. Soak in cold water and then cook in boiling salted water for about twenty minutes. Drain and serve with melted butter, salt and pepper; with brown sauce; or with white sauce. Add a pinch of bicarbonate of soda to the water in which the sprouts are to be cooked. This will keep them green.