The Dawson news. (Dawson, Ga.) 1889-current, 1920-10-12
CABBAGE IMPORTANT
ITEM IN THE CUISINE
A VEGETABLE AS DELICIOUS
AS 1T is HEALTHFUL. BETTER
RAW THAN COOKED.
(By Virginia Carter Leo

With the. coming of the cool fall
days even the vegetables take on a
heartier character, and as most of
the members of the cabbage family
are sufficiently substantial to form a
meal in themselves with a good
sauce and a garnish of crisp bacon)
thew will be found very useful in
planning the home luncheon or sup
per or to help out meal of rather
meager proportions.
Cabbage are not very expensive, a
good sized head, sufficient to serve
four persons, costing only about 15
cents, while Brussels sprouts sell for
about 80 cents a quart and cauliflow-
ers from 80 to so cents, according
to the size. AS almost every particle
of these vegetables can be utilized
they need not form expensive ad-
juncts to the meal if the other foods
| are planned in the right proportions.
Methods of Cooking.
Raw cabbage should be eaten far
more than it is as it is more valuable
as a food in its raw state than when
cooked and it is recommended that
a quarter be cut from each head of
cabbage purchased to use in salads,
canapees and sandwiches. In making
cabbage salads see that well sea-
soned dressing always accompanies
them, and vary the flavor with horse
radish, French mustard chill sauce
and chutney.
In cooking caulifower a little milk
should always be added to the water
in which it is boiled, this tending to
preserve the Wilderness, and before
cooking, as with Brussels sprouts,
soak vegetables in sailed water, to
which little vinegar has been add
ed, for at least an hour, to draw out
any insects that may be concealed
in the flowerets or leaves.
Brussels sprouts, which look SO
much like Individual tiny cabbages,
should be carefully looked over and
graded in regard to size, which varies
greatly. Then put the large ones on
to cook and add the smaller ones at
the end of eight minutes In this
way they will all be cooked to the
right degree of perfection instead of
some hard and the remainder mushy.
Relishes and Salads.
A delicious cabbage relish is made
by putting into the preserving kettle
/ VIC pIIlG SclSlI VI llAllcl bCclAlo anu
string beans, one cupful of dried Gel
cry, one chopped green pepper and
two cupfuls of finely shredded cab
egar mixed with a half cupful of
flour, one cupful of sugar, a quarter
of a cupful of salt, half a teaspoon
full of mustard and one-third of
teaspoonful of paprika and simmer
| until tho hams fn11Hnr Goal q
for canned fruit. If the beans are
not very young, parboil in sailed
water for half an hour before adding
to the other ingredients.
For sauted sprouts use freshly
cooked or leftover sprouts Drain
thoroughly and saute in a little hot
| pork or bacon fat. Dust with salt and
paprika before serving:
Delmonico cabbage salad is made
from a pint of shredded cabbage,
half a cupful of chopped nutmeats,
one cupful of diced canned pineap-
pie and a diced banana Dress with
a whipped cream salad dressing made
with boiled foundation of pineap-
pie juice, egg and sugar and heap
into lettuce cups.
In getting better acquainted with
the cabbage family it is well to re
member that the coarser outer leaves
will answer for soup or the cabbage
rolls and the inner white part for
the crisp salads and when eaten raw.
Variety is the spice Of food as well
as of life itself, and the following
recipes are a long way from plain
boiled cabbage" 1t is economy and
good living combined in "a perfect
union to know how to prepare the
so-called common" vegetables in
savory ways.
Norway Cabbage Soup.
Melt two tablespoonfuls of bacon
fat and add half cupful of chopped
celery, one tablespoonful each of
minced carrot and onion, and two
tablespoonfuls of diced raw potatoes.
Cook over a moderate heat, stirring
frequently for five minutes, then add
a quart of stock (this may be prepar-
ed from hot water and bouillon cubes
or beef eXtract), half a bay leaf and
three blades of mace. Bring to the
boiling point, cook for five minutes
and add pint Of finely chopped cab
bage. Simmer for twenty-five min
utes after the cabbage begins to boil
and season with asst and paprika to
SStSbC OSLOAS POINAllS III biAC NcODelSC'
Add more stock if necessary, and
just previous to serving add three
tablespoonful of cooked bacon cut
in dice.
Red Cabbage and Pepper Salad.
Mix together two cupfuls of
shredded crisp red cabbage, half a
cupful of shredded white cabbage,
one minced green pepper, freed from
seeds; two chopped hard boiled eggs
and two tablespoonfuls of chopped
sweet tomato pickle. Moisten with a
boiled dressing highly seasoned with
mustard and serve in lettuce cups.
CaulifIower Fritters.
Cook the vegetable as for the cur
ried cauliflower and separate into
small, shap"ly pieces. Stand on the
ice to chill sprinkle with salt, pap
rika and a little poultry seasoning
and roll in crushed dried bread
crumbs. Then dip in beaten egg
white mixed with cold water, again
roll in crumbs and by means of
frying basket cook in deep hot fat
to rich brown paper and serve with
tartar sauce.
Cheese and Cabbage CSnapees.