@& TESTED HOUSEHOLD RECIPES 2@@®

Green Cabbage and Chestnuts

A dish that will make the person who tries it for the first time want to give a new name -

to cabbage, is made by the Swiss people in this way: about a two pound cabbage
is boiled rapidly for about 15 minutes, drained, chopped in a collander and put back
into a saucepan with a piece of butter about the size of an egg, a pinch of salt, some
pepper and a cupful of good gravy stock. Have ready a cupful of boiled and peeled
chestnuts, chop roughly, put in with the cabbage, shake lightly together using a fork to
toss the chestnuts through the cabbage and serve very hot.

Squash Stuffed with Corn

PARBOIL a summer squash, cut a wedge-shaped piece from the top of it and scoop

out the centre, cut down the kernels from half a dozen ears of new, young corn,
add to it two tablespoons melted butter, one tablespoon cream or milk and one egg
beaten until light. Sprinkle the inside of the squash with salt and pepper and pour in
the corn mixture. Replace the wedge of squash and bake in a quick oven.

Stuffed Egg-Plant

Bol an egg-plant for about ten minutes. Cut in half, lengthwise, scoop out the

centre and refill with a mixture of chopped egg-plant, a little finely chopped onion
and chopped cold meat such as tongue, ham or veal and two tablespoons melted butter.
Sprinkle the top with fine breadcrumbs, dot with small bits of butter, put into roasting
pan with plenty of bacon dripping and bake for an hour, basting frequently.

Carrots--Absolutely Different

dish that will scarcely be recognized as a relative of carrots is prepared in Europe
in this way.

Cut young carrots into lengthwise strips, as fine as matchwood. Put one tablespoon
butter and three tablespoons granulated sugar into a double boiler and cook slowly
until it makes a sort of caramel. Add carrots and 34 cup cream, simmer gently until
mixture is a delicate pink. Just before serving, add small bits of butter, salt and pepper.

Carrots cooked in this way, or even’ordinary diced and boiled carrots, combine in
the happiest manner with green peas, as shown on page 59.

Stuffed Cabbages

SOAK a good-sized cabbage for 20 minutes in hot water and salt, then dip in cold

water, spread the top a little and take outa portion of the centre. Make some
balls of chopped veal and fat bacon, seasoned with salt, pepper, a little piquant sauce
and two egg yolks beaten until light and two crumbed crackers. Put into the cabbage
and tie it up carefully. Put into the bottom of a saucepan large enough to receive the
cabbage, two or three slices of fat bacon, some diced carrots and onion, and a very little
sweet herbs. Moisten with a cupful of stock, put in the cabbage and simmer slowly
for about an hour and a half, adding more stock if necessary. Drain the cabbage and
serve with a brown sauce.