| Show A A PLEIN VEGETABLE It I was eras the ever frank Elizabeth Elzabeth commenting corn com cm- cm upon her thin frail intelligent and lovable young joung Germ German Germia friend frend who had Just lunched on beer letten leten and cabbage salad with wih caraway caraway seeds In it f who Said Sid aid And nd now I hear her through the open window extemporizing ing touching melodies I In he her charming ng cooing voice What better proof can can be e needed to establish the superiority of the the Te ton than the fact fat that after such meals he can produce such music Cabbage Cabbage Cab Cab- bage bags salad is a horrid invention but I Idon don dont don't t doubt its It utility as a means of ot encouraging encouragIng encouraging en- en en en- nor will wi I quarrel quarrel rd rel with it since It results Ince so poetically any more mOe than than I quarrel el with the manure that results in roses Elizabeths Elizabeth's Elzabeth's malodorous comparIson ison the cabbage has an assured place In the affections of too many people beside beside be be- side Germans to be lightly lighty cast aside They They are among the most expensive green vegetables now in the market and may be prepared In such a variety that they need not pall pal of ways was w While their food value is not e especially great they are none the less Jess useful adjuncts ad- ad ri to the the dietary dietary from the sal salts which whIch a- a they contain and from their admixture with certain other foods Besides Beides Its Is unpleasant odor dor as Usually cooked the cabbage has received an an savory reputation as in un can be attributed to the ignorance This of the cook and the perversion ot of COokery Properly Properly Prop Prop- erly treated few vegetables licious When are more dc de' de eat eaten n raw It digests hours hours When cooked coked In four In two to loss less The corned or even of the New England cabbage dinner cooked Englan farmer as generally is not to be beT co bage bags should be commended The cabbage cab cab- rank juices which blanched make first tha that t its Is digestible It co coarse and indigestible In- In may be fInIsh cooking with removed remoVed Then Ten It I may to Some ot of the pot liquor cabbage abba e boiled Take a Inthis Way TO Is la de clou cabbage size medium and cut fresh h head of white Into moving the outer quarters quarters frt first removing rethe re- re re Er the stem f from rom the green gren 5 leaves leave Cut out very dry Put head I wash and drain Into boiling I water Sni a kettle kethe with plenty Penty of ot and a. a gs scant et one of salt ai begins to boil teaspoonful a o len of soda After al It bol remove the cover rapidly for and cook tender twentY minutes drain pour off the water In and drin a Collander Press to With get out a plate In the kettle kettl every drop ot of water Put back butter buter and on one with one tablespoonful ot of large mixed Add a teaspoonful or of flour a little scant of salt the litte milk Pepper and a halt half cup of oC Ilk Let boil Ik mik Lt up bOi through the Cutting a knife cabbage and remove tram from through fire Then it several SEveral times Such Ten serve Such a dish ot of pot pot roast Cabbage served with wih a roat whIch Is sImilar to to the Franch I. I Franch braise gives a dinner bo boil 1 hOry ory and digestibleness The Crab fren r b braised with vegetables vegetable until Te 1 1 ihas has had wih all its juiCes juice carefully s s' s instead Is of or being thrown I In pot liquor 2 Still another another excellent wa way ay to cook co er bage is the to stuff I. I it Cut out hea stem and remove the outer green J Plunge the head into a kettie o o abl kete and then I water water for lor ten minutes minute ad u up carefully so as not to break II I ii I oLet 1 Let it I cool Meanwhile a hi hi meat using a pound of ot country count c b with wIh the addition of a pound poud of v le ground or pounded fine if it d L Lup the e ee heart e cavity v of the e cabbage aS e up el l In a piece le of l cg cheese ec c cloth so 55 r fi stuffing will not come out PUI Pu J bi wi stort l shallow kettle with a cup of ot Ol kette wih carrot and a small onion aiiCe- aiiCe sUc a smal closely and simmer for an hur hour nour back of the range or In the oven t occasionally Serve with wih a roel ro I made from o the stock in wn whiCh bago el has cooked O lane If I one does not happen to w h ces or soup stock on hand anY gra gray graV ft i at al beef beer extract dissolved In hot bt answer quite quie as a wel well weli t Here Is an old French r r fowl pot au-pot or as as the c cIt orl t It lt a poule-au-pot poule Put of I lean a n beef into a large po poi pt I r quarts of water when it bol boland biS biSand and add a large chicken part boiled say half an a hur hour out ut and put in two whole C with a amade previously stuffed wih of a made of a quarter po con con two slices of calf's Iver liver h 1 b D of raw dozen eggs a pound ba 0 parsley two onions and a- a aSB Si a A h of ot garlic chop these all al fIne J II S si eggs add bread bred crumbs to St Ot t cutting B t stuff the cabbage of hO part tie a tape around to I leaves together b before forc put f I 0 at i stew I pot Make a brown t ta Mae si c 1 ta cooled cooked chicken some s t butter butteri e with hot a ht rP bU thickening by browning tablespoon U fr t flour together a four Up add of boiling p bl a pint l o tab bk CT l' l the chicken put In a ascii t I Irice r rice and six onions p pie pevi e 0 jy 1 t until tender in salted wa water cr is served first of course tn th v tel I tin au riz and some of an all al t telie an beler ii r So there is your dinner arOU d dand of the d t and an equivalent t dinners dinners- rS neon England boiled dinner t bied t Ie st added to i per must not be poi ul r o ot ill til t the stuffed cabbages nr Rr h d tt dO o othe brow y the chicken when s a als' als alS Hungarian paprika is i for this |
