Cassell's dictionary of cookery

Cabbages, Boiled (another way). — Cut off the stalk, remove the faded outer leaves, and halve, or, if large, quarter the cabbages. Wash them thoroughly, and lay them for a few minutes in water to which a table-spoonful of vinegar has been added for the purpose of destroying any insects that may be present. Drain them in a colander. Put them in a large saucepan of boiling water, to which a tablespoonful of salt and a very small piece of soda have been added, and let them boil quickly for six minutes, pressing them down two or three times to keep them well under the water. Then take them out and throw them into another saucepan prepared just like the first. Let them boil ten minutes, and repeat the process, letting them boil the third time until tender. Serve as hot as possible, with melted butter or white sauce poured over them. Time : small summer cabbage, twenty minutes or more ; large cabbage, from half to threequarters of an hour. Sufficient, one small cabbage for two persons. Cabbage Cake.— Boil a large cabbage tiU it is quite tender. Drain the water from it, and chop it small. Butter the inside of a piedish, and dust it with finely-grated breadcrumbs. Place on these a layer of chopped cabbage about an inch thick, then a layer of cold beef or mutton finely minced and flavoured ; repeat imtil the pie-dish is nearly full, making the top laver of the cabbage. Lay three or four CAB (89) CAB [illustration: Cabinet pudding illustration and text] Lay three or four rashers of bacon over it, and put the dish in a moderate oven. When it is heated thoroughly, and well cooked, turn it out as if from a mould, and serve with good brown gravy round it. Time, half an hour. Probable cost, with meat, 2d. or 3d. Sufficient, a small pie-dish full for three or four persons. Cabbage and. Bacon. — Boil a piece of pickled pork until it is about three-quarters cooked. Then take it out of the water, drain it, and place two or three rashers of bacon in the saucepan. Lay on these a cabbage which has been thoroughly washed and cut into quarters, and put the pork over the cabbage. Cover the whole with nicely-flavoured stock ; add pepper, nutmeg, and parsley, but no salt, as it will most likely be found there is sufficient in the bacon and stock. Simmer gently until the cabbage is cooked. Place the vegetables on a hot dish with the pork in the midst of them ; thicken the gravy, and pour it over the whole. Time to boil the cabbage, twenty minutes. Sufficient for four or live persons. Cabbage, Creamed..— Thoroughly cleanse two young cabbages, and boil them until quite soft. Take them out, drain, and press them between two hot plates until they are dry, when they may be slightly chopped. ]\relt a piece of butter the size of an egg in a stewpan, add pepper and salt, then put in the cabbage, and turn it about for two or three minutes. When it is thoroughly heated, dredge a tablespoonful of flour over it, and mix with it very gradually a cupful of milk or cream. Serve on a hot dish. Time, half an hour. Probable cost, Id. or 2d. each. Sufficient for three or four persons. Cabbage Jelly.— Boil a cabbage until it is tender, place it in a colander, and drain the water thoroughly from it. Then chop it small, and mix with it a little pepper, salt, and butter. Press it into a well-oiled mould, and bake in a moderate oven. Time to bake, half an hour. Probable cost, 2d. or 3d. Sufficient for four persons.