Healthful cookery

Cabbage and Tomatoes. — Boil cabbage, chopped fine, in as little water as possible. When tender, add half the quantity of hot stewed tomatoes, boil together for a few minutes, being careful to avoid burning. Season with salt, if desired, and Vegetables serve. If preferred, a little sweet cream or Cocoanut Cream may be added just before serving. Boiled Cabbage. — Carefully clean a nice head of cabbage, divide into halves, and with a sharp knife slice very thin, cutting from the center of the head outward. Put into boiling water, cover closely, and cook rapidly until tender; then turn into a colander, and drain. Return to the kettle, add salt to taste, and sufficient sweet cream to moisten well; heat through if at all cooled; dish, and serve at once. If preferred, the cream may be omitted, and the cabbage served with tomato sauce or lemon juice as a dressing. Chopped Cabbage, or Cabbage Salad. — Take one pint of cabbage, chopped fine ; pour over it a dressing made of three tablespoonfuls of lemon juice, two tablespoonfuls of sugar, and half a cup of whipped cream, thoroughly beaten together in the order named ; or serve with sugar and diluted lemon juice. TURNIPS Boiled Turnips.— Turnips, like other vegetables, should be boiled in as small an amount of water as possible. Care must be taken, however, that the kettle does not become dry, as scorched turnip Healthful Cookery is spoiled. An excellent precaution, in order to keep them from scorching in case the water becomes low, is to place an inverted saucer in the bottom of the kettle before putting in the turnips. Put into boiling water, cook rapidly until sufficiently tender to be pierced easily with a fork; too much cooking discolors and renders them strong in flavor. Boiled turnips should be drained very thoroughly, and all water pressed out before preparing for the table. The age, size, and variety of the turnip will greatly vary the time necessary for its cooking. The safest rule is to allow plenty of time, and test with a fork. Young turnips will cook in about forty-five minutes ; old turnips, sliced, require from one and a quarter to two hours. If whole or cut in halves, they require a proportionate length of time. White turnips require much less cooking than yellow ones. Chopped Turnips. — ■ Chop well-boiled turnips very fine, add salt to taste, and sufficient lemon juice to moisten. Turn into a saucepan, and heat till hot, gently lifting and stirring constantly. Cold boiled turnip may be advantageously used in this way. PARSNIPS Baked Parsnips. — Wash thoroughly, but do not scrape the roots; bake the same as potatoes. When Vegetables tender, remove the skins, slice, and serve with cream or an egg sauce. They are also very nice mashed and seasoned with cream. Baked and steamed parsnips are far sweeter than boiled ones. Boiled Parsnips. — Clean, scrape, drop into a small quantity of boiling water, and cook until they can be easily pierced with a fork. Drain thoroughly, cut the parsnips in slices, and mash, or serve with a white sauce, to which a little lemon juice may be added if desired. BEETS