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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

TO CAN CABBAGE
 
 
 Cut the cabbage very fine on the slaw cutter, and steam quickly with 1/2 pint of water and 1 tablespoonful of salt. When tender, put in glass cans. Let the cabbage contain as little of the water as possible. Seal up tight and it will keep fresh until late in the winter.

To prepare it for the table:
Drain all the water from the cabbage that has been contained in canning, and put over to heat. Make a dressing with 1 teaspoonful of flour, 1 tablespoonful of sugar, 4 tablespoonfuls of rich cream, 1/2 cup of vinegar and a dash of pepper, and it is ready to serve.

Sister Eliza A. Wenger, Longglade, Va.
 
 

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