A Handbook of Cookery for a Small House

the vinegar is to draw the colour out of the beet-root and to remove the sourness. More or less sugar may be used according to individual taste but the proportion given is generally right. The beet-root already boiled may be used for the following dish: Cut into a little thicker slices, then into strips, then into little squares. Have ready in a deep enamel frying pan a quantity of melted butter, put the diced beet-root into it with a pinch of salt and a little cream (or, if not available, a little milk) and bring the mixture to a boil, taking care not to break the vegetable when stirring with a knife blade. Mix a teaspoonful of cornflour with a little milk, stir into the beet-root while on the stove, serve round the dish of sliced mutton or separately very hot. Leeks can often be made to take the place of onions and are a very useful vegetable cooked in either of the following ways. Take from twelve to twenty leeks, wash well in cold water, being careful to remove all grit. It will be found necessary nearly always to split them, to be sure that they are quite clean. Stew them in beef stock till quite tender. (This vegetable does not require any soda in the cooking and is best cooked in stock.) Strain and serve when quite tender. Another way is to cut each leek into four, lengthwise, and bake in dripping, as directed to do with the onion. The Drumhead or white cabbage has no appearance if cooked only as a cabbage, but a useful dish may be made in the following manner. Take a large cabbage, remove the white stiff stalk running down the leaf with a sharp knife. Put the leaves into a large saucepan of boiling water, cook as for ordinary cabbage except that the leaves will all be separate. When tender spread on a large dish to cool. Prepare some finely minced meat, beef, ham, veal or mutton, chicken or lamb, about half a teacup of freshly boiled rice salted to taste. (The