Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1872-06-20

a1teE OO1nn8 tne green's with soda,
most unwholesome, perhaps poisonous.
How wrong, then, it 10 to eat green's
not cooked with soda. A piece of soda
flbert size is sudcient,for . very large
saucepan of boiling water. Turnip
green's have scarcely any oil in them, but
are nevertheless much more wholesome
for eating when cooked with . little
soda. From the seed of cabbage the
COLA oil is manufactured.
Why should vegetables bo washed in
rather warm water first, then in cold,
to cleanse them from sand and insectsi
The hot water, which must be hotter
than tepid, causes the Insects and sand
to fall out at once. Insects do not a.
ways dislike cold water and salt, but
the hot water kills them. Il must be
understood that only 4 small handful
of greens or one head Of cabbage at q
time, must be washed, and then Instant
ly thrown into cold water, which crisps
and thoroughly cleanses them. Spin
ach. leeks, celery, and seakale are thus
rendered very clean, and, moreover,
are very rapidly cleansed. It Is worse
than useless to attempt to cleanse ve9.
etables in salt and water. The hard
ness which salt creates in the water
prevents all cleansing properties. The
salt may kill the insects Gt does not
always do this), but they stick on hard
and fast; the hot water makes them
fall out at once, and the cold water
crlsps and blanches them.
Why should Savoy cabbages, white
heart summer cabbages, and ,oabbaees
that have been q long time growing.
be cut across the ribs of the leaves.
and not lengthwisei Because all cab
bages that have been . long time com.
ing to maturity, have extremely touch
ibres if these arc cut ienethxiss one
has to chop the fibres with the teeth in
eating them, and, moreover, such cab
bages take . longer time to boil, and
are often served tasteless, overdone.
watery mass.
If such green's be cut across the
stems, in circles of two inches in width,
be washed in warm water; then in cold,
and be boiled in boiling water and 4
little soda for from fifteen to twenty
minutes, not moment longer, II 20
long, the green's are sweet and exceed
iugly tender and wholesome, purifying
the blood and promoting health. <
dish of badly cooked greens 10 enough
to create q severe fit Of indigestion in
those who eat them.
Why should the stems-of hard white
cabbages be never cooked with the
other parts of the cabbage3 Because
they take twice as long TO cook % the
soft parts, 80 that the latter 10 m un-
wholesome paste before tho stalks arc
done, and If they are thrown avav
either before or after cooking them i
is waste. The stems of cabbages that
are crisp should have the soft green
part cut from them to be cook
ed by itself: the stems when
stripped from the green be tied in
small bundles, cooked for from twenty
to twenty-five minutes in plenty Of
boiling water, salt, and little soda,
and be served with butter sauce over
them. Then . dish of seakale 10 not
more delicious. These cabbage stems
may be called "chardoous," and will
crafty the palates of all who taste
them thus cooked. Young spring cab
bage, of course, does not need this
treatment.
Why should tuInips be cut across
the fiber in rings of less than half an
inch in thickness7 For three reasons:
First, the turnip need only be peeled
very thin, instead of in the usual man
ner, thickly and wastefullv !; secondly,
by 80 cutting them tho fibers are cut
across, SO that however old the turnip
is, it is never stringy; thirdly, they ne.
quire only fourteen minutes to boil in
plenty of boiling water and salt, and
thus the delicate favor of tho turnip
is preserved, also they can be more
easily mashed. The thinner the cir
cles of turnlp are cut, the quicker they
cook and the less 1ibcr they will have.