The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-06-15
the turnips and serve hot. These will
take about two hours

the turnips and serve hot These will
take about two hours.
Cabbage, chou n la creme-Cut up the
cabbage, not too fine, scald it partly and
| cook 1t in salted water-strain very thor
oughly; melt some butter In saucepan,
add salt, pepper. -four and cupful of
fresh cream; put In the cabbage, let 1t sim
mer for three-quarters of an hour, and
serve. Chou-rouge au vim: Take fine
| red cabbage, not too old, slice 1t very fine,
scald 1t for two minutes in boiling water,
| and strain thoroughly. Put some bacon,
cut In small dice, into a saucepan with a
little butter; when quite hot add the cab
bage, and stir In broth or gravy and some
French white wine. When quite tender
the liquor must have assmilated itself en-
tirely to the vegetable. This dish is often
garnished with large, boiled chestnuts.
Chou farci: Trim large, firm winter cab
bage; remove the heart and part of the
hard stalk, scald and strain 1t. put 1t into
cold water and strain again. Have ready
some minced veal and bacon equal guam
tlties). or, II preferred, sausage meat;
| mix this with pepper, salt, chopped onions,
chives and chervil, according to taste,
and the yolks of two or three eggs. Place
the cabbage carefully in a cloth, and wiring
the latterto press out all the water with
out damaging the cabbage, into which put
all the stuiilng. first filling up the middle,
and then inserting some between the larger
| leaves. Tie this round and round with
string, and put 1t into saucepan with a
bouquet garni couple of smoked sau-
| sages, onions studded with cloves, car
rots, grated nutmeg, pepper corns, and
any remains of meat. Cover the cabbage
with strips Of bacon, moisten freely with
A 81,
this dish up the cabbage, remove the
| string. take all fat out of the liquor let 1t
boil up twice, strain it, put 1t on the fire
| again to thcken with a little fecula, and
pour over the cabbage.
Tomatoes-Cut the tomatoes in halves
and put in the pips and most of the pulp
into saucepan with a little butter and
bring all to the boil. Then put into basin
two ounces Of bread crumbs, the lean part
of rasher of bacon chopped up finely,
little parsley, small shallot finely
| minced, and some pepper and salt On TO
this mixture strain the tomato pulp, etc.
stir 1t well together and stuff the tomatoes
with it. Put small piece of butter on
each half tomato and bake them in a
moderate oven for twenty minutes on n
| fiat tin that has been well buttered and
slightly rubbed with garlic or shallot.
| It's dish fit for the gods.
Bottled Asparagus--Cleanse the aspara-
| gus as for boiling. cutting all the hard
part off; place It in pan, cover it with
boiling water, place the pan over the stove
| and watch the water boil; then take up the
| asparagus very carefully, put 1t into per-
fectly cold water, and leave till cold.
Take some clean, large-necked bottles
| and place the asparagus in these, head
| downwards. putting any that are broken
aside; make the bottles perfectly air-tight
with corks, wrap each bottle in a wet cloth
place them In deep kettle, and three
parts cover them with cold water; place
the lid on the kettle, let the water come to
| the boil and continue boiling for one and
a-half hours;then draw the pan from the
fire. and in half an hours time pour off the
water and leave the bottles in the kettle
for another hour, then take them out set
them aside in cool place till next day
then tar the tops of the bottles over and
store away In cool, dry place, when they
will keep well.
Simple French Dressing for Salads
Half teaspoonful of salt; quarter of 4
| teaspoonful Of black pepper; add gradually
three tablespoonfuls of olive oil. Stir until
the salt seems to be entirely dissolved
Add by degrees one tablespoonful of vine.
gar Do not be afraid of stirring too much
ToPrepare Mustard-To prepare mustard
for the table take two tablespoonfuls OF
mustard and one teaspoonful of flour
Mix this smooth with little cold vinegar
Mix together four tablespoonfus of vine.
gar, one tablespoonful of olive oil, one
teasoponful of sugar, one teaspoonful OF
salt and one Of black pepper. Set this or
a stove in a suitable dish and let it come
to boil, stirring it all the time Pour the
boiling mixture into the other, stir it well
and as soon as it is cold it is ready fol
use.-Ladies' Every Saturday.