The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1891-12-09
HOW TO SERVE LATE VEGETABLES.

HOW TO SERVE LATE
-Stewed Cabbage-Cut a small head Of
cabbage into halves, soak in cold water
one hour, drain, aud shake dry, remove
the stalk and chop the cabbage fine. Put
in a stew pan with boiling water enough
to cover, and boil twenty minutes.
Drain, serve in a heated dish and pour
over cream U
Southern Cabbage-Cut up a good,
firm head of cabbage, put in a saucepan
with boiling water, then let boil fifteen
inmates, drain, make a dressing OF half
o pint of vinegar, an ounce Of sugar, a
little salt, pepper and mustard, with one
tablespoonful of salad oil. Put on the
fire to boil, add a cup of cream and one
beaten egg. Pour over the cabbage and
cook one hour.
Hot Slaw-Chop half a head of cab
bage and sprinkle with -four. Put a tea
spoonful of butter in a saucepan to melt,
put the cabbage in, with salt and pepper
to taste. Mix half a cup of cream, one
beaten egg, a %teaspoonful of made mus
tard, and sugar each with two table.
spoons of vinegar, heat, pour over the
cabbage and serve not.
Mashed Turnips-Pare, boil and mash.
Season with cream, butter, pepper and
salt, or boil with fresh pork, and mash.
Boiled Turnips With Cream Sauce
Pare small turnips and cut into dice, put
in a saucepan, cover with boiling water,
and boil thirty minutes. Take up, drain,
put in a heated vegetable dish, pour
cream sauce over, and serve.
Drowned Turnips-Pare the turnips,
cut in slices crosswise, and boil for half
an hour. Put two teaspoonfuls of but
ter in a frying pan; when hot, add the
turnips, with one teaspoonful of granu.
lated sugar. Stir and turn carefully un.
til the slices are nicely Drowned. Dust
with salt and pepper and serve.
Boiled Onions-Put q dozen large
onions in cold water and remove the
skins. Put in a saucepan with boiling
water, add a t~easpoonful of salt, and let
boil until tender, drain, put in q heated
vegetable dish. Put a teaspoonful of
butter in a frying psn, let melt, add a
teaspoonful of -four, mix until smooth;
thin with half a pint of milk, and stir
until it boils. Season with salt and pep.
per, and pour ver the onions.
Baked Onions-Select large, we'll
grown onions and trim, but 90 not peel.
Put in a kettle of boiling water, and boil
half an hour, drain. Take each one
separately, wipe dry, roll in tissue paper,
and twist at the bottom to keep closed.
Put them in a large baking pan, and bake
in q slow oven for one hour. Take off
the papers, peel the onions, put them in
q vegetable dish, and pour melted butter
over them. Sprinkle with SALT and pep
per, and serve hot.
Stuffed Cabbage-Take a firm head Of
cabbage, pour over it boiling water, let
it stand for fifteen minutes, drain, and
scald again. Shake until dry. Make
the stufing of two tablespoonful of rice,
mixed with half a pound of sausage. a
te~aspoonful of each of chopped onion,
aud parsley. Open the cabbage in the
center, put in half a ~teaspoonful Of the
mixture, fold over two or three leaves,
cover with a layer of the mixture, and
fold again, until each layer is stuffed.
Press all firmly together, tie in n thin
cloth, put into a kettle Of salt boiling
water, and boil two hours. When done
take up carefully, remove the cloth,
stand the cabbage in a deep round dish,
pour over hot cream sauce and erve.-
Courier-J Journal.