The Barre daily times. (Barre, Vt.) 1897-1959, 1915-10-30

Drain, put in fiat pan, add pepper, salt,
dash Of sugar, dot thickly with pieces
OF butter, pour over il cup Of cream,
sprinkle with bread crumbs and Parme-
san cheese, and bake until brown.
Fried Cabbage Slice the cabbage and
place in q deep frying pan with lump
OF butter and enough water to cover it;
add pepper, salt and dash of sugar and
keep it covered with the water until it is
very tender. Then let the water cook
out and brown the cabbage nicely. Stir
carefully SO it will not burn while brown
ing.
Hot Slaw-Remoye the heart and chop
the cabbage. Put piece OF butter the
size OF hens egg into saucepan, add
small cup OF sugar, pepper, salt, and q
dessert spoon OF dry mustard. Mix all,
then add one beaten egg and last of all
three-quarters of a cup of vinegar with
a quarter cup of water. Melt together,
then let come to a boil, stirring all the
time. When it thickens remove from
the fire SO it will not curdle, and add the
cabbage handful at a time. stirring
until it is all moistened with the sauce.
Set it where it il warm but not directly
WEI bue IRE, until Needed.
Cabbage Stuffed with Rice and Nuts
Hollow out the heart Of big cabbage,
then place it in boiling sailed water and
let it partially cook. Remove from the
water, and have ready one cup Of boiled
rice mixed with one cup chopped walnuts,
pepper, salt and tablespoon OF chutney
syrup. Turn back some of the upper
leaves and spread with the mixture, then
fill the center; put it in kitchen binder,
place in fresh boiling water and cook un-
til tender. When done, drain, remove
the binder and place on hot dish and
turn over it an English brown sauce that
has had chopped red pepper cooked in
it.
German Red Cabbage-Remove the
heart and the outside leaves from head
Of red cabbage. Chop it fine and add to
it two pared, quartered and seeded tart
apples. Put it on in enough boiling wa
ter to cover it well and add to it cup
of vinegar. Cook until the cabbage is
lender, then drain and add pepper, salt,
! gill of melted butter and a gill of vine
gar. Garnish with German potato cakes
ind serve with good pot roast.
Cabbage and Shrimp Salad-Take two
ups OF chopped cabbage and add to it
wo cups Of boiled shrimp pulled apart
With a silver fork. Take heavy mayon-
laise sauce made with mustard, add to it
he juice OF an onion, teaspoon of
hoped tarragon leaves and the same
mount of chopped red pepper, teaspoon
I chutney sauce and enough catsup to
dior the sauce pink. Toss the salad
Fell in the sauce and serve in green let
uce leaves garnished with olive curls,
ghtly spread with anchovy paste.
Cabbage Rolls--Pull apart the leaves
{ cabbage and throw them into boil
lg salted water to wilt them; then
rain and when slightly cool lay two at
time fat and roll frankfurter sau-
,ge in each, tying with kitchen tape.
TX as many as are needed to allow two
, a portion, then plunge them into fresh
bling water and cook until the cabbage
tender, throwing into the water a cut
apper, sliced onion and a half bud of
srlic. When done, drain and arrange
q platter, carefully removing the
pes, and pour over them the same
uce as that used for the hot cabbage
aw. Ii there are more than dozen
Ills used, make twice the quantity.
Dorothy Dexter.