The National home cook book

“ness in hot water, salted. The water is then drained off and a - generous cream sauce made, poured over the cabbage in a@ baking dish; bread crumbs are sprinkled over all, and also little dots of butter. Then it is baked in an oven for about 15 min- imagine what it is, and many when told would refuse to believe | that it is simply cabbage. thus: - and.throw it in cold water for a few minutes, then return 4 the saucepan with plenty of boiling. water, one tablespoonful salt and two of butter. Let it cook rapidly with the lid off for 20 minutes; adda pinch of baking soda and cook 10 minutes ‘longer; drain, have ready some buttered toast on a hot dish, lay cabbage on it and pour over a sauce made thus: rind of a lemon into two cupfuls of milk and thicken it with - tablespoonful each of flour, salt and pepper and juice of - lemon; pour over the cabbage. - an CABBAGE (Sweet and Sour)—One small head of cabbage, _ chop fine, cook till tender. One heaping tablespoon lard (orany — good drippings), one tablespoon flour, cook till. brown (be car f ful not to burn); must be stirred’ constantly. When done dra aside, add one cup boiling water, one cup vinegar (less vinegar if it is very strong), with pepper, salt and one tablespoon suga ' Put one whole onion in center of cabbage and simmer all gether for about three-quarters of an hour. i . CARROTS—Half an hour before a nice joint of meat is ‘thoroughly soaked add to it carrots which have been previously cleaned; also a teaspoon each of salt and onion juice, and two sliced beets. Make delicious and appetizing dish. Carrots” are as, good cooked in same way with fillet of beef. _ Carrots: -@ wonderful food value. i CARROTS WITH CREAM—Boil very tender with plent 0! water. When done slice in saucepan with a gill of cream. — boil up once. Salt and pepper to taste. CARROTS AND TURNIPS—Boil together, mash, add a little salt and pepper. 1 MEMORANDA ee CAULIFLOWER CHEESE—Boil a cauliflower, press through a sieve. Add one heaping tablespoon grated Parmesan “cheese, two of tomatoes, one of butter. Season well. ] with bread crumbs and brown in the oven. - CAULIFLOWER (Mock)—Slice cabbage thin, put a cabbage in water enough to cover; cover with close-fitting lid, og cook until done—about three-fourths of an hour; it wili look clear when sufficiently done. Drain offwater, season with pepper, salt and butter and just a little sugar; add one-half cup thick cream and a dash of vinegar if it is to your taste. Be sure that it does not cook dry, as that gives a rank taste. ‘ CURLED CELERY makes an attractive garnish. Cut thick _ stalks of celery in two-inch pieces. With a sharp knife, begin-_ - ning at the outside of the stalks, make five cuts parallel to — each other extending one-third the length of the pieces. Make. ' six cuts at right angles to the cuts, already made, .Cut the | other end in the same fashion... Puf the pieces in cold or. ' iced water and let stand for several hours. CELERY SALT—Take celery leaves, wash and dry them (being careful not to burn); when diy, pulverize as well as — . you can with your hands, then use rolling pin to make finer; . then mix with salt. Use for seasoning vegetables and soups, ~ To bleach celery—Put breakfast food boxes on while celery is growing, or tie several thicknesses of paper on loosely. — 5 ‘ CELERY SEASONING—Thoroughly dry the white leaves i _ of celery, rub together until very fine. Use for seasoning. — CELERY (Spanish)—Use short, tender turnip sprouts. Good for eating and garnishing. \ CELERY (Stewed)—Wash stalks well, boil in well salted - water till tender (about 20 minutes), drain well, place on. > toasted bread, pour over ft a sauce of cream seasoned with a little mace; or just melted butter may be used.