Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1903-02-12
APPET|z|NG DISHES
ATABLY SERVED.
FEAST FOR AN EPICURE
Modern Guises That Add to the Popu-
Iarity of Cabbage, CauIifIoWer, Tur-
nps, and other Winter Vegetables
Brussels Sprouts Recipes-CeIi-
cious Oyster Plant and Succotash.

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 housekeepers do not
realize the possibilities of turnips, car
rots, cabbage and onions and general
ly present them in one form, which,
while it may be good enough, becomes
monotOnous and unappetizing from too
frequent use.
There are times and places fov boil
ed cabbage, but without much doubt
stuffed cabbage would be more elegant
able ard is certainly more elegant
dish. To make it. choose a fine head,
from which cut the stalk and outer
leaves. Put into boiling water and
cook for ten minutes. Place the cab
bage in cold water for half an hour,
drain and wrap in a 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 fill
the hollow in the cabbage with the
mixture. Put enough clear stock or
water in a pot to half cover the cab
bage and boil until tender. Remove
the bandages before serving, and pour
around it 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
mushroom sauce.
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 CT
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 f1OweretS.
Soak it in sailed water for fifteen
minutes, then drop it, head up, in boil
ing sailed water-plenty of water, so
it will all be covered and cook equal
ly. Let it boil till tender, but not as
tender as if it were to be used in
white sauce. Take it out, drain we'll
and allow it to cool enough to handle,
then separate into flOwerets. Leave
enough of the stem on each to form
little handle, trimming it to fine
point. Then dip in egg and crumbs.
Fry in deep fat, placing your flower
cts at the time in the frying basket
so the fat will not be cooled. When
all the fowerets have been fried to a
crisp. delicate brown, pile them on d
shallow plate, in the shape Of the head
of caulifower. Sent to the table with
cream tomato sauce.
For this sauce, set half a can of to-
; mato on the stove to stew slowly.
When thoroughly cooked, neutralize
the acid in the tomato with one-third
of a teaspoon of soda, then strain,
!; leaving nothing in the strainer but
the seeds. Melt one and One-half
!, tablespoons of butter, add two table
spoons of flour and cook to a paste.
J | Season with One-quarter of a teaspoon
, of salt and a little pepper, then add
the strained tomatoes and beat till
smooth. Add one-fourth of a cup of
scalded cream just before serving.
Brussels sprouts are now to be had
: in the local markets, but are little
| known. Their preparation is easy,
t and they are delicious. After picking
over, soak them in sailed water fifteen
: minutes. Cook until they can be
/ easily pierced with a skeWer. Drain
and pour over them a cup of white
sauce. Or, they may be tossed in a
saucepan in two tablespoonfuls of
melted butter after being boiled ten
der; chopped parsley and a table
spoonful of lemon juice should be
added.
BRUSHES sprouts are also excellent
boiled, drained rolled in -four, egg
and crumbs and fried a delicate brown
in hot fat. Pile in a pyramid and
serve with tomato sauce. They make
an appetizing salad. Chill thorough
} ly after boiling, sprinkle with chopped
t onion, olives, walnut kernels and ca
pers. Pour over them two teaspoons
of lemon juice, then good mayor
naise and serve we'll chilled.
The rough outer stalks of celery
cut in short lengths are nice when
cooked and served in a thin sauce,
J says Good Housekeeper writer. Be
fore boiling bIanch the celery in hot
water, then simmer till quite tender.
Drain, heat up again in the white
: sauce, sprinkle with Parmesan cheese
and brown delicately on top.
Satisfy, or oyster plant, as it is fire.
: quently called, may be prepared in
various ways. Scrape the satisfy and
throw it into cold water Immediately,
as it changes color when exposed to
the air. Cut in small pieces and boil
it till tender in as little water as pos
sible; adding tiny piece Of dried
Goldfish to the water improves its fla
vor Drain, remove the Goldfish and
pour a cream sauce over the satisfy.
Serve on slices Of toast.
Very good winter succotash may be
obtained by using canned corn and
dried lima beans. Soak the beans
; over night in cold water, pour off the
water aud put the beans in a stewpan
with boiling water Let them simmer
slowly for nearly two hours. Drain
and add the corn, a cup Of milk, sea-
soning and butter. Cook for three
minutes
i Turnip Ragout.
Melt three tablespoons of butter,
when hot add one quart Of finely sliced
raw turnip with one tablespoon of