The Ideal cook book

Marine—Ingredients—A large red cabbage, pepper, salt, wine-glass of white wine vinegar, and the same quantity of butter, brown gravy. ‘Take a large red cabbage and cut it into four pieces, first aking away the outside leaves and hard piece of stem ; then take each piece separately and mince it into strips as fine as ver- _ micelli, commencing at the head of the piece and finishing at the stem end. ‘Throw it all into boiling salt and water for ten minutes, drain, and place in a tureen or low-rimmed earthen jar. Season with pepper and salt, pour on a wine-glassful of : _ white wine vinegar and the same quantity of water; leave it for fully three hours, then press it well to extract the juice ; melt one ounce of butter in a stewpan, add the cabbage, and pour on some brown gravy. Cook very gently, indeed, until the vegetable is thoroughly done. There is a pleasant acid flavor about this entrée, which should be eaten after any rich fish, such as salmon, shad. or eels. 4 283. Red Cabbage (to Stew)—Ingredients—A small red cabbage, pepper, salt, butter, 2 or 3 spoonfuls of vinegar. : Slice a small, or half a large-red cabbage, wash and put it into a saucepan with pepper, salt, no water but what hangs Te about it, with a piece of butter. Stew till quite tender; and eis when going to serve, add two or three spoonfuls of vinegar, : _and give one boil over the fire. Serve it for cold meat, or with sausages on it. 284. Tomatoes (Stewed)—Ingredients—Tomatoes, gravy, cream, and arrowroot. Arrange them in a single layer and pourover them as much — gravy as will cover half their height. Stew very gently until the under sides are done, then turn and finish them; thicken __ the gravy with cream and arrowroot and serve it round them ; the tomatoes may have some forcemeat put in the center of each. . 285. Tomatoes (Baked)—Ingredients—% a doz. tomatoes, bread crumbs, pepper and salt, butter, = Cut half a dozen tomatoes in halves, remove the pips, and fill the inside with a mixture of bread crumbs, pepper and salt in due proportions ; place a small piece of butter on each half _ tomato, and lay them close together in a well buttered tin; __ bake in a slow oven about half an hour, and serve. They may be eaten hot or cold. $5; 63 Tur Dominion Cook Book. 286. Tomatoes (Stuffed)—Ingredients—Tomatoes, shallot, butter, 2 parts bread crumbs, 1 part ham, parsley, sweet herbs, pepper and salt to taste, toast. salt to taste, toast. Dip some tomatoes in hot water, peel them, cut them in — half, and remove the pips; rub a baking sheet with shallot, butter it well, and lay the tomatoes in it, filling each half with the following composition: ‘Two parts bread crumbs, one part ham finely minced, and, according to taste, parsley and sweet herbs also finely minced, and pepper and salt. Put a small piece of butter on each half tomato, and bake them a quarter of an hour; have ready some round pieces of buttered toast, on each of these put a half tomato and serve. 287. Tomatoes (with Macaroni) (1).—Ingredients—Small quantity of tomatoes, butter, pepper, salt, a bay leaf and some thyme, a few spoonfuls of either stock or gravy, macaroni. Take a quantity of tomatoes, cut them up, and remove from. each the pips and watery substance it contains ; put them into a saucepan with a small piece of butter, pepper, salt, a bay leaf, and some thyme; add a few spoonfuls of either stock or gravy ; keep stirring on the fire until they are reduced to a pulp, pass them through a hair sieve and dress the macaroni with this sauce and plenty of Parmesan cheese freshly grated. 288. Tomatoes (with Macaroni) (2).—Ingredients—Tomatoes, clove of garlic, a few sprigs of thyme, marjoram, basil, parsley, whole pepper, salt to taste, and macaroni.