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Show CABBAGE IN-VARIED FORMS iegetablo That Is Usually Considered Somewhat Plebeian Has Many Possibilities. Cnbbngo has not a vory good reputation reputa-tion amoiiR nomo peoplo, nnd It Is a itand'hy winter vogetnblo of thousands of others. Evan for tho fastidious lasto tlioro nro delicious ways of cooking cook-ing cnbbago, and In salad It can also bo used with nppotizlug results. Chop n small head of cabbage, removing re-moving tho henrt. Put thrco tablo-spoonfuls tablo-spoonfuls of buttor In a frying pan, and two tnblespoonfu's of flour, and turn hi tho cnbbngo nttor tho buttor and flour nro woll blended, thou pour on gradually a, cupful of milk. Bring to tho boiling point and add two tea-spoonfuls tea-spoonfuls of salt, a fow dashos of petf-por, petf-por, mix thoroughly and cover tightly and cook forty minutes on tho back of tho range. About flvo cupfuls of cab-bogo cab-bogo uro used for tho other Ingredi ents. All vegetarians will rollnh this tootliEorao dish. Its flavor Is dclfcato and delightful. Baked Cnbbngo. Sonk cobbngo ono hour In cold water, then boll ton minutes min-utes after cutting In good sized pieces. Placo In a bnking dish nnd covor with ono tablc3poonful of butter, ono of flour and ono cupful of milk. Salt nnd popper to taBto. Covor with hi end crumbs and bakoono hour. Creamed Cnbbngc. Soak a cabbage for half nn hour In cold water,. then trim It and cut it In eighths, and drop It Into a soucopau of boiling salted water. Add a clovo and a whole onion and cook until tender. Romovo the onion, drain tho cnbbngo and chop It lino. Put In a saucepan with a tablo-Bpoonful tablo-Bpoonful of buttor and slowly add throo tnblcspoonfuls of cream, Hent thoroughly, season with popper and salt and sorvo. |