Cassell's dictionary of cookery

of. — Pick the leaves, and wash them in three or four waters. Throw them into boiling water slightly salted, and keep them boiling quickly till tender. Drain the water thoroughly from them, chop them small, and heat them in a saucepan with a little butter, pepper, and salt. They may be used as a substitute for spinach. Time to boil the leaves, twenty minutes or more. White Cabbage, To Pickle.— Take a firm white cabbage ; remove the outer leaves, sprinkle salt upon it, and leave it for a couple of hours. Wash it in cold water, drain it, and cut it into very thin shreds. Make some brine sufficiently strong to float an egg, pour this cold over the shred cabbage, and leave it for a fortnight. Stir every day. Boil as much vinegar as will entirely cover it for five minutes with spices in the proportion of a quarter of an ounce of whole ginger, a quarter of an ounce of black pepper, a quarter of an ounce of long pepper, a quarter of an ounce of cloves, a quarter of an ounce of turmeric mixed smoothly with a little cold vinegar a tea-spoonful of mustard WHI ( 1113) WHI seed, and a piece of alum the size of a pea to each pint of vinegar. A clove of garlic may be added if liked. Skim the vinegar, and pour it hot over the cabbage. Let it remain three days. Drain off the vinegar, boil it, and again pour it hot over the cabbage. Put the cabbage into bottles or unglazed jars, divide the spices equally amongst these, and cover the pickle entirely with the vinegar. Add more vinegar (which has been boiled and allowed to go cold) as required. Time, eighteen days. White Cake. — Beat one pound of fresh butter to cream. Work in gradually one pound of powdered white sugar, one pound of dried flour, a dessert-spoonful each of candied orange and lemon-peel chopped small, an ounce of caraway-seeds, half a nutmeg grated, a quarter of a pint of cream, five well-beaten eggs, a small glassful of brandy, and a little rose or orange -flower water. Beat the cake well between every addition. Mix with it a tablespoonful of fresh yeast, cover with a cloth, and put it on the hearth to rise. When sufficiently risen, put it into a well-buttered tin, and bake in a well-heated oven. As soon as it is done enough, brush over with the beaten white of an egg, sprinkle powdered white sugar over it, and put it in a cool oven for a short time till the glazing is hard. Time to let the cake rise, about half an hour. Probable cost, esclusive of the brandy, 3s. 4d. White Cake (another way : sometimes called one, two, three, four cake). — Take a cupful of butter, two cupfuls of sugar, three cupfuls of flour, and four eggs. Beat the butter to cream, and add the sugar, the floui-, and lastly the eggs. Flavour the mixture with grated nutmeg or lemon-rind. Dredge flour upon the table, and roll out the cake to the thickness of the third of an inch. Put the cakes on bakingsheets, prick them lightly with a fork, and bake in a well-heated oven. Time to bake the cake, about a quarter of an hour. White Cake, American {see American White Cake).