Vegetables
Creamed Vegetables
Take equal quantities of carrots, turnips, asparagus, peas and cauliflowers. With a vegetable scoop cut the carrots and turnips into pieces a quarter of an inch square, or turn them into the shapes of olives, filberts, &c. Divide the cauliflowers and asparagus into small, neat pieces. Cook the vegetables separately in plenty of water; when tender drain and dry them; cover with white sauce and serve.