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Show avitcJiencraf 1 1 Lowly Cabbage Dresses Up To Advantage By M1UI OAYNOso MAODOX Give cabbage a party drtse and you eaa Invite It ta any menu. Sweet and Boar Cabbage -(Serves 4 t One large firm cabbage (preferably (prefer-ably red), 1 tart apples, ft tablespoons table-spoons baron drippings, table-apoona table-apoona brown auger, J tablespoons vinegar. 1 teaspoon lemon Juice, I' tablespoons flour, salt and pepper. pep-per. Cut cabbage In sections, remove core and shred I do not chop! very fine. Slice petltd applte and mix with ahredded cabbage. Season. Meet bacon drippings, thsa add cabbage-apple mixture. Add Just enough water ta cover. Simmer until almost tender, thtn add sugar, vinegar, lemon Juice and flour. Stir well and aimmtr an-ather an-ather It minutes. Country Slaw (Serves 4 to One medium cabbage, 1 small bead lettuce, t cup milk, V teatpoon salt, 1-1 tablespoon dry mustard, ft cup vinegar, 44 teaspoon lemon Juice, 1 egg. S'e tablespoons sugar, 1 tablespoon butter. Scald of the cup of milk. Combine Com-bine slftsd flour, mustard and aalt with the remaining cold milk (4 cup I. Stir until it forma a smooth peats. -Then add acalded milk, stir and cook ever hot water until smooth and free of any etarchy tasts. Whsn thlcktned, slowly add heated vinegar, vine-gar, and lemon Juice, a little at a time. Combine egg with sugar and beat well. add to dressing, remove at once, and stir well. Add butter and, while still hot. pour over shredded cabbage cab-bage Serve bet ar cold ea bade ef ntp lettuce. Shredded raw cabbage makea a Wonderful aupper aalad whan mixed with a very little minced onion. - ahredded green pepper, cubed canned pineapple and a light may-onnaleo. may-onnaleo. Be sure pineapple la well drained. Mix Just before serving. TwiiBHTWei BREAKFAST: Orange Juice, Frencb toast, crisp bacon. Jelly, eoffee milk. LUNCHEON: Tomato Juice, mushroom omelet, buttered wholewheat toast. Jam tartlets, tea. milk. DINNER: Radishes, olives, broiled steak, fried anions, mashed potatoes, aweet-eour cab-bags. cab-bags. Jelly bread pudding, cream, eoffee, milk. Smooth Mush To eut eornmeal mush Into even edged slices for frying, use a sharp knife frequently dipped la warm water. Well molded mush cuts beet Ta make It rinse a amall loaf paa or a pound baking powder caa In cold weter and fill It with aauah. Coot, cover with waxed paper held la place with rubber bead. (Thia preveata crust from forming on top.) ' Chill until needed. This mush will keep several days If s stored la refrigerator. Make Peanut Butter Ta make peaaut butter at home, ahell and roast the peanuts, discard dis-card the brown akla and put the peanuts through the ftnstt knife f your food chopper. Repeat several sev-eral times until the mixture la like paste. Add one-fourth teaspoon af aalt for each eup af pasta Store la covered Jar la refrigerator. |