Cabbage
- 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.
- Drain, put into a saucepan, cover with boiling water, add ¼ teaspoon soda, and boil thirty minutes to an hour, depending upon age.
- Drain, and serve.
Carrots
- Wash, scrape, and cut the carrots into small pieces or slices.
- Put in a covered saucepan, cover with boiling water, and boil forty-five minutes, or longer if the carrots are old.
- Drain, and season with butter, salt, and pepper, or add an equal amount of White Sauce No. 2 (page 150).
Cauliflower
- Remove the leaves, and cut off the stem.
- Soak in cold salt water an hour or more.
- Drain off the water, put the cauliflower in a saucepan, cover with boiling water, and boil twenty minutes.
- Drain, and separate the flowerets or serve whole, using plain seasoning or White Sauce No. 2 (page 150).
Celery
- 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.
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