Boiled Red Cabbage

1 red cabbage

1 cup (1/2 pt.) boiling water

4 tablespoons (2 ozs.) drippings

1/2 teaspoon white pepper

1 teaspoon salt

1/2 cup (1 gill) vinegar

1 hard-cooked egg, cut in strips

3 lemon slices

Cut cabbage m halves, removing outer leaves, and place in cold water ten minutes. Drain and cut out stalk and chop leaves fine. Put them into saucepan with water, drippings, seasonings, and vinegar, and cook slowly until cabbage is ready and water is cooked away from it. Have it as dry as it can be without burning. Garnish with egg and lemon.

Broiled Eggplant

1 eggplant 3 tablespoons (1 1/2 ozs.) butter, melted

1 tablespoon vinegar 1/2 teaspoon salt 1/4 teaspoon paprika reel eggplant, cut in thin slices, put into ice water, adding vinegar, and let stand five minutes. Take up, drain, wipe dry, dip in melted butter, sprinkle with salt and paprika, and broil over a clear fire. Serve hot.

Another Method. Prepare eggplant in usual way, making slices twice the thickness for frying. Pare, drain, and place in clean towel under a weight until ready to cook. Dip in melted butter and broil under a clear flame, seasoning with salt and white pepper. Grill on both sides until tender, cover with melted butter sauce, and serve hot with quarters of lemon.

Candied Sweet Potatoes

4 sweet potatoes

| cup (6 ozs.) sugar or honey

2 tablespoons (1 oz.) butter 1 cup (1/2 pt.) water, hot

Boil potatoes until tender; keep them hot. Put sugar into a saucepan and brown it, stirring constantly so that it will not burn; add butter and stir until mixed. Then add water and boil three minutes. Add potatoes and let cook until sirup is thick. Lift potatoes out carefully into serving dish, pour sirup over them, and serve hot.

Carrots Braised

10 carrots

2 cups (1 pt.) brown stock, boiling 1 tablespoon brown sugar

1 bouillon cube, or little meat extract 1 teaspoon salt 1/2 teaspoon pepper

Trim carrots and scrape them and put into a saucepan with stock and sugar; boil until tender, drain, and keep hot. Add bouillon cube or meat extract to gravy in pan, add seasonings, and reduce to one half. Dish carrots, pour gravy around them, and serve hot.

Dressed Spinach

2 quarts (8 cups) spinach, cut fine

2 tablespoons (1 oz.) butter substitute

1 teaspoon salt 1/2 teaspoon paprika 1/2 cup (1 gill) milk 1 egg, beaten

Wash and drain spinach and measure after cutting. Melt butter substitute in a saucepan, stir in spinach, add seasonings and milk, and simmer thirty minutes. At serving time stir in egg, let stand a minute, and serve hot.

Fried Cauliflower

1 cauliflower

1 egg

3 tablespoonfuls milk

1 gill (1/2 cup) bread crumbs 1 gill (1/2 cup) grated cheese 1/2 teaspoonful curry powder

Hot Fat

Trim, wash, and drain a cauliflower and cook it in boiling salted water until tender. Drain again and allow to get cold. Divide it into small portions. Beat up egg with milk, dip cauliflower in this, then toss in bread crumbs mixed with cheese, and fry in smoking hot fat to a golden color. Drain on white paper, sprinkle over with curry powder, put on to a hot platter, and serve hot.