The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1893-09-29
EIGHT WAYS OF PREPARING CABBAGE.


The simplest way to prepare cabbage,
writes Clara s. Everts, in Farm, Field
and Fireside, is to make cold-slaw by
shredding it and adding little salt,
pepper and enough sharp vinegar to
almost cover it in which sugar has.
been dissolved in the proportion of al
heaping tablespoonful to a cup of vim
sgar. x move EN- boFase colds is
made by using dressing of half cup
of rich cream, tablespoonful sugar and
half cup of vinegar. Many prefer
sour cream to sweet, but it will require
nearly rs much again sugar if sour
cream he used instead of sweet.
Cabbage Salad-Cut the cabbage
fine. Make dressing by stirring into
n cup of vinegar well-beaten egg, O
heaping teaspoonful of sugar, small
lump of butter, salt and pepper. When
it boils add scant tablespoonful of
Hour in third of q cup of milk. Cook
we'll and pour over the cabbage. Mix
thoroughly and set aside until cold.
In winter it will keep nicely for three
or four days. In hot weather if water
is used instead of milk it will keep for
two days. Many complain that un-
cooked cabbage is hard to digest. In
that case it should be finely chopped,
thoroughly salted and allowed to stand
for two. or three hours. Then If all
the wates sslsiag s.s L .ssasafullS&&laueezed
be as digestible as the cooked.
Dreamed Cabbage-Chop, add boil.
ing water till 1t shows through the
cabbage, but Is not quite covered, salt,
pepper and cover closely. Cook till
tender, stirring now and then. Add
moro water If necessary and when done
add "a small lump of butter and half O
cup of milk in which tablespoonful
of flour has been smoothed. Cook
two or three minutes longer and serve
hot.
Fried Oabbage-Chop moderately
fine and put In frying pan in which
is tablespoonful of hot butter and
one of meat drippings. Salt, pepper
and. cover closely, stirring often to
prevent scorohing. Whom delicately
Drowned add httle water and simmer
until done.
Boiled Cabbage-Soft or coarse
heads of cabbage that seom hardly At
for Use may be boiled and prove very
nice. cit ~ -qus.--!-.rrss ,rrss e rove the
heart and boil with meatjbone, or
add to the,water enough soup stock to
give the desired richness. 1t should
I be almost covered with water when be-
ginning to cook and ought to boil
from an hour to an hour and half
Serve in side dishes, in which It is cut
up and vinegar added to suit the taste.
Baked Cabbage--Take q small firm
head and with O sharp knife, cut out
the heart, without otherwise cutting
the cabbage Crumble n sufficient
amount of bread, add salt, pepper and
butter and moisten with boiling water
and fill the cavity with this. Place in
a baking dish with a pint of we'll
salted boiling water and good sized
lump of butter. Cover and bake for
on hour or two. Just before serving
remove the cover and brown little.
With the ait III O. saucer carefully re-
move, with{ HRsSeaking, to q hot dish,
and to tbs e>~i..d in the baking dish
add little -four smoothed in cold
water and poured around the cabbage :;
or the bread may be moistened with
rich soup stock, and this used instead
of water in theibaking pan. 1t should
be thickened and used rs gravy with
the cabbage the same as the water was
used. If the flavor of pork is liked it
is very nice to almost cover the cab
bage with very thin slices of salt pork.
When the cover is removed from the
pan these will brown nicely.
Hot Slaw-Chop the cabbage mod.
erately fine, almost cover with boiling
water, and cook until tender but not
"mushy." To cup of vinegar add a
heaping teaspoonful of sugar, a WE'LL
beaten egg and tablespoonful of flour
smoothed in little cold water. Pour
all slowly into the cooking cabbage,
stirring constantly. Add small lump
of butter, stir till melted and serve at
once.
:ssii :ss;i 5. stun. 'alass !
.,,>, nrt ne&f ny. y. -~<,as&ion " SAWS