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Cabbage, Red, Stewed

INGRE- DIENTS.-1 red cabbage, a small slice of ham, oz. of fresh butter, 1 pint of weak ak stock or broth, 1 gill of vinegar, salt and pepper to taste, 1 tablespoonful of pounded sugar. AVERAGE COST, 6d. each.

Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, 1/2 pint of stock, and the vinegar; cover the pan closely, and let it stew for 1 hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor is dried away, and serve. Fried sausages are usually sent to table with this dish; they should be laid round and on the cabbage, as a garnish.

TIME. Rather more than 1 hour.

SEASONABLE from September to January.

Cabbages. To these cauliflowers, broccoli sprouts, savoys and Scotch kale owe their origin. All are wholesome foods, richer, like all fresh vegetable, in heatgivers than flesh-formers in the proportion of 4 parts of the former to 1 of the latter.

They contain more water, chiefly in the inner leaves, than potatoes, parsnips, beetroot, or Jerusalem artichokes, but less than onions, vegetable marrows, or turnips, and the same quantity as carrots and tomatoes.

Cabbages should always boiled in plenty of water, quickly, and with the lid off the saucepan and a tiny piece of soda may be added keep them green.

The very young white leaves of a white hearted cabbage chopped fine are a fairly good substitute for lettuce in salad when the latter are scarce.

CONSTITUENT PARTS OF 1 LB. OF CABBAGE. 000 Water Albumenoids Starch, etc....

Fat ... ...

Mineral Matter ... 060 oz. grs. 60 14 105 0.0 ... 0 105 ... ... ... 000 000 000 OD ... 1 108 0 35 0 84 16 0