Boston Cooking-School cook book

Brown onion slightly in fat, add water or stock, cabbage, and apple. Cover; cook slowly. When nearly done, add vinegar, sugar, and spices. COLE SLAW Shred cabbage, soak in cold water until crisp; drain, dry between towels. Mix with Denver or German Cream Dressing (p. 493) or Cooked Dressing (p. 493). HOT SLAW 16 cabbage, shredded 1 tablespoon butter 2 egg yolks, slightly beaten 4 cup hot vinegar 14 cup cold water Ye teaspoon salt Mix egg yolks, cold water, butter, vinegar, and salt. Cook over hot water, stirring constantly, until thickened. Add cabbage. Reheat. SAUERKRAUT 1 pound sauerkraut \4 teaspoon caraway seed 4 teaspoon salt Few grains black pepper Drain kraut. Cover with boiling water. Cook 35 minutes. Drain and season. CHINESE CABBAGE AND TOMATOES 5 cups shredded Chinese cabbage Salt and pepper 14 cup tomatoes, cooked or canned 1 small onion, finely chopped Cook cabbage 10 minutes in boiling salted water. Drain, add tomatoes and onion. Season. Cook until tender (about 20 minutes). CARROTS Wash and scrape. Cook whole, sliced, finely cubed, or cut in fancy shapes, in boiling, salted water or stock, until tender (15 to 20 minutes for young carrots, 30 to 60 for old ones). Season with butter, salt, and pepper, and if desired, a trace of sugar. Water drained from carrots may replace Chicken Stock in many soups and sauces. Carrots and Peas. Combine finely cut cooked carrots with an equal quantity of cooked green peas, and season with butter, salt, and pepper. Heat thoroughly. Creamed Carrots and Celery. Reheat cooked carrots, cut in cubes, and finely cut cooked celery in White Sauce (p. 191). Riced Carrots. Put cooked carrots through potato ricer. Season with butter, salt, and pepper. MINT GLAZED CARROTS WITH PEAS 3 medium-sized carrots 1 tablespoon chopped, fresh mint leaves 14 cup butter 2 cups peas, cooked or canned % cup sugar Butter, salt, and pepper Wash, scrape, and cut carrots in 44-inch slices, then in strips or fancy shapes. Cook 15 minutes in boiling, salted water. Drain. Cook slowly with butter, sugar, and mint, until soft and glazed. Add peas. Season with butter, salt, and pepper. CARROTS, POULETTE Wash, scrape, and cut carrots in strips, cubes, or fancy shapes; cover with boiling water; let stand 5 minutes; drain; cook in boiling, salted water, to which is added 14 tablespoon butter, until soft. Reheat in Supréme Sauce (p. 195) made with carrot water instead of stock. CARROTS, HUNTINGTON 4 cups carrots, cut in 1/4 inch strips ¥% cup butter Melt butter in heavy pan. Add carrots, turn over and over until well-coated with butter. Cover and cook slowly until tender (about 35 minutes). Turn occasionally. Season to taste. CARROTS EN CASSEROLE Cube carrots, arrange in baking dish, cover with boiling water, sprinkle with salt, dot over with butter, and bake, covered, until done. Oven temperature from slow to moderately hot may be used, according to whatever else is being baked at the time. CARROT TIMBALES 2 cups sliced carrot 1 egg 1 tablespoon butter 1 egg white, slightly beaten Boiling water or stock Salt and pepper 1 hard-cooked egg Cook carrot in butter 10 minutes, stirring constantly. Add stock or water tocover. Cook until soft. Drain and force through purée strainer. Add egg and egg white and season. Garnish small, buttered molds with cooked egg, cut in fancy shapes. Fill 24 full of carrot mixture, set in pan of hot water, cover with buttered paper, and bake 30 to 45 minutes in moderate oven (350° F.). CAULIFLOWER