The Washington times., 1904-10-25

sauce. they may be boiled whole, skin
ned. sliced. and fried mashed and made
into croquettes or 1ritterss umbales OF g
cream soup
Cabbage Family Is Heavy Food.
CauIihowsr. brussels sprouts, kohI-rabi,
broccoli, and kale belong to the cabbage
family they are somewhat more dihcult
of digestion than many other vegetables,
hence form a suitable food for those
who must 90 mV9r physical work.
Caulihower heads should be very COM
pact and perfectly white; dark or black
spots on the dowerets indicate that
they are stale and VIII quickly spoil.
: Before cooking they should D5 placed
/ for some time head downward, IN
strong sailed water TO dlslOdg6 worms
and insects. in boiling reverse Lhls po-
sitiOu that the stalk may cook tender.
/ Any white or cream sauce can pe served
[ may be finished as fritters or salad
/ or sCallOped with or without "a niue
cheese. Brussels sprouts look IKE mimi
/ aUure cabbages, the size OF a walnut.
/ They grow on tail stalk and are easily
I cUitivatedi I'm the market they are usual
/ ly sold by measure. They are cooked ln
the same general way as caulluoWeL.
As opposed TO them in the manner OF
/ growth we find the kOhl-rabl the stems
I of which adhere together and swell just
I under the surface OF the ground uhll
I 1t resembles green tqrhlP- ~ -
I boiled. diced. and served in the same
/ general way as the parsmp or luIhlp.
I kale is grown for the leaf which Is long
I and criukiy-freQueutl also, of a pur-
piish hue. Ii is cooked ia all respects
{ like spinach
Spinach the Most Popular Green.
/ This last named vegetable is. perhaps,
/ one of the best known and popular OF all
/ cooked greens 1T contains considerable
/ uutriment, as well as valuable mineral
salts, and has so good a general effect
upon the system that the French call IL
/ '.the broom OF the stomach because
/ its frequent use aids materially in keep
ing the blood in good condition Less
{ known is the Swiss chard, species OF
/ beet cultivated for its leaf When under
{ careful cultivation the leaf often grows
/ to foot or more iu length. The green
/ portion Of the Leaf IS prepared lh inc
! same manner as spinach, while the mid
Z rib can form a second dlsnt tylH5 IL ln
/ bundles and serving 10 as asparagus IL
/ has an advantage over spinach inasmucn
/ as it can be cut repeatedly. the new
: leaves sDrinslug mp very RAPIDLY.
Favorite Salad Plants.
Among salad plants now IN market
+ through the winter are the fictitious. or
+ "held salad" a small tender lear with
/ q mild sweetness that is very enjoyable
/ 10 those who like green sat~9s- endlNe
I or German lettuce with IT'S narrow
I curly lear. and escarole, with broader
I leaves of urm texture Last buC bT no
means least, is lettuce, which. with its
I tender, Wei bl8uched leaves is well
known and equally well liked. Celery IS
( both salad and a vegetable, and the
green as well as the whiteued stalks are
equally good when VarlousIy prepared.
The Eiauched stalks are crisp and sweet,
F the cuarser green ones need steWlus and
are then served ia cream sauce.
We have said little OF the onion. Vet
/ iJ is one OF our most valuable yege-
I tables 10 contains considera bic mUci-
lage, as wei as certain salts which
J make III most healLlfui. while its oil.
though penetrating In the extreme gives
an agreeable seasoning to many dishes
} when used in moderate quantities