This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Remove the outside leaves of the cabbage, cut into quarters and then chop, not too finely. Put to soak in cold water for a half hour or more, if possible. Toss into boiling salted water and cook uncovered for from 20 minutes to one hour, the time varying according to the age and condition of the cabbage. Toward the latter part of the cooking, allow most of the water to evaporate. Season with butter, allowing one tablespoon to a pint of cabbage.
1 pint chopped cabbage.
2 tablespoons flour.
2 tablespoons butter 1/4 teaspoon salt.
1 cup milk.
Chop the cabbage not too finely, and cook in salted water until tender, then drain. Make a white sauce by rubbing together the flour and butter and adding a little hot milk. Then add the remainder of the hot milk and salt, and cook in a double boiler twenty minutes. Mix this white sauce with the cooked cabbage, reheat and serve.
4 cups chopped cabbage 3 cups strained tomato.
1 tablespoon butter 1 teaspoon salt.
Stew the chopped cabbage in an uncovered dish in the strained tomato about half an hour or until tender. Add salt and butter and serve.
1 quart chopped, raw cabbage cup lemon juice.
1 cup water 1 teaspoon salt 1/4 cup meltose.
2 tablespoons butter.
Mix all the ingredients together and cook in a double boiler one and one-half hours or until the cabbage is tender. Serve as a vegetable.
1 quart steamed or boiled cabbage 1 cup stale bread crumbs.
1 1/2 cups Sauce for Vegetables 1/2 teaspoon salt.
Remove the outer leaves of the cabbage and cut the cabbage down through the core into eighths. Soak in cold water 1/2 hour. Cook by steaming or by boiling until tender, adding salt when the cabbage begins to get tender. As soon as tender, remove from the water and drain. Place the cabbage in a buttered baking dish. Pour over it the Sauce for Vegetables, made from milk only for the liquid. Cover with bread crumbs and bake until nicely browned.
1 medium sized cabbage (equals about 1 quart chopped cabbage)
1 pint milk.
1 teaspoon salt.
Chop the cabbage, boil in salted water until tender, then drain. Beat together the eggs and milk, pour over the cab-bage, and bake in a slow oven until set.
1 large head of cabbage 2 1/2 cups of toasted bread crumbs 1/4 cup butter.
1 teaspoon salt 4 cups milk (1/3 cream if obtainable)
Cut off stem, hollow out center of cabbage from stem end. Cut away the cabbage adhering to the core and chop cabbage very finely. Mix with this one and a half cups of the bread crumbs, made by rolling on a moulding board zwieback or thoroughly dried and toasted bread, also the butter and salt, and fill center with this. Place stuffed cabbage in crock which can be tightly sealed. Surround the cabbage with the remainder of the bread crumbs and the milk and cover. Place in oven and bake slowly for two hours or more. When tender and the milk is quite largely evaporated, remove and serve.
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