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Classic
Cook Books
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page 52
over the slaw; have an egg boiled hard; chop it fine, and spread it over the
top. Some persons like it heated in a pan with vinegar and water, and the yelk
of a raw egg mixed through it.
Cauliflowers.
Have a pot with half milk, and the rest water; when this boils, put in the
cauliflowers, and let them boil till tender; put in some salt just before you
take them up; have ready drawn butter with parsley, to pour over them, or a
sauce of cream and butter.
Good heads of yellow Savoy cabbage, cooked in this way, resemble cauliflowers.
Brocoli is a delightful vegetable, and may be cooked in the same manner.
To Boil Cabbage.
In summer, you should allow a large head of cabbage an hour to boil, but when it
has been tendered by the frost, it will boil in half that time. Most persons
prefer cabbage boiled with ham; the pot should be well skimmed before it goes in
or the grease will penetrate the cabbage, and make it unwholesome; take it up
before it boils to pieces. It is very good boiled with corned beef or pork, or
with milk and water, with a little salt added. Some like it with a little
salæratus thrown in while boiling, as that tenders it and makes it of a more
lively green.
To Boil Greens and Poke.
After skimming the pot that the bacon has been boiled in, put in cabbage
sprouts, and let them boil till the stalks are tender; all greens are best
boiled in a net.
Spinach cooks in a few minutes; some persons prefer it when boiled in salt and
water; you should
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