Bohemian-American Cook Book/Vegetables

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Young green vegetables should be placed in boiling salted water.

Medium sized potatoes should be boiled half an hour.

Green peas boil tender in half to three quarters of an hour.

String beans require two hours or more, and the water is poured off once, to take away the bitter taste.

Lima beans require three quarters of an hour from the time they begin to boil.

Asparagus requires three quarters of an hour.

Spinach requires fifteen minutes, after being placed in boiling water.

Green corn requires five minutes' boiling. It is placed in boiling salted water.

Peel the potatoes and let them lie in cold water an hour. Then place them in boiling water and boil slowly, until done. Drain, take off the cover, sprinkle with salt and shake the dish, so that all the moisture evaporates. Then cover and let them stand in a warm place a few minutes before serving. Old potatoes are better if placed in cold water and allowed to come to the boiling point.

Wash the potatoes, place in a kettle, pour cold water over them, add salt, and boil until done. Then drain, cover the kettle with a cloth, and allow them to steam a while. Serve in the jackets, with fresh butter and salt.

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Scrape the potatoes, wash in cold water, place in a kettle and cover with cold water. Add salt, a pinch of caraway seed, green parsley and boil. When done, drain, take out the parsley, shake the potatoes into a dish, allow them to stand thus a few moments in a warm place, then pour melted butter over them and serve. You may add minced parsley or fried onion to the butter.

Wash medium-sized potatoes, cut a thin slice off of each end, and bake in a medium oven. If baked in a very hot oven, they will be soggy.

Cut fresh bacon and a small onion into dice and fry, then add boiled sliced potatoes, salt, pepper and fry a golden brown.

Boil small potatoes and cool, or use left-overs, peel and slice. Heat a tablespoon of lard in a skillet, when hot add the potatoes, salt and pepper and turn with a knife, until well fried. Place in a dish, sprinkle with chopped parsley and serve.

Cut rather large potatoes in eighths and soak one hour in salted cold water. Heat a liberal quantity of lard in a kettle. Dry the potatoes thoroughly with a napkin and place in the lard. A frying basket facilitates this work. They must be fried a deep brown ​all over and be soft in the center. Drain thoroughly and serve in a heated dish.

Slice peeled potatoes, soak half an hour in cold water, then dry with a napkin. Place in a kettle half Jard and half butter, salt and pepper the potatoes, place them in the skillet and cover. Turn with a knife so they fry a nice brown.

Cut the potatoes in very thin slices. Soak half an hour in cold salted water, then dry with a napkin. Thorough drying is very important. Heat a liberal quantity of lard and fry the potatoes, which requires but a few moments. A frying basket is very convenient for this. If necessary, sprinkle the fried potatoes with salt before serving.

Boil until done, drain and mash with a potato masher, then add salt, a piece of butter and enough cream to make the mixture light and creamy. Form in a mound on a dish, pour melted butter and fried onion over them, add pepper and serve.

Butter a baking dish, fill it with mashed potatoes prepared as described in the preceding recipe, dot with bits of butter, sprinkle with bread crumbs and bake a golden brown.

Mix one yolk with one and a half cups of mashed potatoes (left-overs may be used), a tablespoon of butter, ​half a cup of milk, salt, pepper and the beaten white, and stir carefully. Fill a buttered baking dish and bake a golden brown.

Place a heaping tablespoon of butter in a pan, add two tablespoons of flour and when it bubbles, add a tablespoon of minced onion. When golden brown, add enough beef soup to make a gravy, then add vinegar to taste, minced lemon rind, pepper and salt, and let it simmer. Peel and slicè boiled potatoes, pour the sauce over them and simmer a few moments before serving.

Old potatoes are made palatable this way. Fry a minced onion in a heaping tablespoon of butter, add half a tablespoon of flour and when it bubbles a bit add a cup of milk. When it begins to boil add a plateful of sliced boiled potatoes. Add a bit of caraway seed, salt and pepper, cover and put on the back of the stove. When the potatoes have absorbed the milk, they are done.

Blend a tablespoon of butter with about half that amount of flour, add minced parsley, and when the mixture begins to brown, add a minced onion and fry a bit. Then add beef soup, vinegar to taste, minced lemon rind, a sprig of thyme and pepper. When this has simmered a while, add sliced boiled potatoes and about a cup of sour cream, but after this it must not boil any more.

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Blend two tablespoons of butter with two of flour, add a clove of garlic mashed to a paste with a bit of butter, and when all begins to brown, add a few marjoram leaves, then beef soup or the liquor in which mutton has boiled (this adds a very nice flavor) so that it makes a gravy. Then add the sliced boiled potatoes, salt, a pinch of ground white ginger, and let it simmer a bit.

Slice raw potatoes very thin, place in a skillet with a tablespoon of lard, stirring constantly. When the potatoes are about done, add a cup of milk. This is eaten hot.

Wash and peel medium-sized potatoes, dig out a cavity in each, and fill with the following mixture: mince boiled or roast beef or pork, add minced fried onion, salt, pepper and if necessary moisten with hot buttered water or beef soup. Butter a baking pan and place in it the potatoes stuffed with the mixture. The potatoes must stand firmly, so that the stuffing does not fall out. Cover and bake. When done, uncover and let them get brown.

Boil about a quart of peeled potatoes, add a teaspoon of salt, and when nearly done, add a small cup of flour and boil five minutes longer. Then drain, salt the potatoes, add a piece of butter and mash smooth. Take out by the spoonful, arrange one next to the other, and pour over them melted butter and sprinkle with milk cheese or poppy seed.

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Peel as many potatoes as are needed, cut into pieces and place in cold water to boil. When done, drain off half the water and make wells in the potatoes with the handle of a wooden spoon or paddle. Fill these wells with flour (about two cups in all) and boil a while longer, being careful not to burn them. When this has been boiling fifteen minutes, salt and mash thoroughly until smooth, and add a tablespoon of butter. Then dip a large spoon in melted butter or lard, and take out the mixture with it, placing one piece next to another. Sprinkle with ground poppy seed and sugar, or grated milk cheese, and melted butter.

Boil a plateful of potatoes, peel and while hot roll out on the molding board with a rolling pin, then add salt, two tablespoons of flour and three eggs, knead into a dough, roll it thin and cut it into large noodles, the size of a finger. Butter a shallow pan, arrange the noodles in it and bake a golden brown on both sides. These noodles may be boiled in salted water, drained and served with melted butter and grated milk cheese sprinkled over them.

Boil half a dozen potatoes, peel and cool, then grate, add two eggs, two cups of flour, salt and knead thoroughly. Make pancakes about half an inch thick. Fry in lard, spread with jam and serve.

Wash well and bake in the oven. Small potatoes require half an hour to bake, large ones an hour. Serve with butter, salt and pepper.

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Wash and boil sweet potatoes. When done, cool, peel and halve each. Place a liberal quantity of butter or lard in a skillet, salt the potatoes, dip them in flour, and fry quickly a nice brown.

Peel and slice turnips and wash in cold water. Place a heaping tablespoon of butter in a pan and a teaspoon of sugar, and brown both together. Add the turnips and simmer, adding mutton broth from time to time, stirring carefully. When nearly done, brown butter and flour together, thin with mutton broth, pour over the turnips, add a pinch of grated ginger and allspice, and simmer until done.

Boil sliced or diced turnips until tender, changing the water once, lest it be bitter. Add salt and a teaspoon of sugar, cover and simmer until tender. Drain and mash, adding butter, salt and pepper to taste, two or three tablespoons of cream and serve hot.

Peel and slice turnips, then cut into strips, cover with boiling water, cover and let them stand a while. In the meantime brown a teaspoon of sugar with a tablespoon of lard or butter, add the turnips (drained), minced onion, salt and caraway seed, simmer a while, then dust with flour, simmer a bit and then add wine vinegar to taste.

Cut rutabaga into dice and boil one hour in beef soup. Blend a heaping tablespoon of lard and a tea​spoon of sugar in a saucepan, add the drained rutabaga, salt and simmer until tender. Brown flour and butter or lard together, add the strained liquor, mix smooth, add the rutabaga and a pinch of ground ginger. This is served with boiled pork.

Peel and slice several kohl-rabi. Melt a tablespoon of butter with a teaspoon of sugar, add the kohl-rabi, a little beef soup, salt, and simmer until tender, then thicken with flour and butter browned together and add a bit of ground ginger. The young leaves of kohl-rabi may be boiled in salted water, then chopped, stewed in butter and soup, thickened with browned flour and butter, and served as a garnish to the kohl-rabi.

Peel young kohl-rabi of even size, dig a cavity in each and place in cold water. Prepare a stuffing by chopping or grinding a piece of raw veal and boiled pork or smoked meat, the part that you dug out of the kohl-rabi, (minced), three eggs, three tablespoons of bread crumbs, a pinch of ground mace, a piece of butter and salt. Mix together and stuff the kohl-rabi, covering each with the top, which you sliced off before digging out the cavity. Arrange in a buttered baking dish, add a little good soup, so that the liquor reaches halfway up, and stew in the oven. When done, thicken the liquor and serve as a gravy with the kohl-rabi.

This may be prepared in either of these two ways: take apart, wash thoroughly, cover with cold salted water and boil until tender. Then drain, add a piece of good butter, sugar to taste and half a cup of cream. ​Or it may be prepared thus: thicken a small amount of liquor in which it has boiled with flour and butter browned together and add sugar to taste. Cauliflower adds a very good flavor to soup.

Clean and take apart, leaving a bit of the stalk on each piece, wash in cold water and boil in salted water, not too tender, and then drain. Place in a bowl eight yolks and two tablespoons of flour mixed smooth with two cups of cream, put the bowl in a pan of boiling water, and beat until it thickens. Then beat until cool. Arrange the boiled cauliflower on a buttered dish and pour the sauce over it. Now place it in the oven on a tripod or other low foundation and bake an hour, dotting once with butter.

Wash the cauliflower after separating it, and boil in salted water. When done, drain and pour over it the following gravy: brown butter and flour together, add as much beef soup as you wish to have gravy, add minced parsley and a pinch of nutmeg, simmer until smooth, then add a few drops of lemon juice and a bit of the water in which the cauliflower has boiled and pour over same. Or you may serve it with ordinary cream sauce.

Boil the cauliflower whole, then slice, dip each slice in egg and bread crumbs and fry in hot fat, half butter and half lard.

Clean the asparagus and cut away the thick, pithy ends, making all the same length. Wash, arrange with ​the tips together, tie with strong thread and boil in salted water, being careful not to overboil, as the tender tips would break. Then drain, take off the thread, arrange on a platter, sprinkle with bread crumbs and melted butter.

Boil as shown in the preceding recipe, arrange on a dish and serve with the following gravy: cream two tablespoons of butter, add four yolks and cream again, then add a tablespoon of flour, the juice of one lemon, a dash of salt, and cream again, then add two cups of good soup or hot water, and stir constantly until it thickens.

Cut the asparagus into pieces an inch long, discarding the pithy part, then boil in salted water. Blend butter and flour together but do not brown, add soup to make a gravy, then add to it fresh sliced mushrooms and simmer a bit. Arrange the asparagus on a dish, pour the gravy over it and serve.

Wash the spinach and parboil in salted water, drain, cover with cold water, drain again and chop fine. Brown butter and flour, add the spinach, simmering slowly, adding from time to time a bit of soup, also a pinch of mace, salt and pepper. When done, it should be rather thick.

Make thick noodles, boil in salted water and drain. Now place in a dish a layer of the noodles and then a layer of spinach prepared as shown in the preceding ​recipe, the last layer being spinach. Sprinkle well with bread crumbs and melted butter and serve.

Pick over and wash a fourth of a peck of young, crisp spinach (this will be enough for six people). Cover with boiling water, add salt and boil about ten minutes, then drain. Then chop fine in a wooden bowl, put it back in the pan, add one and a half cups of beef soup. You may use hot water, but soup is better. Add salt to taste and simmer about twenty minutes. Blend a tablespoon of butter with a teaspoon of flour, thicken the spinach with this, add two eggs, pepper, stir and simmer a bit longer. Nutmeg may also be added.

Pick over and wash the spinach, place in hot salted water and boil until tender, then drain, cut up with a knife, add half a cup of sour cream mixed with three or four tablespoons of vinegar and sugar to taste. It may be garnished with sliced hard-boiled eggs.

Wash young crisp spinach, place in boiling water and boil about five minutes. Then drain, place in a chopping bowl with the green tops of young onions and mince fine. Then place in the pan, adding about a cup of beef soup or hot water. Cover and simmer until thick. Then add salt and pepper. Thicken with a heaping tablespoon of butter, two rolled crackers and half a cup of cream (for each cupful of spinach).

Take eight or ten endives which must be sound inside, pick off the outer green leaves, wash the yellow ​leaves and cut them into small pieces, drain or dry and boil in salted water until tender. Drain again, cool and mince fine. Melt a piece of butter, add the minced endive and simmer until thick, then add two cups of cream, salt, sugar to taste and a pinch of mace. Simmer fifteen minutes, add a tablespoon of fresh butter and serve.

Peel the eggplant, slice half an inch thick and soak it an hour in salted water. Dry, dip each slice in beaten egg, then in bread or cracker crumbs and fry in hot fat until crisp on the surface and tender inside.

Boil until tender, then halve and scrape out the pulp. Season with salt and pepper, take up by spoonful, dip each in beaten egg and bread crumbs, and try in hot fat.

Boil until tender, cut in half, take out the pulp, mash same and to each cupful add a tablespoon of cracker crumbs, a tablespoon of butter, salt and pepper, mix well and place in a baking dish. Beat an egg, spread half of it over the eggplant, dust thickly with cracker crumbs, spread these with the remaining half, dust again with crumbs, and bake a golden brown.

Place nice ripe tomatoes in boiling water for a moment or two, peel, cut in halves. Place in a saucepan a piece of good butter, add the tomatoes, salt, pepper and sugar to taste and simmer about half an hour. Mix a tablespoon of flour with a cup of milk or cream, ​add to the tomatoes and when it begins to bubble, it is done.

Peel small tomatoes as directed in the foregoing recipe, cut in thick slices, salt, pepper, sprinkle with lemon juice, dip each slice in a thin batter of butter, eggs and flour, and fry in hot lard. You may add minced parsley to the eggs. Or you may dip the tomatoes in beaten eggs and bread crumbs and fry them.

Cut off the tops to form a lid or cover. Take out the seeds and pulp, mix it with fried bread crumbs, minced parsley, salt, pepper, and stuff the tomatoes with this, then cover each with the lid and arrange in a buttered pan or baking dish, which you have sprinkled over with bread crumbs. Dot with butter, cover with thick paper and bake 20 or 25 minutes in a medium oven.

Prepare the tomatoes as directed in the foregoings recipe. Mince fine left-over meat or poultry, add a minced fried onion, two tablespoons of bread crumbs, salt and pepper and simmer a moment or two, then add a beaten yolk, mix well and stuff the tomatoes with the mixture. Arrange them in a buttered baking pan sprinkle with bread crumbs, dot with butter and bake.

Scald, peel and stew four tomatoes (medium-sized) and two small onions minced, about forty-five minutes. Drain, add salt and pepper, a small cup of sweet milk or cream, a piece of butter and stir thoroughly. Pour over toast and serve.

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Wash the beans, cut off the ends and string them, cut each into three or four pieces and boil in salted water. Drain, pour melted butter over them and sprinkle with fried bread crumbs.

Prepare the beans as directed in the foregoing recipe and boil in salted water to which you have added a piece of baking soda, the size of a pea. When the beans are tender, thicken with a tablespoon of flour, a teaspoon or sugar and a tablespoon of butter browned together, add a tablespoon of vinegar and serve.

Cook the beans as directed in the foregoing recipe and when they are tender, add a cup of sour cream thickened with a tablespoon of flour, two tablespoons of chopped fresh dill, and simmer a while.

Shell a pint of lima beans and boil until tender in salted water. Drain, pour over them a cup of cream or milk, add a tablespoon of butter, salt and pepper, simmer a bit and serve.

Shell beans that are very young, so that they mash between the fingers. Melt a piece of fresh butter with half a teaspoon or more of sugar, add the beans, cover, and simmer. In about twenty minutes thicken with flour, add hot cream and beef soup. Simmer until ​the liquor has been absorbed, as beans prepared this way must not be too liquid. To two cups of beans three tablespoons of cream and one of soup will be enough.

Pour half a cup of water over a quart of shelled peas, add salt and sugar and boil until tender, or about half an hour, if the peas are really young. If the water evaporates, add a little at the time. When tender, cream half a tablespoon of good butter with half a tablespoon of flour and add to the peas. When it bubbles, add a small cup of cream or good milk, a pinch of pepper, and serve.

Pick over, wash in cold water and soak in same over night. Dried peas swell to once their size while boiling, so if you put two cups of dried peas to boil, you will need. a quart pan. In the morning drain off the water in which the peas have been soaked, and cover with fresh water. Soft water is best; if you do not have this add a pinch of baking soda. Cover and as the water evaporates add hot water, and when the peas are nearly done add salt. Then drain, place the peas in a dish, pour over them goose or pork fat, garnish with boiled smoked meat and serve with sauerkraut or dill pickles.

Cook the peas as directed in the foregoing recipe and at the same time boil barley, seasoned with salt and caraway seed. When both are done, drain the peas, put a layer of each alternately in a baking dish, allow the mixture to simmer a while, then turn it into a dish, pour over it melted butter or lard, and garnish with wienies or liver sausage.

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Lentils are prepared the same as peas.

Pick over and wash two cups of lentils, cover with soft water and boil forty-five minutes, then drain and add salt. Brown a grated onion in lard, add it to the lentils, also a bit of powdered thyme, thicken with flour and butter browned together, add vinegar and water to taste, and simmer until done.

Clean, wash and slice fresh mushrooms, simmer with butter, salt and caraway seed. When the liquor has evaporated, add butter, a pinch of pepper and minced parsley and several beaten eggs. Scramble together, and serve.

Clean and peel fresh mushrooms, cut the stems off, not entirely, wash in cold water, slice and place in a saucepan with butter, the juice of one lemon, minced onion, salt and several tablespoons of good beef soup. Stew about fifteen minutes. You may add a bit of white wine and thicken with yolk and cream beaten together.

Wash, peel and slice fresh mushrooms, place in a sancepan with a piece of fresh butter, minced parsley, a bit of caraway seed and salt, and stew about forty-five minutes, stirring occasionally. You may add a bit of white wine and thicken with flour and butter blended together. Or you may add a bit of wine vinegar ​and sour cream, and simmer a while longer. If you wish, you may bake them when done, that is: place the stewed mushrooms in a buttered baking dish, sprinkle with bread crumbs and grated cheese, dot with butter and bake until brown.

Wash, peel and slice thickly large mushrooms, salt, pepper and dip in beaten egg, then in bread or cracker crumbs and fry brown in hot lard. You may add a bit of minced parsley or powdered caraway seed to the egg.

Peel and stem large mushrooms, scrape a cavity in each and place in water to which you have added lemon juice. Chop the stems fine with parsley, add a pinch of caraway seed and simmer in butter, then add a tablespoon of fried bread crumbs, salt and mace to taste, two beaten yolks, mix together and fill the scooped mushrooms with this stuffing, arrange in a buttered shallow pan and bake until the stuffing browns.

Use only fresh morels, the dried mushrooms being indigestible and used only for flavoring. Wash in several tepid waters, being careful that no sand remains, slice, place in a saucepan with butter, minced onion, minced parsley, salt and nutmeg, and simmer until done. Blend butter and flour together, thin with beef soup, add this to the mushrooms and simmer a bit longer. Finally add lemon juice to taste and serve hot.

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Husk young sweet corn, clean off all the silk, but leave the inside husks. Place in boiling salted water, to which you may add a bit of sugar. Boil until tender, drain, take off the remaining husks and serve with butter, salt and pepper.

Corn that has lost its milkiness is prepared thus: cut or scrape the kernels of six ears, add a cup of milk and stew about ten minutes. Cream a tablespoon of butter with one of flour, add it to the corn, also salt, pepper and a pinch of sugar, and when it begins to bubble, serve. Canned corn may be prepared this way.

Scrape or cut off the kernels. Heat butter or lard and when smoking hot, add the kernels, salt and pepper, cover and fry fifteen minutes, stirring occasionally. Left-over boiled ears may be used this way.

Cut or scrape off the kernels of six ears of corn, add a cup of milk, two beaten eggs, pepper and salt. Bake half an hour in a medium oven.

Wash and scrape the carrots, cut into small strips. Heat butter in a saucepan, add the carrots, minced parsley, a bit of sugar, a pinch of salt, and simmer the carrots in their juice, stirring occasionally. When nearly done, add a little beef soup and when entirely done, dust with flour and a pinch of paprika.

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Scrape and wash carrots, cut into fine strips and wash in cold water. Melt a piece of butter in a saucepan, add a bit of sugar and simmer the carrots in this, adding salt when you put them in the pan, and then from time to time hot water or soup. When nearly done, dust with flour, add soup and cream, a pinch of mace and simmer a while longer. Place in another saucepan a piece of butter and a quart of young green peas, add a bit of sugar and simmer until tender, then add minced parsley, dust with flour, salt, add beef soup and simmer. When ready to serve, place the peas in the center of the dish or platter and surround with the carrots.

Scrape the roots and place in cold water, in order that they do not become discolored. When you have the desired quantity scraped, cut in slices half an inch thick, cover with water and boil until tender. When done, drain, cover with milk, salt and boil a while. Thicken with flour and butter blended together, and serve. You may serve this on toast also.

Scrape the roots, cut lengthwise and boil until tender. Dry with a napkin, dip each piece in the following: mix six tablespoons of flour, a tablespoon of melted butter, salt and enough water to make a thin batter, and add two beaten whites to it. Fry brown in hot fat.

Scrape and wash the roots, cut lengthwise, and fry in butter, adding salt and pepper of course.

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Scrape and wash, cut into strips or slices and place in boiling water. When tender, place in a saucepan with a piece of butter, salt, pepper and minced parsley, and stew, stirring occasionally. When done, place in a hot dish, cover with sauce made of milk thickened with a beaten egg or flour and butter blended together.

Scrape, wash and boil until tender. Cut length-wise and fry in hot bacon fat.

Scrape, wash and boil the parsnips, then press through a sieve, add salt, pepper, a bit of butter and cream, mix thoroughly, heat and serve.

Dice bacon and fry it. When brown, take out the cracklings and in the hot fat put four medium-sized onions sliced very thin, cover and stew about 15 minutes, stirring occasionally. Salt and pepper to taste.

Peel green onions and soak in cold water half an hour. Drain and place in cold water, boil three minutes after coming to the boiling point, then drain, add fresh water and repeat, draining again after boiling three minutes. Then add fresh hot water and boil until tender. When done, drain and cover with milk, add salt and pepper, blend a tablespoon of butter with the same amount of flour and thicken with this.

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Peel and take out the seeds, cut into cubes or strips, dust with salt, and allow to stand thus fifteen minutes. Then drain, dry with a napkin, dip in flour and fry in hot lard. Arrange on a hot dish, dust with salt and pepper and serve.

Peel and take out the seeds, cut into cubes and boil in salted water. Then drain, place in a stewpan with a piece of butter, salt, pepper and simmer. You may press the boiled squash through a sieve, add sugar, butter and cream, mix thoroughly, place in a buttered pan, sprinkle with bread crumbs, dot with butter and brown in the oven. Or you may make small oblong cakes of this mixture and fry them in hot fat.

Pick off the outer leaves, cut the head into quarters, cut out the stalk, and mince the cabbage fine with a sharp knife. Then press down in a pan, add water, vinegar, salt, caraway seed and simmer. When nearly done, thicken with flour and butter blended together and simmer until done. If it should be too thick, add beef soup and vinegar to taste. If too sour, add sugar to taste. Before serving add melted butter or the melted fat of pork roast, goose, duck, etc.

Pick off the outer leaves, cut in quarters, cut out the stalk, and soak fifteen minutes in cold water, then drain and boil in salted water. When boiling about five minutes, drain and add fresh hot water. When the cabbage is tender and the water evaporated, thicken ​with a tablespoon of flour and a tablespoon of butter blended together, add a pinch of sugar and pepper, and serve.

Pick over, quarter, cut out the stalk and mince a head of cabbage. Cover with boiling water, drain, squeeze dry. Place in a saucepan a piece of butter or lard, a minced onion, salt and simmer, then add the cabbage and stew, stirring frequently. When nearly done, dust with flour, and stew brown. Finally add vinegar diluted with water or soup and sugar to taste, pepper and caraway seed, and stew until done.

Pick over, quarter, cut out the stalk and mince fine a head of cabbage, place it in boiling water and parboil. Then drain, as the first water is bitter, especially if the cabbage is not strictly fresh. In the meantime mince and fry two large onions. Place the drained cabbage in a granite or enameled pan, add the onion, salt, a pinch of caraway seed, two tablespoons of lard, and stew slowly. If the liquor evaporates, hot water must be added from time to time. When the cabbage has been stewing about half an hour, peel and grate a raw potato, mix with a cup of water, add to the cabbage, stirring it in thoroughly. Blend a tablespoon of lard with the same amount of flour, add to the cabbage with vinegar to taste. You may add the fat from roast goose or duck.

Place a quart of kraut in a pan, add a minced onion and a pinch of sugar. Cover and stew half an hour. Place a tablespoon of lard and half a small onion minced in another pan and when the onion is ​beginning to brown, add the kraut. Mix smooth a tablespoon of flour with cold water, add to the kraut and when it begins to bubble, it is done. You may add a tablespoon of hot fat from roast pork or duck.

Place in a pan a minced onion and a tablespoon of lard. When the onion is beginning to brown, add the kraut and stew fifteen or twenty minutes. If it become too dry, add hot water. Then thicken with flour, simmer a bit longer and serve.

Pick off the outer leaves, quarter, wash in cold water, cover with boiling water a few moments, then drain. Place a piece of butter or lard in a stewpan, add the parboiled kale, salt and sugar to taste and simmer until tender. Blend butter and flour together, add hot water or soup, a pinch of pepper and ginger, a clove or two of garlic mashed to a paste, and thicken the kale with this.

Pick off the tender leaves, boil in salted water until very tender, then place in cold water for a moment, drain and mince. Place a piece of butter in a saucepan, a minced onion, a tablespoon of flour and when it begins to brown, add beef soup or the liquor from a roast, a bit of sugar, pepper, salt and ginger, add the minced kale and simmer a bit.

Peel and slice thick, cutting out the pulp containing seeds. Salt and allow to stand thus fifteen minutes, then drain, dry, dip in flour and fry in hot lard. Or you may dip them in beaten egg and bread crumbs and fry.