Cabbage With Sour Cream

Chop fine a small head of cabbage and cook in water enough to keep from burning, seasoning with salt and pepper. Beat together two eggs, one-half cupful each of sour cream and vinegar, and two tablespoonfuls of melted butter. Bring to the boil, pour over the cabbage, and serve.

Smothered Red Cabbage

Shred a red cabbage and cook until tender with a sliced onion and enough butter to keep from burning. When tender season with salt, pepper, and butter, add two tablespoonfuls of sugar and half a cupful of white vinegar.

Stewed Red Cabbage

Shred a red cabbage very fine. Put into a kettle with five sour apples peeled and quartered, pepper and salt to season highly, one tablespoonful of sugar, and a pinch of powdered cloves. Add water to cover and boil until tender, adding more liquid as needed. There should not be over one cupful of water when done. Add a tablespoonful of butter, simmer for ten minutes, and serve.

Red Cabbage A La Babette

Slice a red cabbage very fine, sprinkle with salt, and add a peeled and sliced sour apple. Stew slowly with a tablespoonful of drippings, a chopped onion, and enough water to keep from burning. When tender, season with vinegar, brown sugar, and cinnamon. This is a Jewish recipe.

Red Cabbage A La Hollandaise

Trim and shred a red cabbage and soak it in cold water for an hour. Parboil for five minutes, then drain. Fry a small chopped onion soft in butter, add the cabbage and four tart apples, peeled, cored, and chopped. Season with salt and pepper and cook uncovered for thirty minutes, stirring occasionally. Add half a cupful of cream, reheat, and serve.

Boiled Carrots

Cook peeled and sliced carrots in salted boiling water to cover. Drain and serve with melted butter.

Stewed Carrots

Parboil a bunch of carrots, drain, and cut into dice. Put into a saucepan with two small onions chopped, pepper, salt, and minced parsley to season, and enough Drawn-Butter Sauce to moisten. Simmer half an hour and serve.

Fried Carrots

Clean and parboil the carrots, drain, cut into thin slices lengthwise, dip in egg and crumbs, and fry in deep fat.

Spring Carrots

Trim and scrape two bunches of spring carrots. Parboil for ten minutes in salted water to cover. Drain, and rinse in cold water. Put into a deep, baking-dish with two tablespoonfuls each of butter and sugar and two cupfuls of well-seasoned beef stock. Cover and cook slowly until tender. Drain, reduce the liquid by rapid boiling, pour over the carrots, and serve.

Carrots And Peas

Cook separately until tender diced carrots and green peas. Drain, mix, and reheat in White, Bechamel, or Cream Sauce, or season with salt, pepper, and melted butter.

Carrot Croquettes

Cook until very tender enough peeled and sliced carrots to make a pint. Mash through a sieve and add the yolk of one egg well-beaten, a tablespoonful of melted butter, and pepper and salt to season highly. Cool on ice, shape into croquettes or balls, dip in egg and crumbs, and keep on ice until firm. Fry in deep fat, drain, and serve very hot.