80. Cook them in boiling salted
water until they are tender, and then drain. Make a white sauce of 2
tablespoonfuls of the butter, flour, salt, and milk. Butter the crumbs
by pouring 1 tablespoonful of melted butter over them, stirring until
well blended. Place one-fourth of the crumbs in the bottom of a baking
dish, add about half of the sprouts, and place another fourth of the
crumbs over the sprouts. Add the remaining half of the sprouts and pour
the sauce over these. Sprinkle the rest of the crumbs over the top,
place in the oven, and bake until the crumbs are brown and the
ingredients thoroughly heated.
CABBAGE AND ITS PREPARATION
84. CABBAGE consists of the foliage of the cabbage plant. It is a
succulent vegetable with a high flavor; in fact, its flavor is so strong
that in many cases it disagrees with persons. However, if cabbage is
properly cooked, no apprehension need be felt about eating it, for it
can be digested by most persons. The food value of cabbage is not
high, being even less than that of string beans. The greater part of
this food value is carbohydrate in the form of sugar, but in order to
prepare cabbage so that it has any importance in the meal, considerable
quantities of protein, fat, and carbohydrate must be added. In itself,
it is valuable for its mineral salts and bulk.
Numerous varieties of cabbage can be procured, but only three are
commonly used. These include _white cabbage_, which is used the most;
_purple cabbage_, which is very dark in color and contains varying
shades of red and blue; and _Savoy cabbage_, which has a large number of
green crinkled leaves and is commonly cooked by boiling.
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