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Some Kitchen Kinks: Cabbage

SUCCULENT VEGETABLES Cabbage. Because of the relatively large amount of sulphur which cabbage contains it is apt to be indigestible and cause flatulence when it is improperly cooked. On the other hand, it can be cooked so that it will be delicate and digestible. It is one of our most useful vegetables, being available during the late fall, winter, and spring months, when other green vegetables are difficult to procure. The quickest and simplest methods of cooking cabbage are The essentials for the the best. proper cooking of this vegetable are plenty of boiling water, a hot fire to keep the water boiling all the time, and thorough ventilation, that the strong-smelling gases, liberated by the high temperature, may be carried off in the steam. Young cabbage will cook in twentyfive or thirty minutes; late in the winter it may require forty-five minutes. The vegetable when done should be crisp and tender, any green portion should retain the color, and the white portion should be white and not yellow or brown. Overcooked cabbage or cauliflower is more or less yellow, has a strong flavor, and is very inferior to the same dish properly cooked. In addition, overcooking is a cause of digestive disturbance. To Boil Cabbage. -Cut a small head of cabbage into four parts, cutting down through the stock. Soak for half an hour in a pan of cold water to which has been added a tablespoonful of salt; this is to draw out any insects that may be hidden in the leaves. Take from the water and cut into slices. Have a large stewpan half full of boiling water; put in the cabbage, pushing it under the water with a spoon. Add one tablespoonful of salt and cook from twenty-five to forty-five minutes, depending upon the age of the cabbage. Turn into a colander and drain for about two minutes. Put in a chopping bowl and mince. Season with butter, pepper, and more salt if it requires it. Allow a tablespoonful of butter to a generous pint of the cooked vegetable. Cabbage cooked in this manner will be of delicate flavor and may be generally eaten without distress. Have the kitchen windows open at the top while the cabbage is boiling, and there will be little if any odor of cabbage in the house.

Cabbage Cooked with Pork.-For a small head of cabbage use about half a pound of mixed salt pork.

Boil the pork gently for three or four hours. Prepare the cabbage as for plain boiled cabbage. Drain well and put on to boil with the pork.

Boil rapidly for twenty-five to fortyfive minutes. Serve the pork witk the cabbage. The vegetable may require a little more salt. Smoked bacon or ham may be substituted for the pork. Cabbage may be cooked in water in which corned beef was boiled.

Creamed Cabbage 1 pint boiled and minced cabbage. 1/2 pint hot milk. 1 tablespoonful butter. 1 teaspoonful flour. 1½ teaspoonful salt. 1/2 teaspoonful pepper.

Put the cabbage, hot milk, salt, and pepper in a stewpan and on the fire.