Cassell's dictionary of cookery

Cabbage, Stuffed. — Choose a good-sized firm young cabbage. Wash it thoroughly, and lay it in water, to which has been added a table-spoonful of vinegar. Let it remain for half an hour, then drain it, cut off the stalk, and scoop out the heart, so as to make a space for the stuffing, which may be made of sausagemeat, mixed with chestnuts cut small, or any flavouring that may be preferred. Press the forcemeat into the cabbage, cover it with leaves, which must be well tied on with tape to prevent escape. Place the cabbage in a saucepan with some slices of bacon above and below it, and cover the whole with nicely-flavoured stock. Let it stew gently for half an hour. Take out the cabbage, remove the tape, place it on a hot dish, and strain the gravy over it. Probable cost. Is. Sufficient for three or four persons. Cabbage, To keep Fresh. — Have the cabbages cut with two or three inches of stalk, of which the pith must be taken out without injuring the rind. Hang the cabbages up by the stalk, and fill the hollow with a little fresh water every day. Cabbages will thus keep fresh for four or five weeks. Cabbage, Turnip Tops, and G reens. — Talrc seme cold greens or turnip tops, dredge CAB (90) CAK a littlo flour over them, and fry them in boiling butter or lard until they are slightly browned. Strew a littlo salt and pepper over them, and servo hot. Time to fry, five or six minutes. Cabinet Pudding, Boiled. — Put a pint of new milk into a saucejian with two tablespoonfuls of sugar and the rind of a lemon. Let it nearly boil, to extract the flavour of the lemon, then add to it three well-beaten eggs. Butter a mould rather thickly, and ornament it with stoned raisins, candied peel, lemon-rind, or in any other way; then fill it with alternate layers of sliced sponge cake, currants, and raisins. Sift a little sugar, and strew a little chopped lemon-rind over each layer of cake. When the mould is nearly full, pour the milk and eggs over the cake, and let it soak for an hour. Put a piece of buttered writing paper over it, tie in a cloth, and let it steam for an hour and a haK. Serve with wine sauce. Probable cost, Is. 2d. Sufficient for six persons. Cabinet Pudding, Cold.— Put half an ounce of gelatine, which has been previously soaked in two tablespoonfuls of water, into a saucepan A\-ith a pint of new milk, the rind of a lomon, and two table-spoonfiils of sugar, and boil all together, stirring the liquid until the gelatine is dissolved. Well oil a plain round mould, and fill it with alternate layers of candied fruits, three parts crumbled macaroons, and Savoy biscuits. Add a little brandy, fill the mould with the milk, and let it stand in a cool place until firm. Time to set, five or six hours. Probable cost, Is. 3d. Suflicient for four or five persons. — Cabinet Pudding, Plain.— Butter a plain round mould ; then fill it with alternate layers of raisins, bread and butter without crust, sugar, and a little grated nutmeg. Pour over it a pint of new milk mixed with two wellbeaten eggs ; flavom- and sweeten. Allow it to soak for half an horn- ; then place a plate on the top, and steam it for one hour. Sufficient for four or five persons. Probable cost, lOd.