Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-08
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| bage while cooking Drain, remove and
serve in dish with drawn butter or
| cream dressing poured over 1t.
Red Cabbage.-Seiect two small, hard
heads of red cabbage: divide them In halves
from crown to stem: lay the split side down
and cut downward In thin slices. The cab
page VIII then be in narrow strips or shreds.
Pdt into saucepan tablespoonful OF
cream drippings. butter or any nice fat;
when fat is hot put in cabbage, teaspoon
| ful OF salt, three tablespoonfuls vinegar
| and one onion In which three or four cloves
have been stuck buried in the middle; boil
| two hours and half; IL 1t becomes too
| dry and Is In danger of scorchtng add a
/ little water This is nice.
| Cabbage Salad--Chop fine one firm head
| of cabbage; sprinkle lightly In a dish. Make
the dressing as follows: Stir together two
| raw eggs, one teaspoonfll white pepper,
| one teaspoonful of mustard. little salt,
/ two teaspoonfuls of melted butter and one
/ cup of strong vinegar. Put this mixture
| in small vessel, set inside of another full
| of boiling water and stir five minutes; set
| aside to cool, then beat in one-half cup
OF cream, pour over the cabbage and
| serve.
| Cabbage a La Flower-Cut the cabbage
| fine as for slaw put into stewpau, cover
with water and keep closely covered: when
tender drain on the water. put In small
piece of butter. with little salt, one-half
cup or cream or one of milk. Leave on
| stove a few minutes before serving.
| Farci. OF Stuffed Cabbage.-Veal stuffing.
slices of sausage meat, gravy. Cook the
/ CdDDdSe III salt water SufflC1entiy 10 open
! the leaves, and insert between them layers
! of ordinary veal stuffing and slices of
sage meat; then tie it securely round with
| thread to prevent the meat falling out.
Replace In the Stewpan and cook briskiy
| at first then simmer till completely tender.
| Serve in the same manner ragout-that
! is to say. with a little gravy poured over
| the whole
| four moderate-sized apples. butter salt,
| pepper, walnuts. cloves vinegar. red
| rant jelly, flour. Put red cabbage into
l. a saucepan, having previously washed 1t
| well; just cover IL with water; peel halve
| and core three or four apples and add them
| to the cabbage. with a piece of butter about
! the size of walnut; salt. pepper and three
| or four cloves. Cook gently over a slow
| fire for three hours. When ready to be
served add one dessertspoonful of vinegar
| the same amount of red currant jelly and
sufficient -four to thieken the sauce; pour
| over and send to table.
Sauerkraut.-Shred the cabbage fine; line
| the bottom and sides of a small key with
| the green cabbage leaves, put in layer of
| the cabbage two or three inches thick, cover
| with salt and pound down well, then put
| in another layer of cabbage and salt and
| so on until the key is fun Put a board
| on top of the cabbage and this a heavy
weight. and then stand In a moderately
warm place for ferment. The cabbage sinks
| when fermentation begins and the liquor
| rises to the surface over the cover. Skim
| off the scum and stand the keg In a cool
well. Before using 1t wash in warm water
and boil with corned beef salt pork. the
same as cabbage.
Eggless Cakes.
Layer Cake.-A teacupful each of sugar
and sweet milk, a level teaspoonful of but
ter, three teaspoonfuls of baking powder,
sifted twice with two cupfuls of flour. Beat
well and bake in quick oven. For the
filing boil together one teacupful of thick
sour cream, one teacupful each of any
chopped nut meats; spread between the
layers and over the top.
Date Cake-One large cup of sugar but
ter the size of an egg, one cup of sour
milk, teaspoonful of soda pinch of salt,
spices to taste, two cups of -four and a
pound of dates. stoned and Toured. Beat
butter and sugar to a cream add other In
gradients and beat together. Bake one
hour In slow oven. l have been com
plmented on this cake often, as IL tastes
rich and delicious.
Canadian Cake.-Two cups each of sugar.
water and rafsins. one-half cup OF butter,
one teaspoonful each of allspice, cinnamon
and nutmeg, two teaspoonfuls of baking
powder two quarts of -four mix and bake.
Spider Cake.-One pint OF sour cream,
half cup of butter. half teaspoonful of soda
and as much salt, one teaspoonful or sugar,
and -four enough to make soft dough.
Mix lightly, roll thin, cut into rounds, place
and brown on the other. Serve hot with
butter and strip.
Feather Cake.--One cupful OF sugar,
ereamed with two tablespoonfuls Of melted
butter one cupful Of milk, with table
spoonful of cornstarch dissolved in II, a
little less than one and three-quarter cup
fuls of -four, with two teaspoonfuls OF bak
ing powder. Use judgment in regard to
-four.
Vinegar Cake without Eggs.-One pound
flour, one-fourth pound currants. one
fourth pound raisins one-half pound sugar,
one-half teaspoonful soda, SIX ounces OF
butter one-fourth pint milk ne-half tea
spoonful salt and a small wineglass OF
vinegar. Rub the butter into the flour and
add sugar. salt, currants and ralsins DIS
solve soda in milk and then mix thoroughly
with the other ingredients. Add vinegar
last and bake in a slow oven. This VIII
be found good If prepared as directed.
Beef Kidney.
Cut the kidney into thin slices, -four and
fry nice brown. When done make gravy
In the nan by pouring away the fat, put
ting In a small piece of butter, one-quarter
pint of boiling water, pepper and salt ana
a tablespoonful of mushroom catsup. Let
the gravy boil up. pour over the kidney
and serve.
Beefsteak and Kidney Pudding.-Two
pounds of rump steak. two kidneys, season
ing to taste OF salt and black pepper, suet
crust made with milk in the proportions OF
six ounces of suet to each pound OF hour
Procure some tender rump steak and divide
Ii into pieces about an inch square and cut
each kidney into eight pieces. Line the dish
OF which we have given an engraviug)
with the crust made with suet ana hour
In the above proportions, leaving small
niece of crust to overlap the edge. Then
cover the bottom with portion of the
steak and few pieces of the kidney. sea-
son with pepper and salt (some add little
-four to thicken the gravy, but it Is not
necessary. and then add another layer of
beef kidney and seasoning. Proceed in
this manner till the dish is full and pour in |
sufficient water to come within two inches
of the top of the basin. Moisten the edges |
of the crust cover the pudding over, press |
the two crusts together, that the gravy may |
not escape and trim up the overlapping |
edges of paste. Wiring out cloth In hot |
water -four II and tie up the pudding; put |
it into boiling water and let it boil at least |
four hours II the water diminishes always |
repienish with some hot IN jug. as the |
pudding should be kept covered all the time |
and not allowed 10 stop boiling. When |
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