The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1893-10-11
EIGHT WAYS OF PREPARING CARRIAGE.


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 n
heaping tablespoonful to cup of vim
egar. A more elaborate cold-slaw is
made by using dressing of half q 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 dressing by stirring into
a cup of vinegar a well-beaten egg, II
heaping teaspoonful of sugar, small
lump of butter, salt and pepper. When
it boils add n scant tablespoonful of
flour in third of a 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 rs 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
cup of milk in which a 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 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-Soft 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 n 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 half.
Serve in side dishes, in which il is cut
up and vinegar added to suit the taste.
Baked Cabbage-Take small firm
head and with a sharp knife cut out
the heart, without otherwise cutting
the cabbage. Crumble sufficient
amount of bread, add salt, pepper and
butter and moisten with boiling water
and fill the cavity with this Place in
baking dish with pint of we'll
salted boiling water and good sized
lump of butter. Cover and bake for
an hour or two. just before serving
remove the cover and brown a little.
With the aid of a saucer carefully re-
move, without breaking, to hot dish,
and to the water in the baking dish
HNANA n AAtllO muir hulOOAutN III tOlU
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 pan. 1t should
be thickened and used as a 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 u cup of vinegar add
heaping teaspoonful of sugar, a we'll
beaten egg and 4 tablespoonful ofAour
smoothed in little cold water. Pour
all slowly into the cooking cabbage,
stirring constantly. Add "A small lump
of butter, stir till melted and serve at
once.