But this often results in
killing the insects, especially if much salt is used, before "drawing them
out." A better plan is to put the trimmed cabbage or cauliflower head
downwards into _warm_ water for about half an hour. As I trim Brussels
sprouts I throw them into a pan of warm water, and the insects crawl out
and sink to the bottom of the pan. It is astonishing how many one finds at
the bottom of a pan of warm water in which sprouts are soaked.
1. ARTICHOKE, JERUSALEM.
Steam until tender, or bake with a small piece of nutter on each artichoke
until brown. Serve with tomato or white sauce.
2. ASPARAGUS.
Tie in a bundle and stand in a deep saucepan with the stalks in water, so
that the shoots are steamed. Serve with melted butter or white sauce.
3. BEETROOT.
Bake or steam. It will take from 2 to 4 hours, according to size.
4. BROAD BEANS.
Steam until tender, but do not spoil by overcooking. Serve with parsley
sauce.
5. BROCCOLI.
This is a rather coarser variety of cauliflower. Cook in the same way as
the latter.
6. BRUSSELS SPROUTS.
These should be steamed for not more than 20 minutes. They are generally
spoiled by overcooking. Serve plain or with onion sauce.
7. CABBAGE.
Steam. Put in vegetable dish, chop well, and add a small piece of butter.
8. CARROT.
Steam until tender. Serve whole or mashed with butter.
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