Show I I I KITCHEN AND PANTRY i For a n. cold day da- dinner tr try cabbage loaf Jon and anu you ou will 11 never ne omit It from your list of delightful winter dishes It may L bo bi served er with or without meat being most nourishing nourishing- and satisfying st For dinner r precede it Il with a I vegetable soup SOlID and for desert choose a a. light tart pudding such as lemon mon custard cu Vegetable Soup Cabba Cabbage e Loaf Pork lork Chops Stuffed Potatoes Potatoe Stewed Corn COln Celery Salad I L Lemon mon Cu Custard tard Pudding Ten Tea Y Vegetable Soup boup T Two o quarts water two teaspoons extrAct ex- ex trAct of r beef half cup cat carrots rota one cup potatoes half onion chopped fine half cup celer celery three thre tablespoons tomatoes tomato's stewed half tablespoon p parsley two tablespoons butter buttel half halt bay bno leaf half cup rice salt and pepper p will be needed Chop eA vegetables t and add with rice to toI water which has bet been salted cook ook un L tim til II nan nau nour men atm atilt extract of beef pars parsley lcy ba bay leaf ear and sea seasoning s o ni n g. g r Cabbage l oct f. Take ke an aim oval 31 or oblong r loaf of bread and remove tho tIme cru crust u t. t scoop out tho time thoIn In inside ld leaving a case having having- it tt its walls three of or an inch in thickness then fry In deep fat Take Talo off th tIme the out- out aIde sido wilted leaves from a 1 firm sm small II cabbage and cut In quarters removing the tough stalk then cut In thin slices Soak In cold colu water Wlter ten minutes drain and cook cool in tn an uncovered unco vessel in bollIng boll boll- leg Ing salted saIled water t to which IK Is added one one- fourth of a a. teaspoonful of or soda If It there is some Rome spare milk on hand try tn cooking In one-half one milk and one half I water ater as It Improves When Whetu the tho cabbage cab- cab base bage IB Is tender drain thoroughly and I season generously with butter salt and ami pepper Fill 1 the box o of bread with the cabbage and nd sprinkle with a mixture mixture mixture mix mix- ture of bread crumbs and grated cheese using three fourths of a cupful of or crumbs and quarter one of or a cupful of or cheese Put In a a. pan or oz dish and let stand in the theo cn oven until the cheese has melted and garnish with points or cutlet cutlet cutlet cut cut- let shaped pieces of or bread In butter butler and parsley panIc Lemon Pudding Fuddle Bon Boll one pint of milk and pour It over three ounces of or fine breed bread crumbs cream one ounce of or butter with two ounces of sugar ugar add the beaten yolks of two e eggs and grated rind of lemon then gradually add adil the the milk and crumbs stir sUr all tog together and pour Into a buttered pie dish Bake one half hour or until sot sat then beat beAl the whites of or the eggs egg to a stiff froth with one ounce of oC sugar and n. n few drops drop of at lemon ju juice c Pile rou roughly over o tho pudding sift a little sugar over O and then brown lightly in the oven oyen I |