The New century cook book

Wash a fine head of white cabbage, of medium size, in plenty of cold water and cut in thin slices. Put in a porcelain lined saucepan over the fire, half a cupful each of vinegar and water, two tablespoonful of butter, half a saltspoonful of white pepper, and a level teaspoonful of salt, and let them just begin to boil, then draw the saucepan to the side of fire where its contents will not boil, stir in the yolks of four raw eggs, and as soon as this sauce is stirred smooth pour over the cabbage. Mrs. Ballentine. Cauliflower with Cheese. Boil cauliflower and put in baking dish and stir in it the white sauce usually served with it (made of butter and flour, to which is added one-half pint of hot water, pepper and salt) and over this put a teacupful of grated cheese and bake till cheese is cooked and serve. Left-over cauliflower is good served this way. Escalloped Corn. Cover the bottom of a dish with canned corn, put a layer of bread crumbs, pepper, salt and butter to taste, then another New Century Cook Book. layer of corn, covering with bread crumbs, season and butter. Add milk enough to make it moist and put in oven, bake. Mrs. J. A. White. Baked Corn. Grate eight large ears of corn, half pint of milk, two eggs, salt and pepper to taste, one tablespoonful each of sugar and butter. Beat eggs light, add milk, grated corn, sugar, salt and melted butter. Bake in earthern dish until light brown. Mrs. W. F. Cochran. Escalloped Onions. Select those of uniform size, remove outer skins, then boil in water until nearly done, drain them and put in an earthern baking dish, with a layer of cracker crumbs, bits of butter, salt and pepper. Pour over this milk to nearly cover and bake half an hour or until done. Oyster Plant or Salsify Cakes. Grate the plants and to one-half pint add two eggs, one-half pint milk and flour to make a batter, not too thin; drop in hot lard and cook brown. Salsify Cakes. Scrape and cut a bunch of salsify and boil in salted water until it can be mashed, then add tablespoon butter, pepper and one or two eggs, with flour enough to make stick together; dip in dry flour or cracker crumbs, and fry in hot lard and serve hot. To Fry Salsify. Scrape and cut up one bunch, put in skillet with water, cook till soft, pour off water and add tablespoonful butter and sprinkle with flour; stir and fry brown and serve. Baked Beans. One quart of beans, one-quarter pound of salt pork, one teaspoon salt, one-half teaspoon pepper, one-half teaspoon dry mustard, one-quarter cup molasses, one quart canned tomatoes. Soak beans over night, drain and put in bean pot. Mix salt, pepper, mustard and molasses together, adding one cup of boiling water; add to this the pork and enough water to cover beans. Cook in moderate oven about eight hours, adding (hot) water as needed. Stew tomatoes about twenty minutes and add to beans about two hours before they are done. V. J. K. New Century Cook Book. Baked Beans. One cup beans soaked over night in cold water, next day boil till skins burst, changing water three times, one-half cup syrup, one teaspoon mustard, three tablespoons vinegar, one teaspoon salt, add hot water to keep moist, bake several hours. Mrs. A. W. Martin. Baked Beets.