Evening Republican, Volume 15, Number 238, Rensselaer, Jasper County, 9 October 1911 — CABBAGE COOKED WITH CARE [ARTICLE]

CABBAGE COOKED WITH CARE

If These Instructions Aro Followed it Will> Be Free From Rank Flavor. If cabbage is properly cooked It will be tree from rank flavor. After quartering and slicing the head, rejecting, of course, the outside leaves and heart, cook fqr ten minutes to salted water. Then pour off the water, put the vegetable In a sieve and set It under the cold water faucet. The sieve should be set In a big earthen bowl and as the water fills up the bowl it should be poured off and fresh water run over the vegetable again, so that every part of it is thoroughly freshened. When well rinsed Oft up tee sieve, drain the cabbage and cut ft into small pieces. Put It on the fire agsin In an enamel lined pot, cover with milk and let It cook alowly for three-quarters of an hour. Season with **lt and pepper while cooking. About ten minutes before serving mix some soft butter and flour to a paste —enough to thicken the milk so that it forms a nice white sauce around it A very young cabbage, straight from the garden, does not require such careful treatment