The victory cookery book

Method.—Cut off the root end and remove the outside leaves of a firm cabbage. Wash, then boil in salted water for 5 minutes. Cut out the stalk carefully without breaking the cabbage, remove the inside (heart), leaving 1 inch thickness of cabbage. Chop the removed cabbage finely, mix with the onion and fry in the fat. When fried, add sausage meat or bread stuffing or cooked rice, and mix well, then add the egg, chopped — parsley, spice and seasoning to taste. Fill in the hollow of the cabbage, tie round | with string, and place in a greased casserole root end downwards. Half cover with — water or vegetable stock and sprinkle with — salt. Bring to the boil, cover with a lid, © and place in the oven to cook for 1 hour, — basting from time to time. When done, — remove the cabbage carefully and cut away © the string. Reduce the liquid to the — amount required, thicken with corn flour © mixed smoothly in cold water or stock, © season, pour over the cabbage and serve — in the casserole. When rice is used for filling add, if possible, grated cheese, and when bread is used 1 or 2 oz. chopped nuts, in order to increase the food value. Cabbage Quarter the cabbage, remove the stalk, and shred the cabbage coarsely. It may also be kept in quarters, tied with string and then cooked as directed. Place in a saucepan with 1 gill of water and 1 oz. of fat for each lb. of cabbage. Cover with a lid, cook slowly till tender,” stir with a fork from time to time. About 20 minutes’ cooking is required. Creamed Cabbage Add to the stoved chopped cabbage 1 tablespoonful or more of white sauce. Simmer together for a few minutes. Potato Omelet - Materials.—} oz. fat, half-teaspoonful or less of chopped onion, 1 lb. mashed potatoes (or baked potatoes are better), salt, pepper and nutmeg, 1 teaspoonful of chopped parsley. Method.—Fry the onion and fat together in an omelet pan. Mix the potato, salt, pepper, nutmeg and parsley together; add to the fried onion and heat thoroughly. Make into omelet shape, cook until it colours, and then turn out on a hot dish. One or more eggs added to the above will of course make it more substantial. Minced meat, chopped cheese or nuts can also be added. Potato Cheese en Casserole Materials —1 |b. raw _ potatoes, salt, pepper and nutmeg, 2 oz. chopped cheese, water or milk. ‘Method.—Slice the potatoes + inch thick, season with salt, pepper and a little nutmeg. Arrange in layers in a casserole, sprinkle’ the cheese between the layers, and when all — is in, half fill the casserole with water or — milk and sprinkle more cheese on the top. qi Cover with the lid and bake in the oven for — 1 hour, then remove the. lid and allow to i colour. One or two slices of raw onion at the bottom of the casserole may be added if desired. Stuffed Baked Potatoes Materials.—Some baked potatoes, salt, : pepper and nutmeg, 2 oz. finely chopped nuts to each lb. of potatoes, a little chopped parsley, a little milk, grated cheese and breadcrumbs, a few drops of salad oil. Method.—Split the baked potatoes in halves, take out the pulp, mash with a fork, add the parsley, salt, pepper and nutmeg, and moisten with a little milk. Add the chopped nuts, then refill the shells (skins) with the mixture, sprinkle with grated cheese and crumbs mixed, baste with a few drops of salad oil and bake to a nice brown colour. The dish may be varied, adding cooked fish, mince, etc. etc. Bakers’ Potatoes Materials.—1 |b. sliced potatoes, salt and pepper, 4 pint of water or stock, 4 oz. onion, 1 oz. fat, a little chopped parsley. Method.—Mix the potatoes, salt, pepper, onion, fat and water or stock together. Place in a baking-tin and bake for about 1 hour. Dish up, and serve with chopped parsley on the top. Potato (Tripe Style)