The National Cook Book, 9th ed.

by Hannah Mary Peterson

BOILED SOUR KROUT.

168. One quart of sour krout,
One pound of pickled pork.

Put on the sour krout to boil, wash the pork and put with it; at the end of two hours take out the pork, but let the krout boil one hour longer.

CAULIFLOWER.

169. Wash a fine cauliflower, put it in a net and boil it in just enough water to cover it. The water must be salted to the taste.

When it is done drain it, put it in a vegetable dish, and pour drawn butter over it.

COLD SLAW.

170. Cut a cabbage in half, and with a sharp knife shave it down very finely.

Make a dressing of one egg, well beaten, half a gill of vinegar, salt to taste, and a tea spoonful of butter. Beat the egg light, add to it the vinegar, salt, and butter. As soon as the egg is thick, take it off the fire, set it away to cool, then pour it over the cabbage, and mix it well together.