The white ribbon cook book

Cabbage (a la Cauliflower) — Cut the cabbage fine as for slaw; put it into a stewpan, cover with water and keep closely covered; when tender, drain off the water, put in a small piece of butter with a little salt, 3^ cup cream, or 1 cup milk. Leave on the stove a few minutes before serving. Pâté (or Stuffed Cabbage)— Veal stuffing, slices of sausage meat, gravy. Cook the cabbage in salt and water sufficiently to open the leaves, and insert between them layers of ordinary veal stuffing and slices of sausage meat; then tie it securely round with thread to prevent the meat falling out. Replace in the stewpan and cook briskly at first, then simmer till completely tender. Serve in the same manner as ragout — that is to say, with a little gravy poured over the whole. Vegetables. 103 Cabbage for Roast Meats —Take a mediumsized head of well-bleached cabbage and chop very fine. Put in a stew-kettle with just enough water to cook it tender, which will depend somewhat upon the strength of the fire. Add salt to taste, and when it is cooked, if any water remains in the kettle, drain it off; then add a lump of butter the size of a small egg, a little white pepper and enough milk to just about cover the cabbage. This is a very delicate way of preparing this vegetable, and it goes nicely with roast meats. Stuffed Cucumbers — Boil large, firm cucumbers until tender, scoop out the seeds and in their place put a filling made of fine bread crumbs, well-seasoned, and a little minced ham or veal. Fasten the cucumbers together with tapes and put in a baking-pan with a large cupful of water and a good-sized piece of butter; baste frequently and bake 3^ hour. A delicate and delicious dish. Aux Pommes — One red cabbage, 3 or 4 moderate-sized apples, butter, salt, pepper, walnut, cloves, vinegar, red currant jelly, flour. Put a red cabbage into a saucepan, having previously washed it well; just cover it with water; peel, halve and core 3 or 4 moderate-sized apples and add them to the cabbage with a piece of butter about the size of a walnut, salt, pepper and 3 or 4 cloves. Cook very gently over a slow fire for 3 hours. When ready to be served, add 1 dessertspoonful of vinegar, the same quantity of red currant jelly, and sufficient flour to thicken the sauce; pour over and send to table. Tomatoes (Baked) — Half dozen tomatoes, bread crumbs, pepper, salt and butter. Cut 3^ dozen tomatoes in halves, remove the pips, and fill the insides with a mixture of bread 104 White Ribbon Cook Book. crumbs, pepper and salt in due proportions; place a small piece of butter on each half tomato and lay them close together in a well-buttered tin; bake in a slow oven about )^ hour and serve. They may be eaten hot or cold. Tomatoes (StiiiFed) — Tomatoes, shallot, butter, bread crumbs, ham, parsley, sweet herbei, pepper, salt and toast.