The 1918 Fanny Farmer Cookbook

Cabbage

There are four kinds of cabbage in the market,−drumhead, sugar−loaf, Savoy, and purple; and

some variety may be found throughout the year. The Savoy is best for boiling; drum−head

and

purple for Cole−Slaw. In buying, select heavy cabbages.

Boiled Cabbage

Take off outside leaves, cut in quarters, and remove tough stalk. Soak in cold water and cook

in an uncovered vessel in boiling salted water, to which is added one−fourth teaspoon soda;

this

prevents disagreeable odor during cooking. Cook from thirty minutes to one hour, drain, and

serve; or chop, and season with butter, salt, and pepper.

Escalloped Cabbage

Cut one−half boiled cabbage in pieces; put in buttered baking−dish, sprinkle with salt and

pepper, and add one cup White Sauce I. Lift cabbage with fork, that it may be well mixed

with

sauce, cover with buttered crumbs, and bake until crumbs are brown.

German Cabbage

Slice red cabbage and soak in cold water. Put one quart in stewpan with two tablespoons

butter, one−half teaspoon salt, one tablespoon finely chopped onion, few gratings of nutmeg,

and few grains cayenne; cover, and cook until cabbage is tender. Add two tablespoons vinegar

and one−half tablespoon sugar, and cook five minutes.

Cole−Slaw

Select a small, heavy cabbage, take off outside leaves, and cut in quarters; with a sharp knife

slice very thinly. Soak in cold water until crisp, drain, dry between towels, and mix with

Cream

Salad Dressing.

Hot Slaw

Slice cabbage as for Cole−Slaw, using one−half cabbage. Heat in a dressing made of yolks of

two eggs slightly beaten, one−fourth cup cold water, one tablespoon butter, one−fourth cup

hot

vinegar, and one−half teaspoon salt, stirred over hot water until thickened.

Chapter XIX − VEGETABLES

336