Kirmess cook book

Boil and chop, as in the last recipe, and keep hot while you cook together in a saucepan a tablespoonful of butter and one (heaping) of flour; when they bubble, pour upon them a cupful of hot milk. Stir to a smooth sauce; turn into this tiie chopped cabbage, cook for a minute, season and serve. AN ITALIAN DISH OF CABBAGE. Marion Harland. Boil a cabbage in two waters ; drain ; when cold, chop coarsely, and season with salt and pepper. Butter a pudding dish, put a layer of cabbage in this; sprinkle with buttered crumbs and a teaspoonful of grated Parmesan cheese. Put in more cabbage, more crumbs and cheese, and when the dish is nearly full pour a cup of seasoned beef stock over all. Bake for half an hour. "COLD-SLAW" FOR CABBAGE OR LETTUCE. Mrs. Lee Condict. One wine glass vinegar, one-half teaspoon mustard, one-half teaspoon salt, one and one-half teaspoon sugar, one egg, small cup cream, butter size of a walnut. Boil vinegar, mustard, sugar, salt and butter; then cool. Beat egg and cream and pour into vinegar; boil all together till thick, stirring often. CABBAGE DRESSING. Miss Stella T. Flanagan. One egg, two tablespoonfuls of vinegar, six teaspoonfuls of sugar, one-half teaspoonful of mustard, scant teaspoonful of salt, pinch of cayenne. Boil in double boiler until it just begins to thicken ; cool in pan of water, stirring quickly. When ready to serve, add three or four tablespoonfuls of cream and the beaten white of one egg. This makes a small quantity. BOILED RICE. Tested. Into three pints of hot salted water, when at a fast boil, throw half a cupful of raw rice, previously washed and picked over. Keep it at a furious boil for twenty minutes, when test a grain to see if it is done. If it is soft, drain away every drop of water; set the uncovered pot at the back of the range for two minutes to dry off the rice, and serve. Not a spoon should touch it while cooking, and each grain should be whole and apart from the rest. This, the one and only way to boil rice properly, is also tlie easiest. Shake the saucepan up three times while the rice is in cooking, to make sure it does not clog. RICE A LA JAPANESE. Tested. The Japs excel in cooking rice, and their method is exceedingly simple. Put one cupful of rice, which has been thoroughly washed, over the fire with five of fast boiling water. Add salt, and when it has boiled fast for fifteen minutes set the saucepan, uncovered, in a moderate oven. In fifteen minutes the water will have completely evaporated, and every grain be distinct and fluffy. Not a grain will stick to the saucepan. MOLDED RICE. Tested. Boil a cupful of rice in plenty of hot salted water until soft. Drain and dry off. Stir into it a great spoonful of butter, a teaspoonful of onion juice and the beaten yolks of two eggs, with salt and pepper to taste. Stir over the fire in a bowl set in boiling water for two minutes, using a fork that you may not break the rice to pieces. Turn into a round-bottomed bowll, wet with cold water, and press down hard. Reverse the bowl upon a fireproof platter, cover the molded rice thickly with a meringue made of the whites of the eggs, beaten stiff. and set upon the top grating of the oven for three minutes to form. Eat with drawn butter. SPANISH RICE (VEBY NICE).