The Swedish, French, American cook book

Cut the cabbage in short narrow strips. Put on stove in water (sufficient to cover them) with pepper and salt; cook until well done. Have ready a rich cream sauce, put the cabbage in, stew about ten minutes in the sauce; when ready to serve, add a little cream if at hand. Dish up in a vegetable dish, sprinkle with chopped parsley. Serve as a vegetable with any kind of meat. Baked Cabbage (Chou cuit au four ) a la Octavious Cook cabbage [see recipe: How to Boil Cabbage], first cutting it in slices across. Put in a souffle dish with butter, pepper, salt, (and some stock, if at hand); cover; bake from one to one and a half hours in oven. Serve on a paper doily, as a vegetable. CHESTNUTS (Marrons) How to Boil Chestnuts Cook nice fresh chestnuts in hot water for about ten minutes; remove the shells (be careful not to break the nuts); put in pan on stove with some water, Madeira or sherry, and a little salt; cook until tender. When ready, put them carefully in a strainer and let stand to dry for a few minutes over the stove. Can be prepared as Glazed Chestnuts, Marrons au Beurre, etc., or used for different kinds of stuffings. Glazed Chestnuts (Marrons glaces) When cooked [see recipe: How to Boil Chestnuts], leave on a pan to steam for a few minutes, then put in a vegetable dish. Have ready some dissolved cornstarch in water, and with it thicken the juice that the chestnuts have cooked in. When nice and simmery, add some more Madeira or sherry; color with a little kitchen bouquet, then glaze the chestnuts with it in the vegetable dish. Serve with any kind of meat. Chestnuts with Butter (Marrons au Beurre ) Cook chestnuts [see recipe: How to Boil Chestnuts]. Dish up in a vegetable dish, pour over them some melted butter, sprinkle with a little chopped parsley. Serve as a vegetable with any kind of meat. Puree of Chestnuts (Marrons pures) Cook chestnuts [see recipe: How to Boil Chestnuts]; mash through a strainer; mix with butter, white pepper, salt, and part of the juice that the chestnuts cooked in. [Do not make them too thin.] Dish up in a vegetable dish. Serve with any kind of meat. Puree of Chestnuts with Rice (Marrons pures au Riz) Cook chestnuts [see recipe: How to Boil Chestnuts]; mash through a strainer; mix with butter, white pepper, and salt. Put into the potato ricer and squeeze them through into a vegetable dish. Serve with any kind of meat. EGG PLANT (Aubergine) Fried Egg Plant (Aubergine frite) a la Walde Peel the egg plant; cut in thin slices [if large cut in halves], sprinkle with pepper and salt. Put one slice on top of another to stand for a few minutes. Beat up an egg; dip each piece separately in the egg and then in fine bread crumbs. Fry in very hot fat, then serve immediately — one piece resting on top of another, as vegetable. Baked Stuffed Egg Plant with Bread Aubergine farcie de Pain et cuite au four