"Yes, you're right. I did boil the cabbage this morning, and of course I have a well-ventilated kitchen, but I don't believe the odor would be noticeable if I had cooked it just before dinner."
"I never used to eat cabbage," said Bob, "but I like Bettina's way of preparing it. She never lets it cook until it gets a bit brown, and so it has a delicate flavor. Most people cook cabbage too long."
"Another question, Teacher. How did you manage to bake these potatoes so that they are so good and mealy? Mine always burst from their skins."
"Well," said Bettina, "I ran the point of the knife around the outside of the potato. This cutting of the skin allows it to swell a little and prevents it from bursting. Then I baked it in a moderate oven. Another thing. I've discovered that it is better not to pierce a potato to find out if it is done. I press it with my fingers, and if it seems soft on the inside, I remove it from the oven and press the skin until it breaks, allowing the steam to escape. If I don't do that, a mealy potato becomes soggy from the quickly condensing steam."
"Oh, Bettina, I'm so glad to know that! I like baked potatoes because I know they are so digestible, but I never can make them like these. Now I won't monopolize the conversation any longer. You men may discuss business, or the war, or anything you choose."
The dinner that night was as follows:
Hamburger Steak Lemon Butter
Baked Potatoes Escalloped Cabbage
Bread Butter
Prune Soufflé
BETTINA'S RECIPES
(All measurements are level)
Hamburger Steak (Six cakes)