New Britain herald., 1923-11-08
SISTER
 MdYyS NlJ4EN |ll|k5:
By Sister Mary :. HEAD OF CABBAGE

1.-two or three simple ncdu oi N"""s 2 often causes much perp'eXity..
 quarter of a head is often more Ithan enough for one meal and aftei lthe cabbage is cut it must De useo isoon or wasted. Perhaps cooked cap- lhape is taboo in the family and raw lcahbage for four or five meals 1T succession seems too much or \ sooo lthing.
 If the odor of tho cabbage is the main objection, try cooking II un- lowered. Parboi and carefully dram Ibefore dressing for the table. Cab ltage really has a more delicate flavor than caulifower or brussels sprouts lif it's carefully cooked and served
 In cold weather a cut head of cab Iha re can be kept for several days if wrapped in oiled paper and freshened lin cold water before using.
 With cabbage at cents or more rer hound, none should he thrown away.
 The story of this head of cabbage Iinay help you with your next weeks menu planning.
 With the fish dinner of Friday serve a cabbage salad.
 For Saturday luncheon use the left over fish with cabbage in salad. lrhc menu might be something lik' this:
 Fish and Cabbage Salad Hot Cheese Sandwiches Cookies Tea
 Serve cabbage au gratm with the Sunday roast.
 Monday plan to have vegetable soup and use cabbage. carrots. toma- toes and onions for tine vegetables. The tomatoes and carrots seem to ab- sorb the disagreeable pungency of the cabbage and the soup is really dcli- cious.
 Cabbage salad
 One cup finely shredded cabbage, !. cup diced celery. apple, tablespoon nuts. ! teaspoon salt, tablespoon spoons oil, paprika.
 Add salt and sugar 10 cabbage and crush slightly with a wooden potato masher. Add celery and apple diced and mix well Add vinegar. stirring well with a silver fork. Add oil ond continue stirring. Sprinkle with pap rika and arrange on salad plates. Sprinkle with nuts and serve. If you happen to have slice of canned pineapple add this, cut in small pieces. The tartness of th, pineapple is quito an addition to tho salad.
 Fish and Cabbage salad
 One cup cold fnkcd fish. cup cab. bagc finely shredded. green pepper. E teaspoon salt, . tablespoons lemon juice, mayonnaise, teaspoon minced parsley.
 Remove seeds and white ribs from pepper and cut in shreds. Nils fish and cabbage and pour over lemon juice. i.et stand half an hour. Add pepper, salt and parsley. Make mold wlth maionnaiso and serve on lettuce Sprinkle with paprika before serving
 Cabbage m Gratin
 TWO cups finely shredded cabbage tablespoons butter. I tableHpoor Hour. ls cups milk, | tablespoon srated cheese, i-a cup coarse bread
 '''f' eaii auu HPpper,
 Put cabbage into slightly ssl,ed boiling water and boii. uncovered. for l9 minutes. Drain and rinse in cold water. Drain. Put in well buttnres baking dish and pour over tbc sauc, made ny melting butter. stirring ip Hour, slowly adding milk and cookiny until thick and smooth. Add cbecsr and stir until melted. Cover Ni,b crumbs. dot with bits Of butter ana oake Tn a moderate over until crunh. are brown.
 tahbag" cooked this way piil no, nl the house with a disagreeablc cab. bage odor.
 ms one head Of cabba ge is usod in iour ,',. different ways. providing pour' .shins iood at low cost and wi,bou, inonotony. ''o"' Copyright 1893. NEA scr,tr, ,..