Perth Amboy evening news., 1923-11-05
Many Uses For A
Head OF Cabbage
Says Sister Mary

To the woman who is cooking for
two or three a simple head of cab
bage often causes much perplexity.
A quarter of a head is often more
than enough for one meal and after
the cabbage is cut it must be used
soon or wasted. Perhaps cooked
cabbage is taboo in the family and
raw cabbage for four or five meals
in succession seems too much of a
good thing.
If the odor of the cabbage is the
main objection, try cooking it IN
covered. ParboiI and carefully drain
before dressing for the table. Cab
bage really has a more delicate flaw
or than cauliflower or brussels
sprouts if it's carefully cooked and
served.
In cold weather a cut head OF cab
bage can be kept for several days If
wrapped in oiled paper and freshen
ed in cold water before using.
With cabbage at 5 cents or more
per pound none should be thrown
away.
The story of this head of cabbage
may help you with your next weeks
menu planning.
With the fish dinner of Friday
serve a cabbage salad.
For Saturday luncheon use the
leftover fish with cabbage in a salad
The menu might be something like
this:
Fish and Cabbage Salad
Hot Cheese Sandwiches
Cookies Tea
Serve cabbage au gratin with the
Sunday roast.
Monday plan to have a vegetable
soup and use cabbage. carrots, to-
matoes and onions for the yegeta-
bles. The tomatoes and carrots seem
40 absorb the disagreeabIe pungency
~ the cabbage and the soup is really
u delicious.
Cabbage Salad
One cup finely shredded cabbage,
II cup diced celery / apple, 2 table,
spoons nuts, 1 teaspoon salt, 1 table
spoon sugar, 2 tablespoons vinegar.
4 tablespoons oil. paprika.
Add salt and sugar to cabbage and
crush slightly with a wooden potato
masher. Add celery and apple diced
Il mix well. Add vinegar stirring
well with a silver fork. Add oil and
continue stirring. Sprinkle with
paprika and arrange on salad plates.
Sprinkle with nuts and serve.
If you happen to have a slice of
canned pineapple add this, cut in
small pieces. The tartness of the
R@AC1PRAO - A0AtS 6A a0oAIAOLA ~ TIC
salad.
Fish and Cabbage Salad
One cup cold flaked fish, 1 cup
cabbage. finely shredded. 1 green
pepper "a teaspoon salt, 2 table
spoons lemon juice mayonnaise, 1
teaspoon minced parsley.
Remove seeds and white ribs from
pepper n cut in shreds. Mix fish
and cabbage and pour owe lemon
Juice. Let stand half an hour. Add
pepper, salt and parsley. Make moist
with m~ayonnaise and serve on let
tpce, Sprinkle with paprika before
serving.
Cabbage au Gratin
Two cups finely shredded cabbage,
2 tablespoons butter, 1 tablespoon
flour, liz cups milk l tablespoon
grated cheese, Il cup a r bread
crumbs, salt and pepper.
Put cabbage into slightly sailed
boiling water and boil uncovered for
is minutes. Drain and rinse in cold
water. Drain. put in a we'll but
tered baking dish and pour over the
u made by melting butter, stir
ring in flour, slowly adding milk and
cooking until thick and smooth. Add
cheese and stir until melted. Cover
with crumbs, dot with bits Of butter
and bake in a moderate oven until
crumbs are brown.
n Cabbage cooked this way will not
the house with q di~sagreeabfe
cabbage odor.
This one head of cabbage Is used
In four different ways, providing
nourishing food at a low cost and
without monotony.
lCopyright. 1923, NEA Service. Incl