The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-08-01
New Cabbage and Green Peppers.

The cabbage is a typical green vegeta-
bic, 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 e water, nitrogenous matter, fat
! carbohydrates, mineral matter. celluIose-
When this vegetable is young. crisp,
tender and properly dressed it deserves the
same appreciation given the higher priced,
more SNOWY member of the family brassica
the caulihower. There is in truth but lit
tie choice between these cousins so far
removed n appearance. When ootn are wa
ter soaked, overlooked, discolored and bro
ken-mute testimony of the fact that in
the culinary line all depends on the skill
The cabbage is vegetable requiring
very considerable time for digestion, three
hours being necessary for the disposal OF
lose contained in the cabbage makes il
difficult for the intestine to dispose of it
quickly This fact should govern the Sc
lection as well as the cooking of this veg
etable. the woody fiber becoming very
hard in the old coarse cabbage and more
OF an irrltant than a StlmuanI 10 the
intestinal change.
one high authority gives us the follow
ing advice IN buying and cooking cabbage:
! Choose heads that are hard, heavy, with
crisp, white leaves Remove these, cut out
/ the stalk. press out the inner leaves and
/ thoroughly wash in cold water to remove
the insects. If the heads are a good size
1 cut in halves or quarters and let soak in
1 cold water for an hour two then boil in
| sailed water until tender. but not water
soaked about 20 minutes. Drain thorough
tie butter. or serve white sauce with it.
There are a great many ways of serving
cabbage and being cheap vegetable it is
DDS of preparation
PEPPERS
| There are a number of vegetables in
Guided in this group. the principal differ
ence in. the varieties being the different
degrees of pungency-
The pepper; most commonly used green
per; also known as the bell pepper and
''bull-nose.'' This pepper is eaten green
in salad served an entree or vege-
table stuffed and baked. and in various
other ways. which give very palatable and
/ piauant dishes. This variety of pepper is
mild in flavor. imparting just enough
warmth tic be agreeable to the digestive
| organs
CABBAGE A LA PARIS.
Chop half a head of cold boiled cabbage.
| which has been boiled in clear salted water
and place in a cOlander and allow to
| drain perfectly dry add to this one round
ing tablespoonful of butter melted, level
teaspoonfuI of salt, a quarter of tea
spoonful of white pepper four tablespoon
| oughIy hot then add two well beaten eggs.
Place one teaspoonful OF butter IN fry
til a delicate brown on the under side
/ Remove carefully to hot platter and gar
nish with parsley.
CABBAGE HEARTS AND STRING
BEANS
Wash thoroughly half a head of new
cabbage in slightly salted water, chop
moderately me Place. III a saucepan anu
cover with boiling water and cook 10
minutes. then add one pint of string beans
which have had the strings removed and
cut into inch pieces. cook together until
| the beans re tender Place tablespoon
full of butter in hot dish and pour in the
| cabbage and beans; season with salt ana
pepfe' RED CABBAGE.
Put in a stew pan one medium sized
head of red cabbage cut up as for cold
sIaw, add a tablespoonful of sweet drip
pings or butter cover with boiling water
/ and add generous teaspoonful of salt and
five tablespoonfuls of good cider vinegar.
Let simmer for two hours, watching care
tablespoonful of -four and cook for ten
minutes longer. Serve very hot in covered
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 tablespoon
full of -four, cook three minutes. then add
slowly one cup OF hot milk. cook three
minutes stirring carefully all the time:
/ ~ea-on xvi+h = nfnch Of grated nutmeg
cayenne pepper and salt Rub baking
dish with garlic and then butter signify !;
| over a little lemon and a few drops of
onion juice: cover this with little of the
white sauce and a tablespoonful of grated
cheese. Fill up the dish in this order and
cover the top with buttered bread crumbs
and sprinkle lightly with cayenne pepper
Cover and bake in moderate oven nalf an
hour: remove cover and brown a golden
color Serve in dish in which it was
cooked
| GREEN PEPPERS Az GRATIN-
I Wash and dry thoroughly twelve green
peppers cut off the stem end. remove the
seeds carefully with a penknife- Lay the
peppers in cold water one-halI an hour
/ Prenare a force-meat OF half a cup of cold
\ minced chicken and half a cup of cold
boiled rice season with salt and table
SPOONFUL OF melted butter and moisten
with tomato juice. being careful not to
have the mixture too wet Stand the pep
pers in 2 deep baking dish and fill them
heaping fun Of the MIXTURE. pour good
tomato sauce around. leave the upper part
bread crumbs dot with tiny pieces of but
ter and cock one hour covered then re-