Scalloped Cabbage

Ingredients

• Cut the above boiled cabbage
• Add rich cream sauce to season
• Grate fresh bread crumbs over
• small pieces of vegetable butter

Method

1. 1

   Cut the above boiled cabbage crosswise and lengthwise on a board, into 1-inch squares.

2. 2

   Add rich cream sauce to season, and put into an oiled baking pan.

3. 3

   Rub a slice of bread through a colander or strainer over the cooked cabbage, and press down with a spoon to moisten the crumbs.

4. 4

   Place small pieces of vegetable butter over the top, and brown lightly in the oven.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 100. The excerpt below is the record exactly as published.

Grate fresh bread crumbs over, and sprinkle with cream or small pieces of vegetable butter. Press the crumbs into the cream with a spoon to moisten them, and brown in a quick oven. STEWED OKRA AND TOMATO 3 large new tomatoes, or 2 cups sliced okra pods I cup canned tomato 2 teaspoons vegetable butter Salt to taste Wash the okra, remove the stem ends, and slice quite thick. Add a sprinkle of onion if desired, a little salt, and only sufficient hot water to cook them about tender. Add the butter and the tomato, and let simmer until thoroughly done, but not mashed up. BOILED ONIONS Remove the outer skins from small white onions, cover with water, and bring to a boil. Drain, add more boiling water, salt to taste, and let cook gently until done, and the liquid reduced quite low. Add a little vegetable butter, let simmer for 15 or 20 minutes, and serve. (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) 373 12 SCIENCE of FOOD ancC COOKERY STEWED ONIONS Prepare and cook the onions as in the preceding recipe, except have a little more liquid on them. Rub together in a saucepan, over the fire, i tablespoon vegetable butter and i tablespoon flour. Add a little of the onion broth, and stir smooth. Add more of the liquid, and pour over the onions. Let simmer for 10 minutes, and serve. ONIONS IN CREAM Add rich cream or cream sauce to either of the above recipes, shake together, reheat, and serve. BOILED CABBAGE Trim a small cabbage, cut into halves, remove the stem, and separate the leaves, dropping them into boiling salted water. Let cook gently with cover off, until done; then drain. Put a little cream and vegetable butter into a saucepan, add the cabbage, re- heat well, and serve. STEWED CABBAGE Shred crisp cabbage, add boiling water, bring quickly to the boiling point, then drain. Return to the saucepan, add a little vegetable butter and salt to season, and let cook slowly until tender, having the cover drawn a little to one side while cooking. CABBAGE IN CREAM Add a little rich cream or cream sauce to the stewed cabbage, reheat, salt to taste, and serve. SCALLOPED CABBAGE Cut the above boiled cabbage crosswise and lengthwise on a board, into i-inch squares. Add rich cream sauce to season, and put into an oiled baking pan. Rub a slice of bread through a colander or strainer over the cooked cabbage, and press down with a spoon to moisten the crumbs. Place small pieces of vegetable butter

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