Are to be simply boiled in hot water with a little salt added, after having been previously scraped free of skin and blemish of all sorts ; split them in half lengthwise, and pour a little melted butter over them when dished. Amid the abundance of vegetables with which our coun- try is blessed carrots are generally despised, but the thrifty housewife will never be without a few of them in winter, for they are invaluable as a condiment in many stews and soups, to say nothing of serving as material for a delicious pudding. Cabbage. This vegetable, so staple an article of food among out- of-door workers, has fallen into general disuse with the upper classes on account of the disagreeable odor it emits, permeating every corner of an ordinarily constructed house from garret to cellar. The best way to prevent this is to keep the vessel closely covered in which it boils, to drop in a bit of red pepper-pod and a pinch of soda, to allow it just time enough to cook and no more ; and, lastly, for the cook to pour off the cabbage- water as soon as she lifts the cover and sends it to table. Wash the 134 VIROINIA COOKERY-BOOK, head nicely — one large head makes a good dish — and put it on in boiling water, slightly salted, after having cut it into quarters, and allow it forty minutes in which to cook over a brisk fire. Dressed as cauliflower, with drawn- butter sauce, it may be almost as delicate. Most persons, however, preferring it with some sort of salt meat, we give the directions for cooking it in that way thus : Hav- ing your ham, chine, or middlmg nearly ready for dinner, take out enough of the liquor in which it has been boil- ing to cover the cabbage, which had better be cooked in a separate stewpan, and treat it otherwise just as if it were plain water ; drain from the liquor, and having put your joint of meat in the centre of a large meat-dish, put the cabbage all around, and you have before you the daily and favorite dish of nine-tenths of the country peo- ple, not only in Virginia, but throughout the South, with the addition of a plentiful supply of hot com bread. More elegantly, the cabbage is frequently sent to table, however, separately, in a covered vegetable-dish, where it may be kept hot longer. Cabbage Pudding, No. 1. Take one nice head of cabbage, scoop out the middle ; prepare a rich force-meat made out of cold fowl, or fresh beef chopped up fine; season highly with butter, pepper, and salt ; chop six hard-boiled eggs fine, with the force- meat ; fill the cavity in the cabbage with this mixture ; place a leaf of the cabbage over the hole✪ Cabbage Pudding, No. 1 to keep the meat in ; tie it up in a cloth and boil it, serving up with drawn-butter sauce. Cabbage Pudding, No. 2. Boil a firm head of cabbage, chop it fine, and season with butter, pepper, and salt ; add any kind of fowl or VIHOINIA COOKERY-BOOK. 135 cold meat that you may happen to have, and, mixing all together with a pint of bread-crumbs, bake in a dish until nicely browned. Cauliflowbr and Bbocooli. Choose those heads that are dose and of a middle size ; trim off the outside leaves, and cut off the stalk flat at the bottom; let them lie an hour in salt-water before boiling; put them into enough hot water to cover them, with a small handful of salt thrown in, and let them boil slowly until done; but take up instantly when this is the case, for a few minutes' longer boiling will spoil them ; a small one will boil in fifteen, or a large one in twenty, minutes. To Boil Cokn on the Eab.

AI-modernized reading of the original text

Are to be simply boiled in hot water with a little salt added, after having been previously scraped free of skin and blemish of all sorts ; split them in half lengthwise, and pour a little melted butter over them when dished. Amid the abundance of vegetables with which our country is blessed carrots are generally despised, but the thrifty housewife will never be without a few of them in winter, for they are invaluable as a condiment in many stews and soups, to say nothing of serving as material for a delicious pudding. Cabbage. This vegetable, so staple an article of food among outof-door workers, has fallen into general disuse with the upper classes on account of the disagreeable odor it emits, permeating every corner of an ordinarily constructed house from garret to cellar. The best way to prevent this is to keep the vessel closely covered in which it boils, to drop in a bit of red pepper-pod and a pinch of soda, to allow it just time enough to cook and no more ; and, lastly, for the cook to pour off the cabbage- water as soon as she lifts the cover and sends it to table. Wash the head nicely — one large head makes a good dish — and put it on in boiling water, slightly salted, after having cut it into quarters, and allow it forty minutes in which to cook over a brisk fire. Dressed as cauliflower, with drawnbutter sauce, it may be almost as delicate. Most persons, however, preferring it with some sort of salt meat, we give the directions for cooking it in that way thus : Having your ham, chine, or middling nearly ready for dinner, take out enough of the liquor in which it has been boiling to cover the cabbage, which had better be cooked in a separate stewpan, and treat it otherwise just as if it were plain water ; drain from the liquor, and having put your joint of meat in the centre of a large meat-dish, put the cabbage all around, and you have before you the daily and favorite dish of nine-tenths of the country people, not only in Virginia, but throughout the South, with the addition of a plentiful supply of hot com bread. More elegantly, the cabbage is frequently sent to table, however, separately, in a covered vegetable-dish, where it may be kept hot longer. Cabbage Pudding, No. 1. Take one nice head of cabbage, scoop out the middle ; prepare a rich force-meat made out of cold fowl, or fresh beef chopped up fine; season highly with butter, pepper, and salt ; chop six hard-boiled eggs fine, with the forcemeat ; fill the cavity in the cabbage with this mixture ; place a leaf of the cabbage over the hole to keep the meat in ; tie it up in a cloth and boil it, serving up with drawn-butter sauce. Cabbage Pudding, No. 2. Boil a firm head of cabbage, chop it fine, and season with butter, pepper, and salt ; add any kind of fowl or cold meat that you may happen to have, and, mixing all together with a pint of bread-crumbs, bake in a dish until nicely browned. Cauliflower and Broccoli. Choose those heads that are dose and of a middle size ; trim off the outside leaves, and cut off the stalk flat at the bottom; let them lie an hour in salt-water before boiling; put them into enough hot water to cover them, with a small handful of salt thrown in, and let them boil slowly until done; but take up instantly when this is the case, for a few minutes' longer boiling will spoil them ; a small one will boil in fifteen, or a large one in twenty, minutes. To Boil Cokn on the Eab.

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Cabbage Pudding, No. 1

Virginia Cookery-book