Escaloped Cabbage. — Put on stove in a vessel with little cold water, about half small head of cabbage, cut in slices. Let boil until entirely tender, then chop fine. Beat in a porcelain pan one egg, half teaspoonful of salt, half teaspoon of sugar, 96 HOW WE COOK IN TENNESSEE. butter size of walnut (melted), half cup sweet milk. Stir cabbage into this, also a large teaspoon of flour✪ Escaloped Cabbage made to a paste with milk. Season with black or cayenne pepper. Bake ten or fifteen minutes until slightly brown. Serve from dish. — Mrs. J. L. Nelson. Cabbage Boiled. — Great care is requisite in cleaning a cab- bage for boiling, as it frequently harbors insects. Large drum- head cabbage requires an hour to boil; the green cabbage will boil in twenty minutes. Add considerable water when boiling. Fried Cabbage. — Select a nice cabbage; chop it very fine; put into a frying pan two or three slices of salt pork; fry until done, then turn in the chopped cabbage, sprinkle with a little salt and fry slowly until done. — Mrs. P. R. Bray. Do not let a cabbage boil too long. Cauliflower. — When washed drop them into boiling water, into which you have put salt and a teaspoon of flour, or a slice of bread ; boil till tender ; take off, drain and dish them. Serve with a sauce spread over and made with melted butter, salt, pepper, grated nutmeg and vinegar. Before cooking loosen the leaves of a head of cauliflower and let lie top downward in a pan of cold salt water to remove any insects hidden between them. Brown Hashed Potatoes. — Chop cold boiled potatoes, sprinkle lightly with salt and pepper and melt one tablespoon- ful of butter✪ Brown Hashed Potatoes in a fryingpan; when hot turn in potatoes, pat down with a spoon, cover and cook slowly for ten minutes; turn out in omelet shapes on a hot platter and garnish with parsley and serve. Potatoes. — The best way to cook Irish potatoes is to put them in just enough boiling water to cover them, leaving the skins on. Let them boil steadily till done. When nearly done, put in a little salt ; remove the skins while hot, and just as you are going to send to the table, pour over melted butter. A very poor potato cooked in this way, and pressed, while hot, in a HOW WE COOK IN TENNESSEE. 97 coarse cloth, will be mealy; and if mashed with a little butter, cream, or milk, you can not tell it from the best. Potatoes should not.be served in a covered dish, as the condensing of the steam makes them clammy. Another Way. — Pare the potatoes very thin, as the best of the potato is near the skin ; put in sufficient boiling water, salted, to cover them. When done, pour off the water, allow- ing them a little hard, and set back on the stove to dry, with the cover of the vessel removed to aid evaporation, or a towel over the top to absorb vapor. Boil half an hour. New Potatoes. — Rub off the skins with a coarse towel in cold water; put them in boiling water; cook twenty minutes; drain off the water, sprinkle with a little pepper and salt, and pour over melted butter or cream.

AI-modernized reading of the original text

Escaloped Cabbage. — Put on stove in a vessel with little cold water, about half small head of cabbage, cut in slices. Let boil until entirely tender, then chop fine. Beat in a porcelain pan one egg, half teaspoonful of salt, half teaspoon of sugar, butter size of walnut (melted), half cup sweet milk. Stir cabbage into this, also a large teaspoon of flour made to a paste with milk. Season with black or cayenne pepper. Bake ten or fifteen minutes until slightly brown. Serve from dish. — Mrs. J. L. Nelson. Cabbage Boiled. — Great care is requisite in cleaning a cabbage for boiling, as it frequently harbors insects. Large drumhead cabbage requires an hour to boil; the green cabbage will boil in twenty minutes. Add considerable water when boiling. Fried Cabbage. — Select a nice cabbage; chop it very fine; put into a frying pan two or three slices of salt pork; fry until done, then turn in the chopped cabbage, sprinkle with a little salt and fry slowly until done. — Mrs. P. R. Bray. Do not let a cabbage boil too long. Cauliflower. — When washed drop them into boiling water, into which you have put salt and a teaspoon of flour, or a slice of bread ; boil till tender ; take off, drain and dish them. Serve with a sauce spread over and made with melted butter, salt, pepper, grated nutmeg and vinegar. Before cooking loosen the leaves of a head of cauliflower and let lie top downward in a pan of cold salt water to remove any insects hidden between them. Brown Hashed Potatoes. — Chop cold boiled potatoes, sprinkle lightly with salt and pepper and melt one tablespoonful of butter in a frying pan; when hot turn in potatoes, pat down with a spoon, cover and cook slowly for ten minutes; turn out in omelet shapes on a hot platter and garnish with parsley and serve. Potatoes. — The best way to cook Irish potatoes is to put them in just enough boiling water to cover them, leaving the skins on. Let them boil steadily till done. When nearly done, put in a little salt ; remove the skins while hot, and just as you are going to send to the table, pour over melted butter. A very poor potato cooked in this way, and pressed, while hot, in a coarse cloth, will be mealy; and if mashed with a little butter, cream, or milk, you can not tell it from the best. Potatoes should not be served in a covered dish, as the condensing of the steam makes them clammy. Another Way. — Pare the potatoes very thin, as the best of the potato is near the skin ; put in sufficient boiling water, salted, to cover them. When done, pour off the water, allowing them a little hard, and set back on the stove to dry, with the cover of the vessel removed to aid evaporation, or a towel over the top to absorb vapor. Boil half an hour. New Potatoes. — Rub off the skins with a coarse towel in cold water; put them in boiling water; cook twenty minutes; drain off the water, sprinkle with a little pepper and salt, and pour over melted butter or cream.

Records on this page

Escaloped CabbageBrown Hashed Potatoes

How we cook in Tennessee ..