Victoria University College

Manawatu Times, Volume 62, Issue 168, 17 July 1937, Page 14

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE CABBAGE IN OLD AND NEW WATS Cabbage is a healthful, inexpensive and 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 docs 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. Rjaw cabbage is one of the best sources of vitamin C, which prevents scurvy and aids in protecting against tooth decay. Raw cabbage ranks higher than orango and lemon juico 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 whito leaves. When buying cabbage, the greener! heads mean better value for money even though they may be somewhat looser than the whito heads. The ash left in the body after cabbage is digested gives an alkaline reaction to tho blood. This is especially desirable, since it tends to balance tho acids pro- ! duced by many of the foods we eat. Cabbage, either raw or cooked, supplies bulk to the diet. Therefore it is well to includo 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. Cab- ! bage must bo 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 bejforo serving, because the acid of the dressing draws the liquid from the vegetables, causing them to lose their crispness and thinning tho dressing. Slaws, on tho contrary, should be more liquid. In making them the cabbage should stand in tho dressing from one to two hours before serving. Sour Cream Cabbage Slaw 1 cup sour or sweet cream, 2 cups chopped cabbage, 2 tablespoons sugar, 2 tablespoons dilute vinegar. Mix sour cream and sugar with the 1 cabbage. Just before serving add the . vinegar, which will foam. Mix lightly and serve. Variation: Mix 1 cup o* i chopped canned pineapple. Cabbage and Apricot Salad 2 cups shredded cabbage, 12 apricots ( (stewed or canned), 8 prunes (soaked 1 until soft), 1 cup salad dressing, 2 tablespoons honey or sugar. i 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 j liquid (water and pineapple juice), i cup crushed drained pineapple, 3 tea- i spoon salt, 1 cup diced cucumber, 1 cup j chopped cabbage. !jDissolve gelatin powder and salt in r 1 cup hot water. Add 1 cup cold water and pineapple juice. When mixture has begun to thicken add remaining in- 1 Q jredients and set in a loaf pan or inlividual moulds. Serve with or without L salad dressing. . p Cabbage Salad Combinations The following arc pleasing combina- j 1 tions when mixed with cabbage and j 0 Iressings such as boiled French or j 0 nayonnaise:—-Radish and onion; green £ pepper; carrot and green pepper; cucura- v Der and green pepper; carrots; carrot a md celery; carrot and peanut; carrot, 11 raisin and ripe olive; pickled beets; _ jucumber and beets; cucumber pickle md pimiento; pineapple, celery and )anana; marshmallow’, cocoanut; apple, )anana, and raisin; diced ham and green )cpper; pepper (iu equl amounts); I >nion rings; nuts and cheese; banana | md cucumber; banana, celery and nuts. ;