THE BRIDE'S COOK BOOK
89
SCALLOPED CABBAGE
Mix cooked cabbage with half as much white sauce. * Season well. A little green pepper or chopped boiled ham may be added for flavor. Place in a buttered baking dish, cover with buttered crumbs. Bake until hot and brown. CAULIFLOWER Remove the leaves, cut away the woody end. Cauliflower may be cooked in whole head or broken into small sections. In either case it is well to soak for an hour or more in cold water to which a few tablespoons of vinegar have been added. Place in boiling salted water, sufficient to cover, cook without cover on kettle. Boil till tender. Over-cooking makes cauliflower dark and strong flavored. Serve with white sauce. * DRIED LEGUMES-GENERAL DIRECTIONS
All dried legumes should be carefully picked over, washed and soaked over night in cold water. In the morning place in fresh water. Add 14 t soda to each quart of legumes. Cook slowly until the outer skins begin to burst. Drain, add more boiling water and stew till tender. Butter, salt and pepper should be added before serving, or they may be cooked with a piece of salt pork or bacon, which gives both fat and flavor, or white sauce, * brown sauce or tomato sauce may be added, following the usual proportion for the use of white sauce with vegetables; or legumes cooked very soft many be put through strainer and the pulp used in making cream soup. * * SUCCOTASH 1 c dry lima beans or 1 can corn 2 c stewed lh lb. salt pork Prepare beans and cook with salt pork cut in cubes. Let water boil down till beans are rather dry. Add corn, cook up. Season. Fresh lima beans and green corn cut from cob make more palatable succotash. Take equal measures of each and cook together with pork for about one hour. KIDNEY BEANS-SPANISH STYLE % c onions 1 c tomatoes 1 c stewed kidney beans 1 green pepper Slice onions and peppel'. Boil all together until onions are tender and much water has evaporated from tomatoes. Season well. A little cayenne peppel' may be added. -From Home Science Cook Book.
* See
page 95 for directions.
**
See page 93 for directions.