Chopped Cabbage, or Cabbage Salad.— Take one pint of finely
chopped raw cabbage; pour over it a dressing made of three
tablespoonfuls of lemon juice, two tablespoonfuls of sugar, and a
half cup of whipped cream✪ Chopped Cabbage Salad, thoroughlj' beaten together in the
order named; or serve with sugar and diluted lemon juice.
Strained tomatoes with a tablespoonful of lemon juice to the pint
also makes a nice dressing.
Mashed Cabbage.— Cut a fine head of cabbage into quarters,
and cook until tender. A half hour before it is done, drop in
three good-sized potatoes✪ Mashed Cabbage. When done, take all up in a colander
together, press out the water, and mash very fine. Season with
cream, and salt if desired.
Stewed Cabbage.— Chop nice cabbage quite fine, and put it
into boiling water, letting it boil twenty minutes. Turn into
a colander and drain thoroughly; return to the kettle, cover
with milk, and boil till perfectly tender ; season with salt and
cream to taste. The beaten yolk of an egg✪ Stewed Cabbage, stirred in with the
cream, is considered an improvement by some.
CELERY.
Celery Salad.— Break the stems apart, cut off all green por-
tions, and after washing well, put into cold water for an hour✪ Celery Salad or
so before serving.
Stewed Celery.— Cut the tender inner parts of celery heads
into pieces about a finger long. The outer and more fibrous
stalks may be saved to season soups. Put in a stew-pan, and add
sufficient water to cover ; then cover the pan closely, and set it
where it will just simmer, for an hour, or until the celery is
perfectly tender. When cooked, add a pint of rich milk, part
cream if you have it, salt to taste, and when boiling, stir in a
tablespoonful of fiour rubbed smooth in a little milk. Boil up
once and serve.
Celery with Tomato Sauce.— Prepare the celery as in the pre-
ceding recipe, and cook until tender in a small quantity of boil-
ing water. Drain in a colander, and for three cups of stewed
celery prepare a sauce with a pint of strained stewed tomato,
heated to boiling and thickened with a tablespoonful of flour✪ Stewed Celery
rubbed smooth in a little cold water. If desired, add a half cup
of thin cream. Turn over the celery, and serve hot.
Celery and Potato Hash.— To three cups of cold boiled or
baked potato, chopped rather fine, add one cup of cooked celery,
minced. Put into a shallow saucepan with cream enough to
88 EVERY-DAY DISHES,
moisten well, and salt to season✪ Celery and Potato Hash. Heat to boiling, tossing and
stirring so that the whole will be heated throughout, and serve
while hot.
ASPARAGUS.
Asparagus and Peas. — Asparagus and green peas✪ Asparagus and Peas make a nice
dish served together, and if of proportionate age, require the
same length of time to cook. Wash the asparagus, shell and look
over the peas, put together into boiling water, cook, and serve as
directed for stewed asparagus.
Asparagus Points. — Cut otf enough heads in two-inch lengths
to make three pints. Put into boiling water just sufficient to
cover. When tender, drain off the water, add a half cup of
cream, and salt if desired. Serve at once. ✪ Asparagus with Egg Sauce
Page 52 · 12 recipe records on this page
Presented as published in 1897. 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
Chopped Cabbage, or Cabbage Salad.— Take one pint of finely chopped raw cabbage; pour over it a dressing made of three tablespoonfuls of lemon juice, two tablespoonfuls of sugar, and a half cup of whipped cream, thoroughly beaten together in the order named; or serve with sugar and diluted lemon juice. Strained tomatoes with a tablespoonful of lemon juice to the pint also makes a nice dressing.
Mashed Cabbage.— Cut a fine head of cabbage into quarters, and cook until tender. A half hour before it is done, drop in three good-sized potatoes. When done, take all up in a colander together, press out the water, and mash very fine. Season with cream, and salt if desired.
Stewed Cabbage.— Chop nice cabbage quite fine, and put it into boiling water, letting it boil twenty minutes. Turn into a colander and drain thoroughly; return to the kettle, cover with milk, and boil till perfectly tender ; season with salt and cream to taste. The beaten yolk of an egg, stirred in with the cream, is considered an improvement by some.
CELERY.
Celery Salad.— Break the stems apart, cut off all green portions, and after washing well, put into cold water for an hour or so before serving.
Stewed Celery.— Cut the tender inner parts of celery heads into pieces about a finger long. The outer and more fibrous stalks may be saved to season soups. Put in a stew-pan, and add sufficient water to cover ; then cover the pan closely, and set it where it will just simmer, for an hour, or until the celery is perfectly tender. When cooked, add a pint of rich milk, part cream if you have it, salt to taste, and when boiling, stir in a tablespoonful of flour rubbed smooth in a little milk. Boil up once and serve.
Celery with Tomato Sauce.— Prepare the celery as in the preceding recipe, and cook until tender in a small quantity of boiling water. Drain in a colander, and for three cups of stewed celery prepare a sauce with a pint of strained stewed tomato, heated to boiling and thickened with a tablespoonful of flour rubbed smooth in a little cold water. If desired, add a half cup of thin cream. Turn over the celery, and serve hot.
Celery and Potato Hash.— To three cups of cold boiled or baked potato, chopped rather fine, add one cup of cooked celery, minced. Put into a shallow saucepan with cream enough to
moisten well, and salt to season. Heat to boiling, tossing and stirring so that the whole will be heated throughout, and serve while hot.
ASPARAGUS.
Asparagus and Peas. — Asparagus and green peas make a nice dish served together, and if of proportionate age, require the same length of time to cook. Wash the asparagus, shell and look over the peas, put together into boiling water, cook, and serve as directed for stewed asparagus.
Asparagus Points. — Cut otf enough heads in two-inch lengths to make three pints. Put into boiling water just sufficient to cover. When tender, drain off the water, add a half cup of cream, and salt if desired. Serve at once.
Records on this page
Chopped Cabbage SaladMashed CabbageMashed CabbageStewed CabbageCelery SaladStewed CeleryCelery with Tomato SauceCelery and Potato HashAsparagus and PeasAsparagus with Egg SauceStewed AsparagusAsparagus Points