CALE CANNON.—
Boil in one pot a fine large cabbage, and when done, drain and press it in a cullender till all the water is squeezed out. Have boiled in another, four or five large mealy potatos. Peel and mash the potatos, and chop the cabbage small. Mix the cabbage and the potatos evenly, in one large dish, and season them with black pepper; adding some bits of nice butter. Cale cannon is a plain family dish, but is very good, when all the dinner corresponds.
FRIED CABBAGE.—
Parboil a fine cabbage. When half-boiled, take it out, drain it, and lay it awhile in cold water, to remove the cabbage smell. Next put it into a clean pot of fresh water, and boil it again till thoroughly done. Afterwards, chop it small, season it with pepper and salt, and fry it in fresh butter.
A less delicate way is to fry it in boiling lard, taking care to drain it well. It should be eaten only by people in good health.
FORCED CABBAGE—
(Choux farcie.)—This is for dinner company. Take two fine fresh cabbages, and examine them well to see that there are no insects hidden among the leaves. Wash the cabbages in cold water, and drain them. Take out the heart or inside cluster of leaves in the centre of each cabbage, leaving a circle of them standing. Cut off the stalk near the bottom, but not so close as to cause the cabbage to fall apart. You may leave a double circle of leaves. Have ready plenty of stuffing, or forcemeat, made of veal or fresh pork minced finely, cold ham or smoked tongue minced also, grated bread-crumbs, fresh butter, powdered mace, sweet marjoram and sweet basil, grated lemon-peel, and two hard-boiled yolks of egg, crumbled fine. Fill the cabbages full with this stuffing, and to keep them in shape, tie them firmly round in several places, with strings of twine or bass. They must be tied in the form of a round ball. Put them into a stew-pot, with water enough to cover them well, and let them stew till thoroughly done. Take them up immediately before they are wanted, and remove the strings that have kept them in shape while cooking. Red cabbages may be done in this way.