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

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. Serve on lettuce.
STUFFED CABBAGE.
Use a savoy cabbage, open up the leaves and wash thoroughly in cold water, put in salted boiling water and boil five minutes, then take out without breaking, and put in cold water. Make a stuffing of sausage meat, and bread crumbs which have been moistened and squeezed. To a half pound of sausage allow one egg, two tablespoonfuls of minced onion browned in butter, a pinch of parsley and four tablespoonfuls of minced cooked ham. Drain, and open up the cabbage to the center, between the leaves put in a half teaspoonful of the stuffing, fold over two or three leaves, put in again and so continue until the cabbage is filled. When finished press it as firmly as the case will allow, tie up in a piece of cheese cloth and put into boiling water; boil two hours.