Fricasseed Cabbage

Ingredients

• Boil and chop, as in the last recipe
• a tablespoonful of butter
• one (heaping) of flour
• a cupful of hot milk
• season

Method

1. 1

   Boil and chop cabbage.

2. 2

   In a saucepan, cook butter and flour until bubbling, then add hot milk and stir to a smooth sauce.

3. 3

   Add chopped cabbage, cook for a minute, season, and serve.

As published

This recipe was extracted from Kirmess cook book (1907), page 126. The excerpt below is the record exactly as published.

season with salt, white pepper, and a dash of tomato catsup. Heat in a saucepan a large cupful of well-seasoned soup stock, turn the cabbage into this and toss and turn until very hot. Now add a large spoonful of melted butter, and a teasponful of lemon juice, and serve. BAKED OABBAGE. Marion Harland, Boil cabbage tender in two waters, drain and set aside until cold, then chop fine. Mix together two beaten eggs, two tablespoonfuls of melted butter, two table- spoonfuls of cream, a saltspoonful of salt and a dash of paprika. Stir this into the chopped cabbage and put it into a buttered pudding dish. Sprinkle bread crumbs over the top and bake until brown. FRICA88BED OABBAGB. Marion Harland. Boil and chop, as in the last recipe, and keep hot while you cook together in a saucepan a tablespoonful of but- ter and one (heaping) of flour; when they bubble, pour upon them a cupful of hot milk. Stir to a smooth sauce; turn into this tiie chopped cabbage, cook for a minute, season and serve. VEGETABLES. 297 AN ITALIAN DISH OF OABBAGE. Marion Harland. Boil a cabbage in two waters ; drain ; when cold, chop coarsely, and season with salt and pepper. Butter a pudding dish, put a layer of cabbage in this; sprinkle with buttered crumbs and a teaspoonful of grated Par- mesan cheese. Put in more cabbage, more crumbs and cheese, and when the dish is nearly full pour a cup of seasoned beef stock over all. Bake for half an hour. "COLD-SLAW'^ FOR CABBAGE OB LETTUCE. Mrs. Lee Condict. One wine glass vinegar, one-half teaspoon mustard, one-half teaspoon salt, one and one-half teaspoon sugar, one egg, small cup cream, butter size of a walnut. Boil vinegar, mustard, sugar, salt and butter; then cool. Beat egg and cream and pour into vinegar; boil all together till thick, stirring often. CABBAGE DRESSING. Miss Stella T. Flanagan. One egg, two tablespoonfuls of vinegar, six teaspoon- fuls of sugar, one-half teaspoonful of mustard, scant tea- spoonful of salt, pinch of cayenne. Boil in double boil- er until it just begins to thicken ; cool in pan of water, stirring quickly. When ready to serve, add three or four tablespoonfuls of cream and the beaten white of one egg. This makes a small quantity. BOILED BICE. Tested. Into three pints of hot salted water, when at a fast boil, throw half a cupful of raw rice, previously washed and picked over. Keep it at a furious boil for twenty 29S KIRMESS COOK BOOK. minutes, when test a grain to see if it is done. If it is soft, drain away every drop of water; set the uncov- ered pot at the back of the range for two minutes to dry off the rice, and serve. Not a spoon should touch it while cooking, and each grain should be whole and apart from the rest. This, the one and only way to boil rice properly, is also tlie easiest. Shake the saucepan up three times while the rice is in cooking, to make sure it does not clog. BICE A LA JAPANESE. Tested. The Japs excel in cooking rice, and their method is exceedingly simple. Put one cupful of rice, which has been thoroughly washed, over the fire with five of fast boiling water. Add salt, and when it has boiled fast for fifteen minutes set the saucepan, uncovered, in a moder- ate oven. In fifteen minutes the water will have com- pletely evaporated, and every grain be distinct and fluffy. Not a grain will stick to the saucepan. MOLDED BICE. Tested. Boil a cupful of rice in plenty of hot salted water until soft. Drain and dry off. Stir into it a great spoon- ful of butter, a teaspoonful of onion juice and the beatr en yolks of two eggs, with salt and pepper to taste. Stir over the fire in a bowl set in boiling water for two min- utes, using a fork that you may not break the rice to pieces. Turn into a round-])ottomed bowl, wet with cold water, and press down hard. Reverse the bowl upon a fireproof platter, cover the molded rice thickly with a meringue made of the whites of the eggs, beaten stiff. VEGETABLES. 299 and set upon the top grating of the oven for three min- utes to form. Eat with drawn butter. SPANISH RICE (VEBY NICE). Tested. Boil one cupful of rice until tendei in plenty of boil- ing water, salted ; drain and dry off. Chop a quarter of a pound of fat salt pork, and fry in a pan. When it hisses, put into tlie pan two medium-sized onions^ also minced. Chop two green sweet peppers (seeded, of course), and mix with the rice, then the pork and onions, and enough tomato sauce to moisten the mixture well. Butter a bake dish, add salt and pepper, if needed, to the rice, and put into the dish. Coat thickly with fine crumbs and bake, covered, for twenty minutes; then brown. RICE CROQUETTES. Tested. Boil as directed in first recipe ; drain, and beat in two whipped eggs, half a cupful of milk (or cream, if you have it), a little butter, a teaspoonful of sugar, a little mace, pepper and salt. Set by until perfectly cold, form into croquettes, roll in egg and fine crumbs, leave on ice for an hour and fry in boiling deep fat PLAIN HOMINY PUDDING. Marion Harland. Soak a cupful of hominy for three hours in tepid water. Drain, and put over the fire in plenty of boiling water, slightly salted. Boil fast for thirty minutes, or until tender ; turn off the water and pour in a pint of hot milk, with a little salt. Cook for fifteen minutes, stir in a generous lump of butter and turn into a deep dish. Eat with sugar and cream. 302 KIRMESS COOK BOOK. be used in place of the turnip; if so, one quart of the balls or cubes will be required. VEGETABLE CUTLETS. Cut into dice sufficient white turnip and Irish potato to measure one cupful each, and steam or boil until tender. Drain a can of peas, wash, and let stand in cold water for half an hour, then drain very dry. Make a thick white sauce with two tablespoonfuls of butter

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