Evening star., 1912-11-03

! OHl1RABI or kale-turnfp be-
( longs to the same class as cab
bage or caulifower, yet II diff
fers materially from either. In
| deed. it is perhaps half way
between a cabbage and a turnip. IL Is
distinguished by a globular swelling of
the stem just above the ground. the
edible portion from which the leaf stalks
spring. While the leaves can be cooked
as green's. the globe is the more delicate
and more used. its flavor being either
cabbage or superior to turnip.
| The plant is easy to cultivate in home
gardens and will richly reward the anna
teur gardener. Full directions for grow
ing come with each package OF seeds.
In the large cities kohlrabi is in mar
| ket from early spring to late fan. then
comes again from the south for the jan
uary trade. The Germans are especially
fond of it. and the Italians also find IL
nutritious and profitable to raise. 1t may
be cooked according to any recipe used
for turnips or caulihower. but here are
two specially nice recipes:
Creamed Kohlrabi.
Remove roots and leaves from young.
| tender kohlrabi, peel thin then slice like
cucumbers or cut in half-inch cubes. Boil
/ in salted water thirty or forty minutes
until tender, then drain. Make good
cream sauce in the proportion OF two ta-
blespoonfuls each -four and butter and a
pint of milk or the water In which the
kohlrabi was cooked. with salt and pep
per to season. and pour over the vege-
table. IL preferred the kohlrabi can be
served on toasted bread with the cream
| sauce poured over Ii.
German Kohlrabi.
Boil one quart Of the kohlrabi cubes
or slices in salted water until tender
Melt two tablespoonfuls butter in pan.
or use two tablespoonfuls of refined; cot
tonseed oil. Cook in II a teaspoonful OF
minced onion until light yellow. then
add two scant tablespoonfuls OF fiour and
cook a moment until we'll blended Add
saltspoonful of white pepper and more
salt, IL necessary. then stir In a pint OF
the water In which the I,.n., koniraoi ma, mas
over the vegetable and serve very hot
grating Of cheese may be added at the
| last II desired.
Kale or Borecole. =.
| This is another vegetable belonging to
the cabbage family. Indeed. some scien-
lists declare it to have been the original
type Of the cabbage. 1t does not form
a head. but the great leaves form a
crown, which may be boiled for greens
The flavor of kale is improved by frost.
and the housewife who can go out in her
garden in the winter and cut her 1resh
| green's for dinner Is to be congratulated
Like all the cabbage family. kale does
not possess a great amount OF nutriment,
/ but the flavor is good and appetiz.ng, ana
| it goes well with corned beef. pork, etc
where one works out of doors and needs
filing diet. To cook kale. remove Al
| old or tough leaves. wash thorouSnis:
drain and put to cook In boiling. saIted
water Cook rapidly. uncovered, about
/ forty minutes, or until tender. Drain ana
| chop the kale rather fine, then put IN q
| smaller saucepan. allowing to each quart
and four of meat broth. Add more SAT-
! IL desired. cook five or ten minutes longer
and serve.
Creamed Cabbage.
!, When tired of cabbage cooked in the
/ old-fashioned way. chop it fine, as though
| for cold slaw, and boil it for Ave m nutes
! in salted water. Drain this water on
and add fresh water, after which COOK
until tender. When done the cabbage
+, is drained once more. and Is served COW
] cred with q sauce made from cupfui or
sweet milk, small iece Of butter ana
| salt and pepper to taste.
New Cabbage Hot Slaw.
| Chop a small. compact head of cabbage
| fine and sa I it sufficiently for the tabe.
Let it stand half an hour, then put two
| tablespoonfuls of butter in a round-bot-
| toned iron kettle. AS soon as melted and
| hot put in the cabbage. Cover closely,
but set on the back of the fire. where ~
| will simmer but not scorch. Do not add
| any water. The salt will have drawn out
| the juices of the cabbage SO IT will nave
moisture enough. Stir often to keep from
| burning. but replace the cover quickly
| each time. so as to retain all the steam:
! In five or six minutes the cabbage VIII
/, be sufficiently cooked. Then add tea
| spoonful of -four mixed smoothly with
a half cupful thick sweet cream. Stir
well together. add a tablespoonful good
vinegar and serve at once. -
Celery au Gratin.
Cut celery into short lengths and cook
tender in salted boiling water to cover
Drain and bind together with smooth
| cream sauce. Butter individual rame.
kins. fill with celery. then cover the top
with a mixture (half and halo Of grated
cheese and bread crumbs. Dust with salt
and pepper, dot with butter and brown
; in the oven. Serve In the ramekins.
Carrots a la Flamande.
This is fashionable dish at many Of
the largest restaurants and hotels. Clean
and scrape new carrots. cut into three
inch pieces and trim into cone shapes. 50
they viii stand. Cook in soft water with
out salt. and cook until near.y tender:
Drain. Make a sauce, using table,
spoonful of butter. a cupful OF white
, stock. salt. pepper and little sugar ana
mace to season. Put the carrots In the
sauce. cover closely and simmer ten or
fifteen minutes until soft. Stir In the
yolks of two eggs beaten with three
quarters cupful OF cree m; cook just ,
moment until the egg is thickened. stiff
! in a few drops of lemon juice and turn
into a shallow heated dish. Stand the
carrots upright. sprinkle with fine mincea
/ parsley and send to the table with o
garnish of toast points.
A Walnut Loaf to Take the Place
of Meat. =
| To a quart Of grated bread crumbs add
a scant tablespoonful OF salt. a scans
| teaspoonful Of pepper and an equal
amount OF sage thyme and parsley Add
a ouar ter cupfuI melted butter, and after