RECIPES. CABBAGE SALAD.

Waikato Times, Volume XXII, Issue 1830, 29 March 1884, Page 2 (Supplement)

RECIPES. CABBAGE SALAD.

This excellent dish may he prepared with hard-boiled eggs chopped, or with raw eggs beaten into the dressing ; for one small head, or half a good-sized one, use three eggs, beat them till they are very light, then add six tablespoonfuls each of vinegar and made mustard, and a piece of butter the size of a walnut. Cook this dressing until it begins *to thicken ; when it is cold,' pour it over the chopped cabbage. When boiled eggs are used, chop the whites of the eggs with the cabbage, and after rubbing the yolks till they are fine, stir them into the dressing. When the eggs are cooked, the rest of the dressing does not need cooking. CREAM COOKIES. One cup of butter, one cup of sugar, three tablespoonfuls of sweet cream, half a teaspoonful of cream of tartar, and half a tea-

spoonful ot soda ; flavour with cinnamon or nutmeg, or if you wish lo have them very delicato, flavour with extract of lemon or wil/h rose-water. PORK CHOPS. Remove the superfluous fat and dip in beaten eggs, then in cracker crumbs seasoned with salt and pepper ; fry in hot lard twenty minutes; turn often. HAM I'IK. Chop fine cold boiled bam. Butter some slices of bread, and set in a baking -pan ; sprinkle part of the minced ham oyer the bread. Put some canned tomatoes over the bread and ham, with considerable of the thin of the tomato. Mince up one onion very fine ; add it to the remainder of the ham ; put more buttered slicea of bread on the other; then the ham and onions with the rest of the tomatoes. Cover it and bake in a moderate oven two or three hours. If it should get too diy on top pour a little boiling water over it. HOT SAUCE FOR MEA'I S. Take one can of tomatoes and add to it two onions chopped fine, a teaspoouful of cayenne pepper, cinnamon, cloves, salt, and a little nutmeg to suit the taste. Let the tomatoes, onions, etc., boil for ten minutes, then take from the fire and add a large cupful of strong vinegar. PARfeLEY SAUCE. Wash a bunch of parsley in cold water, then boil it about six or seven minutes in salt and water. Drain it ; cut the leaves from the stalks and chop them fine. Have ready some melted butter, and stir in the parsley ; allow two small tablespoonfuls of leaves to one-half pint of butter.