Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-10-20
MRS. WILSON GIVES SOME w VS.
TO PREPARE AND COOK CABBAGE
Various Kinds OF CoIeSIdtv
That Are Delicious and
Different From the Usual
Dish
This Vegetable viii Keep
AU Winter if Packed
Carefully and Stored in a
Cold Place
BY MRS. NJ. A. WILSON

COPYRIGHT. 1919, by Mrs ". 4. Wilson.
All Rights Reserved.
! CABBAGE is one of the most pop
ular vegetables and next to the
potato in the quantity consumed.
There are over seventy varieties to
be found in the markets, and under
various names they may be found
as follows: Broccoli savory cab
bage, brussels sprouts, kale, kohl
rabi and then the two varieties of
the well-known common variety,
known as the early and late, the
time of their maturing giving them
their names.
Cabbage may be kept all winter
under a certain condition, and this
means that a dry, cool place near
freezing temperature will be best
Cabbage keeps best packed head
down in barrels and then stored in
a cool place.
How to Make Coleslaw
For success in making this dish it
10 HSCeSSdl W use d IHdCillG lOI
cutting the cabbage into a uniform
size. Many makes are shown in the
housefurnishing stores, and they
are all reasonably priced.
Remove the loose, coarse outside
leaves and then stem and cut the
head into halves and then into quar-
ters. Now shave the cabbage fine
and place in large bowl and cover
with cold water containing one tea
spoon of salt to each quart of water.
Have plenty of water to cover the
cabbage. Let stand for one hour
and this will remove the mites and
slugs which sometimes infest cab
bage, and at the same time this will
make the cabbage crisp. Lift the
cabbage from the water with the
hands and place in a colander or
wire basket and plunge up and down
in plenty of cold water. Let drain
for fifteen minutes and then cover
with the prepared dressing, using
either the one made from mayon-
naise or a good boiled dressing.
Parisienne ColesIaw
To two and one-half cups of finely
shredded and prepared cabbage add
= One cup of finely chopped celery,
One small onion grated,
Four tablespoons of finely chopped
parsley,
and sufficient salad dressing to
cover, usually about one cup, and
then add
Four tablespoons of Uinegdr,
One teaspoon of salt,
One teaspoon of puprikd,
TsOo teaspoons of sugar,
One-haIf teaspoon of mustard
Mix thoroughly and then serve.
Hungarian Coleslaw
Ttoo and one-half cups of finely
shredded cabbage,
One-har cup of finely shredded cell
cry,
Taco green peppers, chopped fine,
One cup Of salad dressing,
Three tablespoons of Vinegar,
Taoo teaspoons of salt,
One teaspoon Of pepper,
Ttoo teaspoons of sugar,
One-half teaspoon of mustard,
One-hulf teaspoon of pdpr1ka.
Mix thoroughly to blend and ther
serve.
English Coleslaw
T,Vo and ore-haLf cups of shredded
cabbage,
One cup of finely shredded celery
One onion grated,
One ounce of bacon, cut into die
and nicely broWned.
One cup of cooked salad dressing,
Three tablespoons of bacon fat,
Four tablespoons of Vinegar,
T1OO teaspoons of salt,
T1Oo teaspoons of sugar,
One teaspoon of aVhite pepper,
One tablespoon of mustard seed.
Mix thoroughly to blend.
Braised Cabbage
Prepare a medium-sized head O.
cabbage as for coleslaw and thel
place in a piece of cheesecloth ant
plunge into a pot Of boiling wate
for twenty minutes, Drain and the
plunge into cold water and drail
again. Now place in saucepan tw