The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1898-11-02
"SUCH THINGS AS We HAVE"
BY Marion Harland.
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1t is a pleasant thing for a writer upon
cookery to tell the WCll-to-do house
wife, who has means and markets at her
command, how to add new and dainty
dishes to her generous list of dclicacies
Pleasant to deal with salmis of game,
and combinations Of mushrooms and
oysters, and rich sauces for meats, vege-
tables and puddings. and pastry made
laky 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 ii 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, turnips, car
rots. parsnips, are there, and always
cabbage. It's Cousin CaulitioWer is well
come among the rich and fashionable.
Cabbage is a humble relation that has
been taught it's 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 city guest for such common fiXin'
But a workintman can't live high"
We will not waste minutes and paper
in questioning the nutritive values of
this ingredient of his low living. He
will eat cabbage, and his better-e du
Gated wife must cook it. 1t may divert
her thoughts from the weariful monot-
ony of roast boied-and, especially,
fried-food if she will give my recipes
for prepared cabbage-warranted trust
worthy and palatable--a trial.
CHOPPED CABBAGE.
Quarter 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 it this sauce-Rub
tablespoonful of butter into one of
flour: add to it, gradually, half a cupful
of hot milk, stir over the fire until it
thickens, season with pepper and salt,
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 a creased pudding
mould with a cover, and boiling it half
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 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 creased, deep dish
| with it, sift fine crumbs on the top, bake
| covered, until bubbling hot, then brown
| lightly.
RISSOLES OF CABBAGE.
| MlIlCe COlu meat VI any hlIlu me, sea
son with pepper, salt, a little grated
onion and few spoonfuls of gravy. Add
one-third as much fine crumbs as you
have meat, and 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 dish to get cool ano
| firm. Wrap ball of meat in each, bind
| loosely with cotton strings; set in d
dripping pan, and pour little weak
soup-stock, or pot-liquor, about them
| to hinder them from burning. Cover
and bake half an hour, bastng three
| times. Clip the strings and withdraw
them gently; pour over the rissoles few
spoonfuls of tomato sauce made saVorI
with gravy left in the dripping pan, anC
| serve. M. ii.