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Show SOWETHINC ABOUT CABBAGE. CAB-BAGE. A LlJ wr.-.s the ih: j. u.-...': ' Au ti'.v. ..::. tx!i tlw Ls n.! by , w:ti ft s::i--fj k::::l- or a i'-iw c'-il- j l'.t.-t the a i-;.U the ci:t cubb-io m , v'i:r ui L- : j . vuir Ocr it ft dreoe.: iu.iii ty !.(-j..t.j ik jj.ul o: v;iiL'i;ir -.Mi.i. L ; thrn U-iitiui: into it y tsttn fi:i;. w:'.h a !u:up I t. ut:-;e unwi tut, iud a I . ! - - :1 " siv r. '1 "e ciL-j.;'-U... c.a l n..:.:'.y sj-r-i.tltd wim t.t -: i"-r :l la pat in tii iJiu. i 'I'.j :ry"c.toL-.t-.', c:."iJ ur :irtd quite tine. i.Ave a .-p.ili-r h..l on the su.ve, :u Wjici: is m smuil q'.iatit:ty of buttt-r r u.vi'. tl:ij.;jiui;3, bcocd, ai-d pat in c:U!-jkc, cover U.t, surrin jit- :i and U:i:i: care it dLi r.ut starch '.'U the pp.der. CcK-kcd in thu I wy it U very uwet-t 411J nice, i Cu:if;e mteB a nice dish a!so cij.ii tjy JrupuiiitJ into sailed uOihny I water, ai.d R;.eu it-inier t:KcD uul, imiictd li..e w;tn a knii'e, then pour-iiii: pour-iiii: overt a dreeiins made by taking pie butler tiie f.ie of an e;, '! iii.i a ci'itre cupful of boiling water. 1 j cut up the bultcr with a half teJloon- tul ol lluur, and sl:r it iiradua..f luto ILe hut wnur. S'h.'!i it stir in a deiett-K.oul"ul of vinegar, ami a dust ui" pepper, with a lillie aalt. lue fl:tuce, luiL-k, sweet cream w an excellent B'.dtHLlte. itr hot a'.-iw prep.iro the same as fur co.d e!aw, cook tender, and pour over tue drewting, or merely season with vinegar btljre diahini; up. S)meUlv Inks aaid that corned beef i with UnUd cabbaye nmkes the best :Vo dinners a man can eat in a year. To re.diie the fud measure of excellence, excel-lence, the (Hialilv, curing, and coik-ing coik-ing ofllie bee!' should be considered, but with thi.. I have nothing in tliU loiter lo do. Perhaps some sister can nive us dtrection.-i by which we may secure ier:ectiou in tliis part of the process. As to the cabbrte, have a fulid head ptripju'd of the outside ' leaves, except one layer, divide it into quarters hv gashing down nearly through to theluwer end of the core. .Skim the floating tfreaee as nearly as you can Irom tue top of the water in vour put oi boiling beef, and about one hour before dinner drop m your Jcftl-bae and keep it boiling steadily ' and sluwlv uulil you are ready to iisU it. Now" carefully lift it out with a skimmer and lay on a platter, draining drain-ing well, take oh the outside leaves leit, and your cabbage will come out clear and' tree from grease or scum. |