The Cook County cook book

CHOPPED CABBAGE.— Chop a small, hard head of cabbage very tine, almost into a pulp, put into a tureen, press it down and put a spider over the flame in which is a cup of vinegar, a heaping tablespoon of sugar, butter the size of a walnut, and salt and pepper to taste. Boil 2 minutes, and pour over cabbage. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. GERMAN CHOPPED CABBAGE.— Let 1 tablespoon of lard become hot, add J4 chopped onion and let it become yellow. Add 1 head of finely chopped cabbage, let smother for J/^ an hr., be careful not to let burn. Pour enough water to cover the cabbage. Put in 2 lbs. of pork roast and let it boil until tender. In another pan put Yi tablespoon of lard, let it become hot, fry 1 chopped onion, add Yi teaspoon of vinegar. Put this mixture into the cabbage and let simmer 5 minutes. — Mrs. Schmalzried, Maywood, 111. CREAMED CABBAGE.— Chop cabbage fine and cook until tender. Drain in colander and season with salt, pepper, 2 beaten eggs and 3 tablespoons of cream. Serve hot. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. FRIED CABBAGE. — Chop cabbage fine, add salt and pepper, then heat frying-pan and when hot add 2 tablespoons butter, the cabbage, and cover; stir occasionally, add a little vinegar. Cook 20 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SCALLOPED CABBAGE.— Boil a firm cabbage in 2 waters, drain, and press, and let it get perfectly cold, then mince fine; add 2 tablespoons melted butter, 2 eggs, well 'beaten, 3 tablespoons cream or milk, pepper and salt to your taste. Put into a buttered bake dish, sift fine crumbs on top, and bake, covered, J/^ an hr., then brown. — Mrs. Jas. Harrington, 4159 Sheridan Road, Chicago, RED CABBAGE SLAW.— Shave the cabbage, putting into jar or bowl. Sprinkle (about 1 cup of salt for 3 cabbages) salt through and on top of it. Let it stand 12 hrs., then drain off and let stand 1 hr. Boil 3 qts. of vinegar, adding 1 oz. of whole mace and 1 oz. of whole black pepper. Let boil 15 minutes, strain out the spice, pour hot vinegar over cabbage (sufficient to cover), tie a cloth over the jar, and set away for use. — Mrs. E. D. Kelley, Winnetka. 111. ^ ^ HOT SLAW. — Chop, and cook in w^ter with a little salt some cabbage; when done, drain, leaving a little water to prevent scorching, pour over the cabbage this dressing — the yolk of 1 egg, 1 teaspoon sugar, salt and pepper, and ^ cup vinegar, a little mustard, well beaten together, and 3 teaspoons of whipped cream added last. — Mrs. J. H. Wichmann, 5069 Lincoln Ave., Chicago, 111. STUFFED CABBAGE HEAD (German Style).— Separate the leaves of 2 cabbages, boil until half done in salt water, drain well. Take a clean, large napkin, lay it into a colander, over this place the largest leaves, one next to the other, overlapping s-ome, and meeting at the bottom, with the bottom of the leaf down. Prepare the forcemeat while the cabbage is boiling. Chop the small leaves of the cabbage very fine, add to the chopped meat bread crumbs, 3 eggs, a liberal piece of butter and cream; mix this thoroughly, and season with pepper, salt and allspice; spread a thick layer of this over the leaves in the colander, cover with another layer of boiled