Evening star., 1902-02-01
HOUSE
TOLD
Hints

|
| 1t was the ever frank s.Elizabeth" COM
menting on her thin, frafi, intelligent and
lovabie' young German friend, who had
/ just lunched on beer, schweenekotelletten
| and cabbage salad, with acaraway seeds in
| it, who said: 'And now Ihear her through
| the open window extemporizing touching
melodies in her charming cooling voice
What better proof can be needed to estab-
| lish the superiority of the Teuton than
| the fact thats after such meals he can pro-
duce such music? Cabbage salad is hor-
rid invention, but l don't doubt it's utility
as means Of encouraging thoughtfulness,
| nor will 1 quarrel with it, since it results
so POLITICALLY, any more than quarrel with
| the manure that results In roses"
| Despite Elizabeth's malodorous compari-
| son, the cabbage has an assured place in
| the affections of too many people beside
| Germans to be lightly cast aside They
are among the most inexpensive green veg
etables now in the markets, and may be
prepared in such variety of ways that
| they need not pail
| While their food value is not especially
great, they are none the less useful ad-
| juncts to the dietary from the salts which
they. contain and from their appetizing
| admixture with certain other foods
| Besides it's unpleasant odor as usually
| cooked, the cabbage has received an un-
savory reputation as indigestible This
can be attributed to the ignorance of the
| cook and the perversion of cookery Prop
| erly treated, few vegetables, ARE more deli
| cious. When eaten raw it digests in two
| hours. When cooked in four or even less
| The corned beef and cabbage dinner of the
New England farmer, as generally cooked.
| Is not to be commended. The cabbage
| should be blanched first that it's rank
| juices which make 1t coarse and indiges-
| tible may be removed. Then it NAV finish
| COOKING with some of the 1jnnnr TO
| season.
4 Cabbage boiled in this way is delicious.
Take medium sized fresh head of white
| cabbage and cut into quarters, first remov-
| Ing the outer green leaves. Cut out the
| stem from the head, wash and drain very
| dry Put into kettle with plenty Of boil
| ing water, one tablespoonful of salt and a
scant teaspoonful of soda. After it begins
| to boil, remove the cover and cook rapidly
| for twenty-five minutes.
When tender pour off the wafer and
| drain in a colander. Press with a plate to
get out every drop of water. Put back in the
kettle with one tablespoonful of butter and
| one large teaspoonful of -four mixed Add
scant saltspoon Of salt, little pepper
| and a half cup of milk. Let the milk boil
up through the cabbage, cutting a knife
through it several times, and remove from
| fire. Then serve.
Such dish of cabbage served with a
pot roast" which is similar to the French
! braise, gives dinner both savory and di-
gestible. The fresh meat braised with veg
| etables until quite tender has had all its
| juices carefully saved by browning. in
stead of being thrown away in pot liquor.
bage is au gratin. Boil tender in salted
! water, then chop. Put a layer in the bot
tom OF a buttered baking dish and sprinkle
with bread crumbs. grated cheese and
| paprika. Repeat, havingtthe last layer OF
| grated cheese and bits of butter Bake
until a golden brown and serve in the dish.
Still another excellent way in which to
! cook a cabbage is to stufffit. Cut out the
heart and stem andtremovB the outer green
leaves. Plunge heifhead Into a kettle OF
boiling water for ten minutes and then
take it up carefully SO as not to break it.
Let it cool. Meanwhile rprepare force
meat, using pound of country sausage
with the addition of poand of lean veal
| ground or pounded fine. If preferred. PACK
| the heart cavity of the cabbage and tie up
| in piece of cheesecloth that the stuffini,
will not come out Put into shallow ket-
| tie with cup of stock small carrot and
a small onion sliced. Cover closely and
| simmer for an hour. on the back of the
| range or in the oven,- basting occasionally.
| Serve with a browne sauce made from the
stock in which the cabbage has cooked
| If one does not happen to have any soup
| stock on hand, any gravy or little beef
| extract dissolved. in hot water will answer
| quite well.
|
| VIII last for months and prove a great
! convenience In giving the rich brown color
| to gravles and sauces that Is SO desirable.
| A grayiSh, pallid beef gravy, particularly,
| is neither appetizing nor good to look upon.
| Failing the caromel which may be obtained
| or the high-class grocers, jar of Drowned
| flour kept ready will serve very well. Put
| a.llttle flour in pie tin and set in the oven
| or on the stove, stirring frequently to keep
| from scorching. When a rich deep golden
proWn-not black-put In glass can and
set In your kitchen closet, where 1t will be
handy to the stove. This will be found
| particularly nice for thickening veal and
| roast pork or outlet graves. Cabbage that
| Is to be shaved for coldSlaw salad should
be laid In cold water for an hour two to
crisp. Dressed with. lemon juice and the
| pest grade of olive oil it will be much
more delicate than when vinegar is used.
power, considering the body as a machine
| to be stoked) of pound Of cabbage is esti-
mated at 40 calories. This Is greater than
the cucumber, which is only 20: asparagus,
!O3; turnips, 13O; egg plant, 100; spinach,
lZo' tomatoes. 1l5. Potatoes, onions,
| squash, caulifiower, green peas, beans,
| corn and beets possess more nourishment
| than the cabbage, beans holding the first
rank and sweet potatoes second. Never
throw the water in which either cabbage OF
peans have been boiled down the kitchen
| SINK Their odor is much more pervasNc
| and lasting than the scent of the roses
! that clings to the shattered vase-and be-
yond question far less agreeable.
If the necessity that confronts the dweller.
| IN city fiat, and, therefore, knows no
law, demands the disposal of such refuse
| through the pipes, flush Immediately, and
| FOLLOW with strong salsoda solution.
| warm the pipes first by pouring hot water
through them before the soda goes down.
In this connection a word about the
| plumbing. With the increase of conve-
nleEces the housekeeper's responsibility Is
likewise augmented. No matter how ex-
| ceient the plumbing system may be, it is
beyond the plumbers art to that 1t is
not abused Blame frequently attaches to
that individual, for which the housekeeper
| Is directly responsible. For instance, the
Kitchen sink Over this opening there
| should be kept a strainer, to prevent
crumbs, lint, tea and coffee grounds from
getting in. All grease should be removed
from platters, frying pans, ETC., before
washing, for the liquid grease solidifies and
cilngs to the pipes. Keep little waste
tissue paper on hand and5wipe off greasy
| dishes with this before quitting into the
| dishpan. .fEi5r-
| All pipes should beofushHd often. When
| the clearing up after Jea cAsIneal is accom-