Farm and home cook book and housekeeper's assistant

Trim a small head of red cabbage and shave it. Cut in thin strips. Put into a granite kettle 1 heaping tablespoon lard or drippings, and when hot put in the shaved cabbage, and a small onion pierced with 3 or 4 whole cloves, 1 teaspoon salt, 1 tablespoon sugar, i/^ cup boiling water, and scant ^/4 cup vinegar. Cover closely and stew slowly about 2 hours, stirring often to prevent scorching. If it seems to get too dry add a little more boiling water. White cabbage may be prepared the same way, omitting the cloves and sugar, and adding 1/2 teaspoon caraway seeds, if that flavor is liked. — [Mrs. G., Wis. Hot Slaw Put some drippings into a deep frying pan, and when hot add finely shaved raw cabbage, and mix thoroughly. When the fat has become well mixed with the cabbage, cover the pan closely and set on the side of the range to simmer slowly until tender. The steam will furnish sufficient moisture, but if there is danger of scorching, add a very little hot water. About 15 minutes before serving add pepper, salt and vinegar to taste. — [A. G., Mass.] — [A. G., Mass. Stewed Cauliflower Select a nice, fresh head of cauliflower, break it apart, trim the stem ends carefully, and let stand a few minutes in cold, slightly salted water, then drain and put in a granite stew pan with cold, slightly salted water, and let boil till tender. It is a good plan to tie the cauliflower in a net, so that it can be lifted out of the boiling water when done, without breaking the flower. Prepare a cream sauce of milk and butter, thicken with a little flour, and season with salt and pepper. A beaten egg may be added, if liked. Pour this over the cauliflower, and serve at once. — [Mrs. M. M. B., Mo. To Cook Sauerkraut Wash sauerkraut in cold water to freshen just right to taste, then put on 1 qt sauerkraut with 1/2 cup lard or drippings and a little water to prevent scorching. Cover closely and stew slowly until tender, adding a very little hot water if necessary. It is a mistake to wash the sauerkraut too much or to parboil it as this leaves nothing but a wilted, tasteless mass. Plenty of fat and slow boiling are necessary. Serve with boiled or roast pork, and mashed potatoes. — [A. G., Mass. ONIONS AND SPINACH 189 Creamed Onions Take young onions before they are full grown, cut off tops and roots, peel, and boil in slightly salted water until tender; then drain. Make a cream sauce of milk, butter and beaten egg, thickened with a little flour, and seasoned with salt and pepper. Cook until smooth, and then pour over the boiled onions. When the onions are older and stronger, the first water, after boiling 5 minutes, should be poured off and the onions boiled in fresh water until tender. — [Mrs. G. W., N. C. Fried Spring Onions Fry a few slices of bacon or salt pork until well browned, then remove from the pan and put into the hot fat green onions cut up into inch lengths. When the onions are well fried push them to one side of the pan and add about 1 tablesp flour to the gravy, and when smooth add 1 pint boiling water. Mix well, boil 1 minute, then serve. — [Mrs. H. L., Va. Baked Onions