Food recipes
Creamed Cabbage
Creamed Cabbage
Ingredients:
1 small cabbage.
1 cup cream sauce.
Directions:
35
Take off the outside leaves of the cabbage; cut it up in four pieces, and cut out the hard core and lay it in cold,
salted water for half an hour. Then wipe it dry and slice it, not too fine, and put it in a saucepan; cover it with
boiling water with a teaspoonful of salt in it, and boil hard for fifteen minutes without any cover. While it is
cooking, make a cup of cream sauce. Take up the cabbage, press it in the colander with a plate till all the
water is out; put it in a hot covered dish, sprinkle well with salt, and pour the cream sauce over. This will not
have any unpleasant odor in cooking, and it will be so tender and easy to digest that even a little girl may have
two helpings.
If you like it to look green, put a tiny bit of soda in the water when you cook it.
Lima Beans
Shell them and cook like peas; pour over them a half−cup of cream sauce, if you like this better than having
them dry.
Peas
Shell them and drop them into a saucepan of boiling water,
into which you have put a teaspoonful of salt and one of sugar. Boil them till they are tender, from fifteen
minutes, if they are fresh from the garden, to half an hour or more, if they have stood in the grocer's for a day
or two. When they are done they will have little dents in their sides, and you can easily mash two or three with
a fork on a plate. Then drain off the water, put in three shakes of pepper, more salt if they do not taste just
right, and a piece of butter the size of a hickory−nut, and shake them till the butter melts; serve in a hot
covered dish.
String Beans
Pull off the strings and cut off the ends; hold three or four beans in your hand and cut them into long, very
narrow strips, not into square pieces. Then cook them exactly as you did the peas.
Stewed Tomatoes
Ingredients:
1 small cabbage.
1 cup cream sauce.
Directions:
35
Take off the outside leaves of the cabbage; cut it up in four pieces, and cut out the hard core and lay it in cold,
salted water for half an hour. Then wipe it dry and slice it, not too fine, and put it in a saucepan; cover it with
boiling water with a teaspoonful of salt in it, and boil hard for fifteen minutes without any cover. While it is
cooking, make a cup of cream sauce. Take up the cabbage, press it in the colander with a plate till all the
water is out; put it in a hot covered dish, sprinkle well with salt, and pour the cream sauce over. This will not
have any unpleasant odor in cooking, and it will be so tender and easy to digest that even a little girl may have
two helpings.
If you like it to look green, put a tiny bit of soda in the water when you cook it.
Lima Beans
Shell them and cook like peas; pour over them a half−cup of cream sauce, if you like this better than having
them dry.
Peas
Shell them and drop them into a saucepan of boiling water,
into which you have put a teaspoonful of salt and one of sugar. Boil them till they are tender, from fifteen
minutes, if they are fresh from the garden, to half an hour or more, if they have stood in the grocer's for a day
or two. When they are done they will have little dents in their sides, and you can easily mash two or three with
a fork on a plate. Then drain off the water, put in three shakes of pepper, more salt if they do not taste just
right, and a piece of butter the size of a hickory−nut, and shake them till the butter melts; serve in a hot
covered dish.
String Beans
Pull off the strings and cut off the ends; hold three or four beans in your hand and cut them into long, very
narrow strips, not into square pieces. Then cook them exactly as you did the peas.
Stewed Tomatoes
Printed from https://recipe.bluelayer.org/recipe/63603/creamed-cabbage