CAKE. 105 



soda. Skim it well, and when about half cooked pour off 

 the water, take the cabbage out, and put it in cold water. If 

 corned beef or pork is being boiled, fill the pot half full of the 

 pot-liquor, return the cabbage, and fill up with water. Boil 

 till tender. If there is no pot-liquor, or there is an objection 

 to its use, fill the pot with cold water ; when the cabbage is 

 tender, take it out, drain and press it well, but do not break, 

 and put bits of fresh butter on it. 



Cabbages, like onions and water-cresses, have a bitter 

 property, which is subdued by soaking in large quantities of 

 water, and boiling with the same liberal measure of liquid. 



Red cabbage is used for pickling, and for winter salads. 



STEWED CABBAGE. 



Cabbage which is left from dinner can be cut in slices, 

 simmered in a little milk and water, drained, put into a ket- 

 tle with a little butter or suet, clarified drippings, pepper and 

 salt, heated, and browned, care being used that it does not 

 burn. Stir into a fc pint of hot water a little piece of fresh 

 butter, well mixed with a tablespoonful of flour and a little 

 cream if you have it, and pour the mixture over the cabbage. 

 Let it simmer tea minutes and serve hot. 



CAKE. For superior kinds of cake, the best of every- 

 thing must be used, the flour sifted, the sugar pounded or 

 rolled fine and sifted also, and the butter have the salt washed 

 from it in cold water and be pressed dry. Nutmeg is al- 

 ways lighter grated, but other spices must be pounded fine. 



A hickory spatula should be used for working the butter 

 and sugar to a creamy consistency, though in cold weather 

 many nice cooks use the hand. Beat the eggs when every 

 other preparation has been made. Rods or egg-whisks are 

 considered preferable to anything else for beating eggs. 

 Break each egg in a saucer by itself. 



