k. large baking dish is necessary for this. If you have no
casserole, you might use a roaster with a cover. Grease
the baking dish. Cut the onions in half and place them in
the bottom of the dish. Trim the pork chops. Core the
apples. Cut each apple into 4 or 5 rings, and stick the end
of a pork chop through these rings. Then place the pork
chops and apples over the layer of onions and sprinkle
lightly with flour. Fill up the spaces with the potatoes,
thinly sliced. Don't forget to season the layer of onions,
and then the layer of meat, apples, and potatoes, with salt
and a little pepper. Pour in the boiling water and cover the
baking dish. Cook until tender, which will take a little
over 1 hour. Then remove the cover of the baking dish.
The food is ready to serve when it is a rich golden brown.
23
APPLE SALAD
Select medium-sized apples, pare and core them. Cook
in a sirup made in the proportion of 2 cups of water and 1
cup of sugar. The sirup should cover the apples, which
should be cooked in a covered pan. Red cinnamon candies,
added to the sirup, give the apples a pretty rose color.
After the apples are cooked and chilled, fill with cream cheese,
softened and seasoned with a little salt, a little paprika, and
a little finely chopped green pepper. If you like, you might
form the cheese mixture into balls, roll them in ground nuts,
and serve beside the apple. Serve the apples on crisp lettuce
leaves; garnish with mayonnaise.
FRIED CARROTS AND APPLES
Select 6 medium-sized carrots and 6 tart apples. Scrape
the carrots and cut them lengthwise into thin slices. Pare
the apples or leave the peelicgs on, whichever you prefer.
Core the apples and cut them into slices about a fourth of
an inch thick. Fry the apples and the carrots in fat, prefer-
ably in a large iron pan or skillet. Place them in single
layers and cover the pan tightly. Cook till well browned
on one side, then turn. Sprinkle with a little salt and sugar.
Serve on a hot platter, first a layer of carrots, then a layer
of apples, so the two can be served together.
APPLE-CABBAGE SALAD
To make this salad, select good, tart, eating apples, peel,
€ut into small cubes, and mix with finely chopped cabbage.
You may use equal proportions of apple and cabbage, more
apple, or more cabbage. The cream-salad dressing is made
as follows:
Beat Yi piiit of thick whipping cream until stiff; add 4^/2
tablespoons of lemon juice, 2 tablespoons of fresh-grated
horse-radish, a grating of onion, a few drops of tabasco,
and salt to taste. These seasonings can be changed ac-
cording to individual preference, but be sure there is enough
dressing in proportion to the cabbage and apple. Just a
dash of cayenne pepper✪ Apple Salad may be used if you do not have
tabasco. If the horse-radish is in vinegar, use only 2 table-
spoons of lemon. Half a pint of cream makes enough
dressing for about 3 cups of apples and cabbage, which will
serve six people. Mix the cream dressing with the apples
and cabbage. Serve on lettuce.
24
VEGETABLE VITAMIN SOUP
1 cup cubed carrots.
1 cup chopped onion,
1^ cups celery, chopped.
1 cup cubed turnips.
2 cups cubed potatoes.
2 quarts meat stock.
1 cup tomato juice.
2 tablespoons chopped green pep-
per.
6 tablespoons butter.
3 teaspoons salt.
34 teaspoon pepper.✪ Vegetable Vitamin Soup
Page 12 · 4 recipe records on this page
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A large baking dish is necessary for this. If you have no casserole, you might use a roaster with a cover. Grease the baking dish. Cut the onions in half and place them in the bottom of the dish. Trim the pork chops. Core the apples. Cut each apple into 4 or 5 rings, and stick the end of a pork chop through these rings. Then place the pork chops and apples over the layer of onions and sprinkle lightly with flour. Fill up the spaces with the potatoes, thinly sliced. Don't forget to season the layer of onions, and then the layer of meat, apples, and potatoes, with salt and a little pepper. Pour in the boiling water and cover the baking dish. Cook until tender, which will take a little over 1 hour. Then remove the cover of the baking dish. The food is ready to serve when it is a rich golden brown.
APPLE SALAD
Select medium-sized apples, pare and core them. Cook in a sirup made in the proportion of 2 cups of water and 1 cup of sugar. The sirup should cover the apples, which should be cooked in a covered pan. Red cinnamon candies, added to the sirup, give the apples a pretty rose color. After the apples are cooked and chilled, fill with cream cheese, softened and seasoned with a little salt, a little paprika, and a little finely chopped green pepper. If you like, you might form the cheese mixture into balls, roll them in ground nuts, and serve beside the apple. Serve the apples on crisp lettuce leaves; garnish with mayonnaise.
FRIED CARROTS AND APPLES
Select 6 medium-sized carrots and 6 tart apples. Scrape the carrots and cut them lengthwise into thin slices. Pare the apples or leave the peelings on, whichever you prefer. Core the apples and cut them into slices about a fourth of an inch thick. Fry the apples and the carrots in fat, preferably in a large iron pan or skillet. Place them in single layers and cover the pan tightly. Cook till well browned on one side, then turn. Sprinkle with a little salt and sugar. Serve on a hot platter, first a layer of carrots, then a layer of apples, so the two can be served together.
APPLE-CABBAGE SALAD
To make this salad, select good, tart, eating apples, peel, cut into small cubes, and mix with finely chopped cabbage. You may use equal proportions of apple and cabbage, more apple, or more cabbage. The cream-salad dressing is made as follows:
Beat Yi piiit of thick whipping cream until stiff; add 4^/2 tablespoons of lemon juice, 2 tablespoons of fresh-grated horse-radish, a grating of onion, a few drops of tabasco, and salt to taste. These seasonings can be changed according to individual preference, but be sure there is enough dressing in proportion to the cabbage and apple. Just a dash of cayenne pepper may be used if you do not have tabasco. If the horse-radish is in vinegar, use only 2 tablespoons of lemon. Half a pint of cream makes enough dressing for about 3 cups of apples and cabbage, which will serve six people. Mix the cream dressing with the apples and cabbage. Serve on lettuce.
VEGETABLE VITAMIN SOUP
1 cup cubed carrots. 1 cup chopped onion, 1^ cups celery, chopped.
1 cup cubed turnips.
2 cups cubed potatoes. 2 quarts meat stock.
1 cup tomato juice.
2 tablespoons chopped green pepper.
6 tablespoons butter.
3 teaspoons salt.
34 teaspoon pepper.
Records on this page
Apple SaladFried Carrots and ApplesApple-Cabbage SaladVegetable Vitamin Soup