The Pattern cook-book

Chop the cabbage fine, after soaking it one hour in cold water; and place it in an iron kettle with a cupful of vinegar. Cover the kettle and set it where the cabbage will slowly stew for two hours, stirring often, and adding a little more vinegar as that in the kettle evaporates, but keeping only enough moisture in the kettle to keep the cabbage from burning. Should the vinegar be very strong, weaken it with a little water. When the cabbage is tender, add a little butter, salt and pepper, and serve hot. The slaw, when cooked, should be of a delicate pinkish shade. It requires constant attention while cooking. CABBAGE SALAD. (See Salads.) CARROTS. Scrape and wash the carrots, and cut them in slices. Boil them one hour in plenty of water; then drain off all but half a cupful of the water, and add to the carrots one tea-spoonful of sugar, and one of salt. Boil rapidly until the water is all evaporated. Cover the carrots with milk, and thicken this to a cream with a little flour wet to a smooth paste with cold milk. Add butter, salt and pepper to taste, and serve hot. Carrots may also be cooked the same as beets, adding butter, salt and pepper after draining off the water, and serving them after heating thoroughly. Or they may be boiled whole with corned beef, and served as a garnish around the meat. It improves their appearance to cut them into half-inch slices and then shape them with the tin cutters. BOILED CAULIFLOWER. Remove the outer green leaves, cut off the stem close to the flower, and wash well. Put the cauliflower head downward in cold water, and let it soak for an hour, to draw out any insects that may be there and to freshen the flowers. Unless very large, do not cut it ; but if it must be cut, quarter it neatly. Tie it in a piece of coarse tarleton or cheese-cloth to prevent breaking, and place it in a granite-ware stew-pan or a porcelain-lined kettle, with plenty of slightly salted, boiling water. Cover, and simmer half an hour, if the vegetable is of moderate size. When done, remove any scum that may have arisen, lift the cauliflower carefully from the water, drain well, take it from the cloth, and place it stem downward in the serving dish. Pour over it a sauce made of Two table-spoonfuls of butter. One table-spoonful of flour. One-half tea-spoonful of salt. One scanty pint of milk. Beat the butter and flour to a cream, and pour over them I he boiling milk. Add the salt, and boil for five minutes, stirring all the time. Sprinkle half a tea-spoonful of salt over the cauliflower before pouring on the sauce. BAKED CAULIFLOWER. Boil the vegetable tender as directed in the preceding recipe, drain well, remove it from the cloth, and tear the clusters or flowers from the stem. Place a layer of these clusters in a baking dish. Have ready a sauce made of Two table-spoonfuls of butter. One table-spoonful of flour. One pint of milk. Salt and pepper to taste.