The Waterbury Democrat., 1934-09-05
Sister Mayy,S Kitchen
By MARY l.. DAGUE NEA Service Staff Writer

Cabbage is one of the best food bargains the home-maker can find, and if she exerts her skill, she can prepare it so 1t rivals the cultured caulif1ower and swanky brussels sprout.
 Actually, cabbage is a more val uable food than eauliflower, and, properly cooked, Is more delicately favored than either cauliflower or brussels sprouts.
 Always cook cabbage or any of its family in an uncovered pan. This prevents the forming of the gas which gives off the unpleasant odor so obnoxious to most of us. Cooking it uncovered, and for a short time, also keeps it from be- coming strong and unpalatable. Over-cooking of cabbage causes loss of much food value and ten1s to make the vegetable difficult for some people to digest.
 Loses Minerals in Boiling
 Another pointer for preparing cabbage is to put it on to cook in actively boiling water and then use as much of the water as pos sible when serving. Cabbage loses minerals during the cooking proc ess, and the water contains them. The cooking period is appreciably shortened if cabbage is finely shredded before cooking.
 However, one of the best uses of cabbage is raw. It contains nec- essary vitamins, but since they are very sensitive to heat, some must be sacrificed in cooking.
 Combines Well
 When wanted in it's raw state 1t must be very crisp and finely shredded. Try combining it with apples and nuts, celery, green pep per, grated carrots, or chopped beets-one or all of them. It's splendid with grapefruit and shredded pineapple. too. Shredded cabbage served with French dress ing to which celery seed has been added makes a desirable salad with game or pork. Then there is the ever popular sour cream dressing. The woman in the country with hand need never fail to give her
 These suggestions may help you in planning to use head of cab bage to the best advantage. .
 Cut the fresh head of cabbage on the night fish is served for din- ner. You can have a salad of shredded cabbage and other veg etables or simply use old-fash- toned cole slaw.
 Tomorrow's Menu BREAKFAST: Chilled can- taloupe, Drowned hash with tomato sauce, whole wheat ff,o ct r,,i1Iy nnffan LUNCHEON: Squash and nut croquettes, creamed eel
 cry. ice-box rolls, carrot straws, filled cookies, grape juice.
 DINNER: Steamed haddock, shoestring potatoes, lima beans in cream. cabbage and
 green pepper salad, peach shortcake. milk. coffee.
 Crisping Procedure For the days luncheon combine | leftover fish with we'll crisped cabbage for salad. Let cabbage | stand in cold water half an hour rcfore using. This makes it deli ciOusly crisp and tender. The next night peppers stuffed with cabbage and finely chopped meat provide an appetizing and nourishing main dish. The last quarter of the head of cabbage is used in a vegetable soup. Croutons. onions and toma- toes blend their flavors in a savory soup that is truly delicious. The vegetables can be finely shredded | and minced and served in the broth, making a thick full-mcal soup, or the whole can be strained and clear soup served. A cut head of cabbage can be kept in perfect condition for sev- eral days in the ice box if wrapped in waxed paper.
 Professor Hedley D. Wright, ot