Drain, and serve whole as possible. A much nicer
way is to boil in well-salted water, changing it once after the first
half-hour. Boil an hour; take up and drain; chop fine, and add a teacupful
of milk, a piece of butter the size of an egg, a teaspoonful of salt, and
half a one of pepper. Serve very hot. For cabbage Virginia fashion, and
the best of fashions, too, bake this last form in a buttered pudding-dish,
having first stirred in two or three well-beaten eggs, and covered the top
with bread-crumbs. Bake till brown.
CAULIFLOWER.
Wash and trim, and boil in a bag made of mosquito-netting to keep it
whole. Boil steadily in well-salted water for one hour. Dish carefully,
and pour over it a nice drawn butter. Any cold remains may be used as
salad, or chopped and baked, as in rule for baked cabbage.
ONIONS.
If milk is plenty, use equal quantities of skim-milk and water, allowing a
quart of each for a dozen or so large onions. If water alone is used,
change it after the first half-hour, as this prevents their turning dark;
salting as for all vegetables, and boiling young onions one hour; old
ones, two. Either chop fine, and add a spoonful of butter, half a
teaspoonful of salt, and a little pepper, or serve them whole in a
dressing made by heating one cup of milk with the same butter and other
seasoning as when chopped.
Pages:
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248