Harper's cook book encyclopædia

Cabbage and Bacon. — Boil a piece of pickled pork until it is about three-quarters cooked. Then take it out of the water, drain it, and place two or three rashers of bacon in the saucepan. Lay on these a cabbage which has been thoroughly washed and cut into quarters, and put the pork over the cabbage. Cover the whole with nicely flavored stock ; add pepper, nutmeg, and parsley, but no salt, as it will most likely be found there is sufficient in the bacon and stock. Simmer gently until the cabbage is cooked. Place the vegetables on a hot dish with the pork in the midst of them; thicken the gravy, and pour it over the whole. Time to boil the cabbage, twenty minutes. Cabbage, Boiled. — To get rid of the disagreeable smell of cabbage, put into the water a piece of bread crumb 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 Yz 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 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, or 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. Cabbage, Cold Slaw. — Cut the cabbage very fine on a cutter or with a knife. Add to it some capers, and mix thoroughly with mayonnaise dressing. The dressing will need to be very strong of vinegar and very salty. Cabbage, Creamed. — Thoroughly cleanse two young cabbages and boil them until quite soft. Take them out, drain, and press them between two hot plates until they are dry, when they may be slightly chopped. Melt a piece of butter the size of an egg in a stewpan, add pepper and salt ; then put in the cabbage, and turn it about for two or three minutes. When it is thoroughly heated, dredge a table-spoonful of flour over 4°9 Cabbage VEGETABLES Cabbage Sauerkraut it, and mix with it, very gradually, a cupful of milk or cream. Serve on a hot dish. Time, half an hour. Cabbage Equal to Cauliflower. — Remove the outer leaves from a solid, small - sized head of cabbage, and cut the remainder as fine as for slaw. Have on the fire a spider or deep skillet, and when it is hot put in the cut cabbage, pouring over it right away a pint of boiling water. Cover closely, and allow it to cook rapidly for ten minutes. Drain off the water and add half a pint of new milk, or part milk and cream ; when it boils stir in a large teaspoonful of either wheat or rice flour, moistened with milk ; add salt and pepper, and, as soon as it comes to a boil, serve. Those who find slaw and other dishes prepared from cabbage indigestible will not complain of this.