The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-03-30

tents of the stewpan. Simmer ten
minutes; being careful not to scorch
the sauce; serve very hot"
Cabbage With Sausage ........
Six sausages; one quart minced
cabbage; one-half teaspoonful pep
per; salt, if necessary.
Fry the saAsages crisp and brown.
Take from the frying pan and pour
off all but three tablespoonful of
the fat. Put the minced cabbage in
the frying pan and cook six minutes.
Arrange in hot dish and garnish
with the sausages. Serve mashed
potatoes with this dish.
PURGE of Cabbage and Potatoes
One pint boiled finely-minced cab
bage; six medium-sized potatoes;
two tablespoonfuls butter or savory
drippings; two teaspoonfuls salt;
one-half teaspoonful pepper; one
half pint hot milk.
Peel the potatoes and put them in
stewpan with boiling water enough
to cover them. Cook just 80 minutes.
Pour off the water and mash fine
and light. Beat in the hot milk,
seasoning and cabbage. Cook about
five minutes longer.
Cauliflower
This vegetable, which few years
ago was a luxury, is now cultivated
by nearly all market gardeners, and
is within the means Of all housekeep-
ers. 1t is a most delicious vegetable,
when properly cooked, and vile when
improperly cooked, which generally
means when overlooked.
Remove all the large green leaves
and the greater part of the stalk.
Put the head down in pan of cold
water which contains to each quart
a teaspoonful of salt and teaspoon
full of vinegar. Let 1t soak in this
water an hour or more. This Is to
draw out worms, If any should be
hidden in the vegetable. When ready
to cook the caulifower put in into
large stewpan, stem end down, and
cover generously with boiling water.
Add a tablespoonful of salt and cook
with the cover of the saucepan parti-
ally off, boiling gently all the time.
A large, compact head will require
full half hour, small heads from
20 to rs minues. If the flowers are
loose the heat penetrates to all parts
quickly. When compact little ex-
ira time should be allowed for the
cooking, but the time must never
exceed the half hour. The cauliflower
begins to deteriorate the moment 1t
begins to be overlooked. Overlook
ing, which is very common, can be
he cf
color. 1t makes the vegetable not
only unpleasant to the eye and pal
ate but indigestible also. Ii this
vegetable must be kept warm for any
length of time, cover the dish with
a piece of cheese cloth. In hotels
and restaurants it Is better to blanch
it, chill with cold water, and then
heat in sailed boiling water when
needed.
Dreamed Caulifower
One pint cooked caulif1ower; one
pint milk; one teaspoonful salt; one
third teaspoonful pepper; one table,
spoonful butter; one-half tablespoon
full flour; 4hree slices toasted bread.
Have the cooked caulifiower brok-
en- into branches and seasoned with
half the sale and pepper. Put the
butter in a saucepan and on the fire.
When hot add the -four and stir UNI
til smooth and frothy, then gradually
add the milk, stirring all the time.
When the sauce boils add the salt,
pepper and caulifower. Cook 10
and dish on the slices of
toast. Serve very hot.
Brussels Sprouts
This is a species Of cabbage, which
fol ms in many small heads about
the size of an English walnut on the
stock of the plant. 1t Is fairly COM
mon in most large markets and Is
worthy of more extended use than it
has commonly met with In the
United States.
Brussels Sprouts BIanched
Removed the wilted or yellow
leaves from the little heads or
sprouts" cut the stock close to the
h ad, and soak in sailed cold water
for an hour or more. Drain we'll
and put into plenty of boiling sailed
water. Allow one teaspoonful Of
salt to two quarts of water. Boil
rapidly for Is or 20 minutes, the
time depending on the size OF the
heads. When done turn into a
colander and pour cold water over
the heads. They are now ready to
cook in butter or to serve with any
kind of sauce. Or the boiling water
may be drained from the sprouts,
which can then be seasoned with but
ter, salt and pepper.
To be continued next week