JFEDFORD MAIL TRIBUXE, MEDFORD. OREGON, THURSDAY, JUNE 28, 193?.
PAGE FIVE
Old World Recipes for
Cabbage Add New Zest
There 1b one vegetable which
should appeal to bargain, huntera
Just now more than usual. It costs
actually less than It coat a year ago,
and It was then comparatively cheap
we thought. This la old friend cab
bage, of such ancient and honorable
lineage that It ranks with wheat
and rice and beans In the history
of the human race.
We eat more - cabbage In this
country than any other vegetable
except potatoes. Certainly we come
by the taste very naturally. Our
forefathers were cabbage eaters long
before they came to America for;
generations back and even beyond
the ancient world of Greece and
Rome and Egypt. The early settlers
of America brought their cabbages
with them across the sea and we
are still planting and eating this
transplanted product of the kitchen
gardens of Europe.
Which is all very much to the
good, says the bureau of home eco
nomics of the U. 8. department of
agriculture, for cabbage is one of
the best of leafy vegetables as well
as one of the cheapest. It supplies
minerals and vitamins - which we
must have, and we need the leafy
roughage, too, for good digestion.
There was however. In the light of
what we know today, something very
wrong about the old-time ways of
cooking cabbage. Look over some
of the old cook books and you will
see. "Steam VA hours," "bake for
2 hours," "boll 3 hours.' and so on
such are the directions, over -and
why over again. That explains, prob
ably, why some people do not like
cabbage, and many abominate the
odor which pervades the house when
cabbage Is cooked In the old, long
time way. But if you cook cabbage
five, ten. or fifteen minutes only.
Instead of hours, those complaints
will be disposed of. Jellcate flavor,
delicate texture, and no "cabbage
odor" at all In the house are the re
sults of short-time cooking. More
Important still, by short-time cook
ing you prevent the loss of food val
ue that comes from long cooking of
the foods which, like cabbage, are
rich In vitamin C.
There is much to be learned, how
ever, from the old-world ways of
serving cabbage, even If they did cook
It to death. We steam or boil and
butter It. we cream it and scallop
It, we use It In slaw hot and cold.
and in salads. But there are other
ways we might copy especially from
Germany, Scandinavia, Russia, and
the Near East. For example:
The Russian dish called tsche Is a
beef stew with cabbage, onions, leeks,
a parsnip, and sour cream. Look at
the recipe to see how tempting that
is.
There Is the German steamed cab
bage, which combines dellciously with
ham, or any other meat for that mat
ter. This Is seasoned first with vine
gar, and later with a little sweet
cream or top milk. Then there la
German fried sauerkraut fried In
fat in which some onions have been
browned. Cooked macaroni is added
to this savory dish.
Or there Is cabbage with sausage
the sausages fried and arranged on
a hot platter with chopped cabbage
which has been cooked for 6 minutes
in a little fat. There Is cabbage scal
loped with bread crumbs and cheese;
or cabbage and carrots In a lamb
stew: or sweet and sour cabbage (red
or white) which Is cooked with sour
apples and seasoned with brown
sugar and vinegar. Or there Is filled
cabbage, which Is the cabbage head
with the center taken out and re
placed with stuffing, then the whole
stuffed cabbage baked In the oven.
In the Near East and elsewhere
In Europe, they make cabbage rolls,
which are sometimes called stuffed
cabbage, although really each sepa
rate leaf Is first wilted and then
folded around a mixture of chopped
meat and bread crumbs, or meat and
rice, or maybe rice and raisins. These
rolls are then cooked, perhaps in a
baking dish with a little water and
served with gravy, or perhaps in
well -seasoned, tomato Juice.
Dutch salad, like other raw cab
bage dishes, is highly recommended
by nutritionists because of the high
vitamin value of the cabbage leaves
before they are cooked. Raw cab
bage Is Interchangeable with toma
toes and oranges for Its vitamin C
content). Dutch -salad Is shredded
cabbage sprinkled with crisp bits of
fried bacon or salt pork. Over this
pour a dressing or the pork fat, vine
gar, salt, pepper, and dry imistard.
Borrowing from Old World recipes
for cooking cabbage, and changing
the cooking time to correspond with
modern principles of vegetable cook
ery, the bureau of home economics
suggests the following somewhat "dif
ferent" ways of serving this cheapest
of the leafy vegetables:
German Steamed Cabbage.
3 quarts shredded cabbage 1
1 teaspoon salt
yA cup vinegar
Killed In Crash
(:: I
Above are three of the passengeri
killed In the crash of an American
Airways passenger liner near Liv
ingston Manor, N. Y. At top is Har
old C. Copplni. Below at left ti
William Bader and at right la Wil
Man Cass, former Dartmouth ath
lete. All three were from Buffalo.
Seven were kilted In the crash.
(Associated Press Photos)
Sour cream may be used Instead of
the vinegar and sweet cream.
Filled Cabbage,
1 large cabbage
3 cups dry bread crumbe
a tablespoons bacon or salt-pork
pork drippings
1 large onion, chopped fine
1 pound ground beef
Seasonings (pepper, salt, nutmeg,
parsley, sage.
Scoop out the center of the cabbage
head, and parboil the shell for about
10 minutes in a cheesecloth bag to
keep the leaves in shape for refill
ing. Chop the center part fine as for
slaw. Brown the chopped onion in
the bacon or aalt-pork drippings, add
the ground beef, chopped cabbage
and breadcrumbs, and stir until
heated. Add the seasonings and put
the mixture back Into the cabbage
shell. Bake, uncovered. In a pan or
baking dish with a little water until
the cabbage Is Just tender.
The old-world recipes call for a
eggs In the stuffing, but these may
well be omitted.- The seasonings, of
course, may be varied according to
taste.
Belgian ned Cnhbnge.
3 sticks cinnamon
Salt and pepper
!J teaspoon cloves
1 onion, sliced thin
1 bay leaf
a cups water
3 tablespoons pork drippings
5 or 6 firm, tart apples peeled and
cut In quarters
1 medlum-stzed red cabbage, sliced
thin
3 tablespoons vinegar
3 tablespoons sugar.
Put the seasonings in the water,
add the apples and then the cabbage.
Cook until Just tender, add the vine
gar and augar. Cook about one
minute more. The appearance of
this dish Is better when hard winter
apples are used, oummer apples, as
a rule, cook up too much.
14 cup sweet cream or top milk.
Steam the cabbage until Just tender
(about 15 minutes). Add salt and
vinegar and when cool add the cream
and serve. Or serve hot If preferred.
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WASH OUT
15 MILES OF
KIDNEY TUBES
Win Back Pep , . . Vigor . . . Vitality
Medical authority agree that your
kidneys contain 15 MILES of tiny
tubes or filters which help to purify
the blood and keep you heaitny.
If vou have trouble with too fre-
ouent bladder passages with scanty
amount causing burning and discom
fort, the 15 MILES of kidney tubes
need washing out. This danger signal
may be the beginning of nagging
backache, leg pains, loss of pep and
vitality, getting up nights, lumbago.
swollen feet and ankles, rheumatic
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If kidneys don't empty 3 pints ev
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these poisons causing serious trouble.
It may knock you out and lay you up
for many montns. uon z wait, ask
vour druratlst for DOANS PILLS . . .
a doctor's prescription . . , which bas
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kidney sufferers for over 40 years.
They give quick relief and will help to
wash out' tne io miijES ox uaney
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But don't take chances with strong
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w Vi flu
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Buy One at Regular Price and CS f
Get Another for Only .... J'
Two $19.95 Dresses
$20-
ALL
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Regardless of price, every
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Pay 5c and Get
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Two Scarfs 64c
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Trhe (Russian) 1
3 pounds beef brisket, cut In small
cubes
3 pints water
1 medium-sized cabbage, chopped
3 onions, sliced
a leeks, sliced
1 parsnip, sliced
1 tablespoon flour
4 cup aour cream
Salt and pepper.
Cook the meat in the S pints of
water until It is almost done, then
add the vegetables and cook until
all are tender. Mix the aour cream
and the flour, add some of the hot
liquid and stir until smooth, then add
to the stew. Season to taste and
serve hot. Small pan cakes (buck
wheat preferred) are often served with
tsche.
Have your brakes tested and adjust
ed free this week by factory experts
Pennington's Battery Service.
G.
GETS BACK U. S.
OR ANTS PASS. June 28. (API
President Roosevelt has signed the
bill for payment of $32,715 dam
ages to John Hampshire of Grants
Pass for government delays In a road
building Job in Rainier national park
when Hampshire was contractor, Rep.
Charles Martin wired Hampshire to
day. It was reported to be the only
Oregon private bill to pass the last
congress.
Oregon Weather.
Fair tonight and Friday, but gener
ally overcast on coast; slightly warmer
In east and south portions Friday;
moderate northwest wind offshore.
Automobile accidents have increas
ed generally since January of this
year.
u?i
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