cover, ½ pound lean bacon, ¼ cup vinegar, ¼ cup sugar, and let simmer from 2½ to 3 hours. Eat with pork roast.—Mrs. A. Piepho.
Red Cabbage (French Style).
Choose a medium sized, very firm head of cabbage and shave it up as for cold slaw. In a large sauce pan put 2 tablespoons butter, one scant tablespoon sugar, ½ of a cup of vinegar, ½ dozen cloves (tied in a piece of muslin), 1 teaspoon salt, and ¼ teaspoon pepper. When steaming add the cabbage, cover closely and cook until tender, about 1 hour.—Mrs. Albrecht.
Stuffed Cabbage.
After cutting out the root and heart from a good sized cabbage head, pick off several of the outer leaves and boil the remainder in salted water for 10 to 12 minutes; then remove it from the fire, open the leaves carefully, so as not to break them; then season the cabbage with salt and pepper, and fill the insides of the leaves with a nice stuffing or sausage forcemeat. Close them up, and tie the cabbage so that none of the stuffing escapes; then lay it in a pan; add 1 cup of carrots, 1 cup of onions, a piece of pork, and 1 cupful of white broth. Cover with a little fat from the soup stock; lay a buttered paper on top and let cook for 1 hour in oven, basting it occasionally.—Mrs. R. Albrecht.
Austrian Carrots.
Scrape 1 quart carrots and cut into match sticks; then boil in salted water till tender. Drain off the water, add ½ cup vinegar, ¾ cup sugar and 1 large tablespoon butter. Cook the carrots till they have a clear, transparent appearance; then serve.—Alicia K. Steinhoff.
Sweet Corn Pudding.
One can sweet corn, 3 eggs beaten light, 3 tablespoons melted butter, ½ cup milk, 2 tablespoons flour, salt and pepper. Pour mixture in buttered baking dish and bake in a hot oven ¾ of an hour.—Mrs. R. J. Frank.
