Creamed White Turnips

Cook two cups of half-inch cubes of white turnip in boiling salted water half an hour, or until tender; drain, and mix with one cup of White Sauce (see No. 207).

Vegetable Hash

2 cups cooked cabbage 1 cup cooked potatoes 1 cup cooked turnips 1 cup cooked beets

1 tablespoon grated onion 1/8 teaspoon pepper

1 teaspoon salt

2 tablespoons beef drippings

1/3 cup stock or water

Mix vegetables and seasonings; melt fat in frying pan, add vegetables and stock; cook slowly half an hour. Fold, and serve on a hot dish. If vegetables are left from a boiled dinner, omit salt.

Baked Cabbage

Cut a small white cabbage in inch pieces, soak in cold water half an hour, and drain; parboil ten minutes, place in greased baking dish, cover with one cup of White Sauce (see No. 207), and one-half cup of Buttered Crumbs (see No. 472); bake in a moderate oven half an hour.

Cabbage Cooked In Milk

Put a small white cabbage through the food chopper, using the coarse cutter; soak in cold water half an hour, drain, cover with equal parts of milk and water, and cook uncovered about twenty-five minutes, or until cabbage is tender. Season with salt and pepper.

Braised Celery

1 quart celery cut in 2inch lengths

2 tablespoons bacon fat

1 tablespoon grated onion

2 tablespoons flour 2 cups stock

Cook celery, bacon fat, and onion in the frying pan for ten minutes; dredge with flour, put in baking dish, add stock (first rinsing frying pan with a little of it), cover, and bake in a moderate oven an hour and a half. Serve on toast. Add salt to stock if necessary.

Creamed Celery Root (Celeriac) With Cheese

Peel celery root, cut in half-inch cubes, and cook until tender in boiling salted water, to which a tablespoon of vinegar has been added. To three cups of root add one and one-half cups of White Sauce (see No. 207); put into a baking dish, sprinkle with a third of a cup of grated cheese, and place in a hot oven until cheese melts. Celery may be used in place of celery root.

Southern Corn Pudding

1 tablespoon bacon fat 1/2 green pepper chopped 1 slice onion chopped

1 can corn chopped

2 tablespoons dried bread crumbs

1 egg well beaten

1 cup milk

1/2 teaspoon salt 1/4 teaspoon paprika

2 slices bacon chopped fine

Cook pepper and onion in bacon fat five minutes; add corn, crumbs, egg, milk, and seasonings; pour into a greased baking dish, sprinkle with the chopped bacon, and bake in a slow oven until firm, or about twenty-five minutes.

Cucumbers Sauteed

Peel two cucumbers, cut in halves crosswise, slice in one-third-inch slices lengthwise, and soak in salted water for one hour; drain, dry, dip in flour seasoned with salt and pepper, and saute in hot fat until brown. Serve on toast

Carrots Sauteed

Select very small carrots; wash, scrape, and cook until tender in boiling salted water. Drain, dredge with flour, and saute in fat until brown.