Evening star., 1914-10-09
SALAD CAPABILITIES
OF PLAIN CABBAGE

There is SO much in knowing how to
make the most of the good things that
grow in our gardens and fields. To the
uninitiated and uninformed housewlhs i
a cabbage is only a cabbage. But IN
fact the cabbage Is one Of the most
useful and adaptable of all the fege-
tables 1t can be, eaten raw or cooked.
picked or simply scalded. to say moth
ing of enticing sauerkraut.
Cabbage Salad.
To make. a cabbage salad, remove the
outer leaves and save them for cook
ing. Shave the cabbage as fine as pos
sible; put the shavings into a deep
bowl and pour boiling water over.
Then pour the whole into colander
with fine holes, drain and put into ice
water to crisp. Mix into it two or three
shallots (young onions). sliced thin.
and serve with cooked salad Dress
ing. with mayonnaise. or with nall
sprinkling with a bit of salt and some
sugar to taste. This is milder. pref
tier salad than one made with cab
6age bag sea9y s9y Wth in ice tSa Ma'en msyon
naise it Is delicious and ranks with
the best of green salads.
Utilizing the Stem.
The stem of a new cabbage should
never be thrown away. 1t may be used
for salads in various ways. Cut in
julienne strips, it. may be used in the
in a mixture of macedoine Of vege-
tables for a salad. Or it may be cut in
rounds. which are pretty and good for
garnishing a salad and eatable, too.
daintiest If thinly sliced.
The pointed, conelike cabbages have
large stalk extending almost to the
apex Of the. vegetable, and this ought
not to be thrown away any more than
fine turnip. which it resembles so
much. should be. 1t Is no more and
often not as fibrous as a turnip.
Warming Up.
There are so many ways of using
cold boiled cabbage for warming up in
some way that 1t is not often enough
thought Of as salad material. But cold
new cabbage with a French dressing
makes a good salad, and the coarse
outer green leaves, which could not be
good in the uncooked salad, can be ad-
vantageously used in this way. 1t may
be shredded and used with shredded
beet and other cooked vegetables with
cooked dressing as salad.
The soft, creamy dressings are favor
ed with cabbage salad, but French
dressing with cream Is of all the most
quickly put together and comparatively
little known. To make this, put the
seasonings Of salt and pepper with the
quantities. and then the vinegar, drop
by drop, stirring rapidly. This is lit
tie quicker method than dropping the
cream drop by drop into French Dress
ing, and If carefully done the cream
will not curdle. 1t is delicious and
thicker than vinegar and cream simply,
Pretty Salads.
Prettier and more elaborate salads
can be made with cabbage than those
who regard this as a vulgar vegetable
imagine. 1t may be mixed with dice of
celery and then garnished with either
minced boiled beet or grated carrot, or
both, these being put on 1t SO as to
form cross or in stripes.
Shredded green peppers added to cab
bage make it seem little more ele-
CANT as salad, and a teaspoonful of
freshly grated horseradish sprinkled
thoroughly through shredded cabbage,
before cream dressing is added.
makes 1t most excellent spring salad.
The bacon dressings are homely, but
bits of cold bacon scattered through
the salad may be highly acceptable.
For compound salads, which are
salads made of little heaps or moIds
of different colors, green, red, yellow,
white or any shade preferable, the
cabbage. scalded and made creamy
looking. then crisped. is serviceable.