Evening star., 1937-01-27

separated, Is to 80 minutes if the head
is left whole.
is member of the cab
bage tribe that once commanded
a high price because of its compara-
tive scarcity. Then the Italians and
French in this country, who missed
their broccoli. common in the old
country, began growing it here.
Americans took to broccoli also and
today we can buy as much broccoli for
Is cents as used to cost go cents.
Two to two and one-half pounds of
broccoli makes five or six servings.
After trimming away the coarse
leaves and fibrous portions of broccoli,
split the larger stalks lengthwise. leav-
ing some of the flower heads on each
piece. Then cook for Is or 25 minutes
in lightly salted water in an uncovered
pan and lift gently so as not to break
off the flower heads. Hollandaise
sauce is particularly good with broccoli
and gives to this vegetable an air of
luxury. but simple seasoning Of but
ter. salt and pepper is well liked also.
Broccoli looks more like caulifloWer
than other members of the cabbage
family, but because of its greenneSs it
ranks as an excellent source of vitamin
A-which the white caulif1ower is not.
Broccoli Is a good source also of vita
min C, but not as good as brussels
sprouts, collards, kale, kohlrabi and
cabbage 1t is listed as fair source
of vitamin B and good source Of
vitamin G.
"CABBAGE of some kind is avail
~ able the year around. Whether
it is the hard-headed white Winter
cabbage or the green-leaved, less COM
pact new cabbage, or the curly-leaved
Savoy, or the red Danish cabbage,
this supposedly plebeian vegetable Is
second to none in some of its nutritive
values. The ordinary new green cab
bage, when properly cooked, Is, Of all
the cabbage family, the most delicate
in flavor All cabbage is excellent for
vitamin c when eaten raw or cooked
for only the shortest possible time.
When boiled for hours. as in an old
fashioned boiled dinner cabbage was
literally cooked to death as far as its
vitamin was concerned. The reddish
brown color and disagreeable odor and
flavor which develop in overlooked
cabbage are due to the sulphur COM
pounds contained by all the members
Of the BraSsica family. ParadoXical
as 1t may seem, the odors from all Of
these vegetables are less penetrating
when they are cooked uncovered, and
also they keep their natural green,
white or red color. Cook the shortest
possible time and in very little water.
Or, to save even more of the food
value, pan the young cabbage in
little well-flavored fat.
savoy or curly cabbage is very at
tractive stuffed. The center part Is
followed out, the shell cooked without
spelling its shape, and filled with
mixture Of meat and the chopped,
cooked center part Of the head.
Sprinkle with buttered crumbs and
bake until the crumbs are brown. Raw
Savoy also makes good receptacle for
a cabbage salad with whipped cream
dressing seasoned with horseradish.
1.-THE bright color Of red cabbage
changes to an unattractive grayish
lavender when it is cooked, unless
little acid-vinegar or lemon JUICES
cooked with it. A tart apple is some
times used, or it may be served with
a sweet-sour sauce. which brings back
the red color.
Whether the family food budget Is
liberal, moderate. minimum, or re-
stricted, some member Of the cabbage
family is available at all seasons and
at different price ranges to Mt the
budget. In appearance the various
cabbage cousins are 50 unlike that
buying all the different kinds sue
cessively would give the illusion OF
serving quite different vegetables day
after day, and all are good for vitamins,
minerals and the bulk needed in a
,r,a1I reo1YIatad diet -