EXTENSION COURSE IN VEGETABLE FOODS. 



19 



Prepare and serve boiled cabbage in the following ways : 



(1) Plain with butter. 



(2) With oil and vinegar. 



(3) With white sauce. 



(4) With white sauce and crumbs. Mix cabbage with half its measure of 

 white sauce. Sprinkle with buttered crumbs, and bake until crumbs are brown. 



(5) With white sauce, crumbs, and cheese. 



(6) With sausage. Cook sausage thoroughly. Leave a little fat in the pan, 

 put in chopped cabbage, and cook 5 to 10 minutes. Serve with the sausage. 



(7) With potatoes (kolcannon). 



(8) German cabbage. Stew chopped red cabbage in its own juices with an 

 ounce of butter or other fat to each quart of the cabbage. Keep covered. This 

 may be seasoned with onions, nutmeg, salt, pepper, vinegar. 



Exercise S. — Supply each member of the class with a different " green " if 

 possible. 



The preliminary preparation should be similar to that for the raw salad 

 plants. Even if all is to be cooked it is desirable to sort out the tougher parts 

 and give them a " blanching " or parboiling before combining with the tenderer 

 portions. 



Let each vegetable cook in sufficient boiling, salted water to prevent any 

 danger of burning. The dish should be uncovered except when the vegetable 

 is to be cooked in its own juices, in which case the dish must be covered. 



Adopt a small standard portion suitable for one serving per person — 2 ounces 

 or one-fourth cup is a fair average — estimate cost, including original cost, 

 labor, and cost of additions. Compare with cost of canned vegetables. 



Observe the constant tendency to add to such plants the protein, fat, etc., 

 which they lack by combining with them milk, butter, eggs, and salad dressings. 



When few fresh greens are available, use canned asparagus. Remove from 

 can, taste of liquid, and reserve it if the flavor is good. The stalks may be re- 

 heated and served on toast. Or tips may be served for salad with French 

 dressing, and the stalks used for cream of asparagus soup. To make the 

 latter, split open stalks, add liquid from can if suitable, heat, rub through 

 coarse strainer, add milk, thicken, and flavor. 



In each case work out the cost of material in city and in country, and add 

 the labor of preparation. Note the advantage in the country in the use of 

 such by-products or weeds as thinned-out beet greens or purslane. 



Irish moss blanc mange may fitly form a part of this lesson. The whole moss 

 is preferable to the sea-moss farina. 



Stewed pieplant or rhubarb will also illustrate use of leafstalks as food. 



This lesson may be carried out in the preparation of a luncheon or simple 

 dinner with either of these menus: 1 



No. 1. 



Cream of asparagus soup. 

 Spinach and eggs. 

 Creamed cabbage with cheese. 

 Stewed rhubarb. 



No. 2. 



Cream of celery soup. 

 Asparagus on toast. 

 Kolcannon (potato and cabbage). 

 Blanc mange. 



REVIEW QUESTIONS. LESSON III. 



1. Explain the terms " greens," " potherbs." 



2. How should you divide plants that part may be used for salads, part as 

 greens, or in other ways? 



1 Recipes may be found in standard cookbooks. 



