Clean a nice young head of cabbage, quarter, cut out the heart, and shred fine. Put in cold, salted water for half an hour; drain, boil till tender; drain partly, leaving enough juice to make the cabbage moist; add lemon juice and a little butter or olive oil; season with salt; serve hot.
LADIES' CABBAGE
- Firm, white cabbage, 1.
- Butter, 1 tablespoonful.
- Salt.
- Eggs, 2.
- Cream, rich, 1 tablespoonful.
Boil a firm, white cabbage fifteen minutes, changing the water; add more from the boiling teakettle; when tender, drain, and set aside till perfectly cold; chop fine and add the beaten eggs, butter, salt, and cream; stir all well together and bake in a buttered dish till brown.
BRUSSELS SPROUTS PLAIN
Select nice, fresh sprouts, cut off the stem end and outside leaves, and wash in cold water. Cook in salted water till tender. Pour off the water; serve with butter or cream sauce.
BRUSSELS SPROUTS SAUTE
Prepare as for plain boiled; when done, drain and press dry; put in a stew-pan, season with salt, and moisten with oil and rich milk. Toss frequently and cook till well heated through. Serve hot with mashed potato.
BRUSSELS SPROUTS BAKED WITH CRUMBS
Prepare as for plain boiled; when done, drain, and press dry; arrange in a baking-dish and sprinkle with bread crumbs; pour over a thin cream or egg sauce. Bake in the oven till nicely browned.