Buckeye cookery

Select two small, solid heads of hard red cabbage ; ; divide them in halves from crown to stem; lay the split side down, and cut downwards in thin slices. ‘The cabbage will then be in narrow strips or shreds. Put into a sauce-pan a table-spoon of clean drippings, ‘butter or any nice fat; when fat is hot, put in cabbage a tea-spoon of sult, tha table-spoons vinegar (if the latter is very strong, use * : Phe ror and one onion, in tated three or four cloves have been ‘stuck, buried in the middle; boil two hours and a half; if it becomes too dry and is in danger of scorching, add a very little water. Thiss is very nice,—Mrs. L. 8. Williston, Heidelberg, a CREAMED CABBAGE. Slice as for cold slaw and stew in a covered sauce-pan till ten. der ; drain it, return to sauce-pan, add a gill or more of rich cream, one ounce of butter, pepper and salt to taste; let simmer two or three minutes, then serve. Milk may be used by adding a little ree more butter; or have a deep spider hot, put in sliced cabbage, pour quickly over it a pint of boiling water, cover close and cook for ten minutes, then pour off water and add half pint of rich milk. When i the milk boils, stir in a tea-spoon of flour moistened with a little | milk, season, cook a moment, serve. DELICATE CABBAGE. Remove all defective leaves, quarter and cut as for coarse slaw, cover well with cold water, and let remain several hours. ve a before cooking, then drain and put into pot with enough boiling water to cover; boil until thoroughly cooked. (which will generally , require about forty-five minutes), add salt ten or fifteen minutes before removing from fire, and when done, take up into a colander, | press out the water well, and season with butter and pepper. Thi is a good dish to serve with corned meats, but should not be cooked with them; if preferred, however, it may be seasoned by adding some of the liquor and fat from the boiling meat to the ee. while cooking. Or, cut the cabbage in two, remove the hard stock, let stand in cold water two hours, tie in thin netting or piece of muslin, and boil in salted water for a longer time than when it is cut finely. Drain, remove, and serve in a dish with drawn butter or a cream dressing poured over it.—Mrs. E. T. Carson. | FRIED CABBAGE. Cut the cabbage very fine, on a slaw cutter, if possible ; salt and pepper, stir well, and let stand five minutes. Have an iron kettle smoking hot, drop one table-spoon lard into it, then the cabbage stirring briskly until quite tender; send to table immediately. One half cup sweet cream, and three table-spoons vinegar <i vinegar added after the cream has been well stirred, and after taken _ : ie _. ate oven. 332 — | i VEGETABLES from the stove, and is an agreeable change. — When properly done an. invalid can eat it without injury, and there is no offensive odor from cabbage —Mrs. J. T. Liggett, Detroit, Mich. SOUTHERN CABBAGE. Chop or slice one medium-sized cabbage fine, put it in a stewpan with boiling water to well cover it, and boil fifteen minutes; drain off all water, and add a dressing made as follows: Half teacup wine-vinegar, two-thirds as much sugar, salt, pepper, half teaspoon mustard, and two tea-spoons salad oil; when this is boiling hot, add one tea-cup cream, and one egg stirred together; mix thoroughly and immediately with the cabbage, and cook a moment. Serve hot.—Mrs. P. T. Morey, Charleston, 8. C. STUFFED CABBAGE. Take a large, fresh cabbage and cut out heart; fill vacancy with stuffing made. of cooked chicken or veal, chopped very fine and highly seasoned and rolled into balls with yolk of egg. Then tie