The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-11-04

ence-
Fourth volume: Conducted by Ida Ames
whom all inquiries should be addressed.
All rights reserved by the Banning Co.,
Chicago.
Brussels Sprouts.
The bountieous autumn brings US no
more delightful vegetable than the da n
" Brussels sprouts Though so near akin
to the common cabbage which is regard
ed with so little favor because of its
coarseness and disagreeauIe smell whsn
cooked in a careless manner by the un-
learned and Indifferent cook. this deli
cate variety OF cabbage seemingly bears
little relation 10 its plebeian relative.
and its place in culinary affairs is far
removed from the very barest sugges-
ton TO boiled pork and cabbage the
Brussels sprout associating only with the
choicest of meats and vegetables. But
It's but common green cabbage after
ALA miniature copy of its coarse hardy
parent. 1t sprouts from the upright stem
or stalk of the cabbage after the head
has been cut Of. These sprouts. VIII Oh
grow from the size of small olives 10
size OF apples are not so generally used
in this country as abroad; the limited
supply naturally placing them in the lire
of Injuries. The probable reason OF their
scarcity IS because the market gardener
considers the best way TO preserve cab
bage through the cold weather is to pull
It up root stalk and head and bury it.
head down, in mound of earth. If, on
the other hand. the heads only are re-
moved and the stalks allowed to remain
standing they viii produce these small
heads or sprouts as long as the weather
keeps favorable, thus making the cab
baSe plant of two-fold use and value.
Cooked Brussels sprouts belong 10 that
class of dishes known to the profession
al cook as F1amanGe-cooked in Elem sh
Of Holland style. these sprouts derivn :
their name from the fact that they have
been in cultivation near Brussels. & S
well as in other parts or Belgium since
the early part of the thirteenth CEN
fury.
Brussels Sprouts in Cream.
Trim OF the loose leaves Of a quart of
sprouts and throw in cold sailed water
Let them stand for half an hour 10
drive out the inspects IL there are any.
Cover them with two quarts of boilin +;
water and COOK, uncovered, for about
twenty minutes. until they are tende'
but not Ions enough to lose their shaI Q.
When early done sprinkle a tablespoon
full of salt in the water. AS soon as they
are done draw off every particle of water.
Have ready a scant cup of cream. dredge
raa NJ Of
add the cream. place over the fce and
shake the contents in the saucepan rn.l
the cream boils up smooth and thief
ened.
Buttered Brussels Sprouts.
Trim the dead leaves from the sprouts.
wash the heads well in sailed water: le.
them stand half an hour Place htem
in saucepan, cover well with water
and let them cook uncovered until tender
but not mushy. When they are done.
drain and rry them on a cloth. Put a
larse tablespoonful of butter n a saute
pan and when this is melted add a salt
spoonful of salt, dash of pepper and
the sprouts. Toss them about in the
butter until they are thoroughly helte
through but do not allow them to color.
Heap them in pyramid shape or but
tered toasa and garnish with crisp strips
Of bacon and parsley. minced fine
Brussels Sprouts With Veioute Sauce.
Pare, pick and blanch one pound Of
the sprouts; drain well put them in
with two tablespoonfuls OF We
loute sauce season with little salt.
pepper and nutmeg and add half n cup
Of cream of rich milk Let it heat slowIy
but do not allow to boil for five minutes.
stir gently to prevent burning Turn
into a heated dish and serve.
VeIoute Sauce.
Mix three level tablespoonfuis of butter
with two Of -four, put IN a saucepan and
heat slowly. stirring while the butter
melis, then let it cook until slightly col
ored but rot the least Grown. Stir IN "a
cup of rich chicken broth. add table
spoonful Of grated onion and small
piece Of bay leaf Cover and 1t stand
over boiling water for twenty minutes s.
put it through a gravy stra.ncr. return
to the saucepan. season 10 taste with
salt. Pepper and lemon juice "a few
Drops. add half a cup Of thick. sweet
cream ard let stand over hot water a
few minutes.
Brussels Sprouts, maitre d'Hotel.
Prepare ard boil the sprouts as 4n PIE
ceding recipes. When drai1ed dry place
them in ID large saucepan with an ounce
u butter and heat well. Turn INTO q
heated dish and pour over them the fol-
owing sauce: To a half cup OF fresh
butter add tablespoonful II chopped
parsley. the juice Of lemon. pine Of
salt and dash IF red pepper Beat to a
smooth cream with a wooden paddie. set
over boiling water and stir rapidly while
L heats.
Brussels Sprouts az Parmesan.
Pick over. trim and wash thoroughly,
wo quarts Of very small Brussels
sprouts. Boil in clear weak broth uliii
tender. drain quickly and arrange boiling
hot IN a deep baking dis with grated
1armesan sauce. sat. cayenne and heat-
ID butter ~yIaced between iayerF Of the
sprouts and layers Of grated oheese but
.er etc. on top. Place in hot Owen IN
N top browns. then serve from Same
fish
Brussels Sprouts and Beet Salad
Pianch ve-y small firm sprouts. dretn
Try while still warm. moisten them with
4 French salad dressing sell favored
xith onion juiee. cit them stand Until
old. Cut four boiled and picklrd beets
nto cubes Arrange the sprouts on
,aIt salad dish Sling IN between The
points with The diced heets. sprinkle
lew tiny pi1kIed German pesril onfors
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