Norwich bulletin., 1918-08-03
cARBAeEfANp PATRIOTISM.


 To eat cabbage is not plebeian it is of the United States, and if it is made an important part of the vegetable diet it replaces shipped-in foods which require transportation space.
 The United States Food Administra- tion advises the use of home e-grown vegeta bles not only as a matter of saving shipping space, but as a saving of food which cannot be sent abroad. The following recipes may add to the list of usual ways of preparing cabbage:
 Victory Cabbage.
 Slice cabbage and soak in cold wa ter. Put one quart Of cabbage in a steWpan with two tablespoons of but ter or butter substitute, one half tea spoon of salt. one tablespoon of fine ly chopped onion, few gratings of nut meg, and few grains of cayenne Cover and cook until cabbage is ten der. Add two tablespoons of vinegar and cook five minutes.
 Cold staw.
 Select a small heavy cabbage, take off outside leaves. and cut in quarters Slice very thinly with 8. sharp. knife | Soak in cold water until crisp, drain dry between towels, and mix witf cream salad dressing.
 Getting Acquainted With the Lentii
 The American housewife knows tot | little about lentils. They will bear z l closer acquaintance. Anyone who ha: ever lived in Germany has already been introduced to them for the Ger man Hausfrau appreciates the value O l 1 ishing vegetable.
 They are in fact one of the oldes of food plants. Asia and the Mediter ranean countries have grown them from theAearliest times. But becaus' 1 they furnish less brush than othe legunAes, as beans and peas. Europe | has never cultivated enough for en | tire supply.
 With the growth of our foreign pop ulation lentils have begun to find ; place in American menus Our suppl, has been imported largely from Ger many, and with that supply cut off tn price, has nearly doubled. Except il the extEeme southwestern states Ii effort has been made to grow them il this country.
 Even at their present doubled cos they are cheaper than meat and othe 1 protein foods: They supply a greate amount of protein and energy at given cost +han almost any other foot They contain about 25 per cent. pro tein, more than 50 per cent. starch an little over per cent. fat. There ar l nearly 2500 caiories in quart of len tils.
 l Since we know them only in thei canned state the first step in usin | them in any form is to soak them owe night and then cook them until tende The following lentil loaf is gcod mee substitute dish:
 One-half cup dried lentils, one-thir to one-half cup wheatless brea crumbs two tablespoons melted but ter or other fat one egg, one onior one pimento, chopped, one teaspoon Tsalt, mace, dash of cayenne. Press through sieve to remove u skins Cook onion in melted butte Add to lentil puree together with D
 mento bread crumbs, and seasoning Mix in well-beaten egg. Bake in brea [ nan. in a loaf about 30 minutes in moderate oven, basting occasional with oil or butter. Serve with ton1a , sauce.
 To serve four persons. , Fuel value-dbout 700 calories. Tomato Sauce. Two tablespoons fat. one tablespot g rice flour, one-haf teaspoon salt ol : cup stewed and strained tomato.
 Mel. fat. add -four and salt. Stir u r til smooth. Add tomato juice, stir co l stantly until it boils.
 This sauce a @Ss 250 calories. 2 Those to whom lenti1s mean on d soup should cultivate them in the for s of croquettes baked lentils, curri y lentils stewed lentils. or even as y salad.
 Try the following war time salad if canned lentils. It is as nourishing - it is attractive:
 0 Place the lentils in the center of q large fiat dish surround with hea e lettuce on which the quartered tom Y toes and sliced beets are placed. a
 just before serving pour French dres
 ing over all. Onions, cucumbers har ,1 boiled egg and other vegetables m if also be used if desired. 'e England's Shoulder to the Wheel 'r We are daily being told that we m It send wheat, meat. fats and sugar ,. England and OUT other allies and f K x question is often asked, What