Cookery for every household

Cut the cabbage in fine shreds and season it with pepper and salt. Make ready \ pint white sauce and add to it the grated cheese. Now grease a fireproof dish and put into it a little cabbage and sauce alternately, until all is in. The last layer should be sauce. Coat the top -with bread-crumbs, place on a few small pieces of butter and bake in a moderate oven until brown and crisp. Serve at once. Note. — The oven must not be too hot or the cheese will become ropy. This makes a good supper dish. Time to bake, 10 to 15 minutes. Sufficient for 3 or 4 persons. 431. Cabbage with Bacon 1 lb. cooked cabbage. 1 10 to 12 small rashers Seasoning. | of bacon. Cut 10 or 12 thin slices of bacon and fry them in a frying pan until sufficiently cooked. When ready, lift them on to a plate and keep them warm. Have the cabbage well drained and chopped, put it into the bacon fat, seasoning with pepper and salt, and stir over the fire until thoroughly hot. Grease a hot basin and press the cabbage into it. Then unmould in the centre of a hot dish and put the bacon round. Note. — Any other kind of greens may be used instead of cabbage. Sufficient for 4 or 5 persons. 432. Cabbage with Chestnuts (Chou aux Marrons) 1 medium-sized cabbage. I 1 oz. butter. 1 oz. flour. 2 to 3 doz. chestnuts. ) 1 pt. milk. Seasoning. Prepare the cabbage as directed in Recipe 427, scald it in boiling water for 10 minutes, and then drain. Prepare the chestnuts, removing the outer and inner skin (Recipe 1625), put them into a saucepan and lay the cabbage on the top. Pour in the milk and stew very slowly by the side of the fire until both cabbage and nuts are quite tender. Then strain off the milk, put the cabbage into a hot dish and arrange the chestnuts round it. Melt the butter in a saucepan, mix in the flour, pour on the strained milk and stir until boiling. Season to taste, cook 2 or 3 minutes and pour this sauce over the cabbage. Time to stew, about 2 hours. Sufficient for 4 or 5 persons. 433. Cabbage with Rice (Choux au Riz) 1 or 2 young cabbages. 1 tea-cupful rice. 1 oz. butter. Seasoning. 1 pt. vegetable or meat stock. 2 table-sps. grated cheese. Wash and prepare the cabbages and cut them in small pieces. Then plunge them into a saucepan of boiling salted water, boil for 10 minutes and drain. Wash the rice, put it into a saucepan with the stock and allow it to simmer 10 minutes. Then add the cabbage and seasoning, and continue to cook slowly until both cabbage and rice are tender. Stir occasionally and when ready the stock should have become absorbed. Add the butter and turn the mixture into a greased fireproof dish. Sprinkle the cheese on the top and brown quickly in the oven or under the grill of the gas stove. Time to cook, f to 1 hour. Sufficient for 3 or 4 persons. 434. Stuffed Cabbage (Chou Farci) 1 cabbage. 1 pt. stock. Stuffing. 4 table-sps. cooked meat. 3 table-sps. bread-crumbs. 1 tea-sp. chopped onion. 1 tea-sp. chopped parsley. 1 table-sp. melted butter or bacon fat. 1 egg. Choose a firm round cabbage of medium size. Wash it well, removing any discoloured leaves and the hard end of the stalk. Then put the cabbage into a basin, cover it with boiling water, put a plate on the top and allow it to stand from J to § hour to soften.