Ladies’ Cabbage

Ingredients

• Cutsmall, hard head cabbage
• add 2 tablespoons Crisco
• 1 tablespoon flour
• ½ pint of milk
• 4 teaspoon of salt
• 1 saltspoon of white pepper

Method

1. 1

   Cut cabbage into halves; remove core and hard portions, chop remaining part fine.

2. 2

   Boil in salted water for 30 minutes; drain.

3. 3

   Put cabbage back in saucepan, dust with flour, stir with wooden spoon, and add milk, salt, and pepper.

4. 4

   Simmer for 10 minutes; serve.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 83. The excerpt below is the record exactly as published.

1 teaspoon of salt. Cover, and let simmer gently until tender, then add 1 teaspoon onion juice, and little black pepper. Put neck-piece, heart, liver, gizzard, and back pieces in center of dish; put 2 pieces of breast on top, second joints on one side of plate, legs crossed on other, and wing at each end of plate. Pour sauce over, sprinkle with chopped parsley, and serve. January 18 Broiled Halibut Maitre d Hotel Potatoes *Escalloped Tomatoes Lettuce, French Dressing Pumpkin Pie Cheese Squares Coffee *Escalloped Tomatoes—Drain juice from 1 can tomatoes. Brush baking dish over with Crisco, and cover bot- tom with tomatoes; dot with Crisco, dredge with pepper and salt, and sprinkle generously with breadcrumbs; arrange another layer of tomatoes, and crumbs, and so proceed until dish is filled. Pour over all enough of juice of tomatoes to moisten well, and then finish dish with covering of crumbs. Bake 20 minutes in moderate oven. 153 A Calendar of Dinners January 19 Consomme with Vermicelli Grated Parmesan Cheese Fried Oysters, Sauce Tartare * Mushrooms Cooked Under Glass Bells Supreme of Chicken Asparagus, Cream Glacé Orange Ice Coffee *Mushrooms Cooked Under Glass Bells—Saute 4% pound of peeled mush- room caps in 3 tablespoons Crisco, season with salt and paprika, add 1 cup of cream, cover and let simmer until reduced a little. Arrange mush- rooms on round of bread in mushroom dish, pour liquid over, cover with glass bell and bake 20 minutes in moderate oven. Send to table without removing glass, which confines delicate flavor and aroma of mushrooms. January 20 Clam Chowder Rolled Beefsteak, Peanut Butter Sauce Succotash Boiled Onions *Cream Cheese and Pimiento Salad Baked Custard Lady Fingers Black Coffee *Cream Cheese and Pimiento Salad— Wash and dry 1 can pimientoes. Fill them with creamed cheese. Chill, slice and serve on crisp lettuce leaves with following dressing: Mix % table- spoon salt, 1%4 tablespoon mustard, 34 tablespoon sugar, and 1 tablespoon flour, and when thoroughly blended, add 2 egg yolks, slightly beaten, 3 tablespoons melted Crisco, 34 cup milk, and 1% cup vinegar. Cook in fotble boiler, stirring constantly, until mixture thickens. Strain and cool. January 21 *Cream of Lettuce Soup Roast Shoulder of Mutton, Caper Sauce Mashed Potatoes Baked Squash Celery Salad Cheese Wafers Apple Tapioca Coffee *Cream of Lettuce Soup—3 cups white stock, 2 heads lettuce, 2 tablespoons cooked rice, 1% cup cream, % table- spoon onion, finely chopped, 1 table- spoon Crisco, yolk 1 egg, nutmeg, salt and pepper to taste. Remove outer leaves from lettuce and shred it. Cook onion 5 minutes in Crisco, add lettuce, rice, and stock. Add cream, yolk egg slightly beaten, nut- meg, salt, and pepper to taste. January 22 Filleted Anchovies with Lemon Celery Ripe Olives Salted Pistachio Nuts Consomme, ala Royale * Halibut Turbans Roast Goose, Apple Jelly Potato Puff Mashed Turnip Endive and Roquefort Cheese Salad Coupe St. Jacques Coffee * Halibut Turbans — Have 4. slices halibut cut % an inch thick; remove skin and bone, thus securing 16 fillets. Dip in melted Crisco; squeeze over juice of 1 lemon, little onion juice and sprinkle with salt and pep- per. Commencing with the widest end, roll each fillet into a “turban” and fasten by running through each Criscoed wooden skewer. Bake 20 minutes, basting with hot stock, or Crisco melted in hot water. Arrange crown shape on serving dish. Fill the center with boiled potato-balls, dress- ed with salt, Crisco, and chopped pars- ley. Serve with Hollandaise sauce. January 23 Barley Soup Corned Beef *Ladies’ Cabbage Fried Celery Beet Salad Cheese Crackers Arrowroot Pudding with Stewed Fruit Coffee *Ladies’Cabbage—Cutsmall, hard head cabbage into halves; remove core and harder portions, chop remaining part quite fine hrow this into kettle of boiling salted water, boil uncovered for 30 minutes; drain in colander. Put cabbage. back in saucepan, add 2 tablespoons Crisco, 1 tablespoon flour; dust flour over cabbage; stir carefully with wooden spoon, and add % pint of milk, 4 teaspoon of 154 salt and 1 saltspoon of white pepper

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