Kohl-rabi Cream sauce

Kohl-rabi, or kale turnip, is a wholesome vegetable, and if cooked properly is much liked by all who are fond of cabbage or turnip. It belongs to the kale family, which was about the only vegetable in use among the early Saxons. The stem of the kale turnip swells out above the ground to the size of a large turnip, from which the leaves spring. The bulbous part is used for food. To cook it, trim off all the leaves, peel, cut into quarters, and boil in plenty of boiling salted water twenty minutes, or until tender. Drain and serve with cream sauce or one made as follows: Fry a small piece of bacon with a slice of onion until brown. Remove bacon and onion, add one cup hot water, salt and pepper to taste, and thicken with browned flour.

Potatoes And Turnips

1 1/2 cups (3/4 pt.) mashed potatoes 1 1/2 cups (3/4 pt.) mashed turnips 1 teaspoon salt 1/2 teaspoon pepper

2 tablespoons (1 oz.) butter substitute

3 tablespoons hot milk 1 cup (1/2 pt.) boiled rice

1/2 cup (2 ozs.) grated cheese

Mix potatoes, turnips, seasonings, butter substitute, and hot milk together; turn into a greased fireproof dish, smooth the top, cover with rice, sprinkle over with cheese, and bake until thoroughly hot. Serve on hot plates.

Potato Souffle

2 cups (1 pt.) mashed potatoes

2 eggs, separated

3 tablespoons cream or milk

1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon celery salt

Put potatoes into a bowl, add yolks of eggs mixed with cream, and beat well together, then add seasonings and fold in stiffly beaten whites of eggs. Pour into a greased baking dish and bake in hot oven until top is browned and puffy. Serve very hot.

Savory Greens

1 peck greens Boiling water 1 tablespoon salt

3 medium-sized potatoes, grated

2 slices bacon

1/2 teaspoon pepper

3 tablespoons vinegar

Prepare greens, such as dandelions, beet tops, chard, etc., by washing carefully in salted water. Remove all tough parts. Put greens in a large saucepan half full of boiling water with salt. Boil steadily until tender; this will be in from five to twenty minutes, according to the maturity of vegetables. As soon as they are tender, drain, chop slightly, and return to fire. Now add potatoes. Fry bacon which has been cut in small squares, mix with other ingredients, and stir to keep from sticking. Season with salt, pepper, and vinegar, and simmer ten minutes. Serve piping hot.

You will be surprised how delicious greens are when served in this way.

Scalloped Celery

1 bunch celery

1/2 cup (4 ozs.) butter substitute

4 tablespoons milk

1/2 cup (2 ozs.) grated cheese 1 teaspoon salt 1/2 teaspoon pepper

Browned bread crumbs

Wash and scrape celery, cut in half-inch pieces, and cook uncovered in boiling, slightly salted water fifteen minutes; drain, add butter substitute, milk, cheese, and seasonings, and mix well together. Divide mixture into greased scallop shells, or into a greased fireproof dish, sprinkle with bread crumbs, dot with butter substitute, and bake in a moderate oven twenty minutes. Serve hot.