The Cooking Manual of Practical Directions for Economical Every-Day Cookery

water and salt, with a piece of soda as large as a dried pea; have ready some sausage meat highly seasoned, and as soon as the cabbage is tender carefully drain it in a colander, run cold water from the faucet over it, and, without tearing the leaves, lay them open on the table, two or three upon each other, making eight or ten piles. Divide the sausage meat, and lay a portion in the centre of each, fold the cabbage over it in a compact roll and tie it in place with cord; lay the rolls on a baking sheet, season with salt and pepper, put over each a tablespoonful of any rich brown gravy and brown a little in a quick oven; serve at once, on small rounds of toast. 153. =Red Cabbage.=--Cut a firm head of red cabbage in shreds, lay it in a sauce-pan with the following ingredients; one gill of vinegar, one teaspoonful each of ground cloves and salt, half a saltspoonful of pepper, two ounces of butter, and two ounces of sugar; stew it gently until tender, about one hour, shaking the pan to prevent burning, and serve it hot. 154. =Baked Cauliflower.=--Thoroughly wash a large cauliflower, boil it in plenty of boiling water and salt, until tender, about twenty minutes; drain it whole; pour over it one gill of _Bechamel_ sauce, made as in receipt No. 84, dust it thickly with cracker dust, or bread crumbs, and Parmesan cheese, mixed in equal proportions, and brown it ten minutes in a quick oven. 155. =Baked Turnips.=--Pare six large yellow turnips, slice them, and boil them till tender in plenty of salted water; drain them, put them on a flat dish in layers, pour over them half a pint of _Bechamel_ sauce, dust them thickly with crumbs and grated Parmesan cheese; brown them in a quick oven, and serve hot. 156. =Glazed Onions.=--Pare three dozen button onions, put them on a tin dish, pour over them a very little Spanish sauce or brown gravy, just enough to moisten them, season them with a teaspoonful of