Cookery for every household

Choose a nice fresh cabbage of medium size. Cut it in four and trim it carefully, removing the hard part of the stalk and any outside or discoloured leaves. Then wash it well and allow it to soak about one hour in cold water to which a few drops of vinegar have been added. Now rinse in fresh water, drain well, and with a sharp knife cut the cabbage in shreds. Have ready on the fire a saucepan of boiling water slightly salted, plunge the shred cabbage into this, boil it quickly from 5 to 10 minutes and drain again. Peel the onion and chop it or cut it in thin slices. Peel and slice the apples, removing the cores. Melt the butter or dripping in a stewpan, put in the onion and allow it to cook a few minutes, but without browning. Then add the prepared cabbage and apples and season them with pepper and salt. Stew slowly by the side of the fire until the cabbage is tender, being careful to stir the contents of the saucepan occasionally. Add the cream or milk at the last, and cook a few minutes longer. Note. — This is a very good accompaniment to salt meat of different kinds, or it may be served with sausages. Time to cook, about | hour. Cardoon (Cardon) This is not a very common vegetable, although in some parts of the country it is easily obtainable in the autumn. The cardoon belongs to the same family as the artichoke, to which it is similar in taste, but not in appearance, as it is more like celery in form. The edible portion of the plant consists of the stems or ribs as they are called. These are bleached by being tied together and covered over Cardoon with matting, or banked up with earth in the same way as celery. This protection from the light whitens the stalks and makes them crisp and ready for use. Cardoons may be cooked according to any of the methods suggested for celery, only the stalks require a little more preparation. The prickles from the sides must first be removed, then they must be scalded for a few minutes in boiling water to which a few drops of vinegar, or lemon juice have been added. Then drain and peel off the fibrous skin. For further recipes see under Celery. [illustration: Cardoon] 438. Stewed Cardoons (Cardons an Jus) Cardoons. Brown stock. Chopped parsley. Wash and trim the stalks, removing the prickles at the sides. Cut them in short lengths and throw them into a saucepan of boiling salted water made slightly acid with vinegar or lemon juice. Boil quickly for 5 or 10 minutes, then drain and scrape or peel off the fibrous skin. Now return the pieces of cardoon to the saucepan, pour in enough good brown stock to cover them and stew slowly until tender. When ready, lift out the pieces and arrange them neatly in a hot vegetable dish and allow the stock to boil rapidly until reduced to a thin glaze. Pour this over the cardoons and sprinkle with a little finely chopped parsley. Time to cook, 2 to 3 hours. Carrots (Carottes) The carrot is one of the most useful and most nourishing of vegetables, although it is not one which is particularly easy of digestion. It is valuable both for flavouring purposes in soups and stews, and also for serving as a separate vegetable. It is more nourishing than the turnip, is rich in both starch and sugar, and contains many valuable mineral salts. New carrots are the best for serving as a vegetable, but the older ones, if carefully cooked to