CABBAGE, a la Flamande. — Cut a large cabbage✪ Cabbage, to Boil into quarters ; scalding it in boiling water some time ; drain well ; cut the stem out of each quarter, and chop it fine ; put into a stew pan with slices of ham, butter and cream ; simmer till it is quite mashed, stirring often ; add gravy, pepper, and salt. The sauce must be thick. Toast bread, and put it into the table-dish, pour the ragout upon it, and garnish with fried or stewed sausages. CABBAGE PUDDING Braize one pound of beef suet, one pound of lean veal, half a pound of nice ham, and a small scalded cabbage, Season with mace, nutmeg, ginger, pepper, and put in some good goose- berries. Mix with all the yolks of four or five eggs✪ Cabbage Pudding well beaten up. Wrap all up in a green cabbage leaf, tie it in a cloth, and boil it an hour. CABBAGE, RED, to Pickle. — Choose a sound large cabbage ; shred it finely, and sprinkle it with salt, and let it stand in a dish for a day and night. Then boil vinegar (from a pint) with ginger, cloves and cayenne pepper✪ Cabbage, Red, to Pickle. Put the cabbage into jars, and pour the liquor upon it when cold. CAKE, a Fine. — Wash two and a half pounds of butter in rose-water, beat the butter to a cream ; beat twenty eggs, yolks and whites separately, half an hour each. Have ready two and a half pounds of the finest flour, well dried, and kept hot, also, one and a half pound of sugar pounded and sifted, one ounce of spice finely powdered ; three pounds of currants clean and dry ; almonds blanched half a pound, three quarters of a pound of sweetmeats cut, not too thin. Keep all near the fire, mix all the dry ingredients ; pour the eggs strained to the butter; pour half a pint of sweet wine with a large glass of brandy to the butter and eggs, mix well, then gradually put in all the dry things, beat them thoroughly. Then chop very fine half a pound of stoned raisins, and mix them carefully, so that there shall be no lumps, and add a teacupful of orange-flower water✪ Cake, a Fine. Beat well a little longer. Have a hoop well buttered, take a white paper, doubled and buttered, and put in the pan round the edge, if the cake-batter fill it more than three parts ; for space should be allowed for rising. Bake in a quick oven. It will require three hours. CAKE, an Excellent. — Rub two pounds of fine flour, with one pound of butter washed in rose-water, mix it with three spoonfuls of yeast, in a little warm milk and water. Set it to rise an hour before the fire ; then beat into it two pounds of currants, one CAK 85 CAK pound of sugar, sifted, four ounces of almonds, si* ounces of stoned raisins, chopped fine, half a nutmeg, cinnamon, allspice, and a few cloves, the peel of a lemon chopped fine, a glass of wine, ditto of brandy, twelve yolks and whites of eggs beat separately and long, orange, citron✪ Cake, an Excellent, and lemon. Beat well., and butter the pan. A quick oven. CAKES, Brevet, — Rub into one pound of dried flour four ounces of butter, four ounces of white powdered sugar, one egg, and a spoonful or two of thin cream✪ Cakes, Brevet to make into a paste. When mixed, put currants into one half, and caraways into the rest. Cut them, and bake on tins. CAKE, Boumeville. Work half a pound of flour with five or six eggs, lemon peel, chopped fine, a little orange-flower water, and plain water and salt. Take as much butter as paste✪ Cake, Boumeville, and work it well together. Bake it in a mould or hoop, and garnish as you like.

AI-modernized reading of the original text

CABBAGE, a la Flamande. — Cut a large cabbage into quarters ; scalding it in boiling water some time ; drain well ; cut the stem out of each quarter, and chop it fine ; put into a stew pan with slices of ham, butter and cream ; simmer till it is quite mashed, stirring often ; add gravy, pepper, and salt. The sauce must be thick. Toast bread, and put it into the table-dish, pour the ragout upon it, and garnish with fried or stewed sausages. CABBAGE PUDDING Braize one pound of beef suet, one pound of lean veal, half a pound of nice ham, and a small scalded cabbage, Season with mace, nutmeg, ginger, pepper, and put in some good gooseberries. Mix with all the yolks of four or five eggs well beaten up. Wrap all up in a green cabbage leaf, tie it in a cloth, and boil it an hour. CABBAGE, RED, to Pickle. — Choose a sound large cabbage ; shred it finely, and sprinkle it with salt, and let it stand in a dish for a day and night. Then boil vinegar (from a pint) with ginger, cloves and cayenne pepper. Put the cabbage into jars, and pour the liquor upon it when cold. CAKE, a Fine. — Wash two and a half pounds of butter in rose-water, beat the butter to a cream ; beat twenty eggs, yolks and whites separately, half an hour each. Have ready two and a half pounds of the finest flour, well dried, and kept hot, also, one and a half pound of sugar pounded and sifted, one ounce of spice finely powdered ; three pounds of currants clean and dry ; almonds blanched half a pound, three quarters of a pound of sweetmeats cut, not too thin. Keep all near the fire, mix all the dry ingredients ; pour the eggs strained to the butter; pour half a pint of sweet wine with a large glass of brandy to the butter and eggs, mix well, then gradually put in all the dry things, beat them thoroughly. Then chop very fine half a pound of stoned raisins, and mix them carefully, so that there shall be no lumps, and add a teacupful of orange-flower water. Beat well a little longer. Have a hoop well buttered, take a white paper, doubled and buttered, and put in the pan round the edge, if the cake-batter fill it more than three parts ; for space should be allowed for rising. Bake in a quick oven. It will require three hours. CAKE, an Excellent. — Rub two pounds of fine flour, with one pound of butter washed in rose-water, mix it with three spoonfuls of yeast, in a little warm milk and water. Set it to rise an hour before the fire ; then beat into it two pounds of currants, one CAK 85 CAK pound of sugar, sifted, four ounces of almonds, si* ounces of stoned raisins, chopped fine, half a nutmeg, cinnamon, allspice, and a few cloves, the peel of a lemon chopped fine, a glass of wine, ditto of brandy, twelve yolks and whites of eggs beat separately and long, orange, citron, and lemon. Beat well, and butter the pan. A quick oven. CAKES, Brevet. — Rub into one pound of dried flour four ounces of butter, four ounces of white powdered sugar, one egg, and a spoonful or two of thin cream to make into a paste. When mixed, put currants into one half, and caraways into the rest. Cut them, and bake on tins. CAKE, Boumeville.—Work half a pound of flour with five or six eggs, lemon peel, chopped fine, a little orange-flower water, and plain water and salt. Take as much butter as paste, and work it well together. Bake it in a mould or hoop, and garnish as you like.

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