The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1898-10-30
"sUCH THINGS AS YE HAVE"
BY Marion Harland.

(Copyrght(,
It Is a pleasant thing for writer upon
cookery to tell the well-to-do house
wife, who has means and markets at her
command, how to add new and dainty
dishes to her generous list of deIicacies.
Pleasant to deal with salinis of game
and combinations of mushrooms ana
oysters, and rich sauces for meats, vege-
tables and puddings, and pastry made
faky by what the Irish call 'lashings'
of butter. Pleasant to sojourn in imagi-
nation in the House of Feasting, and to
feel that one may take credit to herself
for the goodly fare therein served and
eaten.
But it is a blessed thing to enter, in
thought the kitchen of the woman who
does her own work" and to reveal to
her the possibilities latent in such things
as she has. Her store is not rneagre-
only homely. Corned beef, salt pork and
Goldfish. apples, potatoes turnips, car
rots, parsnips. are there, and always
cabbage. It's Cousin Cauliflower is well
come among the rich and fashionable.
Cabbage is a humble relation that has
been taught its place. Even the farm
laborer, who distends his stomach with
the half of a big boiled cabbage at
II o'clock dinner, apologies, sheepishly,
to a city guest for such common fixin' s."
But workingman can't live high"
We will not waste minutes and paper
Ill questioning the nutritive values of
/ this ingredient of his low living. He
/ viii eat cabbage, and his better-edu-
/ Gated wife must cook it, 1t may divert
her thoughts from the wearifm monot-
ony of roast, boiled-and, especially.
fried-food il she will give my recipes
for prepared cabbage trust
worthy and paJatable-a trial.
CHOPPED CABBAGE.
Quarter O firm cabbage, cut out the
4 stalk, and pick off the outer and coarser
leaves Have ready plenty of boiling
water, in which have been dissolved a
generous teaspoonful of salt and a bit
of soda twice as large as q kidney bean.
Put in the cabbage. cook fast for twenty
minutes, pour of all the water, and fill
up the pct with fresh from the boiling
teakettle Salt slightly and cook ten
minutes longer. Drain and press in a
colander TO get out all the water. Chop
rather ooaTsely. season with butter. pep
1 per and salt; set over the fire until very
hot, and dish. A dash of lemon juice,
or vinegar, improves this dish.
OR,
When you have drained and chopped
the cabbage, stir into it this sauce-Rub
/ a tablespoonful OF butter into one of
flour: add to it, gradually, half cupful
of hot milk, stir over the fire until it
thickens, season with pepper and salt,
1 and mix well with the hot cabbage
/ Simmer in saucepan set in boiling
water for ten minutes, and serve.
You may vary this dish by pouring the
hot mixture into creased pudding
mould with a cover, and boiling it half
ar hour Turn out upon heated plat
| ter, and eat with drawn butter 1t is
then cabbage pudding and really nice
BAKED CABBAGE.
/ Boil, as directed, In two waters, chop,
and let it get cold Allow to each cupful
of cabbage one raw egg, well beaten,
and two tablespoonfuls of gravy. The
liquor in which corned beef or pork has
! been boiled will do. If this be used. you
need no salt in the seasoning Mix all
| together well, fill a CREASED, deep dish
with it, sift fine crumbs on the top. bake,
| covered, until bubbling hot, then brown
lightly
| RISSOLBS OF CABBAGE.
Mince cold meat of any kind fine, sea-
son with pepper salt, little grated
onion and a few spoonfuls Of gravy. Add
one-third as much fine crumbs as you
have meatand make into oval balls a. lit
! tie larger than an egg. Set. until wanted,
where they will become cold and stiff.
/ Boil white leaves of cabbage ten min
utes, lift out carefully, not to break them,
and spread upon a dish to get cool and
| firm. Wrap ball Of meat in each. bind
loosely with cotton Strings; set in a
dripping pan, and pour a little weak
| soup-stock, or pot-liquor, about them,
to hinder them from burning. Cover,
and bake half an hour, basting three
times. Clip the strings and withdraw
them gently: pour over the rissoles few
spoonfuls of tomato sauce made savory
with gravy left in the dripping pan, and
serve. M. II.
!