VARIOUS DISHES. ^97 



fitand in salt water over night, then pour off the water and add vinegar and 

 spices to suit the taste. — Tnhune. 



Remarks. — See piccalilli to judge about the amount of spices, the principal 

 difference being that cucumbere are in the lead in place of tomatoes and cab« 

 bage. Three or 4 green peppers can be added if desired in any case, seeded and 

 chopped as in the piccalilli. 



Chow Chow Without Cucumbers.— Take to 1 peck of green tomar 

 toes, 6 large onions, 1 dozen green peppers, 1 large cabbage; slice the tomatoes, 

 sprinkle over them 1 tea-cupful of salt, let them stand over night, drain off the 

 liquor, chop fine, add the onions, cabbage and peppers, also chopped fine; pur 

 on the fire to cook, with enough cider vinegar to cover, then add black pepper, 

 cinnamon, cloves and allspice to suit the taste. Cook till tender, then covei 

 closely in jars, but it will keep without sealing. 



Cole Slaw. — When cabbage is cut fine, seasoned with pepper, salt, vine 

 gar, and a little sugar, it is generally called " Cold Slaw," but our heading is 

 the right one, as it was originally made from the stalk and tops of a species of 

 the cabbage family, but which does not head like the cabbage — kale, probably, 

 the leaves of which curl and wrinkle, but does not head properly. For % head 

 of cabbage finely chopped, about 1 table-spoonful of sugar, a pretty free use of 

 pepper and salt, with good vinegar, makes a nice dish with but very little 

 trouble. 



Cole Slaw With Cream. — For }4. ^^ad of cabbage, chopped fine, take 

 % cup sweet cream, J^ as much vinegar with a table-spoonful of sugar in it, and 

 mix with the cream; having salted and peppered the cabbage, pour over the 

 mixture when ready to serve. Is also very fine. 



Cole Slaw With a Hot Dressing.— Slice and chop very fine 1 head 

 (or enough for the family) of cabbage, and season with salt and pcrper. Beat 

 3 eggs well together; mix with it 1 cup of Annegar, 1 tea-spoonful of unmixed 

 mustard, 1 table-spoonful of sugar, and 1 table-spoonful of butter. Bring to the 

 boiling point and pour over the cabbage. 



Remarks. — If the yolks only are beat and put in at first, and the whites 

 beat and put in after removing from the fire, there will be no danger of curdling 

 — the whites of eggs are very liable to curdle, especially if not stirred all the 

 time while heating with the other ingredients. If not eaten till it gets cold, I 

 should prefer it for my use to leave the butter out, to prevent a kind of greasi- 

 ness in taste and appearance. 



Hot Slaw. — Butter the size o^ an egg, -^ cnr) of milk, yellow of 2 eggs, 

 1 tea-spoonful of salt, J^ tea-spoonful of pepper, small level tea-spoonful of dry 

 mustard, and 3 table-spoonfuls of vinegar. Put the butter into the skillet with 

 the fine cut cabbage and the other ingredients, and stir all the time until the 

 cabbage heats well through. — Western Rural. 



Remarks. — The following will also be found a very nice way to cuok cab- 

 bage for variety's sake. 



Cabbage Baked, Very Nice.— Select a firm head of whitf cnbbage, 

 quarter, rinse, and boil 15 minutes; pour off this water, and put ou 'hoxq ho& 



