The Common sense recipe book

Cabbage is nourishing, and for this reason it is a pity that, because of the unpleasant odor its cooking spreads through the house, it is often banished from the family table. A box of charcoal should be as much a matter of course in the kitchen cupboard as one of salt, and a lump of the former of the size of an egg should be dropped in the cabbage pot. This and a large sized pot kept full of water will do away with the odor. Creamed cabbage is very delicate and appetizing. To prepare it, soak a small head, cut in half, for an hour or two in cold water, shake free from water, remove the hard part, and chop the remainder fine. Boil until nearly cooked. Then drain and simmer tender in milk or stock, drain again, pressing out the surplus moisture with the back of a saucer, put in a hot dish, and cover with a sauce made as follows: Melt in a saucepan a large tablespoonful of butter; when boiling, but not browned, stir in two tablespoonfuls of dry sifted flour, and a scant saltspoonful of white pepper, and, if the butter is fresh, salt to Ask your Crocer for ; P Tard, HARPER 5 Hams, can snd’Salicapos Enamel Starch —-ssssa=\ Goes farthest, can be mixed with hot or cold water, gives an ideal finish, smooth and lasting, to Shirt Fronts. Collars and Cuffs. Laundres ses like it, it works so easily. Manafactured only by The Edwardsburg Starch Co., Ltd. taste; when creamed, add slowly a pint of boiling milk, half water will do; let all come to a boil, and it is ready for use. This is really a French roux, which is the basis of the majority of sauces. Where capers and vinegar are used boiling water must take the place of milk. Much hovering over the hot stove may be avoided by stirring the hot milk in and making all smooth at the kitchen table; it needs only then come to a boil, and is ready to strain. Flour never lumps in hot butter; if there is such an appearance they will pass out. The smooth creaminess that results from mixing flour and butter together will never be obtained if the flour is first mixed with milk or water. Peas and Cabbage. Chop some cabbage very fine, cook in boiling water one-half hour. Drain, then season highly with salt and pepper, a half cup milk, and one tablespoonful butter. Cook a few minutes, and serve. Slipped Potatoes: Take large, fair potatoes, bake until soft, and cut a round piece off the top of each. Scrape out the inside carefully, so as not to break the skin, and set aside the empty cases with the covers. Mash the inside very smoothly, working into it while hot some lard and cream—about half a teaspoonful of each for every potato. Season with salt and pepper, with a good pinch of grated cheese for each; work it very soft with milk, and put into a saucepan to heat, stirring to prevent burning. When scalding hot, stir in one well-beaten egg for six large potatoes. Boil up once, fill the skins with the mixture, replacing the caps, return them to the oven for three minutes; SEND FOR OUR PRICES FOR... (aundry Dept.) The MONTREAL TOILET SUPPLY CO, 589 DORCHESTER STREET. Telephone 1807 School Boots for Boys and Girs from $1.00 to F Mansfield $2.90; we guarantee al, e : our Boots to wear THE SHOEIST 124 ST. LAWRENCE, cor. LAGAUCHETIERE & arrange upon a napkin in a deep dish, the caps uppermost; cover with a fold of the napkin, and eat hot. Or you may omit the eggs, and put in a double quantity of cheese. They are very good. Outried Potatoes. Peel, boil, season, and mash potatoes; then put through a colander into the dish in which you wish to serve. Brown in the oven. Saratoga Potatoes: Peel and slice thin into cold water. Drain well, and dry in a towel.