Chop the cabbage. Put into a frying pan enough
lard or beef dripping so that when melted it will just
cover the bottom.✪ Fried Cooked Cabbage When this becomes hot put in
the cabbage ; stir frequently to keep it from burn-
ing. When the cabbage is hot serve it.
STEWED CABBAGE.
Boil the cabbage and cut it up fine ; put it into a
pot with two or three ounces of drij^ping or butter.
MANUAL FOR ARMY COOKS. 129
three or four tablespoonfiils of vinegar, and a half
pint of stock or broth, salt, black and red pepper.✪ Stewed Cabbage
Cover, and simmer for fifteen minutes, stirring fre-
quently.
BOILED CAULIFLOWER.
Time, fifteen to twenty minutes.
Trim the cauliflower by removing the outside
leaves and cutting off. the stalk. Put it into cold
water for half an hour ; then into a pot of boiling
salted water — enough to cover it,✪ Boiled Cauliflower and boil until ten-
der. Be careful to take it up as soon as tender,
and drain.
A drawn-butter sauce may be poured over it, or
a sauce made as directed for stewed onions. One
cupful of grated cheese to a pint of sauce may be
melted into the sauce.
BOILED CARROTS.
Time, thirty minutes to one and one-half hours.
Trim off the roots, wash well, and scrape off the
skin. If they are young do not remove the skin
until they are cooked. If the carrots are large, split
or quarter them lengthwise, or cut them across in
two or more pieces. Soak them in cold water for
thirty minutes ; jDut them into a pot of boiling salt
water — enough to plentifully cover them. ✪ Boiled Carrots Boil
steadily until tender. When cooked, drain or dry
them in a cloth, and season with butter, pepper, and
salt. Tomato catsup may be added as a seasoning.
If they are boiled with meat, butter may be omitted.
STEWED CARROTS.
Boil the carrots, cut into thin slices, and keep
them warm. For about a quart of carrots, put into
a pot a pint of stock or liquor from boiled fresh
beef or mutton ; put it on the fire, add a piece of
dripping or butter twice the size of an egg^ season
9281 9
130 MANUAL FOR ARMY COOKS.
with pepper and salt, and stir in two or tliree table-
spoonfnls of blended flour; stir slowly until it
comes to a boil, then put in the carrots ; cover and
stew gently for fifteen minutes, stirring frequently.
If water is used instead of stock, double the quantity
of butter or dripping.
RAW CUCUMBERS.
Cucumbers should be as fresh from the vine as
possible, and eaten within twenty-four hours after
they are gathered. Pare and slice the cucumbers
thin and sprinkle them plentifully with salt, and
let them remain for a half hour. Then rinse off the
salt with cold water, drain, and put lumps of ice
on top or lay them in ice water for one-half hour
or longer. This will crisp them. Just before they
are served drain them dry. Season with j)epper,
salt, and vinegar. Add olive oil if desired.
Thin slices of raw onions may be mixed with the
cucumbers.
STEWED CUCUMBERS. ✪ Stewed Carrots
Page 56 · 7 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chop the cabbage. Put into a frying pan enough lard or beef dripping so that when melted it will just cover the bottom. When this becomes hot put in the cabbage ; stir frequently to keep it from burning. When the cabbage is hot serve it.
STEWED CABBAGE.
Boil the cabbage and cut it up fine ; put it into a pot with two or three ounces of drij^ping or butter.
three or four tablespoonfiils of vinegar, and a half pint of stock or broth, salt, black and red pepper. Cover, and simmer for fifteen minutes, stirring frequently.
BOILED CAULIFLOWER.
Time, fifteen to twenty minutes.
Trim the cauliflower by removing the outside leaves and cutting off. the stalk. Put it into cold water for half an hour ; then into a pot of boiling salted water — enough to cover it, and boil until tender. Be careful to take it up as soon as tender, and drain.
A drawn-butter sauce may be poured over it, or a sauce made as directed for stewed onions. One cupful of grated cheese to a pint of sauce may be melted into the sauce.
BOILED CARROTS.
Time, thirty minutes to one and one-half hours.
Trim off the roots, wash well, and scrape off the skin. If they are young do not remove the skin until they are cooked. If the carrots are large, split or quarter them lengthwise, or cut them across in two or more pieces. Soak them in cold water for thirty minutes ; jput them into a pot of boiling salt water — enough to cover them plentifully. Boil steadily until tender. When cooked, drain or dry them in a cloth, and season with butter, pepper, and salt. Tomato catsup may be added as a seasoning. If they are boiled with meat, butter may be omitted.
STEWED CARROTS.
Boil the carrots, cut into thin slices, and keep them warm. For about a quart of carrots, put into a pot a pint of stock or liquor from boiled fresh beef or mutton ; put it on the fire, add a piece of dripping or butter twice the size of an egg; season
9281 9
with pepper and salt, and stir in two or tliree tablespoonfnls of blended flour; stir slowly until it comes to a boil, then put in the carrots ; cover and stew gently for fifteen minutes, stirring frequently. If water is used instead of stock, double the quantity of butter or dripping.
RAW CUCUMBERS.
Cucumbers should be as fresh from the vine as possible, and eaten within twenty-four hours after they are gathered. Pare and slice the cucumbers thin and sprinkle them plentifully with salt, and let them remain for a half hour. Then rinse off the salt with cold water, drain, and put lumps of ice on top or lay them in ice water for one-half hour or longer. This will crisp them. Just before they are served drain them dry. Season with pepper, salt, and vinegar. Add olive oil if desired.
Thin slices of raw onions may be mixed with the cucumbers.
STEWED CUCUMBERS.
Records on this page
Fried Cooked CabbageStewed CabbageBoiled CauliflowerBoiled CarrotsStewed CarrotsRaw CucumbersStewed Cucumbers