TASTY CABBAGE DISHES

Dominion, Volume 25, Issue 230, 24 June 1932, Page 4

TASTY CABBAGE DISHES

Shredded Cabbage.—Prepare and cook a cabbage for three-quarters of an hour, drain it and chop coarsely, season with pepper and salt, and press firmly into a pudding mould. Put four slices of bacon into a fireproof dish, and turn cabbage but on the top of it. Sprinkle over with breadcrumbs and grated cheese, add few knobs, of butter, and bake till a light brown. Serve with white sauce. Creamed Cabbage.—Having thoroughly washed one goofl-sized cabbage, put into a pap of fast-boiling salted water, add one peeled onion, with one clove stuck into it. Boil quickly until tender, remove the onion, drain the cabbage well, and rub it through a sieve. Melt half an ounce of butter in a saucepan, add the cabbage, and mix well together, add gradually a little cream, salt and pepper to taste, heat well, serve heaped on a hot dish, garnish with nicely-fried sippets of bread. Dinner wagons with a highly polished surface sometimes become badly marked by hot dishes. To prevent this, procure some coloured felt, which can be bought in 36in. widths, cut to the size of the shelves, and C;. in. Choose a colour to harmonise with the dining-room. KNIT A DRESSING JACKET. Beautifully cosy dressing jackets and bed-wraps can be worked with the new “SOFTA” wool. This knitting yarn is delightfully smooth and supple in texture and is au excellent washing quality. Send 3d stamps for Booklet 275, Dressing Jackets, to PatonS and Baldwins, Ltd., Box 1441W, Wellington.— Advt.