Vaughans Vegetable Cook Book (4th edition) | Page 7

red thorn
mingled with the deep, rich green of feathery asparagus, make a
delicious color symphony most appropriate to the season.
G. L. COLBRON.
CREAM SLAW.
Chop a crisp head of cabbage fine, place in the individual dishes in
which it is to be served; fill a cup with white sugar, moisten it with
vinegar, add a cup of sour cream beaten until smooth, mix thoroughly,
pour over the cabbage and serve at once.
CABBAGE A LA HOLLAND.
The following is a favorite dish in Holland:--Put together in a saucepan,
either porcelain or a perfect granite one, a small head of red cabbage
shredded, four tart apples peeled and sliced, one large tablespoonful of
butter or of drippings, a teaspoonful of salt, a half teaspoonful of
pepper, and a little sprinkling of cheese or nutmeg; stew over a slow
fire at least three hours. Mix together one tablespoonful of vinegar, a
little flour and one tablespoonful of currant jelly, just before taking
from the fire add this mixture to the cabbage, boil up once or twice and
serve.
RED CABBAGE PICKLE.
This is an improvement on saur kraut. Slice a large red cabbage in fine
shreds, place on a large platter and sprinkle well with salt; allow it to
stand three days and then drain. Heat enough vinegar to cover it nicely,
and put in one ounce of whole spices, pepper, cloves, allspice and mace.
Put the cabbage into a stone jar, pour the boiling vinegar upon it, cover
and let stand three days.
CABBAGE PUDDING.
Chop up small, enough white cabbage to fill a large baking pan when

done. Put it in a pot of boiling water that has been salted, let it boil until
tender, then drain thoroughly in a colander. In two quarts of the
cabbage stir half a pound of butter, salt and pepper to taste, one pint of
sweet cream and four eggs beaten separately. Add also, a pinch of
cayenne pepper; put in a pan and bake for half an hour.
PURITAN CABBAGE.
Take half of a small very solid head of white cabbage, cut into eighths,
from top to stem, without cutting quite through the stem so that it does
not fall into pieces; cover with cold water for one hour; then immerse it
in a porcelain kettle of rapidly boiling water, into which has been
dropped a teaspoonful of salt and soda the size of a pea. Cover the
vessel well and continue boiling for five minutes; drain, cover again
with fresh boiling water and let boil for eight or ten minutes longer.
Take out of water, draining, flat side down, on a hot platter for a
moment. Then turn right side up, allowing the slices to spread apart a
little, and drop slowly over it the following sauce: One tablespoon
butter and two tablespoons sweet cream, melted together. Select and
have ready to use at once, eighteen or twenty plump, good sized oysters,
dried on a towel. Take a double-wire gridiron and butter it well; spread
the oysters carefully on one side of the gridiron and fold the other side
down over them. Have a clear fire and broil them quickly, first one side,
then the other, turning iron but once. Dot them over the hot cabbage,
giving all a faint dust of curry powder and two or three dashes of white
pepper. This is a most dainty and delicious dish.
CHICAGO RECORD.
CABBAGE SALAD.
This salad requires about a pint and a half of chopped cabbage. The
cabbage should have the loose leaves removed, the stem cut out, and
then be laid in cold water twelve hours. Chop rather fine, pour over and
mix with it a boiled dressing. Heat three-quarters of a cup of milk and
beat two egg yolks with a fork. Mix with the egg a half-teaspoonful of
mustard, one half-teaspoonful of salt, a teaspoonful of granulated
gelatine that has been softened in a little cold water, a teaspoonful of

sugar and a few grains of cayenne. Cook a tablespoonful of butter and
flour together and add half a cup of vinegar. Now cook the milk and
egg mixture together like a soft custard and combine with the other part.
This dressing, if sealed tight, will keep a long time. When the cabbage
and dressing are mixed, fill little individual molds and set away to cool.
After-dinner coffee cups, wet in cold water, make good molds. Bits of
red beet or half an olive put in the bottom of the mold before the
cabbage is put in will make a pretty garnish when the salad is turned
out.
CHICAGO RECORD.
SOUR CABBAGE.
Beat one half-cupful of sour cream until smooth, add three
tablespoonfuls of vinegar, and one beaten egg, pour over chopped
cabbage raw or boiled, and mix thoroughly.