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

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 vinegaTNto
almost cover it in which sugar has,
been dissolved in the proportion of AZ
heaping tablespoonful to cup Of vim
sgar. mo5s -eiNbofato cofd:s1aw 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 bo used instead of sweet.
Cabbnge Salad-Cut the cabbage !
fino Make dressing by stirring into
II cup of vinegar well-beaten egg, a
honping teaspoonful of sugar, small
lump Of butter. salt and pepper. Whom
it boils ndd scant tablespoonful of
Hour in third of cup of milk. Cook
we'll and pour over the cabbage. Mix
thoroughly and set aside until cold
In winter it will koep 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 II oil
tho waite, ~.~,sing 10 carefully, 1aueezed
out bdf5re the dressing is added 1t will
| be rs digestible as the cooked.
Dreamed Cabbage--Chop, add boil
| ~, &hS.<~, SsIN lh,
cabbage. but Is not quite covered, salt,
pepper and cover closely. Cook til!
tender, stirring now and then. Add
moro water If necessary and when dono
add small lump of butter and half
cup of milk in which tablespoonful
of flour has been smoothed. Cook
two or three minutes longer and servo
hot.
Fried Cabbago-Chop moderately
fine md 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 Whom delicately
Drowned add littlo wator and simmer
until done.
Boiled Caa,bage--Soft or coarse
heads of cabbage that seom hardly fit
for use may be boiled and prove very
nice. 5It ~ qua :N-AoNe the
heart and boil with q meat bone, or
add to the,water enough soup stock to
give tho desired richness. 1t should
= bc 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 tho taste.
Baked Cabbage Take IL small firm
head and with sharp knife cut out
the hoart, without otherwise cutting
tho cabbage. Crumble n sufficient
amount vi bread, add salt, pepper and
butter and moisten with boiling water
and All the cavity with this. Place III
q baking dish with pint of we'll
saltod boiling water and q good sized
lump of butter. Cover and bake foi
IN hour or two. just before serving
remove tho cover and brown n little.
With tho ait IF o saucer carefully re-
move, with( Yt: 'eaking, to n hot dish
md to tllo >14seet in the baking dish
add little -four smoothcd in colo
water and poured around the cabbage
or tho bread may be moistened will
rich soup stock, and this used instcat
. Of water in therbnking pan. 1t SHOULD
, be thickened and used rs n gravy will
: the cabbage tho same rs the water wa
! used If the flavor of pork is liked i
il very nice to almost cover the cab
: bago with very thin slices of salt pork
II When the cover is removed from tn
y pan these will brown nicely.
$ Hot Slaw-Chop the cabbage mod
II erately fine, almost cover with boiling
u water, and cook until tender but no
: "mushy." To cup of vinegar add
, heaping teaspoonful of sugar, well
" beaten egg and tablespoonful of fou
!" smoothed in little cold water. Pou
Is all slowly into the cooking cabbage
d stirring constantly. Add small lum
e. of butter, stir till melted and serve a
% once. a. ,