THE VEGETABLE GARDEN 



so that they should be added to the meat the neces- 

 sary length of time before the former will be done. 

 Over-cooking must be avoided, as it makes the 

 cabbage watery. 



Pepper vinegar is a delicious condiment to serve 

 with boiled cabbage, and is made by putting an 

 ounce of the seed of cayenne peppers in a quart bot- 

 tle and filling up with white-wine vinegar; this is 

 corked and allowed to remain for several weeks, 

 or until the strength of the pepper seeds is all 

 extracted, when it should be turned off carefully 

 into vinegar cruets. 



WABM SLAW 



To prepare this delicious dish of cabbage, slice 

 the cabbage fine with a sharp knife or slaw-cutter 

 and put over the stove in a skillet, with a little 

 butter or fry-grease. Have ready a half cup of 

 cream and the yolk of two eggs, well beaten to- 

 gether, and seasoned with salt and pepper and 

 sharp vinegar to taste. Turn this over the cabbage 

 and allow it to come to the boil, but not to cook, 

 and serve at once. 



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