The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-02-01

.. II was the ever frank "Eiiaabeth" com.
q. mcntng on her "thln, fall Intelligent and
a lovnblc' young German friend who had Just
ltiuchcd on beer, schwccnoko,elctten and cab.
y bagr sand with caraway seeds In It. who
y said: "And now | hear her through the open
r window cStcmporizins touching melodies in
4. her charming cooling voice What better
4. proof can be nscded TO establish the supcri.
=. orlty Of the Tcuton than the fact that after
4 such meals he can produce such music?
- Cabbage salad is horrid invention. but
= don't doubt its utility as Il means Of cil.
= couraglng thoughtfuncss, nor will | quar-
rel with 1t, since IL results SO poctically, any
\ more than I quarrel with the manure that
+ results In roses"
4 Despite Ellzabcth's maodorous comparison,
4. the cabbage has an assured place In the af.
=. fcctions Of too many people beside Germans
!, to be lightly cast aside. They arc among
the most inexpensive green vegetables now
y in the markets, and may be prepared in such
r variety Of ways that they need not pail.
+ While their food yalac is not especially
i. great, they are none the less useful adjuncts
4. TO the dietary from the salts which they
Z. contain and from thcir appetizng admixturc
= with certain other foods
Besides its unpleasant odor, usually
y cooked, the cabbage has received an unsavory
!. reputation as indigestiblc This can be at.
u tributcd TO the ignorance of the cook and the
]. pcrverson of cookery. Properly trcated few
4. vegetables are more delicious. When eaten
q. raw it digests in two hours. When cooked
4 in four even less. The corncd beef aud
:, cabbage dinner of the New England farmer,
as generally cooked, Is not TO be commended
y The cabbage should he blanchcd first that its
~ rank juices which make it coarse and ind.
4. gestiblc may be removed. Then 1t may finish
i. cooking with some of the pot liquor to sea.
y son.
i.
i. Cabbage boiled in this way is delicious
8. Take a medium sized fresh head OF white
cabbage and cut into quarters first remov
y ing the outer green leaves Cut out the stem
= from the head, wash and drain very dry
+ Put into kettle with plenty of boiling wa.
+ ter, tablespoonful of salt and scant
u tcaspoonu Of soda. After il begins to boil,
i remove the cover and cook rapidly for twen.
4 ty.fve minutes.
l. When tender pour off the water and drain
in n colander. Press with plate to get out
= every drop of water. Put back in the katie
y with ono tablespoonful of butter and one large
= tcaspooniul of flour mixed. Add scsnt salt
i spoon of salt a little pepper and half cup
j. OF milk. Let the milk boil up through the
ID cabbage, cutting knife through it several
i. times. and remove from fire. Then serve.
Such dish of cabbage served with spot
roast which is similar to the French brasc,
= gives a dinner Dotn SaNory and dlgeStibiC.
d The fresh meat braised with vegetables until
i quite tender has had all its juices carefully
i. saved by browning, instead of being thrown
j. away in pot liquor
j. Another delicious way of cooking cab.
4. bagc is all gratin. Boil tender in sat,d wa
8. ter, then chop. Put layer in the bottom
Of buttcred baking dish and sprinkle with
= bread crumbs, grated cheese and paprika.
y Repeat having the last layer OF grated cheese
= and bits of butter. Bake until golden
81 brown and serve in the dish.
i.
=. Still another excellent way in which to
/. cook Il cabbage is to stuff it. Cut ont the
= heart and stem and remove the outer green
= leaves. Plunge the head into a kettle of
II boiling water for ten minutes and then take
j it up carefully as not to break il.
i. Let it cool. Meanwhile prepare a force
3. neat. using pound Of country sausage with
=. the addition of pound of lean veal ground
= = or pounded fine, if preferred. Pack the heart