Page:Browne - The Plain Sailing Cook Book.djvu/73

 


 * 1) Remove the outside leaves, cut the cabbage into quarters, wash in cold water, and let stand an hour in cold water containing a little salt.
 * 2) Drain, put into a saucepan, cover with boiling water, add ¼ teaspoon soda, and boil thirty minutes to an hour, depending upon age.
 * 3) Drain, and serve.




 * 1) Wash, scrape, and cut the carrots into small pieces or slices.
 * 2) Put in a covered saucepan, cover with boiling water, and boil forty-five minutes, or longer if the carrots are old.
 * 3) Drain, and season with butter, salt, and pepper, or add an equal amount of White Sauce No. 2 (page 150).




 * 1) Remove the leaves, and cut off the stem.
 * 2) Soak in cold salt water an hour or more.
 * 3) Drain off the water, put the cauliflower in a saucepan, cover with boiling water, and boil twenty minutes.
 * 4) Drain, and separate the flowerets or serve whole, using plain seasoning or White Sauce No. 2 (page 150).

  Separate and scrape the stalks with a vegetable-knife, cut off the leaves and roots, cut into small pieces, and let stand in cold water for half an hour. 