WOMAN'S INSTITUTE LIBRARY OF COOKERY. VOLUME 2: MILK, BUTTER AND CHEESE; EGGS; VEGETABLES TEXT

not freeze. A portion of the cellar that has a dirt floor is a very good place to put the bins containing such vegetables. The woody tissue of beets that are stored increases as the winter advances, so that any beets that remain until spring are rather hard and extremely difficult to cook. In fact, at times it is almost impossible to make them soft enough to serve, but they can be greatly improved by soaking them in cold water for a few hours before cooking them. 73. PREPARATION AND COOKING OF BEETS.--In preparing young beets for cooking, allow an inch or two of the stems to remain on the beets in order to prevent them from bleeding. Of course, from winter beets, the entire stem should be removed, as it will be dried up. Scrub beets of either variety carefully with a vegetable brush until entirely free from dirt. Then, whether they are old or young, put them to cook in boiling water without removing their skins. Allow them to cook until they are soft enough to be pierced with a fork. This is the best way in which to determine when the beets are done, for as the length of time required to cook them depends entirely on their age, no definite time can be stated. As soon as they are sufficiently cooked, pour off the water, allow them to cool enough to handle, and then remove the skins, which will slip off easily. 74. BUTTERED BEETS.--Butter added to beets increases both their nutriment and their flavor. In order to prepare buttered beets, first clean and cook them in the manner just explained. To remove the skins, scrape the beets as thinly as possible, so as not to waste any more than is necessary. Then slice them thin or cut them into 1/2-inch cubes, season well with salt and pepper, and add 1 tablespoonful of butter for each four persons to be served. Allow the beets to heat thoroughly in the butter, and serve hot. 75. BEETS WITH CREAM DRESSING.--If a creamed vegetable is desired, beets to which cream has been added will be very satisfactory. Clean and cook the beets in the manner explained in Art. 73. Then peel, cut into slices, place in a saucepan, and nearly cover with thin cream. Allow them to cook in the cream for a few minutes, season with salt and pepper, and serve. 76. BEETS WITH SOUR DRESSING.--To give variety, beets are sometimes served with a sour dressing. Probably no other vegetable lends itself so well to this sort of preparation as beets, with the result that a very appetizing dish is provided. BEETS WITH SOUR DRESSING (Sufficient to Serve Six) 6 medium-sized beets 2 Tb. butter 2 Tb. flour 1 tsp. salt 1/8 tsp. pepper 1/4 c. vinegar 1-1/4 c. hot water Prepare and cook the beets as explained in Art. 73. When tender, drain them, remove the skins, and dice the beets. Make a sauce by melting the butter in a double boiler and adding the flour, salt, pepper, vinegar, and hot water. Cook until the flour thickens the sauce and then pour over the beets. Heat together and serve. 77. BAKED BEETS.--If something entirely different in the way of a vegetable dish is wanted, baked beets will meet with favor. Beets may be baked in a covered baking dish or on the open grate of an oven. A slow fire produces the best results, and as a rule it will take 4 or 5 hours to bake good-sized beets. Wash thoroughly and dry the desired number of beets. Place them in a baking dish and set in a slow oven or place them on the open grate. Bake until they may be pierced with a fork. Remove from the skins and serve with a sour sauce or merely with salt, pepper, and butter. 78. PICKLED BEETS.--When beets are cooked for any of the recipes that have been given, it will be economy to boil more than will be needed for one meal, for a large number can be cooked with practically the same quantity of fuel as a few. Then the remainder may be pickled by peeling them, cutting them into slices, and pouring over them hot vinegar sweetened slightly and flavored with spice. Pickled beets make an excellent relish and they will keep for an indefinite period. BRUSSELS SPROUTS AND THEIR PREPARATION [Illustration: FIG. 6] 79. BRUSSELS SPROUTS, as shown in Fig. 6, look just like tiny green heads of cabbage. These heads grow along a stem that protrudes above the surface of the ground in much the same way as does the stem to which a head of cabbage is attached. The heads are cut from the stem and then usually packed in quart boxes. It is in such boxes as these that they are found in the markets, where they can be purchased from December until early spring. They are considered a great delicacy because of the fineness of their flavor, which rivals that of cauliflower and, while closely resembling that of cabbage, is much superior to it. In food value, they are somewhat higher than cauliflower, but about equal to beets. 80. COOKING OF BRUSSELS SPROUTS.--To prepare Brussels sprouts for the table, break off the outside leaves from the heads, and then in order to remove any bugs that may be lodged in the heads, allow them to stand in cold salted water for 1 hour or so before cooking. After removing the sprouts from the salted water, pour enough boiling water over them to cover them well, add 1 teaspoonful of salt to each quart of water, and boil without any cover on the kettle until they can be easily pierced with a fork. Care should be taken not to overcook the sprouts, for when they are cooked too long they become red in color and develop a strong flavor. [Illustration: FIG. 7] 81. BUTTERED BRUSSELS SPROUTS.--When Brussels sprouts are properly cooked and then seasoned with salt and pepper and flavored with butter, an appetizing dish is the result. To make such a dish for about six persons, prepare and cook 1 quart of Brussels sprouts in the manner just explained. When they are tender, pour off the water, season with additional salt and a dash of pepper, and add 2 tablespoonfuls of butter. Allow the butter to melt over the sprouts and then serve hot. If a more attractive dish is desired, the Brussels sprouts prepared in this way may be combined with French lamb chops, as shown in Fig. 7. Pile up the buttered sprouts in the center of a platter, and then place broiled or sauted lamb chops, whose ends are trimmed with paper frills, around the sprouts in the manner shown. 82. CREAMED BRUSSELS SPROUTS.--A very satisfactory way in which to prepare Brussels sprouts is to serve a cream sauce over them. This sauce, of course, adds food value, and at the same time greatly improves the flavor of the vegetable. CREAMED BRUSSELS SPROUTS (Sufficient to Serve Six) 1 qt. Brussels sprouts 2 Tb. butter 2 Tb. flour 1-1/2 c. milk 1 tsp. salt Dash of pepper Prepare and cook the sprouts as explained in Art. 80. When they are tender, drain the water from them. Make a white sauce of the butter, flour, milk, salt, and pepper. Pour this over the sprouts, heat together, and serve. 83. SCALLOPED BRUSSELS SPROUTS.--Undoubtedly the most palatable way of preparing Brussels sprouts is to scallop them. The ingredients used in the preparation of this dish add food value, as well as flavor. SCALLOPED BRUSSELS SPROUTS (Sufficient to Serve Six) 1 qt. Brussels sprouts 3 Tb. butter 2 Tb. flour 1 tsp. salt 2 c. milk 1 c. buttered crumbs Prepare the sprouts as explained in Art. 80. Cook them in boiling salted water until they are tender, and then drain. Make a white sauce of 2 tablespoonfuls of the butter, flour, salt, and milk. Butter the crumbs by pouring 1 tablespoonful of melted butter over them, stirring until well blended. Place one-fourth of the crumbs in the bottom of a baking dish, add about half of the sprouts, and place another fourth of the crumbs over the sprouts. Add the remaining half of the sprouts and pour the sauce over these. Sprinkle the rest of the crumbs over the top, place in the oven, and bake until the crumbs are brown and the ingredients thoroughly heated. CABBAGE AND ITS PREPARATION 84. CABBAGE consists of the foliage of the cabbage plant. It is a succulent vegetable with a high flavor; in fact, its flavor is so strong that in many cases it disagrees with persons. However, if cabbage is properly cooked, no apprehension need be felt about eating it, for it can be digested by most persons. The food value of cabbage is not high, being even less than that of string beans. The greater part of this food value is carbohydrate in the form of sugar, but in order to prepare cabbage so that it has any importance in the meal, considerable quantities of protein, fat, and carbohydrate must be added. In itself, it is valuable for its mineral salts and bulk. Numerous varieties of cabbage can be procured, but only three are commonly used. These include _white cabbage_, which is used the most; _purple cabbage_, which is very dark in color and contains varying shades of red and blue; and _Savoy cabbage_, which has a large number of green crinkled leaves and is commonly cooked by boiling. 85. SELECTION AND CARE OF CABBAGE.--Heads of cabbage that feel firm and solid to the touch and are rather heavy for their size are the best to select for cooking purposes. This vegetable comes into the market early in the summer and may be had until late in the fall. As it has excellent keeping qualities, it may be stored for use as a winter vegetable. When this is done, the stem and the roots should be allowed to remain on the head, for then the cabbage is less apt to wither. If this precaution is taken and the cabbage is stored in a cool place, no great care is required to keep it in good condition until it is to be cooked unless, of course, it is kept for an abnormal length of time. 86. PREPARATION AND COOKING OF CABBAGE.--To prepare cabbage for cooking, remove the outside leaves and then cut the head that remains into pieces of any desirable size. Whether the cabbage should be left in large pieces or cut very fine depends on the dish that is to be prepared. For the first cutting, be sure to cut the head down through the heart and the stem, so that the part not used will remain intact. This may then be used another time if it is kept cool and moist. In case the cabbage becomes at all wilted, it may be freshened by placing it in cold water a short time before it is to be cooked. 87. Cabbage is a vegetable that has many uses and is eaten both raw and cooked. Numerous opinions exist about the difference in digestibility between raw and cooked cabbage, as well as the best ways in which to cook this vegetable. It may be true that in some cases raw cabbage does not cause the disagreeable effect that cooked cabbage often does, but the reason for this is that cabbage when raw has a milder flavor than when cooked, cabbage generally developing during the cooking a strong flavor that causes trouble. The flavor of cabbage, however, may be dissipated if attention is given to the cooking, so that, when properly prepared, cabbage can be eaten with little fear of indigestion. 88. When cabbage is cooked, it is usually boiled like other vegetables; that is, it is covered well with boiling water to which 1 teaspoonful of salt is added for each quart, and then allowed to boil until it can be easily pierced with a fork. Its cooking differs, however, from that of many vegetables, string beans, for instance, in that it is carried on with the cover removed from the kettle. This plan permits of the evaporation of much of the strong flavor, which arises in the steam and which would otherwise be reabsorbed by the cabbage. Since it is the retention of this flavor, together with long cooking, that causes this vegetable to disagree with persons who eat it, both of these points should be carefully watched. If it is cooked in an open vessel and it is boiled just long enough to be tender, so that when done it is white and fresh-looking and not in any way discolored, an easily digested dish will be the result. Usually cabbage will cook sufficiently in 1/2 hour and often in less time. 89. BOILED CABBAGE.--Although cabbage permits of numerous methods of preparation, plain boiled cabbage finds favor with many persons. Generally, cabbage prepared in this way is merely seasoned with butter and served in a part of the liquid in which it is cooked, but it has a more appetizing flavor if bacon or ham fat is used for seasoning or if a small quantity of ham or salt pork is cooked with it. To prepare boiled cabbage, remove the outside leaves from a head of cabbage, cut it in half down through the heart, and then cut each half into coarse pieces. Unless it is very fresh, allow it to stand in cold water for at least 1 hour before cooking. Put it into a kettle or a saucepan, cover well with boiling water, and add 1 teaspoonful of salt for each quart of water. If ham or salt pork is to be cooked with the cabbage, put a small piece in the kettle with the cabbage. Allow the cabbage to cook with the cover removed until it is sufficiently tender to be pierced with a fork. Pour off all or a part of the liquid, depending on whether it is to be served dry or in its own liquid, and then, in case it has been cooked alone, add butter or ham or bacon fat for flavor. If not sufficiently seasoned, add pepper and more salt. 90. CREAMED CABBAGE.--When cabbage is to be creamed, it is cut up into fairly fine pieces with a sharp knife. The cream sauce that is added to it provides considerable food value and greatly improves its flavor. CREAMED CABBAGE (Sufficient to Serve Six) 4 c. finely cut cabbage 2 Tb. butter 2 Tb. flour 1/2 tsp. salt Dash of pepper 1/2 c. milk or thin cream 1/2 c. liquid from cabbage Cook the cabbage according to the directions given in Art. 89 until it is tender and then drain the water from it. While it is cooking, melt the butter in a double boiler, add the flour, and stir until smooth. Pour in the heated liquid and season with the salt and pepper. Stir until the flour is thickened and the sauce is smooth. Pour this over the cabbage, heat together for a few minutes, and serve hot. 91. SCALLOPED CABBAGE.--Scalloped cabbage is a particularly appetizing vegetable dish, and, on account of the ingredients used in its preparation, it is more nutritious than some of the other dishes in which cabbage is used. SCALLOPED CABBAGE (Sufficient to Serve Six) 4 c. cabbage 1 c. buttered crumbs 2 Tb. butter 2 Tb. flour 1 tsp. salt 1/8 tsp. pepper 1 c. milk 1/2 c. liquid from cabbage Cut the cabbage into very small pieces with a sharp knife or a cabbage chopper. Cook according to the directions given in Art. 89 until nearly tender, and then drain. Spread 1/4 cupful of the buttered crumbs in the bottom of a baking dish, put one-half of the cabbage over this, and then add another 1/4 cupful of the crumbs and the remaining cabbage. Over this pour a white sauce made from the butter, flour, salt, pepper, milk, and liquid from the cabbage. Sprinkle the rest of the crumbs over the top. Bake in a slow oven until the cabbage is thoroughly heated through and the crumbs are browned on top. This baking will complete the cooking of the cabbage. Serve hot. 92. HOT SLAW.--If a slightly sour flavor is desired in a vegetable dish, hot slaw will undoubtedly appeal to the taste. HOT SLAW (Sufficient to Serve Six) 4 c. cabbage 1 c. water 2 Tb. butter 1 Tb. flour 1/2 tsp. salt 1/3 c. vinegar 1 egg Slice the cabbage very fine with a sharp knife or a cabbage cutter. Put it in a saucepan, add the water, and allow it to cook until the water is about half evaporated. Melt the butter in a pan and to it add the flour, salt, and vinegar. Then stir the beaten egg in quickly and pour this sauce over the cabbage at once. Allow the mixture to cook until the sauce has thickened, stirring constantly to prevent the curding of the egg. Serve hot. 93. MAKING SAUERKRAUT.--As is well known, sauerkraut is a cabbage preparation that is made by salting finely cut cabbage, packing it tightly, and allowing it to ferment under pressure. This food is made and sold commercially, so that the housewife can usually purchase it in any quantity she desires. However, as it is not at all difficult to make sauerkraut, and as a supply of cabbage in this form provides a valuable article of food during the winter months in households where it is relished, the housewife will do well to prepare enough of this kind of cabbage to vary her meals during the winter. That she may understand how to proceed with the making of sauerkraut and the proper cooking of it, the accompanying directions and recipes are given. 94. For every 10 medium-sized heads of cabbage, measure 2 cupfuls of salt. Cut the heads of cabbage into quarters and shred on a cabbage slicer, or cutter. Place several inches of the shredded cabbage in the bottom of a large crock, and over it sprinkle a layer of salt. Stamp this down with a wooden potato masher or some other similar utensil. Then add another layer of cabbage and salt and stamp this down in the same way. Proceed in this manner until the crock is nearly full. Then place a clean cloth over the cabbage in the crock. On this cloth place a clean board as near the size of the crock as possible, and on the board place a large clean stone or some other weight. When thus filled and weighted down, place the crock in a cool place. The cabbage will then begin to ferment, and it is this fermentation that changes the cabbage into sauerkraut. After a time, juice will form and gradually rise over the top of the board, and on top of this juice will form a scum. Remove this scum at once, and do not allow any to collect at any time after the fermentation of the cabbage ceases. Occasionally, when a supply of sauerkraut is taken from the crock for cooking, replace the cloth by a clean one, but always be sure to put the board and the weight back in place. 95. SAUERKRAUT WITH SPARERIBS.--Persons who are fond of sauerkraut find the combination of sauerkraut and spareribs very appetizing. The spareribs give the cabbage a very pleasing flavor and at the same time supply nourishment to the dish. SAUERKRAUT WITH SPARERIBS (Sufficient to Serve Six) 1 qt. sauerkraut 2 lb. spareribs 1 tsp. salt 3 c. water Put the sauerkraut and the spareribs into a kettle and add the salt and water. Allow to simmer slowly for 2 or more hours. If additional water is necessary, add it from time to time. Just before removing from the heat, allow the water to boil down so that what remains may be served with the hot sauerkraut. 96. BAKED SAUERKRAUT.--In the cooking of sauerkraut for the table, pork in one form or another is generally added; in fact, one rarely thinks of sauerkraut except in combination with pork. While boiling is the method that is usually applied to this vegetable, many housewives prefer to bake it, for then the odor does not escape so easily and a flavor that most persons prefer is developed. BAKED SAUERKRAUT (Sufficient to Serve Six) 2 lb. fresh pork 1 qt. sauerkraut 1 Tb. salt 3 c. water Cut the pork into several large chunks, and put it with the sauerkraut into a baking dish that has a cover. Add the salt and water, cover the dish and place in the oven. Bake slowly for 2 or 3 hours. Serve hot. 97. SAUTED SAUERKRAUT.--If an entirely different way of cooking sauerkraut is desired, it may be sauted. When nicely browned and served with boiled frankfurters, it is very appetizing. SAUTED SAUERKRAUT (Sufficient to Serve Six) 1 qt. sauerkraut 4 Tb. bacon or ham fat 2 tsp. salt Steam the sauerkraut over boiling water for about 1 hour. Then melt the fat in an iron frying pan, add the sauerkraut and sprinkle with the salt. Place a cover over the pan and allow the sauerkraut to saute until it is slightly browned on the bottom. Stir and continue to cook until the entire amount is slightly browned. Serve hot. CARROTS AND THEIR PREPARATION 98. CARROTS are one of the root vegetables. They are similar in composition to beets, having practically the same total food value, which is for the most part carbohydrate in the form of sugar. Besides