A Course of Lectures on the Principles of Domestic Economy and Cookery

cupful at a time, stirring it until it is smooth each time, until it boils; then season it with salt and pepper, remembering that the broth is already seasoned, so that you have to taste it. That makes a very nice gravy or sauce. Of course, you have plenty of broth, so you can make as much of it as you like. Take now a recipe for cooking cabbage to serve with braised meat. For a cabbage of medium size,--that is, a cabbage about as large as a breakfast plate,--first wash the cabbage thoroughly, cutting away any part of the stalk that seems woody. Then cut the cabbage in rather thin slices. That is very easy. Lay it on the board and cut it down through. You would need a large sauce pan to cook a cabbage as large as a breakfast plate, because remember when it is cut up it takes up more space. Put in the bottom of the sauce pan a tablespoonful of butter or drippings. If you are braising your meat you can open the pot and dip some of the drippings out of it. A tablespoonful of butter or drippings, half a cupful of vinegar, a tablespoonful of cloves, a teaspoonful of peppercorns and a tablespoonful of brown sugar. Then put in the cabbage on top of these things. Put the cover on the sauce pan, set it over the fire where it will steam. Be very careful not to let it burn. Keep it on the back part of the fire where it will simmer. Keep it covered. Every fifteen minutes take off the cover, and with a large fork or spoon lift the cabbage from the bottom so that the top uncooked part goes down to the bottom. In about an hour the cabbage will be tender. You do not need to begin to cook that until within, say an hour and a quarter of the time the beef is likely to be done. To serve it, turn it on a dish, leaving the spice, cloves and pepper in with it, and lay