Ingredients
- a piece of stale bread in a piece of muslin
- a piece of muslin
Directions
Cut them in slices about half an inch thick, cover them with salt, and put them in a cullender to let them drain. When well drained wipe them, season them with pepper and salt, dredge a little flour over each, and put them in a pan with some hot butter. Fry them slowly till they are soft and dark brown on both sides. Serve very hot.
CAULIFLOWER.
Choose one that is white. Take off the outside leaves and put it in boiling water with some salt. Skim and boil it slowly, when done take it up in a cullender and press out the water. Put it in a vegetable dish, cover with drawn butter and serve. Boiled cabbage is cooked in a similar manner. The secret of keeping the smell of boiled cabbage from spreading through the house is to put a piece of stale bread in a piece of muslin and place it in the pot with the cabbage, keeping the pot well covered. It can be dressed simply with salt and butter.