The 1918 Fanny Farmer Cookbook

which beets were cooked. Plunge into cold water, rub off skins and cut into cubes. Reheat in

Sour Sauce. Melt two tablespoons butter, add two tablespoons flour, and pour on the beet

water. Add one−fourth cup, each, vinegar and cream, one teaspoon sugar, one−half teaspoon

salt, and a few grains pepper.

Harvard Beets

Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin

slices, small cubes, or fancy shapes, using French vegetable cutter. Mix one−half cup sugar

and

one−half tablespoon corn−starch. Add one−half cup vinegar and let boil five minutes. Pour

over

beets, and let stand on back of range one−half hour. Just before serving add two tablespoons

butter.

Brussels Sprouts

Brussels sprouts belong to the same family as cabbage, and the small heads grow from one to

two inches apart. on the axis of the entire stem, one root yielding about two quarts. They are

imported, and also grow in this country, being cheapest and best in December and January.

Brussels Sprouts in White Sauce

Pick over, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling

salted

cup

water twenty minutes, or until easily pierced with a skewer. Drain, and to each pint add one

White Sauce I.

Scalloped Brussels Sprouts

Pick over, remove wilted leaves, and soak in cold water one quart sprouts. Cook in boiling

salted water until soft, then drain. Wash celery and cut in pieces; there should be one and

one−half cups. Melt three tablespoons butter, add celery, cook two minutes, add three

tablespoons flour, and pour on gradually one and one−half cups scalded milk; add sprouts and

turn mixture into a baking−dish. Cover with buttered crumbs and bake in a hot oven until

crumbs are brown.

Chapter XIX − VEGETABLES

335