The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-01-16
SOME APPETIZING =. =.-~.-.
VEGETABLE DISHES
Modern Guises That Add to the Pop
ularity of Cabbage, Caulidower,
Turnips, and Other Winter Vege-
tables-Brussels Sprouts Recipes.


This is the season Of the year in which
winter vegetables are at their best and
should form an important part Of the |
dietary. One reason why these are less |
acceptable than green vegetables or even
than canned ones is that most housekeep- |
ers do not realize the possibilities Of tur-
nips carrots cabbage and onions and
generally present them in one form.
which, while it may be good enough, be-
comes monotonous and unappetizing from
too frequent use. -. s....
l. There are times and places for boiled
cabbage, but without much doubt stuffed
cabbage would be more acceptable and is
certainly a. more elegant dish. To make
it. choose fine head, from which cut the |
stalk and outer leaves Put into boiling |
water and cook for ten minutes. Place |
the cabbage In cold water for half an
hour, drain and wrap in cheesecloth or
thin muslin cloth. Remove the heart of
the cabbage. and chop half Of this fine
! and mix with minced ham and fresh bread
crumbs. Season and .moisten with melted
butter, and flll the hollow in the cab
bage with the mixture, Put enough clear
stock or water in a pot to half cover
! the cabbage and boil until tender. Re-
move the bandages before serving, and
pour around 1t in the dish little gravy
made from the liquor In the pot, thick
ened with a roux Of butter and -four and
seasoned with tomato catsup or mush-
| room sauce - .. .'~.,'f' -
Cauliflower is another vegetable from
which an attractive and tasty dish may
be made. Good Housekeeping gives the
following recipe that is fine enough for a
| company luncheon or dinner but not too
/ elaborate for the family table: Trim Off
the outside leaves. leaving a good solid
piece Of stalk. Do not break the flow
erets. Soak it in sailed water for fifteen
minutes, then pop it, head UP, in boiling
sailed water-plenty of water, so 1t will
all be covered and cook equally. Let it
boil till tender. but not as tender as if it
were to be used in white sauce. Take it
out, drain well and allow it to cool
enough to handle, then separate into flow
, erets. Leave enough Of the stem on each
to form a little handle. trimming, 1t to a
fine point. Then dip in egg and crumbs.
Fry in deep fat. placing your fowerets
> at the time in the frying basket. so the
fat will not be cooled. When all the
flowerets have been fried to crisp, deli
cate brown. pile them on a shallow plate,
: in the shape Of the head Of caulihower.
Send to the table with cream tomato
:. sauce. '.>. ~.
For this sauce. set half a can Of to-
y mato on the stove to stew slowly. Wher
!. thoroughly cooked, neutralize the acid il
' | the tomato with one third of. a teaspoon
of soda. then strain, leaving nothing II
=. the strainer but the seeds. Melt one ane
: one-half tablespoons, of butter, add two
g tablespoons Of flour and cook to a paste
= Season with one-quarter Of teaspoon
~ ~ Of salt and a little pepper. then add TIN
$. strained tomatoes and beat till smooth
=, Add one-fourth of q cup OF. scalded cream
=. just before serving. 49,. T.. ~
Brussels sprouts are now to be had i,
-. the local markets. but are little known
= Their preparation is easy, and they ar
"a delicious. After picking: over. soak then
=" in sailed water fifteen minutes. / Cool
4I@xv
" skewer. Drain and pour over them
If cup Of white sauce. Or, they may b
r tossed in a saucepan in two tablespoon
l. fuls of melted butter after being boile
O. tender; chopped parsley and table
IS spoonful Of lemon juice should be added
to Brussels sprouts are also excellen
rs boiled, drained, rolled In flour, egg an
ye crumbs and fried a delicate brown in he
i'd fat. Pile in a pyramid and serve wit
Id tomato sauce. They make an appetixin
I'd salad. Chill thoroughly latter boiling
lie, sprinkle with chopped onion, olives, wal
lr nut kernels and capers Pour. over thel
le two tea spoons Of lemon juice. then a goo
may onnaise' and serve well chilled.
a. The rough outer stalks OF celery cut !
at short lengths are nice when cooked an
is. served in thin white sauce, says a Goo
e. Housekeeping writer. Before boilir
It,, blanch the celery In hot water, then sin
H., mer till quite tender. Drain heat U
re again in the white sauce, sprinkle wit
MS Parmesan cheese and brown delicately {
~ top. sssrH
We Satisfy, or oyster plant. as It is Fl,
re quently Called may be prepared In var
50 GUS ways. Scrape the satisfy and throw
~ "a into cold water Immediately, as
81 changes color when exposed to the al
= Cut 1t In small pieces and boil.it till tel
he DER IN as llttle Wafer, 90 pussiS, auua =
If improves it's: flavor, Drain. remove Il
tie Goldfish and pour a cream sauce over Il
ess satisfy. Serve on slices of toast. 8
fe- Very good winter succotash may be o
,ry tanned by using canned corn and dri
X lima beans. Soak the beans over night
cold water. pour off the water and p
the beans in stewpan with Sboili
to- water. Let them simmer slowly for nea
" two hours. Drain and add the corn,