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Show I Sister Mary I I there are members in the family who will insist on having cooked cab-bJg- oncp In a while there is a way to cook it without advertising the fact for a week afterwards. Cut a head of cabbage into sixths -Add one half teuspoonful of soda to a ' kettle Of boiling saltHj water. Pul in I the cabbage and cook 18 minutes uncovered. un-covered. The cabbage will be tender and can then becreamed or scalloped) or fixed as one may wish. There will be no odor of cabbage through the house. MENU FOR TOMORROW Breakfast Chilled grape and or-1 ange Ulce, fried grevn tomatoes with i milk gravy, buttered tuasi. colfee. Luncheon Spiced veal, creamed po tatoes, celery salad, sponge cake, tea.' Dinner Cream of lima bean soup,! roast duck, baked sweet potatoes.' scalloped cauliflower, grapes and, pears, toasted crackers, cheese, coffee. cof-fee. MY OWN RECIPES A mixed cheese could be used with the crackers for a change. Two ounces of Roquefort. add d lo a cream cheese. I give a Roquefort taste, and the hole in ou's housekeeping allowance is not unreasonable Finely-chopped pimen toes and the yolk of a hard-boiled eeg DtB7 be added. SPICEO VEAL pounds of lean veal 13 pound sail pork. cup cracker crumb?. 2 eggs Ml cup tomato catsup icaspoon pepper 1 lemon (crated rind) 1 cup water ' ' tablespoons butter Chop meat very line. Beat eggs well. Mix flrsl Beven ingredients. Mold liie meal into a brick-shuped loaf. Roll in flue cracker crumbs. Put in a small dripping pan and bake an hour to an hour and a half in a moderate' oven Baste with the water and butter. This may be prepared the day before and sliced cold. CELERY SALAD 1 !. oupl die. d celery 14 cup diced apples 1 large green pepper Lettuce French dressing Wash pepper and remove seeds and tough Whte fiber. Shred or cut into ihin Irclea Mil oelen and apples with dressing. Arrange on lettuce, add pepper aud serve. A salad that is mixed with French dressing should not be allowtti to stand after mixing. The roast may be rare or well done. The after dinner story must be both. |