Science of food & cookery

Trim a small cabbage, cut into halves, remove the stem, and separate the leaves, dropping them into boiling salted water. Let cook gently with cover off, until done; then drain. Put a little cream and vegetable butter into a saucepan, add the cabbage, reheat well, and serve. STEWED CABBAGE Shred crisp cabbage, add boiling water, bring quickly to the boiling point, then drain. Return to the saucepan, add a little vegetable butter and salt to season, and let cook slowly until tender, having the cover drawn a little to one side while cooking. CABBAGE IN CREAM Add a little rich cream or cream sauce to the stewed cabbage, reheat, salt to taste, and serve. SCALLOPED CABBAGE Cut the above boiled cabbage crosswise and lengthwise on a board, into i-inch squares. Add rich cream sauce to season, and put into an oiled baking pan. Rub a slice of bread through a colander or strainer over the cooked cabbage, and press down with a spoon to moisten the crumbs. Place small pieces of vegetable butter over the top, and brown lightly in the oven. BRUSSELS SPROUTS Trim very carefully, so as to leave only the hard part of the sprout. Place in boiling salted water, leaving the cover off, and cook until tender. Drain, and season with a little rich cream or vegetable butter. SMOTHERED CUCUMBERS » Pare medium sized cucumbers, and slice into hot cream sauce. Cover, let simmer until they are tender, and serve. CUCUMBERS WITH EGG SAUCE Add sliced or chopped hard-boiled egg to the above smothered cucumbers, shake together, and serve. MASHED POTATOES Wash the potatoes, and pare thin, removing all specks with the point of a knife. Add boiling water, and let boil slowly until thoroughly done, and drain; or cook in a steamer. Shake for a few moments over the open flame. Force through a potato ricer, or mash with a potato masher. Add salt, and a little vegetable butter and a little -hot milk, or rich cream, and beat until light. Serve immediately. WARMED MASHED POTATOES Heat a lightly oiled skillet. Add the cold mashed potatoes, heat gradually on a slow fire, turning with a spatula now and then, and when warmed through and slightly browned, serve at once. POTATO DUCHESS 4 cups hot mashed potatoes Salt I egg yolk I tablespoon vegetable butter Thin cream Boil pared potatoes, drain, mash through a potato ricer, and set on the edge of the stove. Add the butter, the cream, the beaten yolk, salt to taste, and mix well. Put into a pastry bag with a star tube, and press out on an oiled pan in large rose shapes; or lay on a board, and form into diamond or leaf shapes. Brush over with cream or milk, and bake in a quick oven. POTATO EN SURPRISE Put the above potato mixture into a pastry bag, and make round potato borders on an oiled baking sheet, leaving a hollow in the center. Fill this cavity with nicely seasoned green peas or spinach. Cover with the potato, brush over with cream, and bake the same as the preceding. MASHED POTATO CAKES Use the same ingredients as for duchess potato. Shape into patties, or round cakes, about ?4 of an inch thick. Lay in an oiled baking pan, and brown lightly in a quick oven ; or brown in a slightly oiled skillet. ROASTED POTATOES