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Show Makes Danish Dish ... ' ' V v " f : . ' -K -1 Vr ' .f - .. ' . ; f ' ' " ' ' kr-.. . i 1 , , r '.- Handed down from mother to daughter, Mrs. Mary Frie! knows a lot of Danish secrets when it comes to cooking. Very seldom does one find one of Danish descent who is not a good cook, and Mary is among the best. Mrs. Mary Friel was mucb too young to know about Danisb recipes wKen ske came with, her parents from the old country, but she has that inborn instinct for good Danish food and the recipe which she gives today would rate tops in any country. Combine a Danish background with all the information on foods gained in securing a nurse s degree, and you have in Mary a combination hard to beat, when it comes to preparing pre-paring a meal. Try Stuffed Cabbage the Danisb way and serve it with a suggested menu of baked potato, tossed spring salad, hot rolls, Frencb Apple Pie and coffee. And if you don't know the secret of French Apple Pie, Mary gives that also. STUFFED CABBAGE Select one extra large cabbage, wash and remove four outer leaves. Save them. Cut heart out of cabbage cab-bage center and make a large hole. Place the cuttings in a large stew kettle. Then mix together the following: 1 pound of sausage 2 eggs teaspoonful salt i teaspoonful pepper 2 tablespoons flour cup milk . 1 small grated onion. Fill the cabbage with this mixture. mix-ture. Place cabbage leaves on top and tie a string around the cabbage cab-bage securely. Place in kettle with cuttings. Cover entirely with' water, wa-ter, add 1 tablespoon salt. Boil for three hours. Remove cabbage, drain. Cut for serving as cutting a layer cake. Make gravy of liquid and serve over cabbage. FRENCH APPLE PIE Wash, pare and grate 4 large apples into a bowl. Add 1 cup sugar and juice of lemon. Let stand while making a single pie crust. Line pie tin with crust. Pour apples in. Topping For Pie One-third cup butter One-third cup flour . One-third cup brown sugar. Combine these ingredients and sprinkle on top of apple filling. Bake at 350 degrees one hour. |