How to cook vegetables

Trim and wash 1 or 2 firm cabbages, remove the stalk portion, then shred finely, and cook in very little water. When nearly done, add about 2 oz. of butter, season with salt and pepper, and let simmer till done. A little fried bacon cut in dice may be added. Dish up and serve hot. Another way to cook hot slaw is to fry some finely-minced onion with bacon to a light brown ; then add the shredded cabbage, and cover with some stock or water and let cook till nearly done. Then add a little vinegar and castor sugar, and let simmer till done. Hot slaw is served plain, or with Frankfurt sausage, spare ribs, or pork sausage. Red cabbage is made into hot slaw after the same method as the white cabbage. White and red cabbage are also served washed and finely shredded as a salad. Cold Slaw. When slaw is to be served cold, proceed to shred the cabbage as before directed, and season with salt, pepper, a little castor sugar, and a pinch of dry mustard. Oil and vinegar are then added, after which it is well mixed and dished up. Cabbage with Apples ( German Dish). Select one or two large firm white-hearted cabbages ; trim, wash, and shred them as finely as possible ; peel 3 large sour cooking apples, cut them into thin slices, and remove the cores. Melt about 2 oz. of butter or lard in a large stoneware stew-pan, line the bottom with thin slices of bacon, put in the cabbage and apples well mingled, cover with slices of lean raw ham, place a few bits of butter here and there on top, and bake in a moderately heated oven for about 3 hours (see that the stew-pan is well covered). Add a gill of rich stock and a dash of vinegar, and season to taste with salt, pepper, and nutmeg. Dish up, and serve hot. Pickled Red Cabbage. To each quart of vinegar, allow .1 oz. of ginger, well bruised, 1 oz. of black peppercorns, and also a little CARDOONS. Cayenne if liked. Trim the outside leaves of the cabbage (which should be firm and red), cut in quarters, remove the stalks, and cut the cabbage into fine shreds. Lay these in a basin, and season well with salt, covering them with a dish. Let them remain thus for 24 hours, then turn into a colander to drain off the water. Put the shredded cabbage in jars, boil up the vinegar with spices in the abovegiven proportions, and when cold, pour over the cabbage. The pickle will be ready for use in about three weeks. A very small quantity of cochineal boiled with the vinegar adds much to the appearance of this pickle, but it does not improve the flavour. Sauerkraut ( Sour Cabbage). Select the required number of firm, white autumn cabbages, trim oft the withered leaves, cut each in half and remove the stalks. Wash and drain the cabbages and shred them finely (this is usually effected by a large vegetable slicer). Now put the shredded cabbage in a large earthenware pan or oaken tub. Season each layer liberally with common salt. When the vessel is filled, place a lid on the cabbage, and press it down with heavy weights. At the end of six weeks, when the fermentation is complete, it should then be ready for use. It is generally cooked in its own liquor, with bacon or pork and sausages. • Cartloon with Marrow.