Harper's cook book encyclopædia

Cabbage, Hot Slaw. — Slice finely a firm head of cabbage ; sprinkle it with pepper and salt; beat up the yolk of one egg ; add a lump of butter the size of a walnut, a gill of cream, the same quantity of vinegar, a tablespoonful of sugar, an even teaspoonful of mustard, and a pinch of bruised celery seed. Heat these condiments mixed together in a tin cup ; put the slaw into a skillet, and pour the dressing upon it boiling hot ; stir it till well mixed, then send it to table hot. Cabbage a la Lilloise. — Wash and drain, and, after removing the stalk, cut it into pieces about the size of a walnut. Melt 2 ozs. of butter in a saucepan, and fry in it for a minute or two a small teaspoonful of finely chopped onion. Add the cabbage, with pepper, salt, and a little grated nutmeg. Cook it over a slow fire, and turn it frequently to prevent burning. Place on a hot dish and serve. Time to prepare, fifteen minutes. Cabbage, Red, Stewed. — Prepare a large cabbage as if it were going to be pickled. Melt 2 ozs. of butter, or of good beef dripping, in a saucepan; lay the cabbage upon it, and cover it with a cupful of vinegar and a pint of nicely flavored stock. When it is quite tender, season it with salt and pepper, drain it, and lay it on a hot dish, and arrange sausages round and over it. If preferred, the cabbage may be pressed into a mould and poached eggs served with it. It will warm up again perfectly. Time, one hour. Cabbage Sauerkraut. — This preparation is served as an accompaniment to smoked meats, boiled ham, bacon, beef, or sausages. Sauerkraut is considered an excellent antiscorbutic. Take large well-grown cabbages with fine white hearts. Remove the outer leaves and stalks, and shred the cabbages very finely. Cover the bottom of a tub with cabbage-leaves. Throw in the cabbage as it is shred, and sprinkle salt evenly upon the layers. One handful of salt will be amply sufficient for a large panful of shred cabbage ; too much salt will prevent fermentation. Keep pressing the cabbage down closely as it is thrown in. When the vessel is quite full, sprinkle a little salt over the top, and cover it first with cabbage leaves and then with a linen cloth ; lay a wooden cover over all, and on this put a heavy weight. Keep the tub in a warm cellar till fermentation has begun. It should then be kept in a cool place till wanted. Once a week the cabbage - leaves should either be renewed or washed, and the linen cloth should be washed in cold water and replaced. Caraway seeds and juniper-berries are sometimes added to the layers. The cabbages will be all the better if they are allowed to lie in a cool corner for several days before being used. Time, three weeks to prepare. To Cook. — Lay a good-sized piece of butter in a kettle, and let it melt. Put in half the sauerkraut, and lay on this the meat to be made ready with it — either ham or bacon smoked and pared, pork, or any sort of sau- 4IQ Cabbage, Stuffed Carrots