The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1903-02-15

grated cheese and bits Of butter Bake until
a golden brown and serve in the dish.
cream OF cabbage soup deserves to -
much more generally known than II a.
while this Is a staple article Of diet amons
the Adirondack guides, because they can't
o1ten get meat. 1t is both delicate and nour-
ishing, and quite equal to cream Of tomato
soup. Chop the cabbage quite Ans and cook
IN boiling sailed water until quite tender.
just before serving pour Oh most Of the
water, add milk. pepper, a little butter, and
more salt. II necessary, and thicksn with =
little Hour stirred smooth In cold Wster.
As a winter salad the cabbaRe plays q
conspicuous part. When II IL to be shaved.
for cold slaw or salad, 1t should be laid I'm
cold water for an hour or two, to crisp.
Dressed with lemon Juice and the best Grade
OF olive oil 1t is much more delicate than
when vinegar is used. This 10 the simplest
and most dlgestible way Of serving #.
When celery is unobtainable q little
crisped cabbage may be used In combina-,
ton with veal or chicken, while It also com.
Dimes well with salmon, tomatoes. lobster.
sweet peppers and shrimpe.
DRESSING FOR COLD sIAw.
A good cold slaw dressing II made in this
way: Have ready three cupfuis ians shaved
cabbage. Put into your frying pan or
chafng dish-for this 10 an approved chat
Ing dish recipe to serve with ~srneits-four
level tablespoonfuls Of butter and two
rounded teaspoonfuls Of -four. Melt until
creamy; add . level salt spoon Of white pep
per or speck Of cayenne. q level salt spoon
OF salt. q teaspoonfui Of mustard, four tea
spoonfuls Of sugar and . half eupful Of
vinegar. and cook until smooth. Beat the
yolks Of two eggs until lemon cciored and
add quickly to the vinegar. pouring the hot
mixture over the egg.
A half cupful of cream can also be used.
II desired. Pour the vinegar rapidly in the
cream and 1t will not curdle. Mik 10 more
apt to curdle on account Of It's lack Of oil.
II you use milk double the quantity Of but
ter.
The secret In not having II eurdie is to
cook butter and -four until creamy. add the
cold cream ana vinegar gradually. and
when cooked stir In the beaten yolk Of
egg; This dressing may be poured over the
cabbage while hot, or, preferably, when
cold.
Another excellent cabbage salad Is made
In this way: Chop or shave fine a medium
sized head Of cabbage and season to taste
with salt and pepper. For the dressing beat
the yolks OF two eggs. add two tablespoon
fuls Of melted butter and beat again.
Add a tablespoonful of thick. sour cream.
two tablespoonfuls Of sugar, a sprinkle Of
mustard. half a cupful Of vinegar and beat
until thoroughly Incorporated. Pour over
the cabbage and mix.
In the making Of soys. chowchows and
other winter relishes to go with fish, oys-
ters,. cold meats and baked beans, the cab
bage has no peer.
Here. for instance. is a cabbage ard pen
per hash. Chop fine and mix together Y
large, hard heads of cabbage. two and one
half dozen green peppers. removing the
seeds from one half of them. and two
dozen onions. Put into a stone jar and
scatter over 1t one large cupful Of salt.
Let 1t stand t~wenty-four hours. 81
Drain as dry as possible by putting in q
colander. with a plate over 1t. and q weieht
on top Of the plate. Into one gallon Of cider
vinegar put one-half pound Of brown sugar.
~one-quarter pound white mustard seed and
one-half ounce celery seed. Heat to boiling
and turn over the cabbage and peppers
while hot.
Add one cupful Of grated horseradish and
mix. This will be ready for use in q week.
and II kept in a cool place will be crisp
and delicious.
EMMA PADDOCK TELFoRD.