Show har sar vegetables important part of menu 1 by NELLIE MAXWELL SE it r f f w 1 u V tf V laatt X fresh green vegetables as well THE as those that grow under ground are so healthful and should form a large part of the menu in every daml ly more v vegetables ege tables and less meat will make healthier bodies five minute cabbage cook one and one half quarts of shredded cabbage tor two minutes in three cupfuls of rich milk add one cupful of rich milk or a cupful of cream blended with two and one half tablespoonfuls tablespoon each of flour and butter cook until the starch Is well cooked the result Is a fine flavored vegetable ege table which has all of its travor and A color and Is much more digestible than the ordinary long cooked cabbage german cabbage salad chop a small bead of cabbage with one good sized onion add a teaspoon ful of sugar and salt to taste fry cubes of salt pork in a trying pan un til crisp and brown using two or three slices enough to moisten the cabbage pour this boiling hot oer the cabbage and stir and mix well add one fourth cupful of vinegar to the frying pan and bring to the boiling point pour tills over the cabbage stir and add a dash of cayenne and salt to season keep on the back of the stove or in the warming oven en til serving time 1930 western newspaper union |