1 cabbage Salt Sugar Pepper
1 tablespoon (1/2 oz.) butter'substitute 1 slice cooked ham Parsley
Remove outside leaves from cabbage and soak in cold water forty minutes and drain well. Cook in boiling salted water until tender, drain and reheat in butter substitute, add salt and pepper to taste and pinch of sugar. Serve on hot platter with cooked ham on one side and garnish with parsley.
3 tablespoons (1 1/2 ozs.) butter substitute 2 tablespoons (1/2 oz.) cornstarch 2 tablespoons (1/2 oz.) flour 3/4 cup (1 1/2 gills) milk
1 cup (4 ozs.) grated cream cheese
2 eggs, separated 1/2 teaspoon salt 1/4 teaspoon pepper
1/4 teaspoon paprika
Blend butter substitute, cornstarch, and flour in a saucepan, add milk and stir until boiling. Add cheese, yolks beaten, and seasonings. Cook until cheese is melted, turn into greased plate and cool. Form into cutlets, dip in flour, brush over with beaten egg whites, toss in bread crumbs, and fry in smoking hot fat. Drain and serve hot.
This mixture is excellent for sandwiches.
1 cup (1/2 pt.) milk
1 cup (1/4 lb.) flour
1 teaspoon salt
1/2 teaspoon pepper 1/4 teaspoon paprika 4 tablespoons (2 ozs.) butter substitute
2 tablespoons grated cheese
Boil milk, put in flour all at once, and stir vigorously until mixture leaves sides and bottom of pan clean; remove from fire and beat in eggs, one at a time, until smooth, then add seasonings, and turn out to cool. When cold, divide into squares, dredge with flour or corn meal. Melt butter substitute in small frying pan, and, when hot, put in gnocchi and fry until nicely browned. When cooked, drain on paper, dish on hot platter, sprinkle over with cheese, and serve hot.
1 peck green tomatoes 10 cups (5 lbs.) sugar
2 tablespoons salt
4 cups (2 lbs.) seeded raisins, chopped 1 cup (4 ozs.) suet, chopped
1 cup (1/2 pt.) vinegar
2 teaspoons powdered cloves 2 teaspoons powdered cinnamon 2 teaspoons powdered allspice 1 teaspoon powdered nutmeg
1 teaspoon powdered mace
Chop tomatoes, drain, and scald them by pouring boiling water over and allowing to stand until cold. Put them into preserving kettle, add sugar, salt, raisins, and suet, and cook slowly until tender. Cool and add vinegar, strained lemon juice, and spices. Store in jars and use for pies.
2 cups (1 pt.) field peas
3/4 pound bacon
1 small onion, cut fine
2 cups (1 lb.) rice 1 teaspoon salt 1/2 teaspoon pepper
1/2 teaspoon paprika
Wash peas and soak overnight. Drain and put them into saucepan, cover with boiling water, add onion, and cook thirty minutes. Wash bacon, add it, and continue to cook two hours, adding hot water if it boils low. Wash and drain rice, add it to peas with seasonings, and when rice is cooked set pan on back of stove to steam contents fifteen minutes. Use a fork to stir, as it is apt to stick. Place peas and rice in hot dish with bacon on top. If this dish is reheated next day, it is called Limping Kate.