Evening star., 1938-09-21

sprouts, or . large bunch Of broccoli.
Six medium-sized kohlrabi, weighing
about ~ pounds. or OF ) pounds
Of kale, also will be enough for i've
or six servings.
1T is especially important to avoid
overlooking any member Of the cab
bage family, for they develop q strong
taste, diSagreeable odor and an un-
attractive color II you do.
Green brassicas viii keep their
color better II you cover them with
rapidly boiling salted water, leave
the cover OF and cook for the shortest
time possible. Avoid adding soda; It
might improve the color, but Is sure
to destroy some Of the precious vita.
min c, and give the vegetables an
unattractive, Shiny surface. Cauli-
flower can be kept whittier II you
add a pinch Of cream OF tartar to
the cooking water, but who objects
to caulifiower with q creamy yellow
tinge? Red cabbage will turn q blue
purple. which is most unappetizing
unless you cook it with very tart ap-
Piles. Or . generous dash Of vinegar
or lemon Juice at serving time will
bring back the original red
Strange as it may seem, there win
be less odor If the cover is left of when
cabbage, cauliflower or kale are cook.
ing.
Cooking broccoli presents the prob
lem Of getting the thick stems to tho
tender point without over cooking the
fragile flower tops. Pare OF the tough
outer bark Of very large stems, for
even thick broccoli stems give real food
value which is too likely to be wasted
II the outside Is stringy and hard.
Probably the neatest way to get all
parts Of the broccoli stalk done" at
the same time Is to slice the stems
lengthwise, leaving lacy fringe Of
green flowers at the top Of each slice.
Or the stems may be cut in pieces In
some other fashion.
~
ALE Is best II the midrib and
stringy portions are discarded and
the leaves chopped into small pieces
before cooking. Kale, like green cab
bage, is delicious 'panned' or cooked in
skillet with hot fat, but no water.
After browning cover the skillet and
let the kale steam slowly Is to 20 min.
utes. Sprinkle with flour and add q
little cream Or milk before serving.
If you use this method. no part Of the
food value is discarded In cooking
water.
Young and tender kohlrabi are de.
licious. II you've never tried them to
ind out. Trim of the leaves, pare
the kohlrabi. then slice or cut IN cubes
and cook in boiling sailed water for
about 20 minutes. Serve With butter
or cream.
There are dozens Of delightful ways
OF serving caulidower, and one Of the
best Is to use 1t raw in fresh vegetable
salad. Not bit of the vitamin G goes
to waste. Salad fanciers break cauli-
flower into very small howerets and let
them stand in q cold place to crisp.
They are particularly attractive served
on a relish tray with raw carrot sticks
and green and ripe olives.
Entirely too many pretty, green
brussels sprouts are ruined by overs
cooking every year. II overlooked
they become watery and strong-da-
vored, and their delicate green de-
velops an ugly bronze tinee. Strip OF
any wilted or discolored outer leaves
and boil in salted water until barely
tender-probably never longer than
20 minutes. When properly cooked.
sprouts make an excellent vegetable
for q company or holiday dinner. For
an especially festive dish. serve them
combined with large. cooked chestnuts
and seasoned with Drowned butter"