Cabbage, cauliflower, and lettuce must be relieved
of the outer leaves, and placed in salt and water to
get rid of caterpillars, &c. It is sometimes necessary
to divide a cauliflower into several parts and examine
each carefully to detect the caterpillars.
The water in which cabbage has been boiled is
nauseous in the extreme, and if any of it boils over
or drops on the hot-plate, the whole house becomes
aware of the accident. The water in which potatoes
have been boiled is poisonous, and is only good for
taking green fly off the rose bushes. On the other
hand, the water in which peas, beans, lentils, or hari-
cots have been boiled is very nourishing, and will
make a good foundation for any soup.
Cabbage.
To get rid of the disagreeable smell of cabbages,
put into the water a piece of breadcrumb tied in a
fine white rag. Take care to throw this into the fire
after it has been a quarter of an hour in the pot, as it
will have become very unpleasant.
The saucepan must be large, and \ oz. of salt is
to be used to a gallon of water. The cabbage is to
be cut in quarters and put in salt and water to clean
from insects. Drain and shake, and then put in the
saucepan of quite boiling water, cover for ten minutes,
and keep on the boil, then take off the cover, thrust
down the cabbage, place the saucepan where it will
simmer instead of boil, and at the end of thirty to
forty-five minutes the cabbage will be done. Strain
in a colander, and press with a vegetable presser or
314 CABBAGE.
between plates, till no water remains in the cabbage.
Serve on a strainer, or cut into squares and dress in a
circle. Young cabbage and sprouts take from twenty
to thirty minutes to cook.
Ladies' Cabbage.
(American Recipe.)
Boil a firm white cabbage fifteen minutes, changing
the water then for fresh from the boiling kettle.
When tender, drain and set aside until perfectly cold.
Chop fine, and add two beaten eggs, a tablespoonful
of butter, pepper, salt, and three tablespoonsful of rich
milk or cream✪ Ladies' Cabbage. Stir all well together, and bake in a
buttered pudding dish until brown. Eat very hot.
We can recommend this dish even to those Vv-ho are
not fond of any of the ordinary preparations of cab-
bage. It is digestible and palatable, more nearly
resembling cauliflower in taste than its coarser and
Rice and Cabbage Balls.
(Italian Recipe.)
The rice should be boiled with a little broth, and
onions cut small and fried should be mixed well with
the rice. Then fry the rice, adding a little water, so
that it should not thicken too much. When cooked,
add a little grated cheese and butter.
Take some cabbage✪ Rice and Cabbage Balls, separate the leaves, put them
in hot water to half boil, then rinse them. Take
BRUSSELS SPROUTS. 315
each leaf separately, spread the rice thickly on it,
and roll it up. When all are done in this way,
take a stewpan with pieces of butter and some onions
cut very finely, cook them well with a little water.
Then place the balls of rice in the stewpan, and cook
them until the cabbage is well done. When cooked,
throw some grated cheese over them, and serve with
tomato sauce.
Brussels Sprouts* ✪ Brussels Sprouts
Page 127 · 4 recipe records on this page
Presented as published in 1882. 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
Cabbage, cauliflower, and lettuce must be relieved of the outer leaves, and placed in salt and water to get rid of caterpillars, &c. It is sometimes necessary to divide a cauliflower into several parts and examine each carefully to detect the caterpillars.
The water in which cabbage has been boiled is nauseous in the extreme, and if any of it boils over or drops on the hot-plate, the whole house becomes aware of the accident. The water in which potatoes have been boiled is poisonous, and is only good for taking green fly off the rose bushes. On the other hand, the water in which peas, beans, lentils, or haricots have been boiled is very nourishing, and will make a good foundation for any soup.
Cabbage.
To get rid of the disagreeable smell of cabbages, put into the water a piece of breadcrumb tied in a fine white rag. Take care to throw this into the fire after it has been a quarter of an hour in the pot, as it will have become very unpleasant.
The saucepan must be large, and \ oz. of salt is to be used to a gallon of water. The cabbage is to be cut in quarters and put in salt and water to clean from insects. Drain and shake, and then put in the saucepan of quite boiling water, cover for ten minutes, and keep on the boil, then take off the cover, thrust down the cabbage, place the saucepan where it will simmer instead of boil, and at the end of thirty to forty-five minutes the cabbage will be done. Strain in a colander, and press with a vegetable presser or
314 CABBAGE.
between plates, till no water remains in the cabbage. Serve on a strainer, or cut into squares and dress in a circle. Young cabbage and sprouts take from twenty to thirty minutes to cook.
Ladies' Cabbage.
(American Recipe.)
Boil a firm white cabbage fifteen minutes, changing the water then for fresh from the boiling kettle. When tender, drain and set aside until perfectly cold. Chop fine, and add two beaten eggs, a tablespoonful of butter, pepper, salt, and three tablespoonsful of rich milk or cream. Stir all well together, and bake in a buttered pudding dish until brown. Eat very hot.
We can recommend this dish even to those Vv-ho are not fond of any of the ordinary preparations of cabbage. It is digestible and palatable, more nearly resembling cauliflower in taste than its coarser and
Rice and Cabbage Balls.
(Italian Recipe.)
The rice should be boiled with a little broth, and onions cut small and fried should be mixed well with the rice. Then fry the rice, adding a little water, so that it should not thicken too much. When cooked, add a little grated cheese and butter.
Take some cabbage, separate the leaves, put them in hot water to half boil, then rinse them. Take
BRUSSELS SPROUTS. 315
each leaf separately, spread the rice thickly on it, and roll it up. When all are done in this way, take a stewpan with pieces of butter and some onions cut very finely, cook them well with a little water. Then place the balls of rice in the stewpan, and cook them until the cabbage is well done. When cooked, throw some grated cheese over them, and serve with tomato sauce.
Brussels Sprouts*
Records on this page
Ladies' CabbageLadies' CabbageRice and Cabbage BallsBrussels Sprouts