The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1898-11-04
''sUCH THINGS AS YE NAVE"
BY Marion Harlsnd.

(Copyrlght(.
III Is a pleasant thing for writer upon
cookery to tell the well-to-do house
Wire, who has means and markets at her
command, how to add new and dainty
dishes to her generous list of delieaeies.
PIeasant to deal with salmis Of game,
and combinations of mushrooms and
oysters, and rich sauces for meats, Vege-
tables and puddings, and pastry made
faky by what the Irish call '1ashings'
of butter. Pleasant to soiourn in inagi-
nation in the House of Feasting. and to
Ieel that one may take credit to herself
for the goodly fare therein served and
eaten
But it is 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
fots, parsnips are there and always
cabbage It's Cousin Cauffiower is well
come among the rich and fashionable.
cabbage is a humble relation that has
been taught its place. Even the farm
laoorer, who distends his stomach with
the half Of big boiled cabbage at a
IL O'Clock dinner, apologies sheepishly,
to city guest for "suoh common fixin' s."
But workiA9man can't live high"
We viii not waste minutes and paper
IN questioning the nutritive values Of
this ingredient of hts low living. He
will eat cabbage, and his better edl-
Gated Wife must cook it. 1t NAV divert
thOIXhfc a.
nny Of roast boiled-and. especially
fried-fooa if she will give my recipes
lor prepared cabba ge-warrante trust
worthy and paiatable-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 ana a bit
OF soda twice as large as a 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
OF vinegar, improves this dish.
OR,
When you have drained and chopped
the cabbage, stir into 1t this sauce-Rub
tablespoonful OF butter into one of
flour: add to it, gradually, half q cupful
of hot milk, stir over the Are until 1t
thickenS, season with pepper and salt,
and mix well with the hot cabbage.
Simmer in d saucepan set in boiling
water for ten minutes, and serve.
You may vary this dish by pouring the
hot mixture late creased pudding
mould with a cover and boiling II half |
an hour. Turn out upon a heated plat
ter, and eat with drawn butter. It is
then cabbage pudding and really nice.
BAKED CABBAGE.
Boil. as directed, in two waters, chop, |
and let it got cold. Allow to each dupful |
of cabbage one raw egg, well beaten,
and tive 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.
Minee cold meat Of any kind fine, sea-
son with pepper salt, little grated |
onion and few spoenfuls 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 a dish to get cool and |
firm. Wrap bali Of meat in each, bind |
loosely with cotton strings set in |
dripping-p pan, and pour a little weak I
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 a few /
spoonfuls of tomato sauce made savory |
with gravy left in the dripping pan, and |
serve. nj. II. I
4 n