Cookery for every household

To Cook the Cabbages. — Have ready on the fire a saucepan of boiling salted water — 1 dessert-spoonful salt to 1 quart of water is the proportion to allow — plunge the cabbage into this and boil quickly with the lid off the pan until the cabbage is tender. Be careful to remove any scum that may rise. When ready, drain well and press out as much of the water as possible. If the cabbage is very young it may bo steamed. Place the prepared cabbage in a steamer, sprinkle it with a little salt and steam until tender. To Finish. — Place the cabbage in a hot vegetable dish and score it across with a knife. Melt the butter in a small saucepan, add a pinch of pepper and more salt if necessary and pour over the hot cabbage. A little grated nutmeg or a squeeze of lemon juice may be sprinkled over the cabbage. Note. — If the strong flavour of a cabbage is objected to, especially in a cabbage that is not young, it should be scalded before cooking. After it is prepared, throw it into a saucepan of boiling water and boil quickly for 10 minutes. Then drain, rinse with cold water, press out the water, and proceed to cook as required. Time to boil, 20 to 40 minutes. Time to steam, | to 1 hour. Sufficient for 3 or 4 persons. 428. Stewed Cabbage 2 cabbages. 1 oz. butter. I A pinch of nutmeg. 1 table-sp. flour. | § pt. milk. Pepper, salt. Prepare the cabbages as in last recipe, and steam or boil them until nearly tender. Then let them drain a few minutes and cut them in fine shreds. (This should measure two cupfuls.) Melt the butter in a saucepan, put in the cabbage, and add the flour gradually, stirring all the time. Add the milk, stir until boiling and season to taste. Now stand the saucepan containing the cabbage in another saucepan of hot water, let it remain from 15 to 20 minutes and then serve very hot. Note. — A little cream would be an improvement to this dish. Sufficient for 3 or 4 persons. cabbage or colewort. To have a cabbage in perfection it should be young and freshly cut ; this is beyond comparison better than one that has lain packed up for any length of time. The cabbage is valuable on account of its mineral properties and its purifying action on the blood, but it is not always 429. Baked Cabbage 2 cupfuls cooked cabbage. 1 table-sp. butter. 1 table-sp. flour. 1 cupful milk. Salt, pepper. 2 table-sps. bread-crumbs. A little butter. Take the remains of well-cooked cabbage and chop them finely, removing any hard portions. Put the chopped cabbage into a saucepan with the butter, stir over the fire until hot. Sprinkle in the flour gradually and then add the milk. Season with pepper and salt and simmer by the side of the stove from 10 to 15 minutes. Grease a fireproof baking dish, turn the contents of the saucepan into it, sprinkle the bread-crumbs over the top, lay on a few small pieces of butter and brown quickly in the oven or under the grill. Sufficient for 3 or 4 persons. 430. Cabbage au Gratin (Choux au Gratin) 2 cupfuls cooked cabbage. Seasoning 1 pt. white sauce. 3 table-sps. grated cheese. 1 table-sp. bread-crumbs. A small piece of butter.