VICTORIA UNIVERSITY COLLEGE.

Horowhenua Chronicle, 17 July 1937, Page 3

VICTORIA UNIVERSITY COLLEGE.

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE CABBAGE IN OLD AND NEW WAYS Cabbage is a healthful, inexpensive ami convenient food. It can be served, either raw or cooked, in a surprising number of different ways. Cook Cabbage Quickly-

Cooked cabbage need not mean long hours of boiling and unpleasant odour in the house. Quick cooking, in boiling salted water in an uncovered kettle, is the secret of having cabbage that looks appetising and keeps its mild, agreeable flavour. Cabbage cooked in this way does not advertise itself by a disagreeable smell throughout the house, nor does it bring about the common digestive discomfort which overcooked cabbage may cause. Cabbage contains such valuable minerals as calcium and iron, and is rich in vitamins A, B, and C. All of these are necessary to the health and growth of the human body.

Law cabbage is one of the best sources of vitamin C, which prevents scurvy and aids in protecting against tooth decay. Eaw cabbage ranks higher than orange and lemon juice and is almost as good as spinach in this respect. However, when cabbage is cooked, some of the vitamin C is lost.

Green Leaves Best The bright green leaves of cabbage are considerably richer in vitamin A than are the bleached white leaves. When buying cabbage, the greener heads mean better value for money even though they may be somewhat looser than the white heads. The ash left in the body after cabbage is digested gives an alkaline reaction to the blood. This is especially desirable, since it tends to balance the acids produced by many of the foods we eat. Cabbage, either raw or cooked, supplies bulk to the diet. Therefore it is well to include it generously in winter meals when other bulky foods are scarce. Ways to Serve Cabbage Raw There are numerous ways of serving raw cabbage. It is an inexpensive and excellent base or filler for salads. Cabbage must be thoroughly chilled before or after it is shredded to make it crisp for salads. This may be done by letting it stand in cold water.

Salad dressing should not be added to raw vegetable salads until just before serving, because the acid of the dressing draws the tiouid from the vegetables, causing them to lose their crispness and thinning the dressing. Slaws, on the contrary, should be more liquid. In making them the cabbage should stand in the dressing from one to two hours before serving. Sour Cream Cabbage Slaw

\ cup sour or sweet cream, 2 cups chopped cabbage, 2 tablespoons sugar, 2 tablespoons dilute vinegar. ! Mix sour cream and sugar with the cabbage. Just before serving add the vinegar, which will foam. Mix lightly and serve. Variation: Mix 1 cup ov chopped canned pineapple. Cabbage and Apricot Salad

2 cups shredded cabbage, 12 apricots (stewed or canned), ,8 prunes (soaked until soft), 1 cup salad dressing, 2 tablespoons honey or sugar. On each plate arrange a bed of shredded cabbage. Place on it apricots and stoned prunes. Serve with salad dressing sweetened with honey or sugar. Spring Salad (8 Servings)

1 package lime gelatin powder, 2 cups liquid (water and pineapple juice), % cup crushed drained pineapple, 1 teaspoon salt, 1 cup diced cucumber, I cup chopped cabbage. Dissolve gelatin powder and salt in 1 cup hot water. Add 1 cup cold water and pineajjple juice. When mixture has begun to thicken add remaining ingredients arid set in a loaf pan or individual moulds. Serve with or without salad dressing. Cabbage Salad Combinations

The following are pleasing combinations when mixed with cabbage and dressings such as boiled French or mayonnaise:—Radish and onion; green pepper; carrot and green pepper; cucumber and green pepper; carrots; carrot and celery; carrot and peanut; carrot, raisin and ripe olive; pickled beets; cucumber and beets; cucumber pickle and pimiento; pineapple, celery and banana; marshmallow, eocoanut; apple, banana, and raisin; diced ham and green pepper; pepper (in equl amounts); onion rings; nuts and cheese; banana and cucumber; banana, celery and nuts.