Vinegar is generally placed on the table
with boiled cabbage. Drawn butter may
be eaten with it, and is an improvement.
Cabbage ma}- be boiled in the water in
which corned beef or ham has been cooked.
Cooked Cabbage. — Chop cabbage fine,
cook in kettle with enough water to cover✪ Cooked Cabbage ;
season with salt, pepper and meat drip-
pings. Serve with vinegar.
Stewed Cabbage. — Cut a hard white
head of cabbage in two pieces, cut one
piece as fine as possible, and put in a stew-
pan with a piece of butter the size of an ^%Z-
Salt and pepper, sprinkle with flour and
sugar, and a little water, and let cook.
Make a dressing of one ^'g'g, one teaspoon-
ful cream, one cup of weak vinegar✪ Stewed Cabbage. Pour
over cabbage about five minutes before
removing from fire.
Ladies' Cabbage. — Boil a firm white
cabbage for fifteen minutes, drain and add
fresh boiling water. When it grows tender,
drain and set aside until cold. Chop fine;
add two beaten eggs, a tablespoonful of but-
ter, some pepper and salt, and three table-
spoonfuls of rich milk or cream✪ Ladies' Cabbage. Stir all
well together, and bake in a buttered pud-
ding-dish until brown. Serve very hot.
The prepared cabbage resembles cauliflower
and is a very digestible and palatable dish.
Sour=crout. — Barrels having held wine
or vinegar are generalh^ used in which to
prepare sour-crout, but it is better to have
a special barrel for the purpose. Slice
w^hite and firm cabbages into fine shreds.
There are instruments for this purpose. At
the bottom of the barrel place a layer of
coarse salt, and add alternately la^/ers of
cabbage and salt, being careful to have one
of salt on the top. As each layer of cab-
bage is added, it must be forced down with
blows of a heavy pestl✪ Sour-Croute, fresh layers being
added as soon as the juice floats on the sur-
face. The cabbage should be seasoned with
a few grains of coriander, juniper berries,
etc. When the barrel is full it must be put
in a dr}' cellar, and covered with a cloth,
under a plank, on which heav^v weights are
laid. At the end of a few days it will be-
gin to ferment. During this process the
pickle must be drawn off and replaced by
fresh, until the liquor becomes clear. This
should be done every da3^ Finally, renew
the cloth, wash the cover, replace the
weights, and let stand for a month. By
that time the sour-crout will be ready for
use. Care must be taken to let the least
possible air enter the sour-crout, and to
have the cover perfectly clean. Each time
the barrel has to be opened it must be care-
fully closed again. To neglect these pre-
cautions may ruin the operation.
Sour-crout is often fried in the same
manner as fried cabbage, excepting that it
is first boiled until soft in just enough
water to cook it. Vinegar should be added
after frying.
Boiled Cauliflower. — Take off leaves
and cut stalk close to flower bunch. Soak
in cold water half an hour✪ Boiled Cauliflower, then tie in
coarse bobbinet lace or chee.se-cloth to
397
^o
THE MODEL COOK BOOK
prevent breaking, put into boiling salted
water and cook until tender. Serve with
drawn butter.
Page 35 · 6 recipe records on this page
Presented as published in 1901. 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
Vinegar is generally placed on the table with boiled cabbage. Drawn butter may be eaten with it, and is an improvement. Cabbage may be boiled in the water in which corned beef or ham has been cooked.
Cooked Cabbage. — Chop cabbage fine, cook in kettle with enough water to cover ; season with salt, pepper and meat drippings. Serve with vinegar.
Stewed Cabbage. — Cut a hard white head of cabbage in two pieces, cut one piece as fine as possible, and put in a stewpan with a piece of butter the size of an egg. Salt and pepper, sprinkle with flour and sugar, and a little water, and let cook. Make a dressing of one egg, one teaspoonful cream, one cup of weak vinegar. Pour over cabbage about five minutes before removing from fire.
Ladies' Cabbage. — Boil a firm white cabbage for fifteen minutes, drain and add fresh boiling water. When it grows tender, drain and set aside until cold. Chop fine; add two beaten eggs, a tablespoonful of butter, some pepper and salt, and three tablespoonfuls of rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Serve very hot. The prepared cabbage resembles cauliflower and is a very digestible and palatable dish.
Sour-crout. — Barrels having held wine or vinegar are generally used in which to prepare sour-crout, but it is better to have a special barrel for the purpose. Slice w^hite and firm cabbages into fine shreds. There are instruments for this purpose. At the bottom of the barrel place a layer of coarse salt, and add alternately layers of cabbage and salt, being careful to have one of salt on the top. As each layer of cabbage is added, it must be forced down with blows of a heavy pestle, fresh layers being added as soon as the juice floats on the surface. The cabbage should be seasoned with a few grains of coriander, juniper berries, etc. When the barrel is full it must be put in a dry cellar, and covered with a cloth, under a plank, on which heavy weights are laid. At the end of a few days it will begin to ferment. During this process the pickle must be drawn off and replaced by fresh, until the liquor becomes clear. This should be done every day. Finally, renew the cloth, wash the cover, replace the weights, and let stand for a month. By that time the sour-crout will be ready for use. Care must be taken to let the least possible air enter the sour-crout, and to have the cover perfectly clean. Each time the barrel has to be opened it must be carefully closed again. To neglect these precautions may ruin the operation.
Sour-crout is often fried in the same manner as fried cabbage, excepting that it is first boiled until soft in just enough water to cook it. Vinegar should be added after frying.
Boiled Cauliflower. — Take off leaves and cut stalk close to flower bunch. Soak in cold water half an hour, then tie in coarse bobbinet lace or cheese-cloth to
^o
prevent breaking, put into boiling salted water and cook until tender. Serve with drawn butter.
Records on this page
Cooked CabbageStewed CabbageLadies' CabbageSour-CroutBoiled CauliflowerBoiled Cauliflower