Twentieth century home cook book

Cut the cabbage very fine, put it in a stewpan, cover with water, and keep closely covered ; as soon as tender drain off the water, drop in a small piece of butter, and salt to taste, half cup of cream, or one of milk. Serve while hot. CABBAGE. Much care should be used in preparing cabbage for boiling, as insects are frequently found within its leaves. The drum-head cabbage requires a good hour to boil ; the green Savoy cabbage will boil in half the time. Cabbage should not boil too long, as too much boiling makes them watery and insipid. Drain the cabbage through a colander, and serve with drawn butter, or butter poured over it. Red cabbage is used for slaw, also the white winter cabbage. FRIED CABBAGE. Shred or chop fine. Have a frying pan at hand with some salt pork gravy, and a small quantity of water, season to taste with salt and pepper. Cook slowly, keeping well covered. When done serve with or without vinegar. STUFFED CABBAGE. Take a large, firm head of cabbage ; wash well ; take a sharp knife and cut out the center, being careful not to disfigure the shape of the cabbage ; chop the heart of cabbage very fine, and add to it some force-meat, a little made mustard, pepper, salt, vinegar, onion, and a piece of butter; mix all together and put into the cabbage ; then confine it in a bag closely, in order that it may hold together and retain its shape ; boil until done ; bring to the table hot, and slice with a sharp knife. —Mrs. F. A. Fairchild. CREAM CABBAGE. Slice the cabbage, and cook in just water enough to prevent scorching; season to taste with salt and pepper. When done, drain off the water, and pour over it a small cup of cream, piece of butter the size of an egg, and a small quantity of flour, made smooth in a little milk. Let it boil and serve. CABBAGE AND ONIONS. Peel and slice four onions ; fry them brown in a saucepan, with two tablespoonfuls of drippings from salt pork or bacon ; meantime slice a small white cabbage ; put it with the browned onions, teaspoonful of salt, little pepper ; cover the saucepan tight, and cook its contents until the cabbage is tender. SPICED CABBAGE. Quarter a nice cabbage ; put into a saucepan with half a cup of vinegar, a large teaspoonful of sugar, one teaspoonful of whole pepper, and the same of cloves, salt. Cover very closely and steam slowly until tender. CABBAGE SALAD. Two tablespoonfuls of flour, one raw egg, one cup of vinegar, two tablespoonfuls butter, one and a half teaspoonfuls of mustard, one teaspoon black pepper, same of salt. Mix flour and butter, add egg and above ingredients ; cook until thick ; chop cabbage fine ; add the dressing when cold ; mix well ; add one cup of sweet cream. TO BOIL CABBAGE WITH BACON. Cut a head of hard white cabbage into quarters, pick well, put in salted water two or three hours. About an hour before dinner, drain the cabbage and put in a pot in which a pound and a quarter of bacon has been boiling ; a little red pepper is an improvement. TO BOIL SNAPS WITH BACON. Pick tender snaps, string carefully, put in water an hour or two, drain well and put in a pot with bacon which has been boiling. Boil gently until very tender. GREENS. Wash, and pick carefully, throw into a pot of boiling water with salt. Boil without covering until tender, then press through a colander all the VEGETABLES. 17T water you can ; place on a dish and cut each way, seasoning with pepper, salt, and a very liberal amount of butter. Greens are nice boiled with ham. Turnip tops, spinach, mustard, cabbage sprouts, beet tops, dandelions, etc., are used for greens. TO PREPARE SLAW. One-half head of good cabbage, chopped finely, the yolks of two eggs, beat and put in a little vinegar, salt and pepper to taste ; boil thick and pour over the slaw. DRESSING FOR SLAW.