Evening Republican, Volume 15, Number 231, Rensselaer, Jasper County, 30 September 1911 — CABBAGE COOKED WITH CARE [ARTICLE]

CABBAGE COOKED WITH CARE

If These Instructions Art Followed It Will Be Free From Rank > : . Flavor. ' : '%/' ,!•- M ■ • ‘f' <t: ' i'l.,'" «•* .*• If cabbage Is properly cooked it will be free from rank flavor. After quartering and slicing the head, rejecting, of course, the outside leaves and heart, cook for ten minutes in salted water. Then pour Off the water, put the vegetable In a sieve and set it under the cold water faucet The •lews should be set in a big earthen bowl and as the water fills up the howl it should be poured off and fresh water run over Gte vegetable again, so Oat every part of It Is thoroughly freshened. When well rinsed aft up the sieve, drain the cabbage and cut It into small pieces. Put it oa the fire agate in an enamel lined pot. covgr with milk and let It cook slowly for three-quarters of an hour. Season with salt and pepper while cooking. About tea minutes before serving mix wane soft butter mid flour to a paste —enough to thicken the milk so that it forms a idee white sauce around it A vary young cabbage, straight from the garden, does not require such careful treatment