Miss Parloa's New Cook Book Part 30

One large head of cabbage, twelve eggs, two small cupfuls of sugar, two teaspoonfuls of salt, one table-spoonful of melted b.u.t.ter, two teaspoonfuls of mustard, one cupful of vinegar, or more, if you like.

Divide the cabbage into four pieces, and wash well in cold water. Take off all the wilted leaves and cut out the tough, hard parts. Cut the cabbage very fine with a _sharp_ knife. Have the eggs boiled hard, and ten of them chopped fine. Add these and the other ingredients to the cabbage. Arrange on a dish and garnish with the two remaining eggs and pickled beets.

Hot Cabbage Salad.

One quart of finely-shaved cabbage, two table-spoonfuls of bacon or pork fat, two large slices of onion, minced _very fine_; one teaspoonful of salt, one-fourth of a teaspoonful of pepper, half a cupful of vinegar, one teaspoonful of sugar. Pry the onion in the fat until it becomes yellow; then add the other ingredients. Pour the hot mixture on the cabbage. Stir well, and serve at once. Lettuce can be served in the same manner.

Vegetable Salad.

A spoonful of green parsley, chopped fine with a knife; six potatoes, half of a small turnip, half of a carrot, one small beet. Cut the potatoes in small slices, the beet a little finer, and the turnip and carrot very fine. Mix all thoroughly. Sprinkle with a scant teaspoonful of salt--unless the vegetables were salted in cooking, and add the whole French dressing, or half a cupful of the boiled dressing. Keep very cool until served.

Red Vegetable Salad.

One pint of cold boiled potatoes, one pint of cold boiled beets, one pint of uncooked red cabbage, six table-spoonfuls of oil, eight of red vinegar (that in which beets have been pickled), two teaspoonfuls of salt (unless the vegetables have been cooked in salted water), half a teaspoonful of pepper. Cut the potatoes in _thin_ slices and the beets fine, and slice the cabbage as thin as possible. Mix all the ingredients. Let stand in a cold place one hour; then serve. Red cabbage and celery may be used together. Use the French dressing.

Potato Salad.

Ten potatoes, cut fine; the French dressing, with four or five drops of onion juice in it, and one table-spoonful of chopped parsley.

Potato Salad, No. 2.

One quart of potatoes, two table-spoonfuls of grated onion, two of chopped parsley, four of chopped beet and enough of any of the dressings to make moist. The sardine is the best for this. Pare and cut the potatoes in thin slices, while hot. Mix the other ingredients with them, and put away in a cool place until serving time. This is better for standing two or three hours.

Cooked Vegetables in Salad.

Nearly every kind of cooked vegetables can be served in salads. They can be served separately or mixed. They must be cold and well drained before the dressing is added. Any of the dressings given, except sardine, can be used.

Dressed Celery.

Sc.r.a.pe and wash the celery. Let it stand in ice water twenty minutes, and shake dry. With a sharp knife, cut it in pieces about an inch long. Put in the ice chest until serving time; then moisten well with mayonnaise dressing. Arrange in the salad bowl or on a flat dish.

Garnish with a border of white celery leaves or water-cresses. When served on a flat dish, points of pickled beets, arranged around the base, make an agreeable change.

Lettuce Salad.

Two small, or one large head of lettuce. Break off all the leaves carefully, wash each separately, and throw into a pan of ice water, where they should remain an hour. Put them in a wire basket or coa.r.s.e towel, and _shake_ out all the water. Either cut the leaves with a sharp knife, or tear them in large pieces. Mix the French dressing with them, and serve immediately. Beets, cuc.u.mbers, tomatoes, cauliflower, asparagus, etc., can each be served as a salad, with French or boiled dressing. Cold potatoes, beef, mutton or lamb, cut fine, and finished with either dressing, make a good salad.

MEAT AND FISH SAUCES.

Brown Sauce.

One pound of round beef, one pound of veal cut from the lower part of the leg; eight table-spoonfuls of b.u.t.ter, one onion, one large slice of carrot, four cloves, a small piece of mace, five table-spoonfuls of flour, salt and pepper to taste, four quarts of stock. Cut the meat in small pieces. Rub three spoonfuls of the b.u.t.ter on the bottom of a large stew-pan. Put in the meat, and cook half an hour, stirring frequently. Add the vegetables, spice, a bouquet of sweet herbs and one quart of the stock. Simmer this two hours, and add the remainder of the stock. Half a dozen mushrooms will improve the flavor greatly.

Put the remainder of the b.u.t.ter in a frying-pan, and when hot, add the flour. Stir until dark brown, and as soon as it begins to boil, add to the sauce. Simmer one hour longer. Season with salt and pepper, and strain through a fine French sieve or gravy strainer. Skim off the fat, and the sauce is ready to use. This will keep a week in winter.

It is the foundation for an fine dark sauces, and will well repay for the trouble and expense of making.

White Sauce.

Make the white sauce the same as the brown, but use all veal and white stock. When the b.u.t.ter and flour are cooked together be careful that they do not get browned.

White Sauce, No. 2.

One quart of milk, four table-spoonfuls of b.u.t.ter, four of flour, a small slice of onion, two sprigs of parsley, salt and pepper to taste.

Put the milk, onion and parsley on in the double boiler. Mix the b.u.t.ter and flour together until smooth and light. When the milk boils, stir four table-spoonfuls of it into the b.u.t.ter and flour, and when this is well mixed, stir it into the boiling milk. Cook eight minutes.

Strain, and serve. This sauce is best with fish.

White Sauce, No. 3.

One large slice of onion, one small slice of carrot, a clove, a small piece of mace, twelve pepper-corns, two table-spoonfuls of flour, two heaping table-spoonfuls of b.u.t.ter, one quart of cream--not very rich, salt to taste. Cook the spice and vegetables slowly in the b.u.t.ter for twenty minutes. Add the flour, and stir until smooth, being careful not to brown. Add the cream, gradually, stirring all the while. Boil for two minutes. Strain, and serve. This sauce is good for veal and chicken cutlets, _quenelles_, sweetbreads, etc.

White Sauce, No. 4.

One pint of milk, one of cream, four table-spoonfuls of flour, the yolks of two eggs, salt and pepper to taste. Put the milk and cream on in the double boiler, reserving one cupful of the milk. Pour eight table-spoonfuls of the milk on the flour, stir until perfectly smooth, and add the remainder of the milk. Stir this into the other milk when it boils. Stir the sauce for two minutes; then cover, and cook eight minutes longer. Season well with salt and pepper. Beat the yolks of the eggs with four spoonfuls of cream or milk. Stir into the sauce, and remove from the fire immediately. The eggs may be omitted, if you choose. One table-spoonful of chopped parsley stirred into the sauce just before taking from the fire, is an improvement. This sauce is nice for all kinds of boiled fish, but particularly for boiled salt fish.

Bechamel Sauce.

One pint of white sauce, one pint of rich cream, salt, pepper. Let the sauce and cream come to a boil separately. Mix them together, and boil up once. Strain, and serve.

Cream Bechamel Sauce.

Three table-spoonfuls of b.u.t.ter, three scant ones of flour, ten pepper-corns, a small piece of mace, half an onion, a large slice of carrot, two cupfuls of white stock, one of cream, salt, a little nutmeg, two sprigs of parsley, one of thyme and one bay leaf. Tie the parsley, bay leaf and thyme together. Rub the b.u.t.ter and flour to a smooth paste. Put all the ingredients, except the cream, in a stew- pan, and simmer half an hour, stirring frequently; add the cream, and boil up once. Strain, and serve.

Allemande Sauce.

One pint of white sauce, the yolks of six eggs, the juice of half a lemon, one table-spoonful of mushroom ketchup, one table-spoonful of b.u.t.ter, half a cupful of cream, salt, pepper, a grating of nutmeg. Let the sauce come to a boil. Place the sauce-pan in another of boiling water, and add all the seasoning except the lemon. Beat the yolks of eggs and the cream together, and add to the sauce. Stir three minutes.

Take off, add the lemon juice, and strain.

Cream Sauce.

One pint of cream, one generous table-spoonful of flour, and salt and pepper to taste. Let the cream come to a boil. Have the flour mixed smooth with half a cupful of cold cream, reserved from the pint, and stir it into the boiling cream. Add seasoning, and boil three minutes.

This sauce is good for delicate meats, fish and vegetables, and to pour around croquettes and baked and Quaker omelets.