The Institute cook book

For a small head of cabbage use half a pound of minced salt pork. Boil the pork gently for three or four hours. Prepare the cabbage as for plain boiled cabbage; drain well and put on to boil with the pork. Boil and serve the pork with the cabbage. A little additional salt may be needed. Smoked bacon or ham or corned beef may be substituted for the pork; but these are usually better if cooked separately from the cabbage. LADY CABBAGE Prepare and cook the cabbage in the usual way. Chop very fine; return to the fire; cover with milk; season; bring to a boil and serve. [illustration: Planned for a Family of Four] Family o( Four V iliKjH, 1 AOLiliiO CREAMED CABBAGE Make a cream sauce; add the boiled cabbage, chopped; bring to a boil and serve, sprinkling a little chopped parsley over the top of the dish. CAULIFLOWER Remove all the large green leaves and the greater part of the stalk, and soak, head down, in a pan of cold water which contains to each quart of water a teaspoon of salt and a teaspoon of vinegar. Put in a large saucepan, stem end down; cover with boiling water; add a tablespoon of salt and cook from twenty to thirty minutes, according to the size of the head and its compactness. Remove as soon as done, for overcooking darkens it. CREAMED CAULIFLOWER Make a cream sauce; add the boiled cauliflower, broken into pieces, and serve. CAULIFLOWER AU GRATIN Break boiled cauliflower into small flowerets; place in layers in a buttered pudding dish, covering each with cream sauce and grated cheese. Spread buttered bread crumbs over the top of the dish and bake until brown. CAULIFLOWER POLONAISE 1 head cauliflower Yolks of 3 eggs 1 1/2 teaspoons mustard Vi cup olive oil 1/2 teaspoon salt Vi cup vinegar 1 teaspoon powdered sugar 2 tablespoons melted butter Yz teaspoon paprika 1 teaspoon chopped parsley Cook the cauliflower as usual; when done break into flowerets and cover with a sauce made from the other ingredients. Mix the dry ingredients; add the beaten eggs, then the oil and vinegar. Cook over hot water until the mixture thickens; remove from fire and add the butter and parsley. BRUSSELS SPROUTS Remove the wilted or yellow leaves from the sprouts; cut the stock close to the heads, and soak in salted cold water for an hour [illustration: Planned for a Family of Four] V JiLrJi 1 Ar>l/iSO FamUy of Four or more. Drain well and empty them into boiling salted water, allowing one teaspoon of salt to two quarts of water. Boil rapidly for fifteen or twenty minutes, according to the size of the heads; when done, turn into a colander and pour cold water over the heads. Reheat in butter and seasoning or in cream sauce. KALE Remove al! the old or tough leaves; wash the kale thoroughly and drain. Put it into boiling water to which has been added salt in the proportion of one half tablespoon to two quarts of water. Boil rapidly, uncovered, until the vegetable is tender; pour off the water; chop the kale very fine; return it to the kettle with one tablespoon of butter and two of meat stock or water to every pint of the minced vegetable. Add more salt if necessary; cook for ten minutes and serve at once. The entire time for cooking varies from thirty to fifty minutes. BOILED LETTUCE