Remove the outer leaves of a two and a half pound head of cabbage. Cut in half (using but half for dinner). Wash thoroughly and cut in shreds or chop moderately fine. Put in a large kettle of rapidly boiling water. Boil for twenty minutes. Drain well, add one-half a teaspoon salt. Make the white sauce, add the cabbage and paprika, mix well. Place in a buttered baking dish. Cover with buttered crumbs and place in a moderate oven until browned.
Prune Soufflé (Four portions)
¼ lb. prunes
6 T-sugar
1 T-lemon juice or ½ t-lemon extract
2 egg whites
Wash the prunes thoroughly, cover with water, and allow to soak three hours. Cook slowly in the same water until soft. Remove the stones from the prunes, and save the pulp and juice. Add sugar, cook until very thick (about three minutes). Stir constantly. Cool, add the lemon juice. Cut and fold in the stiffly beaten egg whites. Fill a well-buttered open tin mould half full of the mixture. Place the pan in another pan filled with boiling water. Cook in a slow oven until well raised, firm, and light brown in color (about twenty-five minutes). Serve with the following custard sauce:
Custard Sauce (Four portions)
2 egg yolks
4 T-sugar
1 T-flour
1/8 t-salt
1½ C-milk
½ t-lemon extract
Beat egg yolks until light, in the upper part of a double boiler. Add sugar, flour and salt. Mix well and slowly add the milk. Cook over the lower part of the boiler until thick enough to coat a silver spoon. Beat well, add the extract, and cool.