Boiled Cabbage

Ingredients

• Cut the cabbage into good-sized pieces
• a tablespoonful of salt
• a quarter of a teaspoon of soda
• one tablespoonful of butter
• a heaping teaspoonful of flour
• one-half cup of milk

Method

1. 1

   Wash cabbage, boil in salted water for 25 minutes.

2. 2

   Drain, mix with butter, flour, salt, pepper, and milk until smooth.

3. 3

   Serve with cabbage mixed lightly.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 9. The excerpt below is the record exactly as published.

one-half cup milk, thicken with flour, add butter, salt and pepper; cook until thick. Pour over potatoes. Nice dish. Mio Gla Pe hAYe JULIENNE POTATOES. Select large Irish potatoes, peel and dip 1n ice water for a few minutes, then shred them lengthwise as shoe- strings. Return to ice water for only a short while, then lay the strips on a towel and dry thoroughly, then dip in hot boiling lard. A wire basket must be used for this as for Saratoga chips. MATTIE SOUTHGATE JONES. CORN FRITTERS. Corn fritters for breakfast: Make a batter as you would for fritters; put in pepper, salt, butter, and to a quart of batter add one pint of corn cut from the ear and fry. | Miss SALLIE CHAMBERS. BRUNSWICK STEW. Two chickens, two quarts of tomatoes, eight ears of tender corn, one or two Jarge Irish potatoes, one-half pound of butter, two quarts of lima beans, one onion, tablespoonful of Worcestershire sauce, salt, black and red pepper to taste. Cook chicken until the meat is ready to leave the bone, remove bones, add vegetables, [ 36 ] all except corn; after they have been well chopped, cut the corn very fine and add twenty minutes before the stew is ready to be taken from the fire. Add the butter, teaspoonful of sugar, Worcestershire sauce, and add the chopped chicken. Stir constantly. The vegetables should boil until perfectly done. MESO JO: St EAR TT POTATO CROQUETTES. Finely mashed potatoes whipped with yolk of egg until very light, then season with pepper, salt and finely chopped parsley, moisten with cream; when mixed, heat in a double boiler, cool and pour into croquettes, dip into egg beaten, then cracker or bread crumbs, and drop in hot lard. When brown, lay them on brown paper for a minute. . Place on heated plate and garnish with parsley. Send at once to table. Gras. BOILED CABBAGE. Cut the cabbage into good-sized pieces, take off the outside leaves and cut away the hard core. Wash it well in two changes of cold water and place the pieces open- side down on acolander todrain. Havea very generous amount of water in a sauce pan or pot; let it boil vio- lently; add a tablespoonful of salt and a quarter of a teaspoon of soda; put in the cabbage, one piece at a time, so as to check the boiling as little as possible. Let it cook for twenty-five minutes uncovered and boiling rapidly all the time. Push the cabbage under the water every five minutes. Turn it into a colander and press out all the water. Put into a sauce pan one tablespoon- ful of butter, a heaping teaspoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.