Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1893-10-06
EIGHT WAYS OF PREPARING CABBAGE.

The simplest way to prepare cabbage,
writes Clara s. Everts, i'll Farm, Field
and Fireside, is to make coldslaw 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 a
heaping tablespoonful to a cup of vim
egar. A more elaborate cold-slaw is
made by using dressing of half a cup
of rich cream, tablespoonful sugar and
half cup of vinegar. Many prefer
sour cream to sweet, but it will require
nearly as much again sugar if sour
cream be used instead of sweet.
Cabbage Salad-Cut the cabbage
fine Make n dressing by stirring into
cup of vinegar n well-beaten egg, n
heaping teaspoonful of sugar, small
lump of butter, salt and pepper. When
it boils add a scant tablespoonful of
flour in third of cup of milk. Cook
well 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 water arising is carefully squeezed
out before the dressing isadded it will
be as digestible as the cooked
Creamed Cabbage Chop, add boil
ing water till it shows through the
cabbage, but is not quite covered, salt,
pepper and cover closely. Cook till
tender, stirring now and then. Add
more water if necessary and when done
add small lump of butter and half a
cup of milk in which tablespoonful
of flour has been smoothed. Cook
two or three minutes longer and serve
hot.
Fried Cabbage-Chop moderately
fine and put in frying pan in which
is n tablespoonful of hot butter and
one of meat drippings. Salt, pepper
and cover closely, stirring often to
prevent scorching. When delicately
Drowned add little water and simmer
until done.
Boiled Cabbage or coarse
heads of cabbage that seem hardly fit
for use may be boiled and prove very
nice. Cut in quarters, remove the
heart and boil with meat bone, or
add to the water enough soup stock to
give the desired richness. 1t should
be almost covered with water when be-
ginning to cook and ought to boil
from an hour to an hour and IA half.
Serve in side dishes, in which it is cut
up and vinegar added to suit the taste.
Baked Cabbage Take small firm
head and with n sharp knife cut ont
the heart, without otherwise cutting
the cabbage. Crumble II sufficient
amount of bread, add salt, pepper and
butter and moisten with boiling water
and fill the cavity with this. Place i'll
II baking dish with pint of we'll
salted boiling water aud good sized
lump of butter. Cover and bake for
an hour or two. just before serving
remove the cover and brown little.
With the aid of It saucer carefully re-
move, without breaking, to hot dish,
and To the water ia the baking dish
add little flour 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 the baking pau. II should
be thickcned and used as gravy with
the cabbage the same as the water was
ased. If the flavor of pork is liked il
Is very nice 10 almost cover the cab
bage with very thin slices of salt pork,
When the cover h removed from the
pan these will brown nicely.
Hot Slaw Chop the cabbage mod.
erately fine, almost enyer with boiling
water, aud cook until tender but not
''mushy. a. cup of vinegar add n
heaplng teaspanntHl II sugar we'll
beaten egg aud a tablespoonful of Hour
smoothed ina little cold water. Pour
all slowly into tho cooking cabbage,
stirring constantly Ald small lump
Of huttor, stir till melted and serve al