How to cook vegetables

of all classes, and what is still more precious, it can be procured all the year round. The cabbage is of the cruciferous family. There are a number of varieties, the principal ones are : The white cabbage, savoy cabbage (known in France as chou dc Milan), cauliflower, kohlrabi or chou-rave, Brussels sprouts, and red cabbage. The Egyptians were so convinced of the extraordinary qualities of cabbage that they ate it at all meals ; whilst the Greeks and the Romans acknowledged amongst other virtues that it preserved one from drunkenness. Hippocrates had a predilection for this vegetable, and prescribed it to his Cabbage. patients as a remedy against colic and paralysis. Many great philosophers of antiquity and specially Pythagoras mentioned in their works the extraordinary value of the red cabbage. Cato himself affirmed that this plant was an infallible remedy against plague. It is, said he, by the grace of this panacea that the Romans were able to go 500 years without doctors, whom they had expelled from their territory, perhaps because they refused to recognise the curative qualities in the cabbage. It has been proved to be a very nourishing, substantial, healthy vegetable, in whatever way it is cooked. Boiled Cabbage. Take off the outside leaves of the cabbage, cut it in quarters. Wash well, and let it soak for a quarter of an hour in salted water, to destroy the insects which are found between the leaves. Cut off the stalk portion, and put the cabbage in a stew-pan of boiling salted water. Let it boil fast until tender, then drain in a colander or on a sieve. Press with a plate so as to extract all the water. Serve hot on a deep dish. Creamed Cabbage. Cook in salted water 2 small cabbages, previously picked, washed, and cut in quarters. When tender, drain and chop finely, put in a stew-pan with 2 to 3 oz. of butter, season with salt, pepper, and a little Savoy Cabbage. grated nutmeg. Stir with a wooden spoon over the fire for a few minutes. Lastly add a gill of cream, reheat, dish up, and serve. Savoury Cabbage Pudding. Wash, pick, and blanch one or two small cabbages for 20 minutes. Drain and press so as to extract all the water, then chop finely and season to taste with salt and pepper. Butter a charlotte mould, and sprinkle with breadcrumbs. Place in the bottom a layer of cabbage, then a layer of sausage meat. Fill the mould alternately with the cabbage and farce, taking care that the last layer is cabbage. Cover with slices of bacon, and cook in the oven for about an hour in a closed stew-pan, containing enough water to reach a third of the mould. When cooked, turn out the shape on to a deep dish, sauce over with hot Espagnole or Madere, and serve. Cabbage Timbale.