. Retail seed catalogue. Nursery stock Iowa Catalogs; Vegetables Seeds Catalogs; Flowers Seeds Catalogs; Grasses Seeds Catalogs; Gardening Equipment and supplies Catalogs; Nursery stock; Vegetables; Flowers; Grasses; Gardening. 12 DESCRIPTIVE CATALOGUE OF SEEDS. with ham, corn beef or salt pork. Cook slowly until tender and serve with meat. No. 36.—Fried.—Use only fresh cab- bage. Remove the outer green leaves, divide in quarters; cut out any hard core; wash carefully; parboil twenty- five minutes, press the water out and cool. Cut in small pieces, place in saucepan and put in salt and pepper,
. Retail seed catalogue. Nursery stock Iowa Catalogs; Vegetables Seeds Catalogs; Flowers Seeds Catalogs; Grasses Seeds Catalogs; Gardening Equipment and supplies Catalogs; Nursery stock; Vegetables; Flowers; Grasses; Gardening. 12 DESCRIPTIVE CATALOGUE OF SEEDS. with ham, corn beef or salt pork. Cook slowly until tender and serve with meat. No. 36.—Fried.—Use only fresh cab- bage. Remove the outer green leaves, divide in quarters; cut out any hard core; wash carefully; parboil twenty- five minutes, press the water out and cool. Cut in small pieces, place in saucepan and put in salt and pepper, and fry to a light brown. No. 37.—Pickled.—Cut raw cabbage very fine, add salt, pepper and mus- tard seed; add boiling vinegar with onion and green pepper cut very fine. Cover carefully. No. 38.—Coldslaw.—Cut cabbage very fine and serve with French dressing, as described under recipe No. 3. No. 39.—Sauerkraut.—Use only solid heads shred very finely; take a small water tight keg and line with cabbage leaves, sprinkle one-eighth of an inch of salt on the bottom; upon this place three inches of shredded cabbage, which cover with three tablespoonsful of salt well pressed down, then another layer of cabbage and salt, until keg is full, when hammer down with force. Small portions of herbs, chopped pep- pers, and onions are often added. On top of the upper layer of cabbage place a circular head of less diameter than the keg, on which fix a heavy weight. When fermentation begins skim off the scum, keeping the cover always in place. To serve Sauerkraut wash it well in warm water and drain thor- oughly. Garnish the edge of the dish with carrots, onions, a bouquet of herbs, some chicken or goose grease, and put the Sauerkraut on top, adding salt pork, sausage or a piece of bacon in the middle; add salt, pepper or a glass of white wine and a couple of ap- ples cut very thin, a pint of broth; cover and let it cook for two hours. Serve Early Jersey Wakefield. EARLY JER
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