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Classic
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page 110
CABBAGE PUDDING.
GET a fine head of cabbage, not too large; pour boiling water on, and cover it
till you can turn the leaves back, which you must do carefully; take some of
those in the middle of the head off, chop them fine, and mix them with rich
forcemeat; put this in, and replace the leaves to confine the stuffing--tie it
in a cloth, and boil it--serve it up whole, with a little melted butter in the
dish.
SQUASH OR CIMLIN.
GATHER young squashes, peel, and cut them in two; take out the seeds, and boil
them till tender; put them into a colander, drain off the water, and rub them
with a wooden spoon through the colander; then put them into a stew pan, with a
cup full of cream, a small piece of butter, some pepper and salt--stew them,
stirring very frequently until dry. This is the most delicate way of preparing
squashes.
WINTER SQUASH.
THE crooked neck of this squash is the best part. Cut it in slices an inch
thick, take off the rind, and boil them with salt in the water; drain them well
before they are dished, and pour melted butter over--serve them up very hot.
The large part, containing the seeds, must be sliced and pared--cut it in small
pieces, and stew it till soft, with just water enough to cover it; pass it
through a sieve, and stew it again, adding some butter, pepper,
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