LEAF VEGETABLES, AND HOW TO COOK THEM. 



437 



plentiful and cheap, but it is the way in which they are cooked and 

 presented at table that will decide whether they are nutritive, appe- 

 tizing, and wholesome, for it is not what we eat that we live on, but 

 what we digest. 



On previous occasions I have had the pleasure of speaking about 

 Roots and Tubers,* and Stem Vegetables. f The present lecture 

 is to be devoted to the third group, i.e. " Leaf Vegetables." The 

 numerous members of the Cabbage tribe are, of course, the chief 

 representatives of this section. After the potato, cabbage is the 

 most popular vegetable. Its moderate price puts it within the reach 

 of all classes, and, what makes it still more valuable, it can be procured 

 all the year round. The blood-purifying properties in which it so 

 richly excels are due to the valuable potash salts and phosphates con- 

 tained in its composition. Great care is therefore needed in the cooking 

 so that these salts shall not be carelessly dissipated. Stewing or steam- 

 ing are far preferable to boiling. The water in which greens have 

 been cooked holds a large quantity of these salts in solution, so that, 

 in spite of its disagreeable odour, cabbage water forms a purifying 

 drink to the system. Cabbage, or greens of some kind, should be eaten 

 at least once daily. All greens require particularly careful looking 

 over, and soaking in salt and water preliminary to cooking, because 

 of the insects concealed in them. 



Some of the many varieties of the cabbage tribe are the White 

 Cabbage, Borecole or Scotch Kale, Savoy, Cauliflower, Brussels Sprouts, 

 and Red Cabbage. The last named is principally used for pickling, 

 but on the Continent, and sometimes in this country, it is eaten as a 

 vegetable when stewed in rich gravy and butter, with vinegar and 

 aromatic spice. Brussels Sprouts are really cabbages in embryo, 

 which grow upon the leaf-stalks of certain kinds of cabbage. They are 

 in season in the winter months, when other vegetables are scarce. 

 Cauliflower, though it should really be included under the heading 

 of flowers, may be placed here for convenience. It is the most 

 highly prized of all the members of the cabbage family. The large, 

 bushy, snow-white heads of flowers are beautifully tender and sweet 

 when properly boiled. It is more wholesome and more delicate in 

 flavour than any cabbage, and, being easily digested, is particularly 

 suitable for invalids or the aged. 



The Globe Artichoke is a species of cultivated thistle. It is not very 

 nourishing, but the fleshy receptacle, scales, and blanched leaf-stalks 

 have an agreeable flavour, and are easily digested. The choke or 

 centre portion is used for soups and entrees, and also as a high-class 

 garnish. Several varieties of this vegetable exist, including the Laon 

 artichoke, with its different-sized flakes or leaves, the flat and pointed 

 Brittany, the violet — the Provence artichoke — and the red variety 

 which grows abundantly in the south of France. 



* Journal R.H.S., vol. 38, p. 540. f Ibid., vol. 39, p; 523. 



