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 (koleannon). 
(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 3.—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 
cor 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 
ean, 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 blane 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 :* 
No. 1. No. 2. 
Cream of asparagus soup. Cream of celery soup. 
Spinach and eggs. Asparagus on toast. 
Creamed cabbage with cheese. Koleannon (potato and cabbage). 
Stewed rhubarb. Blane 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. 
