A TLEBIAN VEGETABLE. It was the ever frank "rilzabeth" commenting com-menting upon her "thin, frail, Intelligent and lovuhle" )nung Herman frlind, who had Just lunched on beer, schwecnekotel-letten schwecnekotel-letten and cabbige salad, with caraway seeds In It who said 'And now 1 hear her through the open window extemporizing extemporiz-ing touching mi lodlea In her charming, cooing voice What better proof enn Ik) needed lo establish the superiority of the Teuton than the fact that after such neals he an produce such muslc7 Cabbage Cab-bage sllid Is a horrid Invention, but I don I ilnubt Ha litlllt) as a means of encouraging en-couraging ihnulittulness nor will I quarrel quar-rel with It since it results so poetically, an) more than I quarrel with the mnnuro that resulls In roses " Desplln l.tlzaheth s malndnrnua comparison compar-ison the enbliiLe has mi assure I place In the nffectlilUH nf loo many laoplo lie side Oimana tn bo lightly cast aside The) nro among tho most expensive green vegetables now In tho market, and may be prepared In such a variety of ways that they need not pnll While their food value Is not especially great, they nre none the less useful adjuncts ad-juncts to the dlelnry flm the salta which the) contain and from their nppetlzlng udmtxturci with certain other foods Hesldes Its unpleasint odor as ustiilly conked, the cabhago has received an unsavory un-savory reputation lis Indigestible, Tills can be attributed to the Ignorance of tho cook unci tho icrverslon of cooker) l'np-erl) l'np-erl) treated, few vegetables are mure di lie lous. V hen eaten raw It digests In tvvo hours When cooked. In four or evui jess Tho coined beef and cabbage dinner nf the New ihigland farmer, as generally cooked, Is not to lie commended Thn cabbage cab-bage should h blanched llrst that Its rank iulees which make It coarse and Indigestible In-digestible may be removed. Then It may finish c nnklng with soma of the pot liquor lo season Caljbagn boiled in this way Is delicious Take a medium-sized fresh head of white rahhago and cut Into quarters, tlrst removing re-moving tho nilter itreen leaves Cut nut tho atem from the head wash and drain very diy. Tut into a kettle vvlth plenty of boiling water ono tablesnoonful nf salt and a scant teaspoonful of soda After It begins to bolt, remove the cover and cook rapidly for twenty live minutes When tender pour off the water and drain In a collander Press wilh a plate to get out every dop of water Put luck In the kettle with one tablespnonful of butter and one large teaspoonful nf Hour mixed Add a scant snltspoonful nr salt a Hills pepper and a hair nip of Ilk l,ct thu milk boll up through thn cabbige, lilting a knife throuch It several times, an 1 remnve from lire. Then serve. Huch n dish or rnbbagn served with a "pot roast." which is similar lo the I ranch braise, gives a dinner both savory sav-ory and dlpestlbtenesa The tread men braised with vegetables until quite lender has hnd all Its Juices carefully saved by borvvnlng, Instead of being thrown awn) In pot II juor. Still another excellent vva to cook cob. bagn is tn stuff it Cvit out the heart and Btem und removo tho outer green leuves. ITlingu tho head Into a kettle of boiling H water fur ten minutes nnd then take a IM up carefully so as not to break It. FH Let It nnd Meanwhile prepare a force) H lne it, using a pound of country seuisaga H with the addition of a pound nf lean veal tM ground or pounded tine lr prererred Tack; fM the heart cavity or Iho cabbage and tlo up In it. piccH nr cheese cloth, so that tho ftl slurring will not come nut. Put Into a IH shnllow kettlo with a cup nf stock a, small lH cnirnt and a. small onion sliced. Cover H closely nnd simmer for nn hour on tha IH bilk of the range or In thn oven, basting JM oicaslonally Nerve with a brown sauce) VM made from tho stock In which tha cai- LH bago hna cooked H If one rtoB not happen to havo any TM soup stock on hand, any gravy or a llttlo beet extriet dissolved In hot water will B answer quite as well. H Here Is nn old French reclpo for M fowl nu-pot, or as the original calls. H It, n poule-iiii-pnf rut thrcn pounds H of lean beef Into n large pot vvlth twa M quarts of water; when It dolls up, skint M and add a lingo chicken; when this Is M pnrt boiled, say half an hour, take It M nut nnd put In two whole cabbages, l previously stuffed with a dressing inndo of a quarter ot a pound of ba. H con, twn slices ot calf's liver, half a M dozen c;rs, it pound of raw ham, som , parsley, tvvo onions and a small clove. lM of garlic; chop theso all fine, mix: wlto ",M cgRN, add bread crumbs tu stiffen, and H stuff tho cabbage, cutting off the stem H pnrt; tie n tape around to hold thi l leaves together before putting in th M imt Make a drown stew ot tho half. H cooked chicken, soma sliced rnoon la tM u slew pun wild dot dutter, malto t j tdlckenlng by drowning dutter nn M Hour together, n tnhlcspoonful of cach H ndd a pint of boiling water, pour ovel M the chicken; put In a t iblcspoonful ol M rice and six onions, previously bjlled H until tender In salted water, Tho soul M Is served tlrst, of course, then the poultx M uti-rlz, und soma of nil tin vegetables! M So there Is your dinner, better that; M and an equivalent of the famous New nngl.ind boiled dinners. Su'r. nn I pep. M per must not do added to Ida soup urn M til tde stuffed caddages nr.) put In; t M tde chicken wden drown; tho ileltaite M Hungarian paprika Is uUj a e.tsonIn M for this. H