Cookery for every household

Prepare the cabbage, removing any hard stalk and discoloured parts, and cut it across in fine shreds. Wash and drain well. Put it into a saucepan with boiling water to cover it and a little salt, boil 10 minutes and strain. Then return the cabbage to the saucepan, again cover it with boiling water or stock, and allow it to cook until it is tender and the liquid has almost evaporated. Prick the sausages and fry a few minutes just to brown them on all sides. Then add them to the cabbage with seasoning to taste, and cook both together about £ hour. Serve very hot, the cabbage in the centre of the dish and the sausages round. Sufficient for 3 or 4 persons. Probable cost, Is. 1 d. 1005. Toad in a Hole £ lb. sausages. Salt. Pepper. Batter. Scald the sausages and remove the skins. Then split them lengthways and cut across, making four pieces. Grease a small Yorkshire pudding tin, lay in the pieces of sausage and sprinkle them with pepper and salt. Make the batter as directed in Recipe 1861, allowing it to stand for £ hour if possible ; pour it over the sausages and bake in a good oven until well risen and nicely browned. Then cut in pieces and serve at once on a hot dish. Sufficient for 3 or 4 persons. Probable cost, 8 d. Bacon, To Cook See under Breakfast Dishes, 1006. Boiled Ham (Jambon Bouilli) Ham. | Glaze or browned bread- Water. | crumbs. First soak the ham in lukewarm water for several hours. If it is very dry and highly smoked or salted, from twelve to twenty-four hours will be necessary, and the water ought to be changed once or twice during this time. Then scrape the ham, removing all rust and any discoloured parts, and weigh it. Put it into a saucepan with sufficient lukewarm water to cover it (if the ham is very salt, cold water will be better), bring to the boil, and skim well. Then draw the saucepan to the side of the stove and simmer slowly until the ham is cooked. Allow from 25 to 30 minutes to the pound, according to the kind and thickness of the ham. It is ready when the skin will peel off easily. A bunch of sweet herbs and 1 or 2 bay-leaves may be boiled with the ham, and sometimes a pint of ale or cider is added to give a mellow flavour. If the ham is to be served cold let it cool in the water in which it was cooked, then take it up, remove the rind, and trim the fat neatly with a knife. Brush it all over with liquid glaze or strew thickly with browned bread-crumbs. If the latter are used it will be better to put the ham in the oven for a few minutes in order to melt the surface slightly and make the crumbs adhere. Fasten a paper frill round the knuckle of the ham and serve it garnished with parsley. If the ham is to be served hot for luncheon or dinner, lift it from the water as soon as it is cooked, remove the skin and trim it. Then brush it over with liquid glaze, or coat it with bread raspings and place it in the oven for a few minutes to become brown and crisp. While the ham is in the oven it may be basted with a little sherry or marsala. Spinach, Brussels sprouts, greens, or green peas, &c., may be served separately with hot boiled ham. 1007. Baked Ham