Recipes for the million

CABBAGE (PICKLED). — Choose a cabbage of a dark copper colour and pointed in shape. Pick off the outside leaves, wipe it dry, and cut it in thin slices ; put in a pan a layer of salt and a layer of cabbage alternately ; let it stand for twenty-four hours, drain, and spread about in a large broad dish ; pour boiling water over the whole ; let it stand a couple of minutes, then drain, and let it remain till quite cold. Fill the jars, and pour on cold spiced vinegar ; tie down. In three days it will be fit for eating. The spices usually employed are allspice, black pepper, capsicums, ginger, and mustard-seed. The most economical plan is to bruise the spice and simmer it in the vinegar before using. To ensure a beautiful pink colour use acetic acid reduced to the strength of vinegar by adding water (one part to seven), adding a modicum of spice to each jar. CABBAGE SOUP. — Wash and cut a cabbage into small pieces, throw it into a quart of water, add two or three potatoes, chopped fine, an onion, a bunch of sweet herbs, and a couple of ounces of fat pork or bacon. Boil for three or four hours. Serve with sippets. The above forms a cheap and nutritious food for a large family. CABBAGE, To Boil. — Cut off the outside leaves, pick and wash it well, nick the stalk in quarters, and lay it in salt and water for a quarter of an hour. Put into plenty of boiling water with a handful of salt and a small piece of soda, and boil it fast till tender. When done drain it in a colander, press it very gently, cut it in half, and serve with melted butter. CABBAGES, To Grow. — Sow the seeds of the earlier kinds about the end of February or March. The larger or later sorts may be sown in April and afterwards transplanted to a distance of two and a half feet asunder ; they will be ready to cut from October to December. A sowing may be made in August to stand the winter for spring and early summer use. Red Dutch, for pickling, is best if sown in the autumn, but plants may be raised in the spring. All cabbages require good soil with plenty of manure. CABINET PUDDING. — Well butter a plain round mould or basin and stick a quantity of Smyrna raisins round the interior ; then about three parts fill the mould with sponge cake, interspersing two ounces of ratafias, over which pour a good glass of brandy ; fill up the mould with a light custard, and put a band of buttered paper round the edge. Place the pudding in a stew-pan, with about two inches depth of boiling water cover a sheet of paper over, and simmer gently over the fire until the pudding is quite firm, keeping the stew-pan closely covered all the time. Take it out, detach the paper, turn the mould over upon a dish, and serve with sauce. CABINET PUDDING, Sauce for. — Put into a saucepan half a pint of melted butter, stir in the yolks of two eggs, and add a glassful of brandy, the juice of a lemon, and sufficient sugar to sweeten it ; stir over the fire until it becomes rather thick, then pass it through a strainer and pour it over the pudding. CAKE, A Light. — Take one pound of butter, work it till soft, gradually mixing with it one pound of sugar ; then beat up the yolks of six eggs and put with the butter and sugar ; add half a pint of milk, a pound of flour, and two teaspoonfuls of cream of tartar. Mix well, and bake in a slow oven.