Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-08
THE INEXPENSIVE CABBAGE.

THE INEXPENSIVE CABBAGE.
In saving up for the Christmas largesse
our good friend Monsieur Cabbage may he
depended upon to help us out No matter
how high other meats, fruits and vege-
ables may soar in price, the good old cab
bage holds its own and may be prepared
in any number of attractive ways. Even
at the Waldorf-Astoria boiled picked red
cabbage with oysters, cabbage with cream
and stuffed cabbage are among the dishes
favored by its well-fed patrons. In pre-
pairing the red cabbage 10 serve with oys-
tiers the required amount is placed In a
bowl of boiling water to soak for ten or
twelve minutes. Then 1t is drained dry.
rubbed well with cloth, and put into a
saucepan with a small quantity of dripping
. and stock. Over 1t is sprinkled a little
coarse black pepper, then it is cooked until
tender In serving. it is arranged in "A cir
Gle around a hot dish. the center being
illedwith the stewed oysters.
STUFFED CABBAGE
Select 4 large solid head of cabbage, re-
move the coarse outer leaves and turn up
side down in a pan OF sailed water to
cleanse. Leave for half hour, then put
into 4 saucepan of boiling sailed water and
boil fast Uncovered until for about ten
minutes. Drain and, when cooled. take out
the middle very carefully and fill the cavity
with a mixture made from tablespoonful
of fine minced bacon or ham, like amount
of any other cold meat. one raw egg. the
grated rind of lemon, a little grated nut
meg and sat- and pepper to season. MIX
may be used in place of the egg if pre-
ferred. Wrap with string and put the
cabbage in a baking pan in the oven, bak-
ing for twenty minutes or half an hour
and baSting frequently, with drlppinSs or
butter. 1t must not be allowed to burn OF
become brown. Place on hot dish and
pour a rich brown gravy around it, but not
over.
CABBAGE STUFFED WITH CHEST
NUTS.
Select a large, firm head of cabbage, pick
and soak half an hour in cold salt water.
Drain and cool. Have ready two cups OF
peeled, boiled and mashed Italian chest
nuts mixed with an equal quantity sausage
meat Cut out the heart of the cabbage
and replace with the forcemeat Put into
a large saucepan a half cup butter and
set in the cabbage. Add cup good broth
or stock, cover and simmer gently three
hours.
The English housewife who is devoted
to stuffed cabbage keeps a crocheted net
on purpose to slip over the vegetable i'm
cooking.
CABBAGE AU GRATIN.
Boil cabbage tender in sailed water then
chop. Put a layer in the bottom of a butt
tered baking dish, then sprinkle with bread
crumbs, grated cheese and paprika. Re-
peat until the dish is full. having the last
layer of grated cheese and bits of butter.
Bake to a golden brown and serve in the
dish.
THE MEDICINAL CELERY.
Instead of setting great store by various
patent medicines Whlcn claim celery as
their chief ingredient, why not make a free
use of the plant itself?
No single bit of celery should ever be al
lowed to go to waste. The green tops, when
fresh, make a delicious pot herb. or they
may be dried in the oven. powdered by
rubbing between the hands, then sifted,
and put away in bottles ready for use.
These powdered leaves are quite as good
as celery seed for seasoning soups and
sauces. and far better than most of the
powdered celery found in the market The
knobs, or roots, are most appetizng eaten
raw with salt, and are delicious boiled and
served with white sauce or cut into balls
with a vegetable scoop. then plunged into
boiling sailed stock and cooked until ten
der The outer stalks may be served in the
vegetable course by cutting into two-inch
lengths boiling in salted water until ten
der then drained. saving the water for the
stock pot, and covered with cream sauce
The crisp white stalks are usually eaten
raw with salt or diced and made into salad.
with the addition of apple, beet root, nuts.
potato or chicken; or, still again, cooked
tender in salt water. then mixed with
rich cream sauce.