Ebook - Recipes Tried And True (1894 Cookbook).txt

CABBAGE. MRS. W. H. ECKHART.

HOW TO BOIL.--Cut a large head of cabbage into quarters; then re-cut

the quarters, and wash well in cold water; pour boiling water over it,

and cover about five minutes; drain in colander, and add one

good-sized onion, a pinch of cayenne pepper, and enough meat broth to

cover it; boil until tender. A brisket of beef is best for the broth.

CABBAGE. MISS BERTHA MARTIN.

SCALLOPED.--Roll crackers as for oysters. Cut cabbage as for slaw.

Put in your pan a layer of crackers, then a layer of cabbage, With

salt, pepper, and lumps of butter, until the pan is filled; cover with

sweet milk. Bake thirty or forty minutes.

GREEN CORN PATTIES. MRS. G. H. WRIGHT.

Take twelve ears of green corn (grated), one teaspoon of salt, and one

teaspoon of pepper; beat one egg into this, with two tablespoons of

flour. Drop into hot butter or lard.

CORN OYSTERS. MRS. G. H. WRIGHT.

To one quart of grated corn add three eggs, beaten separately; four

crackers, rolled fine; salt and pepper to taste. Fry in butter or

lard.

CORN OYSTERS. MRS. J. C. WALTERS.

Grate and chop one pint of young sweet corn; add one egg, well beaten;

one teacupful flour, three tablespoonfuls cream, one teaspoonful salt.

Fry like oysters.

POTATOES "AU GRATIN." JENNY E. WALLACE.

Take one tablespoonful of butter, and three tablespoonfuls of flour;

mix together on stove, and add two cups milk. Chop fine cold boiled

potatoes; put in a baking dish; pour the dressing over, and add enough

grated cheese to cover it; bake about thirty minutes.

POTATO CROQUETTES. MRS. F. W. THOMAS.

Take one pint of mashed potatoes; season with one tablespoonful of

soft butter, one-half saltspoon of white pepper, one-half teaspoon of

salt, one-half teaspoon of celery salt, a few drops of onion juice,

and some egg; mix well till light; rub through a strainer; return to

the fire and stir till the potato cleaves the dish. When cool, shape

into balls, then into cylinders; roil in fine bread or cracker crumbs;

dip in beaten egg, then in crumbs again, and fry brown in hot fat.

WHIPPED POTATOES. MRS. B. B. CLARK.

Instead of mashing in the ordinary way, whip potatoes with a fork

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