To Boil Cabbage.
Cut a head of cabbage in 4 parts. Soak half an hour in a pan of cold water to which has been added a tablespoonful salt; this will draw out insects or worms that may be hidden in the leaves. After soaking, cut in slices. Have a large stewpan half full of boiling water; put in the cab bage, pushing it under the water with a spoon. Add 1 tablespoonful salt, and cook twenty-five to forty min utes. Turn into a colander and drain; put in a, chopping bowl and mince. Season with butter, pepper, and more salt if required. Allow a tablespoonful butter to a pint cooked vegetable.
Cabbage Cooked with Pork.
For a small head of cabbage use I pound salt pork. Boil the pork gently for three or four hours. Pre pare the cabbage, and boil rapidly till tender. Serve the pork with the cabbage.
Creamed Cabbage.
2 cupfuls boiled and rainced cab bage, 1 cupful hot milk, 1 tablespoonful butter, 1 teaspoonful flour, I teaspoonful salt, teaspoonful pepper.
Put the cabbage, hot milk, salt, and pepper in a stewpan. Beat the but ter and flour together until creamy, then stir into the contents of the stewpan. Simmer ten minutes; serve very hot.
Cabbage and Potato Purge.
2 cupfuls boiled finely naineed cabbage, 6 medium-sized potatoes, 2 tablespoonfuls butter, 2 teaspoonfuls salt, I teaspoonful pepper, 1 cupful hot milk.
Peel the potatoes and put them in a stewpan with enough boiling water to cover. Cook thirty nainutes. Pour off the water and mash fine. Beat in. the hot milk, seasoning, and cabbage. Cook five minutes longer.
Boiled Cauliflower.
Remove the green leaves and the greater part of the stalk. Put the head in a pan of cold water which contains to each quart a teaspoonful salt and a teaspoonful vinegar. Let it soak an hour or more. Put the cauliflower in a large stewpan, stem down, and cover with boiling water. Add a tablespoonful salt, and cook with the cover of the saucepan par tially off, boiling gently all the time. A large, compact head rcquires half an hour, small heads from twenty to twenty-five minutes. Cauliflower be gins to deteriorate the moment it is overcooked.
Creamed Cauliflower.
2 cupfuls cooked cauliflower, 2 cupfuls milk, 1 teaspoonful salt, teaspoonful pepper, 1 tablespoonful butter, tablespoonful flour, 3 slices toasted bread.
Break the cauliflower into branches and season with half the salt and pepper. Put the butter in a sauce pan. When hot, add the flour, and stir until smooth, then add the nailk, stirring all the time. When the sauce boils, add salt, pepper, and cauli flower. Cook ten nainutes; serve on toast.
Brussels Sprouts Blanched.
Remove wilted or yellow leaves from the sprouts, cut the stocks close to the head, and soak in salted cold water for an hour or more. Drain and put into boiling water. Allow 1 teaspoonful salt to 2 quarts water. Boil rapidly for fifteen minutes. When done, turn into a colander and pour cold water over them. They are ready now to serve with any kind of sauce, or can be seasoned with butter, salt, and pepper.
Brussels Sprouts Sauted.
1 quart Brussels sprouts, 3 tablespoonfuls butter, teaspoonful salt, I teaspoonful pepper.
Blanch the sprouts and drain well. Put them in a saucepan with butter and other seasonings. Place over a hot fire and shake frequently. Cook five minutes; serve hot.
Sale Boiled with Pork.
Cook kale the same as cabbage with pork.
Minced Kale (Scotch recipe).
Remove old or tough leaves. Wash the kale thoroughly and drain; then put to cook in a kettle of boiling water to which has been added 1 tablespoonful salt to 4 quarts water. Boil rapidly till tender. Pour off the water, and chop the kale fine; put back into the kettle, add 1 table spoonful butter and 2 tablespoonfuls meat broth for each pint minced vegetable. Cook ten minutes, and serve at once. The time required for cooking kale varies from thirty to fifty minutes.
To Boil Spinach.
To clean spinach, cut off the roots, break the leaves apart and drop in a pan of water, rinsing them well. Con tinue vvashing in clean water until there is no sand left in the bottom of the pan. Drain and blanch. For peck spinach have 3 quarts boiling water and 1 tablespoonful salt. Let it cook ten minutes, counting from the time it begins to boil. Put the spinach in a colander, and pour cold water over it Drain well, and chop.