Mine eyes smell onions, I shall weep anon.
1 pint cooked lima beans
1 cup stewed or canned corn
1 1/2 tablespoons butter 1/2 teaspoon salt
To prepare the beans, take four-fifths of a cup of dried lima beans, soak an hour or more in cold water; drain, and add one quart hot water. Cook until almost tender. Add the salt, and finish cooking. Allow the liquid to evaporate before removing from the stove. Add the corn, butter and salt. Reheat, and serve.
1 quart crosnes 1 pint milk
3 tablespoons butter 3 tablespoons flour
1 teaspoon salt
Cleanse the crosnes thoroughly by scrubbing with a vegetable brush, plunge them into boiling, salted water, and boil ten or fifteen minutes, or until tender. Drain, and prepare a white sauce of the milk, butter, flour and salt. Turn the sauce over the crosnes, and cook two or three minutes.
Wash thoroughly, cut off the roots, drain, put in a stew-pan and boil one hour until tender in boiling salted water. Drain again, chop fine, season with butter, salt and pepper, and serve with vinegar or lemon juice.
Wash and pare young kohl-rabi, using vegetables of not more than two or three inches diameter. Cut in thin slices, put into slightly salted boiling water, and boil with the cover partially off the saucepan, until the vegetable is tender, about thirty to fifty minutes. Pour off the water, and season with butter, salt and pepper.
This vegetable is a variety of beet in which the leaf, stalk and mid-rib have been developed instead of the root. It is cultivated like spinach, and the green, tender leaves are prepared exactly like this vegetable. The mid-ribs of the full grown leaves may be cooked like celery.