fa Pa MRS. HENDERSON
BEETS—Whole young. . .40-50 minutes. tO ee ena

Whole old...... 60-90 minutes.

Remove all but one half inch of top. Leave on tips. Scrub, rinse and place covered
pan over medium heat until lid is very hot to touch or vapor appears. Reduce heat to
low and cook 40 to 90 minutes, depending on size. When cooked slip off skins, slice,
add butter and seasoning to taste.

BEETS—Cubed

Remove tops and tips. Scrub well and cut into cubes. Rinse and place covered
utensil over medium heat until Jid is very hot to touch or vapor appears. Reduce heat
to low and cook for 25 to 30 minutes.

*BROCCOLI—

Select stocks with dark green tightly closed buds. Cut off tough part of stalk, but
do not destroy. Peel off outer tough skin on stalk, as the centre of the stalk is very
nutritious. Wash well and place in utensil, stalks on bottom and buds on top. Rinse
and place covered utensil over medium heat until lid is very hot to touch or until vapor
appears. Reduce heat to low and cook 20 to 25 minutes.

*BRUSSELS SPROUTS—

Remove outer wilted leaves, place in utensil and rinse. Place covered utensil
over medium heat until lid is hot to touch, reduce to low and cook for 20 to 25 minutes.
To retain the bright green color do not overcook.

*CABBAGE—Shredded.. .10 to 12 minutes.
Quartered. .20 to 25 minutes.

Remove outer leaves and cut head in half. Remove core and shred. Place in
utensil, rinse, cover and place over medium heat until lid is very hot to touch or vapor
appears. Reduce heat to low and cook for 10 to 12 minutes.

jae Le