move napkin and cut cabbage and meat in slices. Arrange vegetables around the meat and make a gravy of 1 cup milk, 1 cup stock seasoned with salt and pepper and parsley cut fine. Thicken with 1 tablespoon flour and pour over meat.—Mrs. Chas. Hemler.
Filled Cabbage Leaves.
One medium head of cabbage, 1 cup rice, 1 small onion, 1½ pounds chopped meat. Soak rice for several hours in warm water. Season meat as for meat balls, and add rice. Separate cabbage and scald the leaves until they are soft. Place on each loaf some of the meat and rice mixture, then roll up leaf and pin together with toothpicks. Brown some flour in a pan, add water enough to make a nice gravy, season; then add the onion, the cabbage rolls, rest of the cabbage cut up fine, a few caraway seeds and cook slowly until done.—Mrs. H. Eichelkraut.
Scalloped Ham.
Cut raw ham into small pieces and place in baking dish. On top of ham, place small round potatoes. Season with pepper, pour in enough milk to cover potatoes and bake slowly about 1 hour.—Alicia K. Steinhoff.
Scalloped Ham with Vegetables.
Two slices ham, large potatoes sliced, 2 carrots sliced, 1 onion sliced, 1 bunch parsley, 1 pint milk, salt and pepper. Put layer of vegetables in buttered baking dish, then a layer of ham, rest of vegetables and cover with ham. Pour milk over all and bake in slow oven.—Helen Lindau.
One Pan Pork Chop Dinner.
Six or more lean pork chops, 6 medium sized peeled sweet or Irish potatoes, 6 onions if liked, 6 peeled, cored and halved apples, 1½ cups stock or boiling water. Put pork chops in roasting pan, arrange potatoes, onions and apples around and over them, add stock or water, season with salt and pepper and bake in moderate oven for fully 1½ hours. Turn vegetables and baste often.—Mrs. E. S. Berndt.
