Cabbage Salad.
- 1 small head of cabbage, chopped fine, or cut into shreds.
- 1 cup of boiling milk.
- ¾ of a cup of vinegar.
- 1 tablespoonful of butter.
- 1 tablespoonful of white sugar.
- 2 eggs well beaten.
- 1 teaspoonful essence of celery.
- Pepper and salt.
Heat milk and vinegar in separate vessels. To the boiling vinegar add butter, sugar, and seasoning, lastly the chopped cabbage. Heat to scalding, but do not let it boil. Stir the beaten eggs into the hot milk. Cook one minute together after they begin to boil. Turn the hot cabbage into a bowl; pour the custard over it; toss up and about with a wooden or silver fork, until all the ingredients are well mixed. Cover and set in a very cold place for some hours.
This is a very delightful salad, quite repaying the trouble of cooking the dressing.
Browned Potatoes.
Boil large potatoes with their skins on; peel them, and, when you uncover your beef for browning, lay the potatoes in the dripping-pan about the meat. Dredge and baste them as well as the beef. If not quite brown when the meat is ready, leave them in the gravy for awhile, before thickening the latter. Drain in a hot colander, and arrange neatly around the steaks in the dish.
Baked Beans.
Soak dried beans all night in soft water, exchanging this in the morning for lukewarm, and this, two hours later, for still warmer. Let them lie an hour in this, before putting them on to boil in cold water. When they are soft, drain and turn them into a bake-dish. Season with pepper and salt, with a liberal spoonful of butter. Add enough boiling water to prevent them from scorching and bake, covered, until they smoke and bubble. Remove the cover, and brown. Serve in the bake-dish.
Apple and Tapioca Pudding.
- 1 teacupful tapioca, soaked for five hours in 3 teacupfuls of warm (not hot) water.
- 8 juicy pippins, pared and cored.
- 3 tablespoonfuls of sugar and a saltspoonful of salt, with a few whole cloves.