1 quart of raw white cabbage, sliced. 1 tablespoonful of butter. 1 teaspoonful of flour. 1/2 teaspoonful of salt. 1 gill of milk.
Let the cabbage stand in cold water for an hour or more; then drain off the water and put the cabbage in a stewpan with two quarts of boiling water. Cover, and cook for ten minutes. At the end of that time pour off the water and put in two quarts of fresh boiling water. Cook rapidly, with the cover off, for about three quarters of an hour. When that time has passed, put the cabbage in a colander and press out all the water; then cut it with a sharp knife. Put the butter in a frying-pan and set on the range. When it becomes hot, add the cabbage, as well as the salt and pepper. Cook for five minutes, stirring all the time; then cover, and set back where it will cook gently for ten minutes. Mix the milk with the flour, and pour the mixture over the cabbage. Stir gently, and again cover the pan. Cook for ten minutes more and serve.
1 pint of boiled and hashed cabbage. 2 ounces of salt pork. 1 teaspoonful of salt. 1/4 teaspoonful of pepper.
Boil and hash the cabbage, as directed for hashed cabbage. Sprinkle with the salt and pepper, and mix lightly with a fork. Turn into a baking dish and spread over it the pork cut in thin slices. Bake for half an hour in a moderate oven. Serve in the dish in which it is cooked.
1 quart of boiled cabbage. 3 tablespoonfuls of butter or beef drippings. 1 teaspoonful of salt. 1/4 teaspoonful of pepper.
Boil the cabbage as for hashed cabbage, and mince rather fine. Add the seasoning. Put the butter or drippings in a frying-pan and set on the fire. As soon as the butter is melted, put in the cabbage and cook one hour, stirring often, and having the pan covered. Serve very hot.
Pare the squash and remove the seeds and the stringy substance from the inside. Cut it into small pieces, and place in a stewpan with enough boiling water to cover it. Cook for thirty-five minutes; then drain off the water, and mash fine. Season with salt, pepper, and butter. For a pint of mashed squash use a teaspoonful of salt and one tablespoonful of butter. Serve very hot.
The squash may be steamed instead of boiled; in which case cook it for fifty minutes.