Sweet Fried Cabbage

SWEET FRIED CABBAGE

Cut cabbage as for cold slaw. Pour boiling water over
i & let stand a few minutes. strain. Place in skillet some fat, then the cabbage.
Cover and let steam 1/2 hour.

Make a sauce of 1 tablespoon fat. 1 tablespoon brown
sugar, 2 tablespoons vinegar. Sprinkle some flour, salt and
pepper over cabbage. Pour over this the sauce, cover, let
steam 10 minutes, adding a little water if necessary.

Corn Chowder

CORN CHOWDER

1 tablespoon drippings
1 cup corn (fresh or canned)
1 tsp table oil
3 cups milk
1 onion sliced
1/2 teaspoon salt
2 cups cooked potato diced
1/4 teaspoon pepper

Brown the sliced onion and potato in the fat; add corn,
milk and seasoning. Do not cook too much, merely heat;
chowder should be served hot.

Peach Pudding

PEACH PUDDING

2 eggs (beat yolks)
6 tablespoons granulated sugar
1 cup of milk sugar
1 1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon melted butter

Mix and beat in 1 cups of flour, into which has been
sifted the baking powder. Stir in carefully well beaten whites
of eggs and pour the batter into shallow, well greased pans.
Put halves of canned (or fresh) peaches over the top and
sprinkle with 6 tablespoons of granulated sugar. Bake in
quick oven j4 hour. Serve warm with sauce.

Sauce. Use liquor from canned peaches or whipped cream
with thickened sauce. (Miss Bertha Young)

Corn Mufins

CORN MUFFINS
2 cups cornmeal
1/4 cup sugar
1 cup flour
1 cup sweet milk
3 eggs (2 will do — use a 1 teaspoon salt & alittle more milk)
3 teaspoons baking powder
1/2 cup shortening
Bake 15 minutes in moderate oven in gem pans.

Perfection Salad

PERFECTION SALAD

1 envelope gelatine
1/2 cup sugar
1/2 cup cold water
1 cup finely chopped cabbage
1 1/2 cup mild vinegar
2 cups celery cut in small pieces
1 pt. boiling water
1 teaspoon salt
1 can pimentos, chopped
Juice of 1 lemon

Soak gelatine in cold water 5 minutes, add vinegar, lemon
juice, sugar, salt, boiling water. When beginning to set add
chopped vegetables. When cold serve on lettuce with mayon-
naise.

Use any left over fruit gelatine by cutting into cubes
and adding to fruit salad.

Egg Souffle

EGG SOUFFLE

5 eggs
Pinch salt and pepper
1/2 cup cream

Beat yolks and whites separately, add cream to yolks, then
whites. Grease molds well and set in cold water in pan in oven.
Bake about 5 minutes. Serve with tomato or cream sauce. Nice
for individual molds.

Strawberry Short Cake

STRAWBERRY SHORT CAKE

1 cup sugar
2 cups flour
1/2 cup butter
2 teaspoons Royal baking powder
2 eggs
1 cup milk

Mix butter and sugar, then well beaten eggs, then milk
and flour and baking powder. Bake in 2 cake pans, 1/2 pint of
cream, 2 boxes berries. Keep best berries for top, crushing
the remaining berries, sweetening to taste an hour or so be-
fore serving.

Prune Pudding 2

PRUNE PUDDING

1 lb. prunes
3 eggs (whites only)

Boil prunes 1 1/2 hours, or until very little juice is left;
seed and beat hard until very light. Beat the eggs stiff and
mix lightly into the beaten prunes. Bake in deep dish, 10 to
15 minutes and serve at once. (A custard sauce made from
the yellows of the eggs is sometimes used

Hot Cross Buns

HOT CROSS BUNS
1 cup scalded milk
3/4 teaspoon cinnamon
1 cup sugar 1 teaspoon salt
3 cups flour
2 tablespoons butter
1/4 cup currants
1 yeast cake dissolved in 1 cup lukewarm water
1 egg

Add butter, sugar and salt to milk; when lukewarm add
dissolved yeast cake, cinnamon and egg well beaten. When
thoroughly mixed, add raisins; cover and let rise over night;
in the morning form in large cakes or biscuits, place in pans
one inch apart, let rise, brush over with egg and bake 20 min-
utes. When cool, make cross with frosting on each cake.

Fish Chowder

FISH CHOWDER

Canned salmon or fresh fish
Bread crumbs
Onions
Butter
Potatoes
Pinch of salt
11 cups milk

Brown several slices of onions in a casserole. Place a
layer of potatoes partly cooked, sliced as for escallops, over
the onions. On this place a layer of canned salmon or fresh
fish. Dots of butter should be used, little salt, as the
salmon if used is already salted. Repeat until dish is full.
Cover with bread crumbs. Put over all, one and one-half cups
milk. Cook until potatoes can be pierced with a fork and top
nicely browned.

Ox Tail Soup

OX TAIL SOUP

2 ox tails
6 carrots
1 cup barley
1/2 teaspoon allspice
4 large onions
Salt and pepper

Wash Ox Tail — Cover with 3 quarts cold water and boil
gently one and one-half hours with salt to taste. Wash the
barley and boil one hour with ox tails. Have ready the onions
and carrots chopped fine and boil all together until the vege-
tables and barley are cooked. Half an hour before removing
from the fire add the pepper and allspice to taste.

Norwegian Sandwiches

NORWEGIAN SANDWICHES

3/4 cup mayonnaise
2 teaspoons of anchovy paste
3 hard boiled eggs
Rye bread
Chopped liver

Rose sandwiches served with Ginger Punch (see beve-
rages). The bread is spread lightly with putter, then with
cream cheese, and crushed raspberries.

Parsnip Fritters

PARSNIP FRITTERS

Parsnips
About 3 tablespoons flour (or until batter drops from spoon )
2 well beaten eggs
1 teaspoon salt
1 cup milk

Either grate the raw parsnips on a coarse grater, or boil
until tender and rub fine, having taken out the heart before
cooking.

Make a batter of the eggs, salt, milk and flour; beat the
parsnips into this and fry in deep fat.

Spinach with Mushrooms

SPINACH WITH MUSHROOMS

Cook spinach, chop very fine and season. Prepare the
mushrooms and cook until tender. Make a cream sauce. Place
the spinach in a baking dish with mushrooms and cream sauce
in the center. Sprinkle cracker crumbs over all.

put in oven for a moment and serve hot.

Go Back To The Simple Life

GO BACK TO THE SIMPLE LIFE

Be contented with simple food, simple pleasures,
simple clothes. Work hard, pray hard, play hard. Work,
eat, recreate, sleep. Do it all courageously. We have a
victory to win.

"Buy less; cook up more than necessary; serve smaller
portions."

"Use local and seasonable supplies.''

"Preach and practice the 'gospel of the clean plate.' "

"Do not limit the plain food of growing children."

Corn Bread with Egg and Milk

CORN BREAD WITH MILK AND EGG

1/2 cup white cornmeal 1 tablespoon Crisco, melted

1/2 cup yellow cornmeal 1 tablespoon sugar

1 cup flour 1 rounded teaspoon salt

1 cup milk }, teaspoons baking powder

1 egg

Bring cup of milk to a boil and pour over the cornmeal
and salt; stir well and let stand 1/2 hour before stirring in
the rest. Pour into a large pan and bake about 30 minutes in
a moderate oven.