Scalloped Brussels Sprouts

Scalloped Brussels Sprouts

Ingredients:
1 qt. Brussels sprouts
3 Tb. butter
2 Tb. flour
1 tsp. salt
2 c. milk
1 c. buttered crumbs

Directions:
Prepare the sprouts as explained in Art. 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.
85. SELECTION AND CARE OF CABBAGE.--Heads of cabbage that feel firm and
solid to the touch and are rather heavy for their size are the best to
select for cooking purposes. This vegetable comes into the market early
in the summer and may be had until late in the fall. As it has excellent
keeping qualities, it may be stored for use as a winter vegetable. When
this is done, the stem and the roots should be allowed to remain on the
head, for then the cabbage is less apt to wither. If this precaution is
taken and the cabbage is stored in a cool place, no great care is
required to keep it in good condition until it is to be cooked unless,
of course, it is kept for an abnormal length of time.
86. PREPARATION AND COOKING OF CABBAGE.--To prepare cabbage for cooking,
remove the outside leaves and then cut the head that remains into pieces
of any desirable size. Whether the cabbage should be left in large