ings for the butter in
the above recipe.

KOHL-RABI WITH BREAST OF LAMB

Strip off the young leaves and boil in salt water. Then peel the heads
thickly, cut into round, thin slices, and lay in cold water for an hour.
Put on to boil a breast of mutton or lamb, which has been previously
well salted, and spice with a little ground ginger. When the mutton has
boiled one-half hour add the sliced kohl-rabi, and boil covered. In the
meantime, drain all the water from the leaves, which you have boiled
separately, and chop them, but not too fine, and add them to the mutton.
When done thicken with flour, season with pepper and more salt if
needed. You may omit the leaves if you are not fond of them.

KOHL-RABI

Kohl-rabi is fine flavored and delicate, if cooked when very young and
tender. It should be used when it has a diameter of not more than two or
three inches.

Wash, peel and cut the Kohl-rabi root in dice and cook in salt water
until tender. Cook the greens or tops in another pan of boiling water
until tender, drain and chop very fine in a wooden bowl. Heat butter or
fat, add flour, then the chopped greens, and one cup of liquor the
Kohl-rabi root was cooked in or one cup of soup stock. Add the
Kohl-rabi, cook altogether, and serve.

Use same quantities as for turnips.

KALE

Remove all the old or tough leaves; wash the kale thoroughly and drain.
Put it into boiling water to which has been added salt in the proportion
of one-half tablespoon to two quarts of water. Boil rapidly, uncovered,
until the vegetable is tender; pour off the water; chop the kale very
fine; return it to the kettle with one tablespoon of drippings and two
of meat stock or water to every pint of the minced vegetable. Add more
salt if necessary; cook for ten minutes and serve at once. The entire
time for cooking varies from thirty to fifty minutes.

The leaves are sweeter and more tender after having been touched by the
frost. The same is true of Savoy cabbage.

SWISS CHARD

This vegetable is a variety of beet in which the leaf stalk and midrib
have been developed instead of the root. It is cultivated like spinach,
and the green, tender leaves are prepared exactly like this vegetable.
The midribs of the full-grown leaves may be cooked like celery.

STEWED TOMATOES

Pour boiling water over the tomatoes; remove the skins; cut into small
pieces and place in a saucepan over the fire. Boil gently for twenty or
thirty minutes and s