Brussels Sprouts is a variety of the cabbage, and is so named because the seed was obtained from Belgium in former bbussels spboutb. times. It grows from 3 to 5 feet in height, the stalk terminat- ing in a large, cabbage«like head, and the stem being covered with the sprouts. CABBAGE. BAKED — Boil a firm white cabbage for 15 minutes, changing the water once; drain and set aside until cold; then chop finely, and VEGETABLES 225 j,dd 2 beaten eggs, butter the size of an egg, pepper and salt to taste✪ Baked Cabbage; stir all together and bake in a buttered pudding^dish until brown. This is economical, good and nourishing. It is sometimes covered with bread crumbs, moistened with white sauce, and then baked. Time to bake, about \ hour. BOILED CABBAGE. — Cut it in quarters, soak 30 minutes in salted water; then boil rapidly, uncovered, until tender, hut no longer, in slightly salted water; push it down with a spoon as it rises above the water; it should boil in about 25 to 30 minutes. When done, take it up, drain, put it in a vegetable dish, and put bits of butter over it with a little salt. Kemember that the secret of boiling cabbage is to boil it rapidly, uncovered, and in plenty of water, and boil until tender, hut no longer. If boiled longer it becomes wilted, yellow, and loses flavor. Try cabbage thus cooked and see how much better it is than when cooked in the old way. If the water it is boiled in is not very soft, add to each 4 quarts of water 1 saltspoon of baking soda✪ Boiled Cabbage, but no more. FRIED CABBAGE. — Chop cold white cabbage quite fine; stir in some melted butter to taste, pepper and salt, and four tablespoons of milk or cream; after it is heated through add 1 or 2 welhbeaten eggs,✪ Fried Cabbage according to quantity of cabbage; then turn the mixture into a well=buttered spider, and fry about 5 minutes, or until a light brown on the under side. Place a hot dish over the pan, which must be reversed when turned out to serve. CABBAGE AND MILK.— Cut the cabbage into very fine slices, take out the coarser veins carefully; put it in a tin sauce-pan, over a slow fire, add milk enough to cover entirely, and simmer very slowly 2 hours. Grate some nutmeg over it before serving, and add a good sized lump of butter✪ Cabbage and Milk. Thus cooked its coarseness disappears, and it almost equals cauliflower. Very few people know how good it is thus prepared. COLCANNON — Take equal parts of cold cabbage and cold pota- toes; cut all together well with a knife; fry salt pork, and when the pork i§ crisp, put the cabbage and potato into the fat; season with jiepioer, and a little more salt, if need✪ Colcannoned; cover closely with a plate and let it steam in the pan for |- hour. Do not stir it until you take it up, then stir all together, and serve hot, with the pieces of crisp pork around the edge of the platter. A little onion may be added to this, if liked. 15 226 VEGETABLES A Hint. — The young white leaves of a white*hearted cabbage chopped fine, are a fairly good substitute for lettuce when the latter IS scarce.

AI-modernized reading of the original text

Brussels Sprouts is a variety of the cabbage, and is so named because the seed was obtained from Belgium in former Brussels sprouts. times. It grows from 3 to 5 feet in height, the stalk terminating in a large, cabbage-like head, and the stem being covered with the sprouts. CABBAGE. BAKED — Boil a firm white cabbage for 15 minutes, changing the water once; drain and set aside until cold; then chop finely, and j,dd 2 beaten eggs, butter the size of an egg, pepper and salt to taste; stir all together and bake in a buttered pudding-dish until brown. This is economical, good and nourishing. It is sometimes covered with bread crumbs, moistened with white sauce, and then baked. Time to bake, about \ hour. BOILED CABBAGE. — Cut it in quarters, soak 30 minutes in salted water; then boil rapidly, uncovered, until tender, hut no longer, in slightly salted water; push it down with a spoon as it rises above the water; it should boil in about 25 to 30 minutes. When done, take it up, drain, put it in a vegetable dish, and put bits of butter over it with a little salt. Kemember that the secret of boiling cabbage is to boil it rapidly, uncovered, and in plenty of water, and boil until tender, hut no longer. If boiled longer it becomes wilted, yellow, and loses flavor. Try cabbage thus cooked and see how much better it is than when cooked in the old way. If the water it is boiled in is not very soft, add to each 4 quarts of water 1 saltspoon of baking soda, but no more. FRIED CABBAGE. — Chop cold white cabbage quite fine; stir in some melted butter to taste, pepper and salt, and four tablespoons of milk or cream; after it is heated through add 1 or 2 welhbeaten eggs, according to quantity of cabbage; then turn the mixture into a well-buttered spider, and fry about 5 minutes, or until a light brown on the under side. Place a hot dish over the pan, which must be reversed when turned out to serve. CABBAGE AND MILK.— Cut the cabbage into very fine slices, take out the coarser veins carefully; put it in a tin sauce-pan, over a slow fire, add milk enough to cover entirely, and simmer very slowly 2 hours. Grate some nutmeg over it before serving, and add a good sized lump of butter. Thus cooked its coarseness disappears, and it almost equals cauliflower. Very few people know how good it is thus prepared. COLCANNON — Take equal parts of cold cabbage and cold potatoes; cut all together well with a knife; fry salt pork, and when the pork is crisp, put the cabbage and potato into the fat; season with pepper, and a little more salt, if needed; cover closely with a plate and let it steam in the pan for |- hour. Do not stir it until you take it up, then stir all together, and serve hot, with the pieces of crisp pork around the edge of the platter. A little onion may be added to this, if liked. A Hint. — The young white leaves of a white-hearted cabbage chopped fine, are a fairly good substitute for lettuce when the latter IS scarce.

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