Cream Cabbage

Ingredients

• a small head of cabbage
• half a pint of milk
• a piece of butter the size of an egg
• a little salt and pepper

Method

1. 1

   Cut cabbage as for cold slaw.

2. 2

   Boil in salted water until tender, drain well, and pour over milk.

3. 3

   Add butter and season with salt and pepper.

4. 4

   Let it come to a boil and serve.

As published

This recipe was extracted from Cooks in clover (1889), page 23. The excerpt below is the record exactly as published.

Cream Cabbage. — Cut up a small head of cab- to find in a few hours that the contents of your well bage as for cold slaw. Boil in salted water until filled tub have shrunk at least one-third, and that the \ tender, then drain well, and pour over it half a pint beans are covered with brine. When needed for! of milk, add a piece of butter the size of an egg and use, soak the beans you intend to cook in fresh j a little salt and pepper. Let it come to a boil, and water for at least an hour, and, after they have serve. Mrs. T. R. G. boiled a short time, change the water so that they \ may not be too salt. Boiled Greens or Sprouts. — To each half gallon Mrs. T. R. Goodlatte. \ of water allow one heaping tablespoon of salt and a VEGETABLES. 39 very small pinch of soda. Pick away all the dead J leaves and wash the greens well in cold water, drain > them in a colander, and put them into fast boiling water with salt and soda in the above proportion. / Keep them boiling quickly, with the lid off, until tender, and the moment they are done take them up or their color will be spoiled. When well drained, serve. The great art in cooking greens properly and in having them of a good color, is to ', put them into plenty of fast boiling water, to let them boil very quickly and to take them up the moment they become tender. Young greens take ten to twelve minutes, sprouts twelve minutes, after the water boils. Mrs. A. R. B. New England Baked Beans. — One quart of beans \ soaked over night in cold water. Drain, and put in a covered stone jar with one-quarter of a pound of I salt pork, three tablespoons of molasses, erne tea- < spoon of ground mustard, half a teaspoon of soda, salt and pepper to taste. Cover with luke-warm water, and bake twelve hours, adding water from time to time as it dries away. Have the oven quite hot at first, gradually diminishing the heat. The small white bean that does not fall apart in cooking is the best to select for this manner of preparing. Mrs. M. L. Bullock. Spaghetti with Italian Sauce. — Put one pound of spaghetti in boiling water with one teaspoon of salt; boil twenty minutes, drain in a colander, then place in a deep dish and pour over sauce made as follows : Sauce: — Two small white onions, sliced fine and browned nicely in half a cup of butter; simmer one quart of tomatoes, mix together and strain fine. Sprinkle over one cup of grated cheese. Miss Libbie Still. Macaroni and Cheese. — Half apound of macaroni 40 COOKS IN CLOVER, broken in pieces an inch long; cook in boiling wa- ter slightly salted, for twenty minutes. Drain, and put a layer in the bottom of a well greased baking dish ; upon this, spread some grated cheese and small bits of butter, then more macaroni, and so on until the dish is filled. Have grated cheese on top. Wet with a little milk, salt slightly, cover and bake half an hour; brown, and serve in the dish. Mrs. John Heinion. Rice Croquettes. — Two cups of cold boiled rice, two tablespoons of melted butter, three well beaten eggs, two tablespoons of white sugar, a large pinch of finely grated lemon peel, and salt to taste. Beat the eggs and sugar together until light, and work the butter well into the rice, mix both ! together, season and make into croquettes of what- I ever shape you fancy. Roll in a little flour, then in one beaten egg, lastly in half a cup of powdered \ cracker, and fry a few at a time, in lard or butter. I Miss. S. G. Wallis. , Noodles. — Beat four or five eggs very light, add J a teaspoon of salt, and stir in flour until stiff; turn ; out on a cake board, and knead in flour until the I mass is hard; cut in pieces, roll out in irregular 'sheets as thin as wafers, and put them on a clean cloth to dry for half an hour. Lay these sheets in a pile, sprinkling flour lightly between the layers, and cut into shreds with a very sharp knife. Dip a few at a time into any kind of broth, and boil all twenty minutes. Mrs. H. IV. Crane. Eggs. Omelette, I. — Six eggs, one chip of milk, one table- j spoon of flour, and a pinch of salt. Beat the whites \ and yelks separately. Mix the flour, milk and salt ; \ add the yelks, and then the beaten whites. Have a! buttered spider very hot, and pour in the mixture. Bake in a quick oven. Mrs. J. H. Ackerinan. Omelette, II. — Six eggs, whites and yelks beaten separately; half a pint of milk

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