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Classic
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page 284
dish; serve with plain melted butter, a little of which may be poured over the
flowers, or a cream dressing may be used.--Mrs. W. P. Anderson.
FRIED CABBAGE.
Cut the cabbage very fine, on a slaw cutter, if possible; salt and pepper, stir
well, and let stand five minutes. Have an iron kettle smoking hot, drop one
table-spoon lard into it, then the cabbage, stirring briskly until quite tender;
send to table immediately. One half cup sweet cream, and three table-spoons
vinegar--the vinegar to be added after the cream has been well stirred, and
after it is taken from the stove, is an agreeable change. When properly done an
invalid or babe can eat it without injury, and there is no offensive odor from
cooking it.--Mrs. J. T. Liggett, Detroit, Mich.
DELICATE CABBAGE.
Remove all defective outside leaves, quarter and cut as for coarse slaw, cover
well with cold water, and let remain several hours before cooking, then drain
out and put into a pot with enough boiling water to cover; boil until thoroughly
cooked (which will generally require about forty-five minutes), add salt ten or
fifteen minutes before removing from the fire, and when done, take up into a
colander, press out the water well, and season with butter and pepper. This is a
good dish to serve with corned meats, but should not be cooked with them; if
preferred, however, it may be seasoned by adding some of the liquor and fat from
the boiling meat to the cabbage while cooking.
Or, cut the cabbage in two, remove the hard stock, let stand in cold water two
hours, tie in thin netting or piece of muslin, and boil in salted water for a
longer time than when it is cut finely. Drain, remove, and serve in a dish with
drawn butter or a cream dressing poured over it.--Mrs. E. T. Carson.
SOUTHERN CABBAGE.
Chop or slice one medium-sized cabbage fine, put it in a stew-pan with boiling
water sufficient to well cover it, and boil fifteen minutes; drain off all the
water, and add a dressing made as follows: Half tea-cup wine-vinegar, two-thirds
as much sugar, salt,
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