The Barre daily times. (Barre, Vt.) 1897-1959, 1915-10-30
The Humble Cabbage.

Cabbage is not nearly as much used al
it might be in the variation of our tabl'
vegetables. Prejudice has much to d
with its appreciation by the family
says an exchange, though ii Is treasured
below stairs. Perhaps its plebeian origin
coupled with its long association with
corned beef, may have something to do
with the matter. However, IL is time tc
separate il from the aforesaid beef and
try it in some of the many good ways
which have restored il, in a number OF
localities, to the table.
Pepper Csbbage-Take a firm head OF
cabbage, strip off any broken leaves and
with sharp knife cut out the heart; in
its place tuck red bull-nosed pepper,
boil in sailed water until the cabbage is
tender, without covering il, then remove
and drain carefully. Have ready one gill
OF melted butter. 10 which have been
added a gill Of hot cream. juice Of an
onion. a section OF the boiled pepper
chopped fine. with teaspoon Of tara
eon leaves, pepper, a dash Of sugar. and
salt. When the cabbage Is drained lift
II onto a hot platter on which napkin
is arranged and pour the sauce into il
where the heart came out: serve around
the edge, as an edible Rarnish, baked
stuffed red peppers with a savory ham
filling.
Cream Cabbage cabbage by
cutting out the heart. then chopping IL
rather cosrsely; pat Il 20 boil in fairly hot
water and when tender remove and drain
carefully. Have ready IN a irving pan a
gill Of melted butter with a Gill 81 cream.
pcppers salt and a tablespoon Of sugar.
Put in the cabbage. blend all ard let Il
-orne e. the boiling point then remove
from the fire. add 4 tablespoon Of chut-
ley syrup, and serve.
Cabbage Seafle Remove the heart and
poil a small firm cabbage until very ten
Ter; then drain snd put u through
Iieve. beat into Il the volks Of three
'rgs. add pepper. salt snd > dash 81
ursr. and last II an the stif7y beaten
rhites u the eggs. Pour into a but
cred soufle pan and bake quickly in
ODD oven.
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"a psrper. after taking ont the Sod
ons. ana adi egrp 81 chopped pecan
lfsts. Toes lightly iH Enavunnaise made
rifh mustard and serve in green lettuce
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