Twentieth century home cook book

Yolks of two eggs well beaten, one third of a teacup of vinegar, one teacupful of new milk or cream, and a teaspoonful of mixed mustard, black or cayenne pepper, salt to the taste, butter size of an egg. Stir over the fire until thick, and then pour over cabbage. TO DRESS CABBAGE. If intended to be eaten by itself with bread, this sauce is very delicious. Take two ounces of butter, two ounces of flour, a pint of milk, three ounces of grated cheese, half a teaspoonful of salt, quarter of a teaspoonful of pepper ; mix all carefully together with the yolk of an egg, and stir them frequently, continuously as it begins to thicken and simmer ; after pouring this sauce over the cabbage, strew bread crumbs over the top and brown in the oven. Very fine. HOT SLAW. Shave the cabbage fine ; put it on in just water enough to cook it ; when done put a little milk in, salt and pepper; then rub a little flour in some butter and stir in. An egg may be stirred in in the place of the flour. WARM SLAW. Cut the cabbage by shaving down the head in very thin strips with a sharp knife ; a hard red cabbage is best for this ; then put into a saucepan a piece of butter the size of an egg, two gills of water, three gills of vinegar, a teaspoonful of salt, a little cayenne (and if liked little garlic) , cut up very fine ; when the whole comes to a boil, pour it over the cabbage and cover closely five or ten minutes. It is then ready for the table. SOUR KROUT. Select solid, sound cabbage, and with a very sharp knife, shred or shave very finely. The cabbage should then be packed in a barrel in layers six inches deep ; between the layers strew a handful of salt and a small teacup of carroway seeds ; contmue this until the barrel is filled ; have it pressed very hard with a weight, put a very thick, strong cover over it, and a weight on the cover. Let the barrel remain in this way four weeks in winter, and not quite two in summer; about this length of time the cabbage will be in a state of fermentation, but not fit to use until fermentation has entirely ceased. No vinegar used at all with this preparation. Some like mace, and allspice, and I think it a good addition. The Germans are exceedingly fond of this dish, and write Souer kraut, or sauer kohl, which is sour herb, or sour cabbage. RADISHES. As soon as taken from the ground throw into cold water. Red and white radishes are very pretty arranged fancifully in a dish, ornamented with curled parsley. CAULIFLOWER. Wash carefully, so as not to break off the sprouts ; trim all the outside leaves and put into boiling water well salted ; boil until tender, and then serve with a white sauce or with cream. CAULIFLOWERS WITH PARMESAN CHEESE. Prepare and dish up the cauliflowers. Put a large spoonful of Bechamel sauce into a stewpan with four ounces of grated Parmesan cheese, two ounces of fresh butter, the j'olks of four eggs, a small piece of glaze, some lemon juice, nutmeg, pepper and salt; stir over a fire until it be well mixed without boiling ; then pour over the cauliflowers so as to mask them entirely with it. Smooth over with the blade of a knife, and cover the top with a coating of grated Parmesan cheese ; place them in the oven, and as soon as they have acquired a bright yellow color, put a border of croutons of fried bread round the base and serve, CREAM CAULIFLOWER. Boil in salted water only — enough to cook it ; then add a cup of cream and season with pepper and salt SPINACH. Spinach requires good washing and close picking. Boil with little salt; let it boil about twenty minutes ; drain, season with butter, pepper and salt ; garnish the dish with slices of hard-boiled eggs. Spinach is very nice covered with nicely poached eggs. SPINACH WITH CREAM,