Eemove all defective leaves, quarter and cut as for coarse
slaw, cover well with cold water, and let remain several
hours before cooking, then drain and put into pot with
enough boiling water to cover; boil until thoroughly
cooked (which will generally require about forty-five min-
utes), add salt ten or fifteen minutes before removing from
fire, and when done, take up into a colander, press out the
water well, and season with butter and pepper✪ Delicate Cabbage. This is a
good dish to serve with corned meats, but should not be
cooked with them; if preferred, however, it may be sea-
soned by adding some of the liquor and fatfrom the boiling
meat to the cabbage while cooking. Drain, remove, and
serve in a dish with drawn batter or a cream dressing
poured over it
Mother's Cook Book.
RED CABBAGE.
Select two small, solid beads of hard red cabbage; divide
them in halves from crown to stem; lay the split side down,
and cat downwards in thin slices. The cabbage will then
be in narrow strips or shreds. Pat into a saucepan a table-
spoonful of clean drippings, butter, or any nice fat; when
fat is hot, put in cabbage, a teaspoonful of salt, three table-
spoonfuls vinegar (if the latter is very strong, use-but two),
and one onion✪ Red Cabbage, in which three or four cloves have been
stuck, buried in the middle; boil two hours and a half; if it
becomes too dry and is in danger of scorching, add a very
little water. This is very nice.
CAULIFLOWER.
Boil a fine cauliflower, tied np snugly in coarse tarlatan,
m hot water, a little salt. Drain and lay in a deep dish,
flower uppermost. Heat a cup of milk; thicken with two
tablespoonfuls of butter, cut into bits, and rolled in flour.
Add pepper, salt, the beaten white of an egg, and boil up
one minute, stirrirg welL Take from the fire, squeeze the
juice of a lemon through a hair sieve into the sauce, and
pour half into a boat, the rest over the cauliflower.
MASHED CARROTS.
Scrape, wash, lay in cold water half an hour; then cook
tender in boiling water. Drain well, mash with a wooden
spoon, or beetle, work in a good piece of butter, and sea-
son with pepper and salt. Heap up in a vegetable dish, and
serve very hot.
BOILED GREEN CORN.
Choose young eugar-corn, full grown, but not hard; test
With the nail. When the grain is pierced, the milk should
114 Mother's Cook Boos.
escape in a jet, and not be thick. Clean by stripping off
the outer leaves, turn back the innermost covering carefully,
pick off every thread of silk, and re-cover the ear with the
thin husk that grew nearest it. Tie at the top with a bit of
thread, put boiling water salt✪ Boiled Green Corned, and cook fast from twenty
minutes to half an hour, in proportion to size and age.
Cut off the stalks close Co the cob, and send whole to table
wrapped in a napkin.
Or you can cut from the cob while hot and season with
butter, pepper, and salt Send to table in a vegetable
dish.
GREEN PEAS.
Shell and lay in cold water fifteen minutes. Cook from
twenty to twenty-five minutes in boiling Baited water.
Drain, put into a deep dish with a good lump of batter;
pepper and salt to taste.
TO BOIL ONIONS.
Take off the tops and tails, and the thin outer skin; bat
no more, lest the onions should go to pieces. Lay them on
the bottom of a pan which is broad enough to contain them
without piling one on another; just cover them with water✪ To Boil Onions,
and let them simmer slowly till they are tender all through,
but not till they break.
Serve them up with melted butter.
FRIED ONIONS.
Cut them in thin slices and season tbem; have a piece of
fat bacon✪ Fried Onions frying to get the juice, take it out, and put the
onions in and stir until a pretty brown.
BOILED PARSNIPS.
Wash the parsnips, scrape them thoroughly, and with the
point of a knife, remove any black spots about them, and
Motheb's Cook Book, 115 ✪ Boiled Parsnips
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Presented as published in 1902. 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
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Eemove all defective leaves, quarter and cut as for coarse
slaw, cover well with cold water, and let remain several
hours before cooking, then drain and put into pot with
enough boiling water to cover; boil until thoroughly
cooked (which will generally require about forty-five min-
utes), add salt ten or fifteen minutes before removing from
fire, and when done, take up into a colander, press out the
water well, and season with butter and pepper. This is a
good dish to serve with corned meats, but should not be
cooked with them; if preferred, however, it may be sea-
soned by adding some of the liquor and fatfrom the boiling
meat to the cabbage while cooking. Drain, remove, and
serve in a dish with drawn batter or a cream dressing
poured over it
Mother's Cook Book.
RED CABBAGE.
Select two small, solid beads of hard red cabbage; divide
them in halves from crown to stem; lay the split side down,
and cat downwards in thin slices. The cabbage will then
be in narrow strips or shreds. Pat into a saucepan a table-
spoonful of clean drippings, butter, or any nice fat; when
fat is hot, put in cabbage, a teaspoonful of salt, three table-
spoonfuls vinegar (if the latter is very strong, use-but two),
and one onion, in which three or four cloves have been
stuck, buried in the middle; boil two hours and a half; if it
becomes too dry and is in danger of scorching, add a very
little water. This is very nice.
CAULIFLOWER.
Boil a fine cauliflower, tied np snugly in coarse tarlatan,
m hot water, a little salt. Drain and lay in a deep dish,
flower uppermost. Heat a cup of milk; thicken with two
tablespoonfuls of butter, cut into bits, and rolled in flour.
Add pepper, salt, the beaten white of an egg, and boil up
one minute, stirrirg welL Take from the fire, squeeze the
juice of a lemon through a hair sieve into the sauce, and
pour half into a boat, the rest over the cauliflower.
MASHED CARROTS.
Scrape, wash, lay in cold water half an hour; then cook
tender in boiling water. Drain well, mash with a wooden
spoon, or beetle, work in a good piece of butter, and sea-
son with pepper and salt. Heap up in a vegetable dish, and
serve very hot.
BOILED GREEN CORN.
Choose young eugar-corn, full grown, but not hard; test
With the nail. When the grain is pierced, the milk should
114 Mother's Cook Boos.
escape in a jet, and not be thick. Clean by stripping off
the outer leaves, turn back the innermost covering carefully,
pick off every thread of silk, and re-cover the ear with the
thin husk that grew nearest it. Tie at the top with a bit of
thread, put boiling water salted, and cook fast from twenty
minutes to half an hour, in proportion to size and age.
Cut off the stalks close Co the cob, and send whole to table
wrapped in a napkin.
Or you can cut from the cob while hot and season with
butter, pepper, and salt Send to table in a vegetable
dish.
GREEN PEAS.
Shell and lay in cold water fifteen minutes. Cook from
twenty to twenty-five minutes in boiling Baited water.
Drain, put into a deep dish with a good lump of batter;
pepper and salt to taste.
TO BOIL ONIONS.
Take off the tops and tails, and the thin outer skin; bat
no more, lest the onions should go to pieces. Lay them on
the bottom of a pan which is broad enough to contain them
without piling one on another; just cover them with water,
and let them simmer slowly till they are tender all through,
but not till they break.
Serve them up with melted butter.
FRIED ONIONS.
Cut them in thin slices and season tbem; have a piece of
fat bacon frying to get the juice, take it out, and put the
onions in and stir until a pretty brown.
BOILED PARSNIPS.
Wash the parsnips, scrape them thoroughly, and with the
point of a knife, remove any black spots about them, and
Motheb's Cook Book, 115