Vaughans Vegetable Cook Book (4th edition) | Page 8

Serve the cabbage in a deep dish and pour over a cream sauce.
TURKISH CABBAGE.
Prepare the cabbage as above for stuffing, then cut out the stalk carefully. Cut each leaf in pieces about three inches square and fold into it a forcemeat of some sort, or a highly seasoned vegetable dressing. These little rolls are arranged in layers in a saucepan and are held in place by the weight of a heavy plate; a broth is then turned over them and they are boiled half an hour over a moderate fire. Serve in a hot deep dish and pour over a good sauce made from the broth in which they were cooked.
CARROTS A LA CREME.
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Take a large bunch of very small new carrots, scrape them, tie them loosely in a piece of coarse muslin and put into a saucepan almost full of boiling water, to which has been added a small lump of beef drippings and two ounces of salt. In about twenty minutes they will be tender, when remove from the hot water and plunge for a moment in cold. Next melt an ounce of butter in a saucepan and stir into this a dessert spoonful of flour, a small quantity each of pepper, salt and cayenne, also a little nutmeg and half a teacupful of cream. Remove the carrots from the muslin, put them into the saucepan with the other ingredients and let them simmer in them for a few minutes; then serve very quickly while hot. Green peas and carrots mixed and dressed in this way make an excellent variation.
CARROTS A LA FLAMANDE.
When par-boiled and drained, put the carrots into a saucepan with a piece of butter, a small lump of sugar and as much water as may be necessary for sauce; add some finely minced parsley and pepper and salt to the taste. Let the carrots simmer until done (about fifteen minutes) shaking them occasionally. Beat together the yolks of two eggs and two tablespoonfuls of cream; stir this into the carrots off the fire and serve.
CARROT CROQUETTES.
Wash six small, fine-grained carrots and boil until tender. Drain and mash them. To each cupful add one-half spoonful of salt and one-fourth as much pepper, the yolks of two raw eggs, a grate of nutmeg and one level teaspoonful of butter. Mix thoroughly and set away until cold. Shape into tiny croquettes, dip in slightly beaten egg, roll in fine bread crumbs and fry in smoking-hot fat.
CHICAGO RECORD.
FRIED CARROTS.
When the carrots are boiled tender, slice them lengthwise. Into a frying pan put one tablespoonful of butter, and when very hot put in the carrots; brown them lightly on both sides, sprinkle them with salt, pepper and a little sugar and garnish with parsley.
ESCALLOPED CARROTS.
Take six small fine-grained carrots and two small white onions, boil in water until tender, from forty-five to sixty minutes, just enough water to keep from burning. Do not scrape them, and the flavor will be retained; do not cover them and the color will be preserved. When the onions are tender remove them. When the carrots are done peel them and slice thin. Put in baking dish a layer of carrots, sprinkle with salt and pepper and dots of butter. Proceed in this way until you have used all the carrots. Moisten with a cup of new milk, into which a beaten egg has been carefully stirred, and a good pinch of salt. Spread over the top a layer of bread crumbs and bake until a nice brown.
CHICAGO RECORD.
PRESERVED CARROTS.
Scrape carrots clean, cut into small pieces and boil with sufficient cold water to cover them. Boil until tender, and put through the colander, weigh the carrots, add white sugar pound for pound and boil five minutes. Take off and cool. When cool add the juice of two lemons and the grated rind of one, two tablespoonfuls of brandy and eight or ten bitter almonds chopped fine to one pound of carrot. Stir all in well and put in jars.
CARROT SOUP.
Boil a pint of carrots with a piece of butter about as large as a walnut and a lump of sugar until they are tender. Press through a colander and put into a pint of boiling milk, thickened with a tablespoonful each of butter and flour, dilute this with soup stock or chicken broth, and just before taking up add the yolks of two eggs well beaten and two tablespoonfuls of cream.
BAKED CAULIFLOWER.
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Boil cauliflower in salt water, separate into small pieces, and put in a baking dish, make a cream sauce and pour over it. Cover the mixture with bread crumbs, dot with butter and bake a light brown.
BOILED CAULIFLOWER WITH WHITE SAUCE.
Cut off the stem close to the bottom of the flower and pick off the outer leaves. Wash well in cold water and let