Scientific cooking with scientific methods

Brussels sprouts are of the cabbage family also. Each little sprout is a miniature cabbage-head. They grow on a stem, and one stem will yield about one and one-half to two quarts. In the preparation we pick them over and soak in cold water for twenty minutes, then drain. Cook in boiling salted water until you can pierce them easily. One-eighth of a teaspoon of soda (bicarbonate) will help to retain the green color. As soon as tender, drain. Use one cup of thin white sauce to one pint of the sprouts. Brussels Sprouts with Butter. Prepare same as above. Drain on cloth placed on colander, and toss in saucepan with one-fourth cup of butter, one tablespoon minced parsley, salt and pepper. Cabbage. In our markets we find the Savoy, purple, sugarloaf and drumhead cabbage. For boiling, the Savoy is the best ; for cold slaw, the purple and drumhead. Always choose the heavy, solid head. Boiled Cabbage. Remove outside leaves. Cut into quarters, and cut out the tough stalk. Soak for half an hour in cold salted water. Place in kettle with plenty of boiling salted water, and cook for ten minutes. Drain and return to kettle, and cover with boiling water and cook uncovered until tender. Drain and season with melted butter, salt and pepper, or it may be cooked with salt pork. In this case the pork wants to be boiled for about two hours before the cabbage is added, first parboiling the cabbage in salted water and draining to remove the strong juices. Then add to the water in which the pork is cooking, using care to remove the cabbage as soon as it is tender. Too long cooking will make it red and strong. Escalloped Cabbage. Cut one-half boiled cabbage quite fine. Season with salt, pepper and dash of cayenne. Mix with one cup of thin white sauce, and put into buttered baking-dish. Cover with buttered crumbs, and, if liked, a sprinkling of cheese. Put into oven and bake until crumbs are browned. Stuffed Cabbage. Cut out stalk end of head of cabbage, leaving a hollow in the shell. Make a stuffing with one pound of good pork sausage, one cup bread crumbs, one sweet pepper cut into fine ribbons, one onion, a little parsley, and one egg. Moisten with a little water or milk, fill cabbage, and tie tightly in cheesecloth and place on trivet in kettle. Fill half full of water. Cover closely and steam until cabbage is tender. Serve a tomato sauce, rather thin and highly seasoned. Purple Cabbage with Wine. Slice the cabbage very fine. Soak in cold water, drain, and cook in stewpan with two tablespoons butter, a little onion juice, salt, pepper and a dash of cayenne. Cover closely and cook until the cabbage is tender. Add one-fourth cup white wine and one tablespoon sugar. Cook five minutes and serve with baked rabbit. Cabbage Slaw. For slaw select a solid white head of cabbage, cut into halves, and with a very sharp knife shred as fine as possible. Soak in cold water until crisp. Drain, and dry by tossing in a bowl. Dress with boiled cream salad dressing. Turnips. In the market we find the small, flat purple top and the rutabaga, and a small, green variety known as kohl-rabi, but the rutabaga is the best and sweetest of the varieties. The juices of the turnip are strong, and they are better for parboiling once at least. Mashed Turnips.