Favorite tested recipes featuring the Wonder Shredder and Grater

Scrub potatoes clean (peeling not necessary) and shred with coarse shredder. Place shredded potatoes in layers in baking dish putting on each layer a little butter and flour, salt and pepper. Add enough milk to just show through the potatoes. Place in oven to bake until tender. (This can be changed and made delicious by adding a few shredded onions with the potatoes and bake together, or a little shredded cheese gives a delightful change.) SHOESTRING OR JULIENNE POTATO Shred 5 or 6 potatoes on coarse shredder (skin and all). Soak in cold water % to 1 hour. Drain. Dry between towels and fry in deep hot vegetable fat until a delicate brown. Drain on unglazed paper. Sprinkle with salt. STUFFED ONIONS 6 medium sized onions 4 cup bread crumbs Y, cup shredded green pepper Y, cup milk Remove a slice from top of each onion and steam the onions until tender. - Drain and remove the centers, making 6 little cups. Chop the onion that you have scooped out and combine it with ham and bread crumbs. Fill the onion cups. Place them in baking dish, cover with bread crumbs, add milk and bake until tender. VEGETABLE ROLL wie! 1% cups flour 2 tablespoons baking powder Y, teaspoon pepper 4 tablespoons butter 1 teaspoon salt Mix and sift dry ingredients; cut in butter. Add enough water to form dough. Roll out to % inch thickness. Spread with thinly sliced tomatoes, shredded onions and green peppers, using finest shredder; season and dot with butter. Roll as for jelly and bake in a slow oven 50 minutes. Serve with cheese sauce made by combining with shredded cheese plain white sauce. Garnish with minced parsley. Helpful Mints and Suggestions HE four following pages are here set forth in order that the users of THE WONDER SHREDDERS may be assisted in obtaining greater value in using their shredders, thus enabling them to maintain better health. See index on page 31. The foods we eat should contain all the food elements that the body requires. The body contains 17 elements and these elements should be taken into the body in the correct proportions in order to have good health. A good variety of fruits and vegetables properly prepared contain all these elements, so great care should be taken in preparing them in order not to damage the food values. USES OF FINE SHREDDER Use FINE SHREDDER to prepare all crisp vegetables such as carrots, beets, radishes, turnips, parsnips and sweet potatoes for raw salads; carrots for puddings or marmalade; orange, lemon or grapefruit marmalade; apple snow; vegetable health drinks; shredding fresh cocoanuts; cheese for toasted cheese sandwiches or cheese for macaroni and cheese; suet for puddings, etc. All these should be prepared on the FINE SHREDDER. Use FINE SHRED- DER for all grating purposes, also use it for chocolate, horse-radish, lemon or orange rind for pies, cakes and cookies; potatoes for potato pancakes. Your crisp vegetable salads look so tasty and nice prepared this way. USES OF MEDIUM SHREDDER The MEDIUM SHREDDER is particularly good for preparing cabbage for cabbage salads or cole slaw; for soups; for cooking vegetables—the modern way; for crisp celery; apples, pineapples, pears, peaches, bananas, etc., for fruit salads; peels for fruit cakes; citron for preserves; dicing vegetables; onions for salads; cutting noodles; cold meats; soap chips, etc. USES OF COARSE SHREDDER Use COARSE SHREDDER to prepare apples for pies, baking apples, apple sauce, apple puddings or dumplings (see paragraph on “How to shred apples for pies’); potatoes for shoe strings or scalloping; for chip vegetables; frying onions; green tomatoes, onions or cucumbers for pickles; sauerkraut; head lettuce; taking corn off cob; for steaming squash, pumpkins and vegetable marrows for pies, etc.