Show Chinese Cabbage Superior to Common Variety As IS er c every woman WOJ knows variety at t tho dinner table adds adda much to the tIme spice of oC life Change Chango In Iii the family menus means keener enjoyment enjoy enJoy- ment trient Of f meals meal better digestion l and better health When hen variety ca can Ii be accomplished without extra cost of or money the tue marketer Is b more noro than justified In Jn ad adventuring among unfamiliar ego vege tables DurIn During time tho past few years ears many vegetables hn have havo 0 been Introduced Intro Intro- duct d Into this country from foreign lands land Chinese cabbage Is one of those thoo vegetables s that conies comes to us from Crom tho orient and Is much superior to the ordinary variety with which weare wo we are familiar tsal Pe-tsal as ns Chinese cabbage la Is called Is more delicate In texture and flavor or than ordinary cabbage Its shape too is unlike our native cabbage for or Instead ot being round and flat the tIme t pc-t pc teat 31 is tall and in Imi shape The Tho heart Icart of or the tIme head rad Is almost t c cylindrical tho the outer leaves Ila bending over o at al time the top This heart henrt 1 Is IR creamy white and 1 deliciously delicious delicious- ly tender like the finest celery Cut In slender flu fingers etl tho heart ot of the tsal pe-tsal Is Js delicious when caten caten caten cat- cat en raw like hiko cel celery r Tho Thio whole h head ad of oC course can be shredded and Imd served ed with French Trench dressing as a salad Or It ft can ean be cooked Just as as' other cabbages are cooked Perhaps one ono of oC tho tIme most moet endearing endear endear- In ing qualities of ol this Chinese cabbage cabbage cab cab- bage base Is its lack Jack of oC odor while cookIng cook cook- COOk j Ing ng It should bo be cooked In a a. small mall quantity of ot water and for Cor a n. short length of or time Tho Time heads cnn cam 11 be inch Illch slices lIceR cros crosswise In quarters or eighths lengthwise or finely It Il Is served with any seasoning that Is used d with ordinary no nary rY cabbage All II th time the vitamin and mineral content content content con con- tent that Is Ja so valuable In our na native native na- na tive cabbage Is pre present ent In the Chinese Chi Chi- nese neSA variety arlet One good sized head Chinese cabbage cabbage cab cab- bage 1 2 1 cup grated cheese 4 1 cup seeded ral raisins raisin lnE 2 tablespoons spoons butter hutter 1 2 11 2 1 table tablespoons flour l. l 2 1 cup water water wa wa- ter In which cabbage was cooked 2 1 cup milk 1 egg yolk olk Cut Cul cabbage in inch slices 8 crosswise crosswise cross cross- wise of or tho the head Cook in boiling water watt for 20 Drain from water and arrange In a hot serving str dl dish h. h Melt butter stir it in flower and slowly add cabba cabbage o stock clock and milk stirring constantly Bring to the boiling point and add ch cheese e. e Stir over the tho until melt melted d. d Remove Remove Re Re- move mO from fire and stir In yolk olk of or egg egr slightly beat beaten Heat and add raisins which have hay b been n plumped In Jn hot wa water Do not let sauce sauco boll after adding egg yolk olk Pour sauce sauco over cabbage and serve NEA |