The color of this vegetable in its natural state appeals to the esthetic sense of every artist, and many a beautiful picture has been made of a field of cabbages; yet the farmer who sees a man sit down with canvas and brush before his cabbage patch usually regards him as a crank, for to his untutored mind cabbages are associated only with their utility. Many housekeepers are equally mistaken in their views about this vegetable, and consider it coarse food fit to serve only garnished with apologies. Such opinions are based on error, however, for the cabbage is both beautiful to look at and delicious to eat. There are many receipts for cooking cabbage which make it as delicate a dish as cauliflower.
NO. 5. SPINACH GARNISHED WITH WHITE OF HARD BOILED EGG AND CROUTONS.
In the case of spinach, since the form cannot be preserved, recourse is had to molding; the color also may be heightened by contrast with other colors. Illustration [No. 5] shows spinach molded by being pressed into a basin decorated with the whites of hard-boiled eggs, and with croutons placed around the form after it is unmolded. Both the eggs and the croutons improve the taste of the spinach. The basin was first buttered to hold the egg in place while the design was being arranged. Crumbed yolk of hard-boiled egg sprinkled over spinach is another garnishing for this vegetable which enhances its green color and gives the dish a better appearance.
NO. 6. ASPIC OF GREEN PEAS.
There are many ways of cooking any vegetable. These various ways may serve for change, but few of them are better than the simple one of boiling and serving with a suitable sauce. Attention should be given to dishing vegetables so that there is no appearance of their having been turned carelessly on to the platter. A neatly folded napkin can be used under dry, unseasoned vegetables, like asparagus, artichokes, or corn. The napkin gives daintiness to the dish, and in the case of corn, when folded over it, helps to keep it hot.
COLD DISHES
It has been said above that discrimination should be made in garnishing dishes; those to be served hot, for instance, should go directly from the fire to the table, and not be allowed to become cool while being elaborately garnished; on the other hand, cold dishes demand no haste and permit of so much elaboration that at suppers and buffet luncheons they are depended upon largely for table decoration.
The accomplished cook considers the work on cold pieces an opportunity for giving examples of his skill, and the ornamentation of molds and chaud-froids a kind of fancy work which requires nicety and taste. Under the head of cold dishes come all the salads, the pâtés, galantines, cold fish dishes, ices, and sweets. In each of these there is range in which to display culinary accomplishments. The skill requisite for moderate adornment of these dishes is not so great that one need hesitate to undertake them. Cold dishes are often more gratefully received in summer than hot ones, therefore it is desirable that every cook should be able to serve them in attractive forms. Again, from an economic point of view they are desirable, as meats can be served a second time in cold forms quite as acceptably as before.