=Baked Cabbage.=--(1) Boil cabbage till tender in two waters. Drain
and set aside until cool, then chop finely. Mix together two beaten
eggs, two tablespoonfuls of cream, a saltspoonful of salt, and a dash
of paprika. Stir this into the chopped cabbage and put it into a
buttered pudding dish, sprinkle bread-crumbs over the top, and bake
until brown.
(2) Boil the cabbage until tender, changing the water once, drain, cut
it finely, season with salt and pepper. Butter a baking dish, put in a
layer of cabbage, and cover with cream or tomato sauce. Sprinkle with
crumbs on the top, and bake for half an hour.
(3) Trim and quarter a head of cabbage, boil until tender in salted
water to cover. Drain thoroughly, and put into a baking dish. Pour over
a cupful of cream, a tablespoonful of butter. Sprinkle with salt and
pepper. Make a hollow in the centre and break an egg into it. Bake in
the oven until the cabbage is brown and the egg set.
=Steamed Cabbage.=--Wash and chop up a cabbage, put it in the
boilerette with salt, pepper, and an ounce of nutter. Steam for two
hours.
=Fricassé of Cabbage.=--Boil and chop, as in the last recipe, and keep
hot while you cook together in a saucepan a tablespoonful of butter
and a tablespoonful of flour, stir in a cupful of hot milk, stir to a
smooth sauce, when it bubbles turn into this the chopped cabbage, cook
for a minute, season and serve.
=Shredded Cabbage.=--Cut a cabbage into shreds and put it into boiling
salted water until tender, drain, and stand in a heated colander on the
side of the range. Cook together two tablespoonfuls of butter and two
heaped tablespoonfuls of flour, season with salt and pepper, and stir
in three heaped tablespoonfuls of grated cheese, and cook, stirring
constantly for just one minute. Turn the cabbage into a deep vegetable
dish and pour the cheese sauce over it.
=Cabbage Cream Salad.=--Prepare as in the preceding recipe; after
boiling cut the shreds into lengths before dropping them into cold
water. Beat half a pint of cream very stiff, drain the cabbage,
sprinkle lightly with salt, and stir it into the whipped cream, turning
and tossing until it is thoroughly coated with the white foam. Serve
at once with crackers. The cabbage should be tender and crisp for this
dish.
=Cabbage Soup.=--Take a small onion and a little parsley and a sprig of
rosemary, chop all very fine and put in a saucepan to brown, with one
ounce of butter. Have ready a cabbage washed and cut finely, put the
cabbage into a saucepan, add three pints of water or vegetable stock,
and season with pepper and salt, and let all stew together for an hour.
Boil for a quarter of an hour before serving, add one ounce of grated
Parmesan cheese. Serve with croûtons of bread.
=Hot Cabbage Slaw.=--(1) Chop half a cabbage finely; after boiling pour
over a tablespoonful of melted butter, and put into the oven. Beat
together one teaspoonful of mustard and one tablespoonful of olive oil,
one tablespoonful of sugar and one egg well beaten with three-quarters
of a cupful of cream. Bring to the boil, season with salt and pepper,
pour over the hot cabbage, and serve.
(2) Bring a cupful of vinegar to the boil, add a teaspoonful each of
butter and sugar, half a teaspoonful of made mustard, salt and black
pepper to taste. Pour over the cabbage which has been shredded very
finely after being boiled; heat thoroughly, and serve.
(3) Boil a shredded cabbage until tender in salted water to cover.
Drain thoroughly, pressing out all the liquid. Bring to the boil half a
cupful of vinegar, half a tablespoonful of butter, salt and pepper to
season highly. Pour over the cabbage, mix thoroughly, and serve.
(4) Mix together the beaten yolk of an egg, a saltspoonful of pepper,
a cupful of cream, a tablespoonful of sugar, a teaspoonful of mustard,
and one tablespoonful of lemon juice. Heat thoroughly, and when smooth
and thick heat the shredded cabbage in the sauce, and serve.
=Cold Slaw.=--(1) Shred a white cabbage fine, and soak in ice water.
Make a dressing of the whites of two hard-boiled eggs, one yolk of egg
well beaten, half a cupful of olive oil, the juice of a lemon, and
mustard, salt and pepper to taste. Drain the cabbage thoroughly, mix
with the dressing, and serve very cold.
(2) Mix together one saltspoonful of salt and a teaspoonful of dry
mustard, one tablespoonful sugar, one yolk of egg lightly beaten, three
tablespoonfuls of melted butter, and three cupfuls of cream. Cook over
boiling water, add gradually a quarter of a cupful of vinegar, stirring
constantly, then put it by to cool. Soak the shredded cabbage in cold
water until crisp, drain, dry thoroughly, mix with the dressing, and
serve very cold.
(3) Soak a quart of shredded cabbage in cold water for an hour. Cook a
tablespoonful each of chopped onion and celery in four tablespoonfuls
of vinegar for fifteen minutes. Thicken half a cupful of boiling milk
with six tablespoonfuls of cornflour, rubbed smooth in a little cold
milk. Take from the fire, add the yolks of two eggs well beaten. Strain
the vinegar into the sauce, add a tablespoonful of butter broken into
small bits, and cool. Drain the cabbage thoroughly, mix with the
dressing, and serve.
(4) Shred a small cabbage, cover with cold water, and soak for an
hour. Beat together two eggs and half a cupful of sour cream, add two
tablespoonfuls of boiling vinegar, one tablespoonful of butter, and
cook until thick. Take from the fire, season with salt and pepper, mix
the drained cabbage, cool, and serve.
=Cold Slaw à la Irving.=--Shred a cabbage very fine. Beat three eggs,
and add half a cupful of cream and milk, and a tablespoonful of melted
butter. Bring to the boil four tablespoonfuls of vinegar, with half
a teaspoonful of dry mustard, salt and pepper to taste. Add the egg
mixture very slowly, stir constantly, pour over the cabbage, and serve
very cold.
=Cabbage Balls.=--Make a stuffing of one cupful each of cooked rice,
and lentils, and chopped boiled onion, and half a cupful of chopped
nuts (peacons preferred), add salt and pepper to taste. Cover the
shredded cabbage with boiling water and let stand until the leaves
are soft. Cut out the midribs, and roll portions of the stuffing into
the large soft pieces of the leaves. Put the rolls carefully into a
buttered saucepan, add the juice of a lemon and a clove of garlic. Cook
slowly for thirty minutes, drain carefully, and strain the liquid.
Thicken one and a half cupfuls of the liquid with a tablespoonful each
of butter and flour, the butter to be made into a ball with the flour;
take from the fire; add the well-beaten yolks of four eggs, and cook
over hot water until thick and smooth. Season with salt and tarragon
vinegar, strain over the rolls, and serve hot.
=Cabbage Pudding.=--Cut a cabbage very fine and put it into a baking
dish with alternate layers of bread-crumbs. Season with salt and
pepper. Fill the pan with milk, and bake slowly until done, forty
minutes to one hour, serve in the baking dish.
=Dutch Cabbage.=--Shred a white cabbage and cook it slowly for three or
four hours with enough water to keep from burning. Half an hour before
serving season with salt and black pepper, add a cupful of sour cream,
cook slowly until the liquid is nearly absorbed, add a tablespoonful of
vinegar, and serve.
=Swedish Cream Cabbage.=--Cook shredded cabbage for fifteen minutes
in boiling water to cover. Drain, cover with milk, and add a pinch of
ground mace, season with salt and pepper. Cook until the milk is boiled
away, so that it barely moistens the cabbage, add a lump of butter, and
serve.
=Cabbage à la Flamande.=--Shave fine a large red or purple cabbage.
Cook slowly for fifteen minutes in boiling water, drain, and chop fine.
Reheat with a tablespoonful of butter, and chopped onion. Add salt and
pepper to season, a dash of powdered cloves and a tablespoonful of
butter, and serve hot at once.
=Cabbage à la Française.=--Chop cold boiled white cabbage finely and
drain, pressing out the water. Season with salt, pepper, and melted
butter. Moisten with cream and two well-beaten eggs. Turn into a
buttered frying pan and cook slowly until brown on the under side,
place on a hot dish, and turn out.
=Cabbage à la Frankfort.=--Shred a cabbage, cook until soft in a little
butter, add an onion stuck with cloves. Cover with boiling water and
simmer for an hour. Remove the onion, add a tablespoonful of vinegar,
and serve.
=Cabbage à la Mackenzie.=--Shred a cabbage, fine soak in ice water and
drain thoroughly, and mix with cream whipped solid. Season with salt
only. Surround with crackers and toasted cheese.
=Cabbage à la Russe.=--Slice a firm cabbage very thin, soak for half an
hour in cold water, and drain, pressing out all the liquid; cover with
boiling water and cook uncovered for fifteen minutes. Drain thoroughly
and reheat for ten minutes with a cupful of cream, salt and pepper to
season, then add a tablespoonful of butter, and serve.
=Sweet and Sour Cabbage.=--Shred finely, enough cabbage to fill a
quart measure, and add two sour apples peeled, cored, and sliced; put
two tablespoonfuls of butter into a saucepan, and when it is hissing
hot add the cabbage and apples. Pour over boiling water to cover,
and cook until tender. Sprinkle two tablespoonfuls of flour, season
with salt and pepper, add four tablespoonfuls of brown sugar and two
tablespoonfuls of vinegar. If red cabbage is used, soak it in boiling
water for half an hour, changing the water two or three times.
=Cabbage Hearts and Peas.=--Chop finely two cabbage hearts, and cook
until tender. Cook separately an equal quantity of shelled peas, add a
teaspoonful of chopped mint. Drain, season with salt and black pepper,
and serve the cabbage piled in the middle of the dish, with a border of
peas.
=Chouxbraisé= (_Mrs. C. W. Earle’s Recipe_).--Take a nice spring
cabbage, split it, and wash in salt and water; put it in a saucepan of
boiling water for ten minutes. Take it up, drain well on a sieve, put
it into a casserole for one hour to braise, with a little butter and
pepper and salt, but no stock or water.
=Cabbage à la Bourgeoise.=--Clean and cut up a cabbage. Fry a
tablespoonful of onion in butter, add the cabbage with salt and pepper
and grated nutmeg. Cook over a slow fire, turning frequently to prevent
burning.
=Savoy Cabbage= may be treated in the same way as the common cabbage.
COUVE TRONCHUDA, OR PORTUGAL CABBAGE.--For culture, see under Cabbage.
This cabbage has a delicious flavour quite distinct from that of other
cabbages.
Two dishes may be made from it: the first day, boil the heart and the
outer leaves, after removing the thick white midrib, which must be
reserved. Cook as any other cabbage.
=Midrib of Portugal Cabbage.=--Take the midribs, wash in salted
water, and boil for an hour in abundance of boiling water, with a
tablespoonful of salt and a tiny piece of soda. Serve as you would
salad fry, with rich white sauce poured over.
CARDOON (_Cynara Cardunculus. Compositæ_).
This is a subject requiring plenty of room, and unless particularly
desired is not suited to the small garden. It is not often grown in
this country, being susceptible to frost, and the taste for it being
rather an acquired one.
Cardoons are best grown in the way of celery, trenches being opened
in May, four or five feet distant from each other. Old manure should
be dug into the bottom of the trench. The seeds may either be sown
in gentle heat in pots, and the plants put out in the trenches, care
being taken not to break the ball of earth, or seeds may be sown in the
trenches. In the latter case they should be sown in groups of three
or four, and when they are well up thinned to a single plant. On the
whole we have found it better to raise the plants in a frame, but many
growers prefer the other method. The plants should stand three feet
apart in the trenches.
Watering must be attended to as carefully as with celery, and weeds
must be kept down. Lettuces or other quick crops may be taken off the
ground between the trenches, but before the summer is over the great
handsome leaves will hang over a wide area.
In September blanching may begin. It is wise not to blanch too many
plants at a time, as they quickly rot after they have been tied up for
four or five weeks. Therefore tie and earth up a few plants weekly
until the end of October. The plants are prickly, and the gardener
will do well to wear gloves while handling them. First draw the leaves
together and tie them with string lightly. Then swathe straw or
haybands round them and make all fast with string or bast, next earth
them up at one operation in the way of celery. In four weeks the plants
will be ready for use. On the approach of winter lift the entire crop
and store in a cool, dark, frost-free house.