The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-04-12
ordinary singing nc,tles. wash them

ordinary singing ncttles. wash them
we'll. then cook in plenty OF boiling.
sailed water till tender: now drain
them quite dry, chop finely or sieve
them. and stir over the fire with n
good pat of butter (the amount Of course
depending on the quantity Of nettles
cooked. and pepper and salt to taste.
When quito hot and we'll blended turn
out n pile on hot dish and serve
garnishcd with quartered hard boiled
eggs. II preferred tho nettle PURGE.
which should be OF the consistency OF
spinach PURGE, can be lifted out in
spoonfuls, shaped into balls with a hot
wet knife. followed at the top and n
poached egg placed in each. This must
be done quickly. as the vegetable
should be served very hot, either plain
or with any white sauce to taste round.
To make pain de choufieur take cold
cooked caul!hower, pass # through a
sieve. add two whole eggs. two spoon
fuls OF white sauce or cream and one
ounce of butter melted; mix this all
well together. turn Il into we'll
buttered mould and cook It either in the
balm marie or stand the mould contain
ing Il IN a pan three parts full Of
boiling water; when ready turn out. and
serve either plain or with cheese
sauce.
For choufleur polonaise you melt In q
saucepan one and half ounces OF
butter. and add to this Level table,
spoonful OF -four. and let It cook TIL
thoroughly blended for two or three
minutes; now add gradually half a pint
Of milk and q gill Of white stock; when
all fhA NnniA has bean nJ1 .I lot
sauce come to the boil. add a seasoning
OF pepper and salt. q teaspoonful Of
orange juice and the grated r.nd OF half
an orange. then let the contents simmer
NJ the side OF the stove, stirring occa-
s!onally. In tho meantime take n good
sized caulltiowcr. soak It IN cold water
then drain, cut away the stem and all
hard parts. divide 1t into sprlgs and
cook these in boiling sailed water till
tender. Just before tho cauliflower Is
cooked heat up tho sauce well. then
add to It the yolk of an egg and stir II
all gently by the side Of the fire without
letting It boil. Drain tho cauliflower
sprays thoroughly. arrange them on a
hot dish and strain over them the sauce,
Of finely grated horseradish; dust the
VI VIVA hAAhN'h ASi'y NoAuA-
line pepper. and serve
A delicious cabbage cnke IL made by
washing and boiling a large cabbage;
put II into a vessel with n perforated
bottom and press out all the water with
reversed plate. butter a pie dish and
sprinkle with bread crumbs. then put in
a layer of cabbage, covering this with a
layer OF any finely minced cold meat
and repeating these layers till tho dish
Is full. when you cover the top with
four or five slices of fat bacon and set
In a moderate oven. When the whole
10 thoroughly heated and the cabbage
quite cooked (thls will take about forty
minutes), turn 1t out and serve with
gravy round.
To obtain chou braise au lard cut the
stalk OF a good firm cabbage. trim and
quarter It and soak II for an hour or
two in cold. sailed and calculated water;
then drain we'll and lay the quarters in
plenty Of fast boiling sailed water and
boil uncovered for twenty minutes
more or less according to tho siae)
then drain well on reversed sieve.
Meanwhile mnce two ounces Of fat
bacon with little shallot and some
powdered sweet herbs, salt, pepper ana
spice to taste; fry It all till the bacon Is
melted. lay In the drained and shredded
cabbage with sufficient stock TO cover
it all we'll. bring It just to tho boil then
draw the pan to the side Of the fire and
let the contents simmer gently IN the
cabbage Is cooked. Drain and dish the
cabbage. thicken the liquor In which It
was cooked with n little roux. pour It
over and round the cabbage and serve
hot
For chou Guiana. boil the white heart
OF u small cabbage IN iust tender. then
drain Il well chop II mp and put II In