Favorite tested recipes featuring the Wonder Shredder and Grater

4 cups milk 4 teaspoon pepper 1 onion 2 tablespoon butter 2 stalks celery 1 tablespoon flour Shred potatoes, onion and celery on medium shredder. Boil with as little water as possible until tender. Add butter and flour creamed together with milk, and season with salt and pepper. Let come to a boil and serve at once. CELERY SOUP 2 cups shredded celery salt 1% quarts water or milk pepper Shred celery on coarse shredder and boil until cooked. Add one quart water or milk and season with salt and pepper and thicken a little with flour. VEGETABLE SOUP 1 cup diced potatoes ¥, cup shredded onions 1 cup diced carrots 1% quarts water Y, cup diced turnips 1 seup bone Boil soup bone until nearly cooked, then add vegetables shredded or diced on medium shredder and boil until well cooked. Flavor with salt and pepper and thicken a little with flour if desired. VEGETABLES (Cooked) CARROTS DE LUXE Pare and dice on medium shredder 6 cupfuls of young carrots. Cook until tender. Take 2 cupfuls of medium white sauce to which add 1 tablespoonful of grated onion, 1 tablespoonful finely shredded celery, same quantity shredded parsley. Arrange the hot cooked carrots in serving dish and pour white sauce over them. CREAMED CABBAGE 2 cups cold cabbage (shred- cracker crumbs ded medium) 1 tablespoon butter 2 tablespoons flour 2 cups hot milk 1 teaspoon salt 1 teaspoon pepper Place shredded cabbage in dish with tight cover in oven for about 15 minutes or until tender. Melt the butter in a saucepan, add the flour, stir quickly until smooth then add the hot milk gradually, stir until it thickens, add salt and pepper, pour over the cabbage, cover with crumbs moistened with melted butter and brown in the oven. (Creamed carrots could be done the same way.) FRIED POTATOES _ Best results obtained with large potatoes. We suggest thoroughly washing and scraping but not peeling. Shred on coarse shredder in long shreds. Put a small amount of butter in frying pan. Lay potatoes evenly across pan. Salt and pepper to suit. Place cover on pan. Cook from eight to ten minutes or until well browned. Turn over with pancake lifter and brown on other side. CREAMED TURNIP WITH ONIONS 3 tablespoons flour 12 small onions 1 teaspoon salt 6 medium sized white pinch pepper turnips 1%, cupfuls milk 3 tablespoons butter grated cheese minced parsley Onions should be skinned first, then dice turnips on medium shredder. Cook vegetables until tender. Melt butter, add flour, pepper and salt. Stir in gradually the milk. Cook until thickened, stirring constantly. Diced turnip is then placed in serving dish in center of which is placed part of the onions. Pour the white sauce over and sprinkle with mixed parsley, onions and grated cheese. Serving for six. FRIED CARROTS Cut off tips of cooked carrots. Shred on coarse shredder. Dip pieces in milk, roll in white or whole wheat flour. Fry in deep hot vegetable fat. Drain on unglazed paper. Sprinkle with salt. Serve hot. GLAZED MINT CARROTS Shred carrots on coarse shredder; put in covered dish with 3 tablespoons hot water; set on middle grate of oven and steam twenty-five minutes. make a syrup of 2 table- 2 tablespoons mint leaves spoons sugar 1/3 cup water 2 tablespoons butter Pour over carrots and cook uncovered for ten minutes. MINNESOTA BAKED PEAS 6 slices bacon 3% teaspoon salt, little pepper 2 cups fresh peas Y, cup bread crumbs 1 cup cream The bacon should be cut in small pieces and browned. Add to the peas which have first been cooked and drained, the cream, salt and pepper. Put in dish, with tight cover, add bread crumbs, and bake for 20 minutes in oven. SCALLOPED POTATOES 'Y, dozen medium potatoes 4 tablespoons butter cup flour 1 teaspoons salt Y, teaspoon pepper milk