The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1895-10-23


an unsavory reputation from the fact that,
as ordinarily cooked. it is most indigestiple.
The beef and cabbage dinner of the New
England farmer, as it is generally cooked,
is as unwholesome and is as extravaganza
waste of food values as can be instanced'
| The rich juices of the beef if the meat has
been corned as it generally has, have been
first drawn out in the salt and water, and
these are still further diminished by boiling
in fresh water. This leaves only the flores
of the meat to be served, and the greater
part of it's nourishing qualities are thus
thrown away with the brine and pot liquor.
The cabbage has beer cooked in its rank
juices, which should have been extracted,
making it coarse and indigestible; whereas
it would have been a palatable as well as
wholesome vegetable if it had been properly
| cooked. This represents the perversion of
cookery. The first effort of the INTELLIGENT
cook is to retain the juices of the meat,
while she blancbes great many vegetables
in order to free them from these coarse
juices and leave delicate, digesti BILE pulp.
These principles once understood, the
main secret of the successful cooking of
meats and of vegetables is mastered. Some
vegetables, like corn, or green peas are so
delicate in flavor that they do not require
blanching, but would be injured by it; bat
Others, like spinach. string beans, and no.
tably all the cabbage family. must be
blanched.
There are few vegetables more delicious
than q 0ohho0o 0Onkod in
Take medium sized fresh head of white
cabbage and cut it in quarters, after remov-
ing the outer green leaves. Cut out the stem
from the head and throw the cabbage into a
kettle of boiling water. Let it cook for ten
minutes; then remove with skinner and
put it into cold water to cool. After this the
unpleasant odor so noticeable in cooking
disappears When the cabbage is cold. chop
it fine, season it with salt and pepper, and
add two large tablespoonful of butter, mixed
with an even tablespoonful of flour and
pint OF milk. Let the cabbage simmer slowly
for three quarters of an hour and then serve.
Such dish of cabbage served with piece Of
fresh beef, praised with vegetables till it is
thoroughly tender, gives a dinner an cpl
cure mJSHI 6HJoy. 4Ao A1onC las A0U OIL
its iaices carefully saved by browning it in
small portion of stock-a process quite
similar to roasting. By this method all the
liquor in which the meat is cooked is saved
tor the gravy. The farmers pot roast is SIM
liar to the French braise, and is a process
in every way superior to the extravagant
method of boiling meat, when the best parts
of the beef are soaked out in the water.
Another dainty and excellent way in
which to cook cabbage is to stuff it. Cut out
the heart stem, with the root, of a medium,
sized head of cabbage, remove the outer
green leaves. Plunge the head into an
abundance of boiling water for ten minutes,
and then take it up very carefully SO as
not to break it. Let it COOL Prepare a
forcement, using pound of sausage meat
with a quarter of a pound of lean veal
ground and pounded to paste. Some cooks
use the sausage meat alone; Only fresh
country sausage meat" can be used Stuff
the inside OF the cabbage and tie it up care
fully so that the stuffing will not come out.
| Put the cabbage into braising kettle, with
a small carrot, q small white onion and a
cup of stock. Let the cabbage simmer in
the oven or on top If the stove, we'll covered
for one hour. basting it occasionally. Serve
it with a rich brown sauce.-New York
Tribune.