Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

dilute it. Pour the sauce over the well-drained cabbages and serve hot. Mushrooms make a delicious stuffing for the cabbage when they are boiled, chopped, seasoned with salt and pepper, fried, and finally mixed with half their quantity of boiled rice and eggs, allowing two eggs to a head of cabbage. Oolonial Dutoh Sour Oabbage Garefully shave or chop the head of a white cabbage and put it in a saucepan with a little hot water. Cover closely and let it cook slowly on the back of the range in its steam and jnice for four or five hours. A little before time to serve, add salt to taste, a small tablespoonful will commonly do, a large cup of thick sour cream, a dash of pepper, and let ali boil up so that the cream will cook into the cabbage. At last, just before serving, add a tablespoonful of vinegar or more if the vinegar is weak, stir it in thoroughly, and serve. During the cooking the cabbage may need more water. If so, add boiling water and so little of it that when it is time to add the cream the water will be almost cooked out. If your cabbage head is large, you may need more than a cup of cream. The cream should be enough to whiten and oil ali the cabbage. If sweet cream is used, you may need more vinegar. Sour cream is best when obtainable. Oarrots à l'Allemande Prepare two bunches of spring carrots, keeping their origi- nai shape, but making them ali equal in size. Parboil them in salted water for about ten minutes. Drain them in a colander and plunge them in cold water. Drain them again and lay them on a napkin. Then place them in a deep saucepan with two ounces of fresh butter, two ounces of loaf sugar, and about one pint of good consommé. Put the lid on and let them boil 288 MB8. 8EELT*8 COOK BOOK rery gently over a slow fire f or half an hour. Then set them to boi! briskly until their liquor is reduced to a glaze. Serve in a round-bottomed disb, building them up in a perfect dome. Oarnish with Allemande sauce mixed with a little finely chopped parsley. Pour the remainder of the glaze over the carrots and serve very hot. Oarrota with Oream Sauce Peel and cut enough new carrots in one-sixth of an inch slices. Put them in a saucepan with one-half pint of water, a little salt, tablespoonful sugar, and one ounce of butter. Cover and cook about one-half hour, tossing occasionally. Add a liaison of three egg yolks, — the liaison including twice as much cold water as you bave liquid yolks when beaten, — and one-half cup cream, one ounce of butter, and chopped parsley. Mix carefully by tossing in the saucepan. Serve at once. Baked Oauliflower Pare off the green leaves and boil two heads of cauliflower in salted water and a small piece of butter. Drain, season inside and out with salt, pepper, and a little grated nutmeg. Put in dome form on a buttered baking dish. Mix one scant pint of thick Béchamel sauce with four egg yolks and four ounces of American or Parmesan cheese, grated. Let ali boil a minute, cover the cauliflower with it, and smooth with the biade of a knife. Then sprinkle with fine bread crumbs, more grated cheese, and a few bits of butter. Bake to a nioe color twenty minutes. Boiled Oauliflower