Brussels Sprouts

Blanch brussels sprouts in the following manner: Remove the wilted or yellow leaves from the little heads, cut the stalk close to the head and soak in cold salted water for an hour or more. Drain well and put into boiling salted water, allowing 1 teaspoon of salt to 2 quarts of water. Boil rapidly for 15 minutes, depending on the size of the sprouts. Drain in colander and pour cold water over the heads. They are now ready to season. They may be served with Bechamel, Hollandaise, or White Sauce II, using 1 cup of sauce to 1 pint of sprouts.

Brussels Sprouts Saute

1 quart Brussels sprouts, 3 tablespoons butter, 1/2 tea-spoon salt, 1 teaspoon pepper. Blanch the sprouts and drain well. Put them in a broad bottomed saucepan with the butter and other seasonings. Place over the fire and shake frequently. Cook five minutes and serve hot.

Escalloped Brussels Sprouts

1 1/2 cups celery cut in pieces, 3 tablespoons butter, 3 tablespoons flour, 1 1/2 cups scalded milk. Blanch the sprouts, cook soft and drain. Melt the butter, add the celery, cook 2 minutes, add the flour, and pour on gradually the scalded milk, stirring constantly until thick. Add sprouts and turn the mixture into a baking dish, cover with buttered crumbs and bake in a hot oven until brown.

Mrs. D. B. Harvey.

Cabbage

Cabbage is one of our most useful vegetables, being available during the late fall, winter and spring months when other green vegetables are difficult to procure. Because of a relatively large amount of sulphur which cabbage contains, it is apt to be indigestible and cause flatulence when it is improperly cooked. The quickest and simplest methods of cooking cabbage are the best. The essentials for the proper cooking of this vegetable are plenty of boiling water, a hot fire to keep the water boiling all the time, and thorough ventilation, that the strong-smelling gases, liberated by the high temperature may be carried off in the steam.

Young cabbage will cook in 25 or 30 minutes; late in the winter it may require 45 minutes. The vegetable when done should be crisp and tender, any green portion should retain the color, and the white portion should be white and not yellow or brown. Overcooked cabbage or cauliflower is more or less yellow, has a strong flavor, and is very inferior to the same dish properly cooked. In addition, overcooking is a cause of digestive disturbances, as well as making a very unpalatable dish. - U. S. Dept. of Agriculture, Maria Parola.

To Boil Cabbage

Cut a small head of cabbage into four parts, cutting down through the stock. Soak for half an hour in a pan of cold water to which has been added a tablespoon of salt; this is to draw out any insects that may be hidden in the leaves. Take from the water and cut into slices. Have a large stew-pan, half full of boiling water; put in the cabbage, pushing it under the water with a spoon. Boil ten minutes, drain, put on to coek again in boiling water. Add one tablespoon of salt and cook from fifteen to thirty-five minutes, depending upon the age of the cabbage. Turn into a colander and drain for about 2 minutes. Put into a chopping bowl and mince. Season with butter, pepper and more salt if it requires it. Allow a tablespoon of butter to a generous pint of the cooked vegetable. Cabbage cooked in this manner will be of delicate flavor and may be generally eaten without distress. Have the kitchen windows open at the top while the cabbage is boiling and there will be little, if any, odor of cabbage in the house.

Creamed Cabbage

1 Pint cabbage cooked as directed above chopped rather fine. Season with salt if necessary, pepper and 1 cup of White Sauce II. Mix all together and simmer 5 minutes.

Cabbage Cooked With Pork

For a small head of cabbage use about 1/2 pound of mixed salt pork. Boil the pork gently for three or four hours. Prepare the cabbage as for plain boiled cabbage. Drain well and put on to boil with the pork. Boil rapidly for 25 to 45 minutes. Serve the pork with the cabbage. Ham or corned beef may be substituted for the pork.