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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Cabbage. |
COLD SLAW.--Wash and clean a fresh
cabbage, shave down the head in
very thin slips with a sharp
knife, and put it into the salad
dish; then prepare the following
dressing: Stir gradually into a
tablespoonful of mustard flour
one large tablespoonful of the
best olive oil; when the mustard
has absorbed all the oil, add a
teaspoonful of salt, a little
cayenne, and the yolks of two
eggs, boiled hard; mix them until
they are of the consistency of
soft butter; then stir into the
mixture a teacupful of cold
vinegar, and pour this dressing
over the cabbage just as it goes
on the table. The cabbage will
lose its freshness by standing a
long time in the dressing.
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STUFFED CABBAGE.--Take a large, fresh
cabbage and cut out heart; fill
vacancy with stuffing made of
cooked chicken or veal, chopped
very fine and highly seasoned,
and rolled into balls with yolk
of egg. Then tie cabbage firmly
together (some tie a cloth
around) and boil in a covered
kettle two hours. This is a
delicious dish, and is useful in
using up cold meats.
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| CABBAGE FRIED WITH CREAM.--Chop a quart
of cold boiled cabbage, fry it
fifteen minutes with sufficient
butter or drippings to prevent
burning, season it highly with
pepper and salt, and stir into it
a half a cupful of cream or milk,
with a teaspoonful of flour mixed
with it; let it cook five minutes
longer, and serve it hot.
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