Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-08-04
Table and Kitchen.
New Cabbage and Green Pep

perS.
The cabbage b q typical green vegetable,
containing In its broad leaves which form
the compact head surrounding the root
stalk all the component parts which are
present In this group OF vegetable foods
l. e.. water. heterogeneous matter. fat. car
bohydrates. mineral matter cellulose.
When this vegetable Is young. crisp, ten
der and properly dressed. 1t deserves the
same appreciation given the higher priced.
more SNOWY member Of the family brassica
the caulifower. There Is in truth but
little choice between these cousins, so far
removed in appearance. when both are
water-soaked. overlooked. discolored and
broken-mute testimony Of the fact that in
the culinary line all depends on the skill
Of the cook.
The cabbage IL a vegetable requiring a
very considerable time for digestion. three
hours being necessary for the disposal Of
less than half pound. The bulk Of cell
ulose contained in the cabbage makes 1t
difficult for the intestine to dispose of 1t
quickly. The fact should govern the Sc
lection as well as the cooking of this veg
etabie the woody fibre becoming very hard
In the old. coarse cabbage and more of an
irritant than a stimulant to the intestinal
change.
One high authority gives us the following
advice In buying and cooking cabbage:
crisp white leaves. Remove these cut
out the stalk. press out the inner leaves
and thoroughly wash in cold water to re-
| move the insects. If the heads are a good
size. cut In halves or quarters and let soak
in cold water for an hour or two, then boil
| in sailed water until tender. but not wa
tersoaked. about twenty minutes. Drain
thoroughly and season with salt, pepper
and little butter. or serve a white sauce
with it,
There are great many ways of serving
cabbage and being cheap vegetable it is
| worth while learning the different methods
Peppers.
There are a number of vegetable in
| cluded in this group. the principal differ
| ence in the varieties being the different
degrees Of pungency
The pepper most commonly used green
as q vegetable is the Spanish sweet pep
per: also known as the bell pepper and
bull nose" This pepper is eaten green in
| salad, served as an entree or vegetable
stuffed and baked and in various other
ways. which give very palatable and
| piquant dishes. This variety of pepper Is
mild in flavor, imparting Just enough
warmth to be agreeable to the palate and
beneficial to the digestive organs.
Cabbage la Paris.
Chop half a head OF cold boiled cabbage.
which has been boiled in clear sailed water,
place in a colander and allow to drain per-
| fectly dry. add to this one rounding table,
| spoonful of butter. melted. level tea
spoonful Of SALT a quarter of teaspoonful
OF white pepper. four tablespoonfuls Of
cream or rich milk heat all thoroughly
hot. then add two well beaten eggs Place
one tablespoonful of butter in a frypan
turn in the hot mixture and stir until a
delicate brown on the underside. Remove
| carefully to a hot platter and garnish with
parsley.
Cabbage Hearts and String Beans.
Wash thoroughly half head Of new
| cabbage in slightly sailed water: chop
moderately fine. Place in a saucepan and
cover with boiling water and cook fifteen
minutes, then add one pint of string beans
| which have had the strings removed and
| cut into inch pieces. cook together until
the beans are tender. Place a tablespoon
| full of butter in hot dish and pour in the
| cabbage and beans; season with salt and
pepper and serve
Red Cabbage.
Put in a stew pan one medium sized head
| of red cabbage cut up as for cold slaw,
| add tablespoonful of sweet drippings or
butter. cover with boiling water and add
| a generous teaspoonful of salt and five
| tablespoonfuls Of good cider vinegar. Let
simmer for two hours, watching carefully
| that 1t does not burn, sift in one-half table
| spoonful of -four and cook for ten minutes
| longer. Serve very hot in covered dish.
Scalloped Cabbage With Cheese.
Drain and chop fine one medium head Of
white cabbage after it has been boiled in
| two waters. Make white sauce of two
| tablespoonfuls of hot melted butter into
| which has been stirred one tablespoonful
| Of -four cook three minutes. then add slow
| ly one cup Of hot milk cook three minutes,
| stirring carefully all the time: season with
| pinch Of grated nutmeg cayenne pepper
| and salt Rub a baking dish with garlic
| and then butter lightly; spread a layer OF