The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

water and a trifle of salt may be used), or hot cream with salt, or salt and olive oil. Small young beets, right from the garden, will cook in from 20 m. to 1 hr. Large, old ones in winter will require 3-5 hours. =Pickled Beets= Let sliced beets stand over night in sauce 79. =Broccoli= This is a vegetable grown in cool climates, similar to cauliflower, more hardy but not so fine in quality. Follow directions for cooking and serving cauliflower, except that broccoli requires about 20 m. only for cooking. =Brussels Sprouts= Wash, pick off outside leaves, lay in cold water ½-1 hour, drain. Boil in salted water (in cheese cloth if convenient), 15-30 m., according to age; do not cook until soft. Drain carefully, pile in center of dish; serve with hot cream poured over, or with sauce 16, 19, 34, 57, olive oil or French dressing. May add 1 tablespoon of lemon juice to each ½ cup of 34. =Cabbage--Plain Boiled= Trim cabbage and if not very crisp let stand in cold or ice water 1 hr. or over night. Drain, cut into sixths, eighths or any number of pieces 1-1½ in. across the broadest part. Lay in sufficient boiling salted water to cover; let come to the boiling point and set back on the stove where it will simmer gently ½-¾ of an hour, until tender only, and still perfectly white. Drain and lay on to hot dish with pieces overlapping. Serve at once. Until one has tried it, he will not know how delightfully sweet this cabbage is, perfectly plain, eaten slowly with Brazil nuts, filberts, almonds or English walnuts. It may be served with olive oil or lemon juice, or with both together or with sauce 16, 34 or 57, or with the sour cream or sour milk salad dressing without cooling. Use two eggs in dressing when serving warm. If cooked until it begins to turn dark, cabbage will have a strong flavor and will be indigestible. _To Parboil_--Put at first into a large quantity of unsalted boiling water, cook 15 m.,