Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-12-21
Southern Art In Cooking Cabbage.

Southern Art In Cooking Cabbage.
every man shall eat in safety under his own
vine, where he plants"
One of our favorite and most nutri-
tious vegetables is the cabbage, which
is composed Of: Proteld, 81; fat, a;
carbohydrates, 6.S; mineral matter, a;
water, 90.3.
Cabbage should be cooked rapidly In
an uncovered vessel, as 1t contains VIOLA.
tile oil, and II cooked In covered YES
sci will emit unpleasant odors.
Whole heads of cabbage should be
cooked In boiling sailed water for one
hour and half. Chopped cabbage may
be cooked In less water than the whole
heads, for twenty or thirty minutes.
HOW TO COOK CABBAGE
Select firm, heavy head Of cabbage.
Remove outside leaves, and cut up very
fine as for slaw. Put one pint OF water
in a vessel, one tablespoonful of lard,
salt to taste, and let it come to q boil.
Put the cabbage in and cook twenty or
thirty minutes.
| DREAMED CABBAGE
Shred one-half of q small, firm cab
bage, and boil 10 clear water thirty min
utes. Drain off water, add one table
spoonful of butter, one cup of sweet
milk or cream, pepper and salt TO taste.
Make thickening of one tablespoonful
of -four and little water, and let cook
few minutes, then mix In cabbage.
STUFFED CABBAGE
Select nice, firm head of cabbage;
soald with boiling water and let stand
for half an hour, drain and dry with q
soft cloth. Take two teaspoonfuls OF
rice, one-half pound of sausage meat, 0
little chopped onion and parsley, and
mix we'll. Open the center of the cab
bage and carefully put In spoonfuls of
the mixture between the leaves, until
each layer is stuffed. Press together,
tie in cheese-cloth bag, put in sailed
boiling water and boil for two hours.
Serve hot with cream sauce and garnish
with fried sausage.
BOILED CABBAGE
Remove outside leaves of q firm head
Of cabbage, cut in quarters, and remove
tough stalk. Wash In cold water, and
cook in an uncovered vessel in boiling
sailed water one hour and one half. Add
one fourth teaspoouful of soda as this
prevents any disagreeable odor during
cooking.
Boiled cabbage may be seasoned with
bacon or fat; or butter and pepper may
be used II preferred.
HOT sLAw
| Cut one-half q firm, white head OF
cabbage into fine pieces lit 10 better to
shred ~ Put In pan with one tes-
spoonful, each, of salt and pepper, and
piece of butter the size Of an egg.
Add one teacup OF vinegar and half
teacup of water. Cover and cook until
cabbage becomes tender, stirring often.
CANNED CABBAGE
Select heavy, firm heads Of cabbage,
wash, and cut into fine pieces, beginning
at the top of cabbage. To one gallon OF
boiling water add one cup Of salt, put In
Q large stewpan that will hold at least
two gallons. Fill pan with cabbage and
cook from ten to fifteen minutes.
Have glass fruit jars cleaned and steril.
ICED ready to fill. Fill jars with cab
bage and pack as full as possible, and
when all are filed put lids on to protect
the contents, but do not screw them on.
Put jars in . tub or boiler Of cold water
over hot fire, being careful to place
paper, cloth or strips OF wood 10 the
bottom to protect jars and keep them
from breaking. Let the water come to
. boil, and boil fifteen or twenty min
utes after the boiling point 10 reached.
Remove Jars from water and ill each
jar nearly full of fresh boiling water, II
they are not already full. Have par
afioe wax melted and pour about ono
tablespoonful on top OF water 10 each
jar, seal tight and set aside until cool.
Wrap jars In paper and set away for
winter use. Cabbage put up BY this
method will keep indefinitely, and will
be enjoyed when used.