No. 25—YOUNG CARROTS. Quantity for 6 Persons. 2½ lbs. of carrots 1 pt. bouillon 1⁄10 lb. of butter Salt to taste 1 pinch of pepper 1 tsp. of sugar 1 tbsp. of flour 1 tbsp. of finely chopped parsley Preparation: The carrots are scraped, cut into small pieces or sliced, then washed and cooked until tender in bouillon and butter. This will require from ½ to 1 hour. Season them with salt, pepper, sugar to taste, stir in the flour and let them cook a little while longer, lastly add the parsley. The carrots may be scooped out and the openings filled with boiled green peas, then stewed until soft. No. 26—FRESH GREEN PEAS AND CARROTS. Quantity for 6 Persons. The peas are prepared as directed under No. 19, but take only 1 lb. of peas and ½ of all other ingredients. Take ½ of the quantity of carrots also, and prepare according to directions in No. 25. When serving, place the carrots in the center of the dish and the peas around them. No. 27—SPINAGE. Quantity for 6 Persons. 1 peck of spinage 5 qts. of water 3 tbsps. of salt ⅛ lb. of butter ¼ pt. sweet cream ¼ pt. bouillon 1 pinch of pepper Salt to taste 2 tbsps. of flour Preparation: The spinage is picked over, the stems cut off and washed well. Cook it in boiling salt water for 15 minutes, drain the water off and chop the spinage or rub it through a colander. Melt the butter, stir in the flour, cook and stir in the spinage, add sweet cream and bouillon, season with salt and pepper and cook a little longer, stirring constantly. Remarks: The dish may be garnished with hard-boiled eggs. No. 28—SORREL. Sorrel is prepared just like spinage, see No. 27, Spinage. No. 29—LETTUCE. Lettuce as a vegetable dish is prepared like spinage. See No. 27, Spinage. No. 30—SPINAGE IN INDIVIDUAL MOLDS. Quantity for 6 Persons. 1 peck of spinage 5 qts. of water 3 tbsps. salt ⅛ lb. of butter 1 pinch of pepper Salt to taste 3 yolks of eggs ¼ pt. sweet cream 2 tbsps. of flour Preparation: The spinage is picked over, the stems cut off, washed well, cooked in boiling salt water for 15 minutes, the water then drained off and the spinage rubbed through a sieve. Melt the butter, stir in the flour, cook, add the spinage, season with salt, pepper, stir in the cream and yolks of eggs. Put in small buttered molds and set in a steamer over a kettle of boiling water and boil until the mixture stiffens, then turn them out on a platter and serve. No. 31—SAVOY CABBAGE. Quantity for 6 Persons. 2 heads of Savoy cabbage, 4–5 lbs. 6 qts. of water 4 tbsps. of salt ⅛ lb. of butter or half butter and half lard ½ tbsp. of flour ½ tbsp. finely chopped onion ¾ pt. bouillon 1 pinch of pepper Salt to taste Preparation: The head of cabbage is cut into half, remove the outer leaves and cut out the heart or core, then cut up the rest into several pieces, wash it and cook it 20 minutes in boiling salt water.