This baking will complete the cooking
of the cabbage. Serve hot. 92. HOT SLAW.--If a slightly sour flavor is
desired in a vegetable dish, hot slaw will undoubtedly appeal to
the taste.
HOT SLAW
(Sufficient to Serve Six)
4 c. cabbage
1 c. water
2 Tb. butter
1 Tb. flour
1/2 tsp. salt
1/3 c. vinegar
1 egg
Slice the cabbage very fine with a sharp knife or a cabbage cutter. Put
it in a saucepan, add the water, and allow it to cook until the water is
about half evaporated. Melt the butter in a pan and to it add the flour,
salt, and vinegar. Then stir the beaten egg in quickly and pour this
sauce over the cabbage at once. Allow the mixture to cook until the
sauce has thickened, stirring constantly to prevent the curding of the
egg. Serve hot.
93. MAKING SAUERKRAUT.--As is well known, sauerkraut is a cabbage
preparation that is made by salting finely cut cabbage, packing it
tightly, and allowing it to ferment under pressure. This food is made
and sold commercially, so that the housewife can usually purchase it in
any quantity she desires. However, as it is not at all difficult to make
sauerkraut, and as a supply of cabbage in this form provides a valuable
article of food during the winter months in households where it is
relished, the housewife will do well to prepare enough of this kind of
cabbage to vary her meals during the winter. That she may understand how
to proceed with the making of sauerkraut and the proper cooking of it,
the accompanying directions and recipes are given.
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