Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1903-02-12
HOW VEGETABLES MAY BE PAL
ATABLY SERVED.
FEAST FOR AN EPICURE
Modern Guises That Ado to the Popu-
Iarity of Cabbage, Cauliflower, Tur-
nips, and other Winter Vegetables
Brussels Sprouts Recipes-DeIi-
cious Oyster Plant and Succotash.

1ulS Is Lne season OF the year III
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 for boil
ed cabbage, but without much doubt
stuffed cabbage would be more elegant
able and 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 a little gravy
made from the liquor in the pot, thick
ened with roux of butter and flour
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 flowerets.
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 fowerets. Leave
enough of the stem on each to form
a 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 f1owerets have been fried to a
crisp, delicate brown, pile them on
shallow plate, in the shape of the head
of caulifiower. 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 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
Season with one-quarter of a teaspoon
of salt and little pepper, then add
the strained tomatoes and beat till
scalded cream just before serving.
Brussels sprouts are now to be had
in the local markets, but are little
known. Their preparation is easy,
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 ever them a cup of white
sauce. Or, they may be tossed in
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
onion, olives, walnut kernels and ca
pers. Pour over them two teaspoons
of lemon juice, then a good mayor
naise and serve well chilled.
The rough outer stalks of celery
cut in short lengths are nice when
cooked and served in a thin sauce,
SAYS q Good Housekeeper writer. Be
fore boiling blanch 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 /: 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 a tiny piece of dried
Goldfish 10 the water impro1 es its fla
vo-. Drain. remove the goldfish and
poCr a cream sauce over the satisfy.
Serve On slices of toast.
Very good winter succotash may be
cAtained by using canned corn and
dried Tina beans. Soak the beans