Soyer's standard cookery

mon soda have been added, and let boil (leaving off the lid of the pan) until the cabbage is tender, but not enough to break. Take it out of the pan and plunge it into a basin of cold salted water and leave it until it is quite cold, and then drain it on a clean cloth. Fry a teaspoonful of chopped onion for five minutes, draw the pan to the side of the stove, and place the cabbage (cut into quarters) in it; pour in sufficient stock (or milk and water will do) to cover it, season with salt and pepper, and let the whole simmer for half an hour. Take out the cabbage and put it into a colander, and stand the latter on a plate in the oven. Thicken the sauce, strain it, and add a dessertspoonful of chopped parsley; put the cabbage on a hot dish, pour the sauce over it, and garnish it with small triangular pieces of fried bread. Baked Cabbage. Boil a large cabbage until tender and then chop it coarsely. Rub a fireproof baking dish with a little butter and place in it a layer of the cabbage. Over this pour a little white sauce, sprinkle freely with grated cheese, and season with pepper and salt. Repeat this process till the dish is full, covering the top with a thin layer of breadcrumbs, upon which should be placed a few tiny bits of butter. Bake in a moderate oven for half an hour. Remains of cold cabbage and other vegetables can be used up in this way, a very savory dish being prepared of mixed cooked vegetables. Cabbage with Cream. Chop a small cold boiled cabbage and let it drain well. Now mix in two tablespoonfuls of melted butter, four tablespoonfuls of cream or good milk, and a little pepper and salt. Warm in a saucepan, stirring frequently, and then add two whisked eggs. Place the whole in a buttered stewpan and stir over the fire until very hot and lightly browned. Stewed Cabbage. Remove the outer leaves and scoop out the heart of a large parboiled cabbage. Stuff with a forcemeat made of minced odds and ends of meat or fish, a little bacon, breadcrumbs, or cold boiled rice, bound with the yolks of two eggs and seasoned with onion, herbs, etc., to taste. Tie up the cabbage neatly, place it in an earthenware cooking pot or enameled stewpan, and simmer in water, or better still, in good stock for an hour. Carefully remove the string from the cabbage before serving and pour over it the strained stock. If the cabbage has been cooked in water, any good sauce may be substituted for the stock. Fried potatoes or potato croquettes can be served with this dish. Sauerkraut. A dish dear to the heart of our German cousins, and one which involves very little trouble in preparation, and is moreover, very wholesome. Take three large cabbages, shred thoroughly and place in a wooden tub with a cupful of water, an ounce of salt, and half a teaspoonful of cream of tartar. Thoroughly mix and cover closely, placing a weight upon the cover. Keep thus for about three weeks in a moderately warm place, during which a slight fermentation will take place. At the end of this time it should be cooked gently for several hours, and may be served with slices of boiled bacon or sausages. Red Cabbage and Apples.