CABBAGE 



left over when dinner is done. Keep the cabbage 

 steaming until it is tender. Over-cooked cabbage 

 grows dark and loses its succulent flavor. Serve 

 it, well-salted and hot, while it is still creamy 

 white and tender and sweet, If cabbage is boiled, 

 the water, so full of health-giving mineral salts, 

 may be used for a cream soup. 



Cabbage may easily be kept over the winter, so 

 that we may have this succulent vegetable nearly 

 the year round. There is one advantage in can- 

 ning the cabbage in the fall for winter use. It 

 does away with the unpleasant cooking odor, es- 

 pecially objectionable when cabbage is cooked in 

 winter. Canned cabbage, however, is not quite so 

 good ; the flavor may become stale. The best way 

 to keep cabbages for winter is to store them in 

 pits. Make a trench at least 1 foot deep and 4 

 feet wide. Make certain that no water has col- 

 lected in the heads. Pack the cabbages, heads 

 down, leaving all the soil possible on the roots and 

 removing no leaves. The heavy outside leaves 

 wrapped closely together about the head will in 

 themselves preserve the freshness of the heart of 

 the cabbage. Cover with a little straw and, over 

 the straw covering, place a scattering of earth. As 

 the weather grows colder, add more earth, until 

 after hard freezing weather has come, there will 

 be a foot of earth over the cabbage-pit. The pit 

 may be opened at one end, whenever the cabbage is 

 needed. Whether fresh or stored, this homely 



