The Ideal cook book

Peel a raw potato as apples are peeled, let the parings be as nearly as possible the same thickness, and let them be as long as possible. Dry them thoroughly in a cloth, put them in the frying basket, and plunge it into boiling hot lard. When the chips are a golden color drain them well in front of the fire, sprinkle fine salt over them. 274. Potato Cake—Ingredients—Potatoes, flour and lard. Take cold mashed potatoes. and form into flat cakes, flour and fry in lard until they are a golden brown. 275. Sweet Potatoes (Roast). Wash, wipe, and roast. Serve in their jackets. 276. Sweet Potatoes (Boiled). Wash them, plunge in cold water, (no salt) boil till tender, drain, and put to dry for five minutes. Peel before serving. 277. Sweet Potatoes (Fried)—Ingredients—Lard or dripping. Take cold boiled potatoes, slice and fry in dripping or lard until of a golden brown. 278. Cabbage (Boiled)—Ingredients—To half a gallon of water a tablespoonful of salt, and a small piece of soda. Pick off the outside leaves, cut off as much of the stalk as possible, cut across the end of the stalk twice. Wash well in cold water,drain and put into boiling water, in which th above proportions of salt and soda have been added ; boil with- out cover. ‘Take up directly after they are done, drain, dish — and serve. 279. Cabbage (a la Cauliflower)—Ingredients—Butter, salt, ee 4 acup of cream. Cut the cabbage fine as for slaw; put it into a stewpan, cover with water and keep closely covered ; ; when tender, drain — off the water ; put in a small piece of butter with a little salt, one half a cup of cream, or one cup of milk. Leave on the stove a few minutes before serving. 280. Farci (or Stuffed Cabbage)—Ingredients—Veal stuffing, slices of sausage meat, gravy. Cook the cabbage in salt and water sufficiently to open the leaves, and insert between them layers of ordinary veal stuffing, slices of sausage meat, then tie it securely round with thread — to prevent the meat falling out. Replace in the stewpan, and cook briskly at first, then simmer till completely tender; serve in the same manner as ragout—that is to say, with a little gravy poured over the whole. In winter roast chestnuts hidden in the center are sometimes added, when it is termed ‘*‘ Chou en surprise.” 281. En Ragout—lIngredients—Clarified fat, small pieces of bacon or ham, pepper and salt, a little stock or water. Soak a fresh fair-sized cabbage for ten minutes in strong salt and water, then take it out and drain carefully ; put some. clarified fat into.a clean stewpan, and some small pieces of bacon or ham ; lay half the cabbage on the top (either wholeleaved or cut up into large pieces, whichever is preferable), some more fat, and pepper and salt to taste, remembering that the bacon or ham will add to the saltness ; place the other haif of the cabbage on the top, and pour in a little stock (water can be used in default of stock, but the latter is by far the best), just enough to cover the ingredients. Cook briskly at first, then withdraw to the side, and keep it simmering for a considerable time. When it is thoroughly done, pour off the liquid, and set aside. Place the cabbage in the center of a heated dish, as much raised as possible, and, having skimmed off the fat from — Sed the liquor, pour it over the vegetable, and serve. de 4 at gS : Z + ee 4 P a) if 4 > 4 : A Mas a ines 5 Fae Se OE REN DE ne Chae ee ae CT ELS ERR SER ee ieee tess Tae