Barrels having held wine or vinegar are generally used in which to prepare sour-crout, but it is better to have a special barrel for the purpose. Slice white and firm cabbages into fine shreds. There are instruments for this purpose. At the bottom of the barrel place a layer of coarse salt, and add alternately layers of cabbage and salt, being careful to have one of salt on the top. As each layer of cabbage is added, it must be forced down with blows of a heavy pestle, fresh layers being added as soon as the juice floats on the surface. The cabbage should be seasoned with a few grains of coriander, juniper berries, etc. When the barrel is full it must be put in a dry cellar, and covered with a cloth, under a plank, on which heavy weights are laid. At the end of a few days it will be gin to ferment. During this process the pickle must be drawn off and replaced by fresh, until the liquor becomes clear. This should be done every day. Finally, renew the cloth, wash the cover, replace the weights, and let stand for a month. By that time the sour-crout will be ready for use. Care must be taken to let the least possible air enter the sour-crout, and to have the cover perfectly clean. Each time the barrel has to be opened it must be carefully closed again. To neglect these precautions may ruin the operation.
Take off leaves and cut stalk close to flower bunch. Soak in cold water half an hour, then tie in Coarse bobbinet lace or cheese-cloth to prevent breaking, put into boiling salted water and cook until tender. Serve with drawn butter.
Boil until tender, cut up and pack, stems downward, in a buttered pudding-dish. Take a cup of breadcrumbs, add two tablespoonfuls melted butter and six of milk; beat to a soft paste, season with salt and pepper, add a beaten egg, and cover the cauliflower. Cover the dish and bake in a hot oven six minutes. Remove cover and brown. Serve hot.
Place onions in cold water and peel. Then cover with boiling water in a saucepan. Cook fifteen minutes, drain, and cover again with boiling water. Repeat this twice; cook until they can be pierced with a wire skewer. Drain and season with salt, pepper, and plenty of butter. Serve with drawn butter.
Peel, slice, slightly parboil, drain, and fry until brown in equal quantities of lard and butter. Cover until they are perfectly soft, then remove the cover, cook until brown, and season with salt and pepper.
Boiled Green Corn - Test corn with finger nail. When the grain is pierced the milk should jet out, and not be thick. Strip off the outer leaves, turn back the inner covering, and pick off all the silk. Then replace the inner husks. Put into salted boiling water, and cook fast for from ten to twenty minutes, according to size and age of the ears. Cut the stalks off close to the cob, and send to table wrapped in a napkin.
Or the corn may be cut from the cob while hot, and seasoned with butter, salt, and pepper. Serve hot in a vegetable dish.
Green Corn Fritters - Grate the corn; use with each cupful an egg and a half and (a tablespoonful milk or cream. Beat the egg, and gradually add the corn, still beating. Put a tablespoonful of melted butter to the pint of corn; stir in the milk, and thicken with a little flour. Salt to taste. Fry in hot lard, or cook on a griddle, like batter cakes.