KOHLRABI. Peel, cut it in two, and then slice thin; put into salted water, parboil, and then drain; then stew it in some weak broth; when nearly done, shred some of the green leaves✪ Kohlrabi growing at the top, and add them; they will tinge it a light green. When tender, drain out the kohlrabi. Make a bechamel sauce with the liquid in which it is cooked, pour it over the vegetable, let it get hot, and serve. Time, 15 to 25 minutes. Kohlrabi is a cultivated variety of the cabbage, distinguished by the swelling in a globular form of that part of the stem which is just above the ground. This protuberance is the part used, its uses being similar to the turnip. It is only fit to use when young, being then wholesome, nutritious and palatable; later it contains much indigestible fibrous matter. It is very valuable, also, as food for cattle. LETTUCE. If lettuce has become wilted in the market, let it stand with the stems in a bowl of cold water for several hours before using, to become crisp again. Just before serving, wash carefully, then shake off the water, tear it in small pieces, as it is more convenient to serve in that way. It should never be cut with a knife. Pile it in a glass dish, and serve on salad dishes, or small plates. Vinegar and sugar is sometimes used for a dressing, or oil and vinegar, salt alone, French salad dressing, or mayonnaise if preferred. It is deli- cious served with lemon juice, using sugar also if liked. FRIED LETTUCE — Chop lettuce and the tops of 2 onions fine, add 2 welhbeaten eggs, put a little salad oil or butter into a frying-pan, and pour in the mixture well beaten; cover, stir up when well heated, and serve with vinegar or lemon juice✪ Fried Lettuce, or without either, .according to taste. STEAMED LETTUCE.— Melt 2 tablespoons of butter in a sauce- pan, add vinegar and 1 well beaten egg; stir well together, and add the leaves from 2 large heads of lettuce✪ Steamed Lettuce, cover, and let it steam until the lettuce is well wilted; serve hot. VEGETABLES 233 Lettuce is snppoeed to be a native of the East Indies, but it has been cultiva- ted in Europe from very early times. It is wholesome and has a particularly pleasant taste. It is said to have a sedative action on the nervous system, which allays pain and induces sleep. Those who have no tendency to apoplexy, and who are troubled with wakefulness may be recommended to eat lettuce at supper. It contains little nutriment, being d6% water. It contains about 1% of mineral mat- ters (especially nitre), which are useful. MAOAEONI, SPAGHETTI AND VEKMICELLI. BOILING MACARONI.— Do not wash macaroni, as that extracts part of its nutrients. After breaking it into suitable lengths put it into plenty of boiling water, slightly salted, and boil actively until it is done; most cook books say to boil it 15 to 20 minutes, but you will find it better if you boil it ^ to f hour, but do not boil it too long or it will logiB its nutritive qualities; then drain in a colander, pour on cold water, which will prevent its sticking, then spread the strips beside each other and cut them all at once into pieces about an inch long, which is better than leaving them in unweildy lengths. BAKED MACARONI — Boil and prepare as above directed; then butter a baking^dish, put in the macaroni, cover with bread crumbs✪ Baked Macaroni, pour a little melted butter on top, bake in a moderate oven 5 min- utes, and serve.

AI-modernized reading of the original text

KOHLRABI. Peel, cut it in two, and then slice thin; put into salted water, parboil, and then drain; then stew it in some weak broth; when nearly done, shred some of the green leaves growing at the top, and add them; they will tinge it a light green. When tender, drain out the kohlrabi. Make a bechamel sauce with the liquid in which it is cooked, pour it over the vegetable, let it get hot, and serve. Time, 15 to 25 minutes. Kohlrabi is a cultivated variety of the cabbage, distinguished by the swelling in a globular form of that part of the stem which is just above the ground. This protuberance is the part used, its uses being similar to the turnip. It is only fit to use when young, being then wholesome, nutritious and palatable; later it contains much indigestible fibrous matter. It is very valuable, also, as food for cattle. LETTUCE. If lettuce has become wilted in the market, let it stand with the stems in a bowl of cold water for several hours before using, to become crisp again. Just before serving, wash carefully, then shake off the water, tear it in small pieces, as it is more convenient to serve in that way. It should never be cut with a knife. Pile it in a glass dish, and serve on salad dishes, or small plates. Vinegar and sugar is sometimes used for a dressing, or oil and vinegar, salt alone, French salad dressing, or mayonnaise if preferred. It is delicious served with lemon juice, using sugar also if liked. FRIED LETTUCE — Chop lettuce and the tops of 2 onions fine, add 2 welhbeaten eggs, put a little salad oil or butter into a frying-pan, and pour in the mixture well beaten; cover, stir up when well heated, and serve with vinegar or lemon juice, or without either, .according to taste. STEAMED LETTUCE.— Melt 2 tablespoons of butter in a saucepan, add vinegar and 1 well beaten egg; stir well together, and add the leaves from 2 large heads of lettuce, cover, and let it steam until the lettuce is well wilted; serve hot. Lettuce is supposed to be a native of the East Indies, but it has been cultivated in Europe from very early times. It is wholesome and has a particularly pleasant taste. It is said to have a sedative action on the nervous system, which allays pain and induces sleep. Those who have no tendency to apoplexy, and who are troubled with wakefulness may be recommended to eat lettuce at supper. It contains little nutriment, being 96% water. It contains about 1% of mineral matters (especially nitre), which are useful. MACARONI, SPAGHETTI AND VERMICELLI. BOILING MACARONI.— Do not wash macaroni, as that extracts part of its nutrients. After breaking it into suitable lengths put it into plenty of boiling water, slightly salted, and boil actively until it is done; most cook books say to boil it 15 to 20 minutes, but you will find it better if you boil it ^ to f hour, but do not boil it too long or it will lose its nutritive qualities; then drain in a colander, pour on cold water, which will prevent its sticking, then spread the strips beside each other and cut them all at once into pieces about an inch long, which is better than leaving them in unwieldy lengths. BAKED MACARONI — Boil and prepare as above directed; then butter a baking-dish, put in the macaroni, cover with bread crumbs, pour a little melted butter on top, bake in a moderate oven 5 minutes, and serve.

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