They are very good stewed entirely in the dripping of cold gravy of roast beef, veal, or pork--but not mutton, as that will give them the taste of tallow. This is a nice breakfast dish. Cold potatos re-cooked never again become good. After potatos once become cold, no cooking can restore them.
STEWED SWEET POTATOS.--These should first be sc.r.a.ped or pared. Then cut into pieces, and stewed as above.
BOILED CABBAGE.--All cabbage should be well washed, and boiled in a large quant.i.ty of water with a little salt; the loose or faded leaves being stripped from the outside. They should always be cut or split in two, or in four pieces if very large. Cut the stalk short, and split it up to where the leaves begin. Put it on in boiling water, and keep it boiling steadily till quite done, which will not be till the stalk is tender throughout. If a young summer cabbage, split it in half, and when well boiled, and drained and pressed in a cullender, serve it up with a few bits of cold fresh b.u.t.ter, laid inside among the leaves. Season it with pepper. This is a much nicer and easier way, than to make drawn b.u.t.ter, and pour over the outside of the cabbage.
Sprouts and very young greens, require nothing more than to be well washed, boiled and drained. In the country, cabbage sprouts are commonly boiled with bacon.
Savoy cabbage is considered the finest sort. It is a late autumn and winter cabbage. If very large, split it in four. Do not boil it with meat. The fat will render it strong and unwholesome. Still worse, when melted b.u.t.ter is added to a cabbage already saturated with the fat of corned beef.
AN EXCELLENT WAY OF BOILING CABBAGE.--Having trimmed the cabbage, and washed it well in cold water, (examining the leaves to see that no insects are lurking among them,) cut it almost into quarters, but do not divide it entirely down at the stem, which should be cut off just below the termination of the leaves. Let it lie an hour in a pan of cold water. Have ready a pot _full_ of boiling water, seasoned with a small tea-spoonful of salt. Put the cabbage into it, and let it boil for an hour and a half, skimming it occasionally. Then take it out; put it into a cullender to drain, and when all the hot water has drained off; set it under the hydrant. Let the hydrant run on it, till the cabbage has become perfectly cold all through. If you have no hydrant, set it under a pump, or keep pouring cold water on it from a pitcher. Then, having thrown out all the first water, and washed the pot, fill it again, and let the second water boil. During this time the cabbage under the hydrant will be growing cold. Then put it on again in the second water, and boil it two hours, or two and a half. Even the thickest part of the stalk must be perfectly tender all through. When thoroughly done, take up the cabbage, drain it well through the cullender, pressing it down with a broad ladle to squeeze out all the moisture; lay it in a deep dish, and cut it _entirely_ apart, dividing it into quarters. Lay some bits of fresh b.u.t.ter among the leaves, add a little pepper, cover the dish, and send it to table hot.
Cooked in this manner it will be made perfectly wholesome, and the usually unpleasant cabbage smell will be rendered imperceptible. We recommend it highly.
CALE CANNON.--Boil in one pot a fine large cabbage, and when done, drain and press it in a cullender till all the water is squeezed out. Have boiled in another, four or five large mealy potatos. Peel and mash the potatos, and chop the cabbage small. Mix the cabbage and the potatos evenly, in one large dish, and season them with black pepper; adding some bits of nice b.u.t.ter. Cale cannon is a plain family dish, but is very good, when all the dinner corresponds.
FRIED CABBAGE.--Parboil a fine cabbage. When half-boiled, take it out, drain it, and lay it awhile in cold water, to remove the cabbage smell.
Next put it into a clean pot of fresh water, and boil it again till thoroughly done. Afterwards, chop it small, season it with pepper and salt, and fry it in fresh b.u.t.ter.
A less delicate way is to fry it in boiling lard, taking care to drain it well. It should be eaten only by people in good health.
FORCED CABBAGE--(_Choux farcie._)--This is for dinner company. Take two fine fresh cabbages, and examine them well to see that there are no insects hidden among the leaves. Wash the cabbages in cold water, and drain them. Take out the heart or inside cl.u.s.ter of leaves in the centre of each cabbage, leaving a circle of them standing. Cut off the stalk near the bottom, but not so close as to cause the cabbage to fall apart.
You may leave a double circle of leaves. Have ready plenty of stuffing, or forcemeat, made of veal or fresh pork minced finely, cold ham or smoked tongue minced also, grated bread-crumbs, fresh b.u.t.ter, powdered mace, sweet marjoram and sweet basil, grated lemon-peel, and two hard-boiled yolks of egg, crumbled fine. Fill the cabbages full with this stuffing, and to keep them in shape, tie them firmly round in several places, with strings of twine or ba.s.s. They must be tied in the form of a round ball. Put them into a stew-pot, with water enough to cover them well, and let them stew till thoroughly done. Take them up immediately before they are wanted, and remove the strings that have kept them in shape while cooking. Red cabbages may be done in this way.
FRENCH SOUR CROUT.--This may be made fresh every day, and has none of the objections generally alleged against the German saur-kraut. Having taken out the stalks or cores, split into quarters, four large white-heart cabbages. Shred them fine with a cabbage-cutter. Wash them well in two waters, and drain them in a cullender. Next lay the shred cabbages in a large earthen pan, add a table-spoonful of salt, and a pint of the best cider vinegar. Stir and toss the cabbage in this, and let it steep for three hours. Then wash and drain it, and put it into a large stew-pan, with half a pound of nice sweet b.u.t.ter, or a quarter of a pound of lard. Season it with a little black pepper, and three table-spoonfuls of French mustard, or a jill of tarragon vinegar. Cover the whole with a b.u.t.tered white paper, and stew it slowly for two hours longer. Take off the paper, and send the sour crout to table in a covered dish.
You may lay on the top of the stew, a pound of sausage meat, or of sausage cakes. Or a thin slice or two of cold ham.
DRESSING FOR SLAW.--Mix a small pint of real cider vinegar with four large table-spoonfuls of nice fresh b.u.t.ter, divided into four bits, and each bit rolled in flour; a tea-spoon of salt, and a salt-spoon of cayenne. Being well stirred, and mixed thoroughly, boil this in a porcelain-lined sauce-pan; and, as soon as it has come to a fast boil, remove it from the fire, and stir in the beaten yolk of four eggs. Have ready a nice fresh white cabbage, that has been washed, drained, and cut, or shaved, into small shreds with a cabbage cutter. Lay the shred cabbage in a deep dish or bowl, while you prepare the above dressing.
Having taken it from the fire, and stirred in, gradually, the beaten yolk of egg, pour the dressing hot over the cabbage: mixing it all with a large boxwood salad-spoon or fork. Set it out of doors to cool; or cool it quickly on ice or snow.
Or if preferred warm, place it on the top of a stove, and cover it closely till wanted. It may be made of red cabbage.
This slaw (either cold or warm) will be found very superior to all others, if this receipt is exactly followed.
SALSIFY FRITTERS.--Having washed and sc.r.a.ped the salsify roots, and cut off the extreme joints, stand them up and grate them. Beat three eggs very light, and stir them gradually into a pint of milk, with sufficient flour to make a stiff batter. Instead of grating the salsify you may cut it into pieces, and boil it till quite soft, so that you can mash it easily. Add a little pepper. Have ready over the fire a deep frying-pan or skillet, with plenty of boiling lard. Put in a large spoonful of the batter, and into the middle of each drop a spoonful of the mashed salsify. Fry these fritters of a light brown on both sides, and take them out with a perforated skimmer, draining off the lard through its holes.
You may fry the mashed salsify without the batter, taking large spoonfuls, and dipping each in beaten egg first, and afterward twice over in grated bread-crumbs, so as to resemble fried oysters.
Or you may first boil the roots merely split in two, and then fry them in fresh b.u.t.ter, or bake them brown in an oven.
SALSIFY OYSTERS.--Get some fine salsify roots, (called also oyster-plant,) and wash and sc.r.a.pe them well. Boil them in sufficient fresh oyster liquor to cover them well, and when they are soft take them out, split them, and cut them into pieces about two inches long. Then put them into a stew-pan, with the oyster liquor, some pieces of fresh b.u.t.ter rolled in flour, and some blades of mace and some grated nutmeg, with a few whole pepper-corns. Let them cook between five and ten minutes, having stirred among them the beaten yolks of two or three eggs. Serve them up hot, as a side dish.
MELONGINA OR EGG-PLANT.--Take a large fine egg-plant, and see that there are no blemishes about it. Having cut it into thin round slices, (without paring off the skin,) sprinkle between the slices a very little salt and pepper, cover them with a plate, and let them rest an hour more. Then wipe the pieces dry. Have some beaten egg in one deep plate, and some bread-crumbs, finely grated, in another. Dip each slice of egg-plant first into the beaten egg, and then into the bread-crumbs, and fry them brown in a pan full of boiling lard, or else lard and fresh b.u.t.ter mixed in equal quant.i.ties. Take them out with a perforated skimmer, and drain them well.
They will be much better if each slice is dipped _twice_ in the egg, and twice in the crumbs.
They may be fried very plainly, simply dredged with flour, and then put into a pan with plenty of boiling lard, the lard drained well from each slice when it is done. They should be fried brown on both sides. If underdone, and left greenish or whitish, they have a raw bitter taste.
BAKED EGG-PLANTS.--Prepare several fine large unblemished egg-plants, by scooping out the inside or pulp with a spoon, leaving the rind standing.
To do this you must cut off very nicely and evenly a round piece from the top, (afterwards to be tied on again.) Make a sufficient quant.i.ty of forcemeat or stuffing of soaked bread, pressed and dried slightly; fresh b.u.t.ter; minced sweet marjoram leaves; a little pepper and salt; and some powdered mace, and the yellow rind of a lemon grated off very fine. Mix all these with the pulp or inside of the egg-plant. When thoroughly mixed, stuff with it the rind or outside into a perfectly round shape, and with a packthread tie on the top-piece which was cut off. Put the egg-plants into a dish, the bottom covered with thin slices of cold ham.
Bake them for an hour or more, and then send them to table whole, with the slices of ham laid round on the dish. Remove the strings.
FRIED BANANAS.--The bananas should be perfectly ripe and yellow all over. Peel them, split them into long slips, and dredge them slightly with flour. Have ready a frying pan filled with boiling lard. Put in the bananas, and fry them well. When done, take them up on a perforated skimmer, and drain back the lard into the frying pan. Dish, and send them to table with powdered sugar to eat with them.
In the West Indies, the large green bananas that are exported from thence, are by no means in favor, compared with a _very small_ yellow sort, the only banana eaten at the best tables. The little ones are fried in the above manner.
ONION CUSTARD.--Peel and slice ten or twelve mild onions, and fry them in fresh b.u.t.ter, draining them well when you take them up. Then mince them as fine as possible. Beat four eggs till very thick and light, and stir them gradually into a pint of milk, in turn with the minced onion.
Season the whole with plenty of grated nutmeg, and stir it very hard.
Then put it into a deep white dish, and bake it about a quarter of an hour. Send it to table as a side dish, to be eaten with poultry. It is a French preparation, and will be found very nice, by those who have no dislike to onions.
CAULIFLOWERS.--Choose large fine white cauliflowers. Wash them well, and lay them in a pan of cold water, having divided each cauliflower into quarters. Trim off the outside green leaves. Put on the cauliflowers in boiling water with a little salt in it. It is still better to boil them in milk. Let them cook till tender throughout, flower and stalk. When quite done, put some bits of fresh b.u.t.ter among the flowers, or pour over them drawn b.u.t.ter sauce, made with milk and seasoned with powdered nutmeg or mace. Serve them up hot, and covered.
BROCCOLI--Is drest in the same manner. It is very good with toast under, though inferior to cauliflower.
CAULIFLOWER OMELET.--Take the white part of a boiled cauliflower after it is cold; chop it very small, and mix with it a sufficient quant.i.ty of well beaten-egg, to make a very thick batter. Then fry it in fresh b.u.t.ter in a small pan, and send it hot to table.
FRIED CAULIFLOWER.--Having laid a fine cauliflower in cold water for an hour, put it into a pot of boiling water that has been slightly salted, (milk and water will be still better,) and boil it twenty-five minutes, or till the large stalk is perfectly tender. Then divide it, equally, into small tufts, and spread it on a dish to cool. Prepare a sufficient quant.i.ty of batter made in the proportion of a table-spoonful of flour, and two table-spoonfuls of milk to each egg. Beat the eggs very light, then stir into them the flour and milk alternately; a spoonful of flour, and two spoonfuls of milk at a time. When the cauliflower is cold, have ready some fresh b.u.t.ter in a frying-pan over a clear fire. When it has come to a boil and has done bubbling, dip each tuft of cauliflower twice into the pan of batter, and fry them a light brown. Send them to table hot.
Broccoli may be fried in this manner.
CAULIFLOWER MACCARONI.--Having removed the outside leaves, and cut off the stalk, wash the cauliflower, and examine it thoroughly to see if there are any insects about it. Next lay it for an hour in a pan of cold water. Then put it into a pot of boiling milk and water that has had a little fresh b.u.t.ter melted in it. Whatever sc.u.m may float on the top of the water must be removed before the cauliflower goes in. Boil it steadily half an hour, or till it is quite tender. Then take it out, drain it, and cut it into short sprigs. Have ready three ounces of rich, but not strong cheese, grated fine. Put into a stew-pan a quarter of a pound of fresh b.u.t.ter, nearly half of the grated cheese, two large table-spoonfuls of cream or rich milk, and a very little salt and cayenne. Toss or shake it over the fire till it is well mixed and has come to a boil. Then add the tufts of cauliflower, and let the whole stew together about five minutes. When done put it into a deep dish, strew over the top the remaining half of the grated cheese, and brown it with a salamander or a red-hot shovel held above the surface.
This will be found very superior to real maccaroni. It is a company dish.
BROCCOLI AND EGGS.--Take several heads of broccoli and cut the stalks short, paring off from the stalks the tough outside skin. Trim off the small outside shoots or blossoms, and tie them together in bunches.
After all the broccoli has been washed, and lain half an hour or more in a pan of fresh cold water, put the large heads, with a salt-spoonful of salt, into a pot of boiling water, and let them boil till thoroughly done, and the stalk perfectly tender. When the large heads have boiled about a quarter of an hour, put in the small tufts, which of course require less time to cook. In the meanwhile have ready six beaten eggs.
Put a quarter of a pound of b.u.t.ter into a sauce-pan, and stir it over the fire till it is all melted; then add gradually the beaten eggs, and stir the mixture, or shake it over the fire till it becomes very thick.
Toast sufficient bread to cover entirely the bottom of a deep dish, cutting it to fit exactly, having removed the crust. Dip the toast for a minute in hot water. Pour the egg and b.u.t.ter over the hot toast. Then place upon it the broccoli; the largest and finest head in the middle, the lesser ones round it, and having untied the small sprigs, lay them in a circle close to the edge.