Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-04-17
APPLES WITH NUTS.
elect sound. finely favored apI
Dishes for Cabbage Lovers.

Cabbage is one of the most delicious
of all vegetables in the hands of train
ed cook, and may be served in dozen
different ways. 1t should be cooked In
boiling sailed water, and served as soon
after cooking as possible.
EGYPTIAN ROLLS.
Pick the leaves from q soft, loose head
of cabbage, throw them into boiling
sailed water, boil five minutes, and al
low them to stand until they lose their
crispness. Drain, and cut out the hard
mid.rib. Have ready half pint OF
lentils that have been soaked over night
and boiled thirty minutes, and half pint
of rice that has been boiled in plenty OF
water for fifteen minutes. Drain and
mix these together; add a chopped
onion, teaspOonful of salt and dash
of pepper. Put teaspoonful of this
mixture into the center of each leaf of
cabbage; fold over the ends and roll up.
Place the roll as soon as finished, COM
pactly in a saucepan, and cover with
boiling sailed water; cover, and simmer
gently for an hour. Lift the rolls care
fully, drain and dish them. Mix two
tablespoonfuls of butter, and two of
-four in a saucepan; add one pint of
water in which the rolls were cooked,
and stir constantly until it boils. Add
half teaspoonful of salt, dash of pep
per and the juice of one lemon; pour
over the rolls and serve as hot as possible.
CABBAGE LA FLAMANDE.
Trim off the outer leaves of q hard
head of cabbage and cut into eighths.
Cover with boiling sailed water and al
low it to stand for fifteen minutes; drain,
chop fine and put into saucepan; add
two tablespoonfuls of butter, one onion
chopped fine, a bay leaf, teaspoOnful
of salt, one-fourth teaspoonful of pepper
and an eighth of teaspoonful of ground
cloves. Cover the saucepan and simmer
for three-quarters of an hour, stirring
often. Take out the bay leaf, add an.
other tablespoonful of butter, the juice
of q lemon and serve at once.
CHARLESTON CABBAGE.
Remove the outer leaves Of hard
head of cabbage, cut into quarters.
Throw into Kettle of boiling sailed
water, simmer for thirty minutes, then
drain. While the cabbage is cooking
beat one egg until light and add to 1t
gradually one cupful Of cream. In q
saucepan put four tablespoonfuls of
vinegar, one bay leaf, slice of onion,
and two tablespoonful of olive oil.
Cook slowly for five minutes; strain into
the egg and cream. Pour this over the
cabbage, which has been arranged in a
baking dish, and bake for ten minutes.
Serve in the dish in which it is cooked.
LADY's CABBAGE.
Chop rather fine hard head of cab
bage. Throw into boiling sailed water,
allow to come quickly to the boiling
point. Then allow to simmer, uncover
ed, for twenty minutes. Drain; return
to kettle; add to each quart one table,
spoonful of butter, half q cupful of milk
or cream, and one-fourth teaspoonful of
pepper. Stir until 1t reaches the boiling
point and serve.
COLD sLAw.
Shred sufficient crisp cabbage to
measure quart. Beat one egg; add q
gill of sour cream, and cook until smooth
and thick. Put four tablespoonfuls Of
vinegar, slice of onion, bay leaf, and
a tablespoonful of chopped celery in q
sauce pan; boil moment, cool and
strain into the egg mixture. Sprinkle
over the cabbage teaspoonful of salt, q
quarter of teaspoonful of pepper, then
pour over tho dressing. Mix thoroughly
and serve very cold.