Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1898-11-03
nSUCH THINGS AS YE HAVE"
BY Marion Harland.


(Copyrightt.
1t is 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 delicacies.
Pleasant to deal with salmis of game,
and combinations of mushrooms and
oysters, and rich sauces for meats, vege-
tables and buildings, and pastry made
flaky by what the Irish call Hastings"
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 1t 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 meagre-
only homely. Corned beef. salt pork and
Goldfish apples. potatoes. turnlps. car
rots, parsnips, are there. and always
cabbage. It's Cousin Caulifiower IS well
come among the rich and fashionable.
Cabbage is 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
IL o'clock dinner, Apologies, sheepishly,
to city guest for such common fixin's."
But workingman can't live high"
We will not waste minutes and paper
in questioning the nutritive values of
this ingredient of hrs low living He
will eat cabbage. and his better-edu-
rated wife must cook IL. 1t may divert
her thoughts from the weariful monot-
tny of roast, boiled-and especially,
fried-food If she will give my recipes
for prepared cabba ge-warranted trust
worthy and palatable--a trial.
CHOPPED CABBAGE.
Quarter a firm cabbage, cut out the
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 bit
of soda twice as large as kidney bean.
Put in the cabbage. cook fast for twenty
minutes. pour OFF all the water, and fill
up the pot 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 coarsely, season with butter. pep
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 1t 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 il
thickens. season with pepper and salt,
and mix well with the hot cabbage.
water for ten minutes. and serve.
You may vary this dish by pouring the
hot mixture into a creased pudding
mould with cover, and boiling IT halt
an hour. Turn out upon heated plat
ter. and eat with drawn butter. 1t is
then a cabbage pudding and really nice
BAKED CABBAGE.
Boil. as directed in two waters, chop
and let il get cold. Allow to each cupfu
of cabbage one raw egg, well beaten
and two tablespoonfuis Of gravy. The
liquor in which corned beef or pork has
been boiled win do. If this be used, yor
need no salt in the seasoning. Mix all
together well. fill a creased deep dsf
with 1t, sift fine crumbs on the top. bake
covered, until bubbling hot then BROW
lightly.
RISSOLES OF CABBAGE.
Mince cold meat of any kind fine, sea
son with pepper, salt. little grated
onion and few spoonfuls of gravy. Add
one-third as much fine crumbs as you
have meat, and make into oval balls 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 dish to get cool an(
firm. Wrap a ball of meat in each. bint
loosely with cotton strings; set in
dripping-pan. and pour a little veal
soup-stock, or pot-liquor. about them
: to hinder them from burning. Cover
and bake half an hour. basting threl
times. Clip the strings and Withdraw
them gently; pour over the rissoles few
spoonfuls of tomato sauce made SAVIOR,
with gravy left in the dripping pan. anS
serve. NJ H.