Get a good-sized red cabbage, cut off all the
outside leaves, and well wipe the remainder
of the cabbage with a clean cloth. Then
cut the cabbage into slices, not too thin or
they lose their crispness, and place upon
a dish, adding a good sprinkling of salt.
Let it remain for two days, straining off the
liquor as it comes from the cabbage. Tho-
roughly dry, and place in jars. Boil the
vinegar, allowing about one quart to two ounces
of pickling spice✪ To Pickle Red Cabbage, and let it get thoroughly cold
before adding it to the cabbage, for if the
vinegar be at all warm it will make the pickle
soft. Should you not care for the spice
loose in the pickle, it may be boiled in muslin
bags, and so many bags allowed to each jar of
pickle; but the spice is better left in the
vinegar.
213. Forcemeat.
A really well-made forcemeat serves many
purposes. For instance, the stuffing of veal
and chickens. Finely chop some suet, adding
to it parsley, a little grated lemon-peel, and a
sprinkling of mixed herbs, not forgetting
pepper and salt. Then add a small quantity
PLAIN COOKING
108
iw*
of well-grated bread-crumbs, mixing all to-
gether with a well-beaten egg or egg✪ Forcemeats, according
to the quantity required.
214. Beef Olives
To make beef olives you need a thinly-cut
and tender steak. Cut into pieces about two
inches square, then chop very fine the trim-
mings with parsley, mixed herbs, pepper, and
salt✪ Beef Olives. Place a portion of this seasoning into
each piece of steak, and roll it. Put them on
a skewer, and place in a frying pan and fry.
Have ready a stewpan with some stock or
gravy, in which place them, and there let
them remain till required.
215. To use Bread Leavings
Soak leavings of bread in warm water, and
then squeeze them free from the liquor. Place
in a tin, and thoroughly bake until dry enough
for rolling. When cold, roll on a paste board,
and pass through a strainer until quite fine.
This makes excellent crumbs for cutlets or
fish, and saves much time. Keep in a tin.
216. Bread Rusks
A very nice and economical substitute for
pulled bread may be made in the following
PLAIN COOKING
109
manner : — Pull tlie remains of rolls or bread
into pieces, and let them soak a while in
warm milk and water. Carefully squeeze them
so that the pieces do not lose their shape,
which should be as rocky as possible. Place
in a tin, and bake in a moderate oven until a
nice brown.
217. Macaroni Cheese
Boil a quarter of a pound of macaroni in
half a pint of milk until quite tender, seasoning
with pepper, salt, and cayenne ; sprinkle it
with a piece of butter, some grated cheese, and
a few bread-crumbs. Take up and put into a
fire-proof dish, adding more cheese, bread-
crumbs, and butter, and either brown in front
of a fire or under a gas grill.
218. Sage and Onion Stuffing
Do not boil the onions. Let them scald in
boiling water for ten or fifteen minutes. Then
grate them finely, adding a little sage (which
must be scalded if fresh), pepper and salt, and
a little bread-crumb. Be sparing with the
sage, for it tends to make the stuffing bitter
and unpalatable. For ducks or geese the
stuffing may be mixed with eggs.
no
PLAIN COOKING
219. White Sauce
Mix a small tablespoonful of cornflour with a
little milk and salt ; put about half a pint of
milk to boil with a piece of butter in it. Pour
over the mixture, and boil up, stirring the
same way the whole time.
220. Mint Sauce ✪ Bread Sauce
Page 33 · 8 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Get a good-sized red cabbage, cut off all the outside leaves, and well wipe the remainder of the cabbage with a clean cloth. Then cut the cabbage into slices, not too thin or they lose their crispness, and place upon a dish, adding a good sprinkling of salt. Let it remain for two days, straining off the liquor as it comes from the cabbage. Thoroughly dry, and place in jars. Boil the vinegar, allowing about one quart to two ounces of pickling spice, and let it get thoroughly cold before adding it to the cabbage, for if the vinegar be at all warm it will make the pickle soft. Should you not care for the spice loose in the pickle, it may be boiled in muslin bags, and so many bags allowed to each jar of pickle; but the spice is better left in the vinegar.
213. Forcemeat
A really well-made forcemeat serves many purposes. For instance, the stuffing of veal and chickens. Finely chop some suet, adding to it parsley, a little grated lemon-peel, and a sprinkling of mixed herbs, not forgetting pepper and salt. Then add a small quantity
iw*
of well-grated bread-crumbs, mixing all together with a well-beaten egg or eggs, according to the quantity required.
214. Beef Olives
To make beef olives you need a thinly-cut and tender steak. Cut into pieces about two inches square, then chop very fine the trimmings with parsley, mixed herbs, pepper, and salt. Place a portion of this seasoning into each piece of steak, and roll it. Put them on a skewer, and place in a frying pan and fry. Have ready a stewpan with some stock or gravy, in which place them, and there let them remain till required.
215. To use Bread Leavings
Soak leavings of bread in warm water, and then squeeze them free from the liquor. Place in a tin, and thoroughly bake until dry enough for rolling. When cold, roll on a paste board, and pass through a strainer until quite fine. This makes excellent crumbs for cutlets or fish, and saves much time. Keep in a tin.
216. Bread Rusks
A very nice and economical substitute for pulled bread may be made in the following
manner : — Pull tlie remains of rolls or bread into pieces, and let them soak a while in warm milk and water. Carefully squeeze them so that the pieces do not lose their shape, which should be as rocky as possible. Place in a tin, and bake in a moderate oven until a nice brown.
217. Macaroni Cheese
Boil a quarter of a pound of macaroni in half a pint of milk until quite tender, seasoning with pepper, salt, and cayenne ; sprinkle it with a piece of butter, some grated cheese, and a few bread-crumbs. Take up and put into a fire-proof dish, adding more cheese, breadcrumbs, and butter, and either brown in front of a fire or under a gas grill.
218. Sage and Onion Stuffing
Do not boil the onions. Let them scald in boiling water for ten or fifteen minutes. Then grate them finely, adding a little sage (which must be scalded if fresh), pepper and salt, and a little bread-crumb. Be sparing with the sage, for it tends to make the stuffing bitter and unpalatable. For ducks or geese the stuffing may be mixed with eggs.
no
219. White Sauce
Mix a small tablespoonful of cornflour with a little milk and salt ; put about half a pint of milk to boil with a piece of butter in it. Pour over the mixture, and boil up, stirring the same way the whole time.
220. Mint Sauce
Records on this page
To Pickle Red CabbageForcemeatBeef OlivesBread SauceMacaroni CheeseSage and Onion StuffingWhite SauceMint Sauce