Vegetarian Cook Book

Slice the eggplant thick, immerse in salted milk, and then roll in buttered bread crumbs. Place on oiled pans, sprinkle with oil, and bake. STEWED SALSIFY, OR VEGETABLE OYSTERS Salsify, cut in %-inch slices, 1 quart. Milk, 2 cups. Butter, 1 tablespoon. Salt to taste. Wash and scrape the salsify, slice, and put into cold water to prevent discoloration. Cook in sufficient boiling water to cover. When tender, drain, add the milk and butter, let simmer a few minutes, and serve. SCALLOPED VEGETABLE OYSTERS Vegetable oysters, sliced, 3 cups. Rich cream sauce. Sifted bread crumbs. Salt. Wash, scrape, cut in thin slices, and put into plenty of cold water till ready to use, to prevent discoloration. When ready to cook, boil in enough water to prevent scorching. Salt when they begin to get tender. Boil a few minutes longer, but do not let them get too salt. Drain, or remove with a skimmer, putting a layer in a baking pan, then a little rich cream sauce, then another layer of each. Sprinkle the top with sifted bread crumbs, and bake a light brown. STEWED CABBAGE Cabbage, 1 head. Onion, 1. Salt. Slice the onion veiy fine, and place in a stew-pan ; chop the cabbage fine, and add to the onion; cover with hot water, let stew until tender, salt, and cook until seasoned. CABBAGE AND CREAM Cabbage, 1 head. Cream, I14 cups. Butter, 2 tablespoons. Flour, 1 teaspoon. Salt. Parboil the cabbage, drain, cool, and chop fine; place it in a stew-pan with butter and a little salt ; add the flour, stirring well, and then pour in the cream. Stir till the cabbage and cream are thoroughly mixed. Cook about thirty or forty minutes, and serve hot. CABBAGE STEWED WITH TOMATO Slice and wash a good sound cabbage, and put into a stew-pan with enough chopped tomato to give it a decidedly tart taste. Season with salt. Add sufficient water to cook, and stew slowly till tender. Strained tomatoes may be used if desired. SCALLOPED CABBAGE Wash and chop the cabbage in rather fine pieces. Put a layer of the cabbage into a baking pan, sprinkle with a little salt, and cover this with finely broken fresh bread crumbs. Repeat, and pour over sufficient milk or cream to thoroughly moisten and cover the crumbs. Cover, and bake in a moderate oven till the cabbage is well cooked. More milk may be added if necessary. HOLLAND CREAM CABBAGE Cabbage. Eggs, 2. Water, 2 cups. Lemon juice, 2 tablespoons. Salt. Butter. Cut the cabbage fine, sprinkle with salt, and let stand a few minutes before using. Beat the eggs well; add lemon juice, water, and melted butter. Mix this with the cabbage, and cook till tender, in a vessel that does not easily burn. BAKED CABBAGE NO. 1 Wash and chop rather fine the required quantity of cabbage. Put into a stew-pan with boiling water; add a little salt, and boil twenty minutes. Drain, put in a baking pan, and cover with cream or milk to which has been added the beaten yolk of one egg to each cup of cream. Bake until the custard is nicely set. BAKED CABBAGE NO. 2 Butter. Cabbage, cold, boiled. Crumbs, browned. Salt. Egg, well-beaten, 1. Brown sauce.