Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

with a fruit-corer, about half an inch in diameter; set them on the fire with cold water and salt, boil gently till done, drain and turn immediately in cold water, and they are ready to be used. Put a small head of cabbage in a saucepan with half a pound of lean salt pork, just cover it with cold water, and boil gently till done. The prairie-hen, carrots, and turnips, and the cabbage, may be cooked at the same time, but separately, as directed. When the cabbage is done, turn it into a colander, cut it rather fine with a spoon, press gently on it to get the water out as much as possible without mashing it through the colander, and it is ready to be used. Butter the mould well; place slices of boiled beets on the bottom; some letters or flowers may be cut in beet, the intervals or holes filled with turnips and carrots; when the bottom is lined with beets, carrots, and turnips, lay horizontally a row of pieces of carrots all around and against the sides of the mould; place a similar one of turnips on the carrots, and so on, the last row being as high as the top of the mould. Then put a layer of the cabbage on the bottom, about half an inch thick--that is, on the carrots, turnips, and beets--place a like layer on the sides with a spoon; put the pieces of prairie-hen in the middle, cover with a layer of cabbage, and bake about fifteen minutes in an oven at about 350 deg. Fahr. The meat must not touch the carrots or turnips, but be entirely surrounded with cabbage, else it would crumble down in removing the mould. As soon as the mould is taken out of the oven, place a dish over it and turn it upside down, leave it so about ten minutes to allow the juice to come out, then remove the mould carefully, and serve. The cut below represents a _chartreuse_ made exactly like the one described above, with the exception that instead of