Asparagus Salad. — See my book Desserts and Salads, recipe 866. CABBAGE, Ero. Creamed Cabbage. — Remove the outer leaves from a medium- sized head of cabbage, cut the head into quarters ; core, wash, and place the cabbage in a saucepan, cover with boiling water, add 1 tablespoonful sugar, and boil till done ; add Yb tablespoonful salt, draw the saucepan to side of stove, let simmer 10 minutes. Fifteen minutes before serving melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful fiour, stir and cook 3 minutes ; add 1 pint of 478 VEGETABLES. hot milk, 1 even teaspoonful salt, 74 teaspoonf al white pepper, 000k 5 minutes. Drain the cabbage on a sieve, place it in a hot dish, pour the sauce over, and serve. Cabbage Rolls. — Remove the outer leaves from a medium- sized head of cabbage, cut out the root and heart ; place the cab- bage in a saucepan over the fire, cover with boiling water, cook 10 minutes ; drain on a sieve and rinse off with cold water, then divide the leaves into 6 parts, season with salt and pepper, and set aside until following forcemeat is prepared : Soak 2 ounces bread 10 min- utes in cold water, inclose and press out in a towel. Place a saucepan with V^ tablespoonful butter over the fire, add 1 table- spoonful fine-chopped onion, cook 5 minutes without browning; add the bread, stir and cook 3 minutes; remove, and when cold add 4 ounces sausage meat, Ys even teaspoonful salt and the same of pepper, 1 egg, Vs teaspoonful thyme, and Y4 teaspoonful nutmeg; divide this equally over each part of cabbage, roll up, and tie with a string. Lay 3 thin slices of salt pork in a pan large enough to receive the rolls, add 1 small sliced carrot and 1 sliced onion ; put the rolls on top, add 1 cupful white broth✪ Cabbage Rolls, lay 2 thin slices of pork over the top, cover with buttered paper, set the pan in a hot oven, and bake till done (about 40 to 50 minutes), basting frequently Cabbage prepared in this way is mostly used as a garnish for boiled or braised beef, lamb, or mutton. Cabbage^ StulTed. — Prepare a forcemeat as in foregoing recipe. Bemove the outer leaves from a nice medium-sized head of cabbage, cut out the root, place the cabbage in a saucepan, cover with boiling water, add Ys tablespoonful salt, boil 10 minutes ; then drain and cool th6 cabbage in cold water ; remove and drain off all the water, then open the leaves and put the forcemeat between them, tie securely with a cord so that the forcemeat can not escape ; sprinkle over Ys tablespoonful salt and 1 even teaspoonful pepper, cover the bottom of a round deep pan with 2 sliced onions, 3 dices of salt pork✪ Cabbage Stuffed, and a few slices of carrot ; lay the cabbage on top, add 1 pint VEGETABLSa 470 white broih, ooTor with buttered paper, and cook till done, basting frequently. TVhen ready to Berre^ untie the cabbagei lay it on a hot dish, and serve.

AI-modernized reading of the original text

Asparagus Salad. — See my book Desserts and Salads, recipe CABBAGE, Ero. Creamed Cabbage. — Remove the outer leaves from a mediumsized head of cabbage, cut the head into quarters ; core, wash, and place the cabbage in a saucepan, cover with boiling water, add 1 tablespoonful sugar, and boil till done ; add Yb tablespoonful salt, draw the saucepan to side of stove, let simmer 10 minutes. Fifteen minutes before serving melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful fiour, stir and cook 3 minutes ; add 1 pint of hot milk, 1 even teaspoonful salt, 74 teaspoonf al white pepper, 0cook 5 minutes. Drain the cabbage on a sieve, place it in a hot dish, pour the sauce over, and serve. Cabbage Rolls. — — Remove the outer leaves from a mediumsized head of cabbage, cut out the root and heart ; place the cabbage in a saucepan over the fire, cover with boiling water, cook 10 minutes ; drain on a sieve and rinse off with cold water, then divide the leaves into 6 parts, season with salt and pepper, and set aside until following forcemeat is prepared : Soak 2 ounces bread 10 minutes in cold water, inclose and press out in a towel. Place a saucepan with V^ tablespoonful butter over the fire, add 1 tablespoonful fine-chopped onion, cook 5 minutes without browning; add the bread, stir and cook 3 minutes; remove, and when cold add 4 ounces sausage meat, Ys even teaspoonful salt and the same of pepper, 1 egg, Vs teaspoonful thyme, and Y4 teaspoonful nutmeg; divide this equally over each part of cabbage, roll up, and tie with a string. Lay 3 thin slices of salt pork in a pan large enough to receive the rolls, add 1 small sliced carrot and 1 sliced onion ; put the rolls on top, add 1 cupful white broth, lay 2 thin slices of pork over the top, cover with buttered paper, set the pan in a hot oven, and bake till done (about 40 to 50 minutes), basting frequently. Cabbage prepared in this way is mostly used as a garnish for boiled or braised beef, lamb, or mutton. Cabbage, Stuffed. — — Prepare a forcemeat as in foregoing recipe. Bemove the outer leaves from a nice medium-sized head of cabbage, cut out the root, place the cabbage in a saucepan, cover with boiling water, add Ys tablespoonful salt, boil 10 minutes ; then drain and cool the cabbage in cold water ; remove and drain off all the water, then open the leaves and put the forcemeat between them, tie securely with a cord so that the forcemeat can not escape ; sprinkle over Ys tablespoonful salt and 1 even teaspoonful pepper, cover the bottom of a round deep pan with 2 sliced onions, 3 dices of salt pork, and a few slices of carrot ; lay the cabbage on top, add 1 pint white broth, cover with buttered paper, and cook till done, basting frequently. When ready to serve, untie the cabbage, lay it on a hot dish, and serve.

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Cabbage RollsAsparagus StewedCreamed CabbageCabbage Stuffed

European and American cuisine