Pickled Beets

Wash small beets but do not cut. Cover with boiling water and boil until tender. Drain, rinse in cold water, peel, cut into slices, sprinkle with sugar, salt, and pepper, cover with vinegar, and let stand for several hours before using. Serve cold.

Boiled Brussels Sprouts

Wash and pick over the sprouts and boil until tender in water to which a little salt and baking-soda have been added. Drain, and reheat in melted butter with a little salt and pepper, but do not fry. Serve on buttered toast.

Brussels Sprouts Saute

Boil the cleaned sprouts for twenty minutes in salted water, drain, fry in butter, season with salt, minced parsley, and pepper, and serve. Grated nutmeg may be added.

Brussels Sprouts A La Parmesan

Boil the sprouts until tender in salted water and drain. Arrange in a baking-dish with alternate layers of grated Parmesan cheese. Season with salt, pepper, and melted butter, and serve very hot.

Boiled Cabbage

Clean and quarter a firm cabbage and cover with boiling salted water to which has been added a pinch of baking-soda. Cook for fifteen minutes, drain, rinse and cover with boiling salted water. Cook until tender and drain, pressing out all the liquid. Chop fine and season with salt, pepper, and tomato catsup. Add a cupful of stock, heat thoroughly, add a tablespoonful of butter and a tea-spoonful of lemon-juice and serve.

Fried Cabbage

Chop cold boiled cabbage and drain thoroughly. Mix with two tablespoonfuls of melted butter, four tablespoonfuls of cream, and pepper and salt to season. Heat in a buttered frying-pan and let stand long enough to brown slightly on the under side. Two well-beaten eggs may be added to the cabbage before heating; or, chop fine and fry brown in butter, seasoning with salt, pepper, and vinegar.

Creamed Cabbage

Chop or shred a cabbage fine and cover with boiling salted water to which a pinch of soda has been added. Boil until tender, drain, rinse in hot water, press out the liquid, and reheat in a Cream Sauce. Add a little grated cheese if desired.

Hot Slaw

Chop half a cabbage fine, pour over a tablespoonful of melted butter, and put into the oven. Beat together one tablespoonful each of mustard and olive-oil, add one teaspoonful of sugar and one egg well-beaten with three-fourths cupful of cream. Bring to the boil, season with salt and pepper, pour over the hot cabbage, and serve.

Cold Slaw

Shred a white cabbage fine and soak in ice-water. Make a dressing of the yolks of two hard-boiled eggs, one egg well-beaten, half a cupful of olive-oil, the juice of a lemon, and mustard, salt, and pepper to taste. Drain the cabbage thoroughly, mix with the dressing, and serve very cold.

Cabbage With Oysters

Cut in two a small cabbage. Soak in cold water for an hour, drain, and cover with boiling water to which a teaspoonful of salt and a pinch of soda have been added. Boil for five minutes, drain, rinse, cover with fresh boiling water, and boil until tender. Drain, arrange on a platter, and moisten thoroughly with cream or melted butter. Cover with broiled oysters, season with salt, pepper, and curry powder, and serve.