LARGE DICES. By making scores in vege- tables half an inch apart and pushing down coarse shredder makes large dices for cream- ing new potatoes or young carrots; also dic- ing fruits such as apples, pears, bananas, pineapples for salads. FIG. D FINE DICES. First score vegetable, such as beets, carrots, parsnips, with score quite close together not over % inch apart. Then hold fine shredder above the salad and allow these tiny cubes to drop directly on the salad. This method of garnishing makes very attractive salads, especially so when beets are diced. HOW TO SHRED PINEAPPLE One easy method of shredding pineapple is to first cut off the end and peel it half way down, picking out the dark spots; then shred down to where it is peeled and proceed with the other half by peeling and shredding to bottom. Any one of the three sized shredders can be used to get fine, medium or coarse shreds or it can be diced as shown in Fig. D. Also see paragraph, “Dicing the Modern Way.” _ Another way to shred a pineapple is to quarter it and then shred the inside part right down to the peeling which can then be thrown away. This does away with peeling and is quite simple and satisfactory. HOW TO SHRED APPLES FOR PIES, BAKING, ETC. To make apple pies: wash apples thoroughly, then take coarse shredder Se and shred apples directly into pie as shown in Fig. E. Shred down on the four sides of apple, keeping stem parallel with shredder, as in Fig. E, until core is reached. The core is then thrown away. Do not peel apples as the rich- est flavors and food elements lie in and around | the skin. Pies will have a richer flavor; bits. of peeling are not noticed; there is a big sav- ing of apple, and. pies are made so much | quicker. By not peeling and by using coarse shredder, slices of apple cook evenly with) crust and pie is delicious. YIN ZZ The same method of not peeling or coring’ y apples may be used for apple sauce, apple: dumpling, apple snow, fruit salads, etc., on! any of the three sizes of shredders or on the: FIG. E new grater. ---s- FAVORITE TESTED RECIPES 29 HOW TO SHRED CABBAGE To shred cabbage, set whole cabbage on table, do not quarter or halve it. Take ME- DIUM SHREDDER inverted in hand with cut- ting projections down as in Fig. F, and pull the shredder briskly over the cabbage toward you. First remove outer leaves, then take three or four strokes with shredder off the top of cabbage; then start shredding by turn- ing cabbage, working with the grain to get the long shreds; to get short shreds pull shredder across the grain. COOKING VEGETABLES— THE MODERN WAY FIG. F The following is the fastest, easiest and most practical method for cooking vegetables. There will be no loss of flavors or food values, and vegetables - go much further. Therefore much time and money is saved; vegetables look so pretty and all food elements are retained. DIRECTIONS: Wash vegetables thoroughly (do not peel); shred them on MEDIUM sized shredder into any dish having a tight lid. Do not use - any water unless vegetables are very dry. The best results will be had by _ placing dish in the oven with a medium heat. It requires about 20 minutes, or less, to cook vegetables thoroughly, beets included. This may appear to be baking them, but as cover is kept on tight, it is actually steaming them scientifically. All vegetables, such as potatoes, carrots, beets, parsnips, cabbage should be shredded and may be put in the same dish, but in separate piles, without flavors or colors mixing. Remember that beets will not bleed and can be cooked in the same dish with vegetables such as potatoes, parsnips, cabbage without colors or flavors running together. Pyrex dishes are highly recommended for cooking vegetables, as they look so pretty served in them. Enamel or earthenware dishes are also highly recommended, but any dish with a tight cover can be used.

AI-modernized reading of the original text

LARGE DICES. By making scores in vegetables half an inch apart and pushing down coarse shredder makes large dices for creaming new potatoes or young carrots; also dicing fruits such as apples, pears, bananas, pineapples for salads. FIG. D FINE DICES. First score vegetable, such as beets, carrots, parsnips, with score quite close together not over % inch apart. Then hold fine shredder above the salad and allow these tiny cubes to drop directly on the salad. This method of garnishing makes very attractive salads, especially so when beets are diced. HOW TO SHRED PINEAPPLE One easy method of shredding pineapple is to first cut off the end and peel it half way down, picking out the dark spots; then shred down to where it is peeled and proceed with the other half by peeling and shredding to bottom. Any one of the three sized shredders can be used to get fine, medium or coarse shreds or it can be diced as shown in Fig. D. Also see paragraph, “Dicing the Modern Way.” _ Another way to shred a pineapple is to quarter it and then shred the inside part right down to the peeling which can then be thrown away. This does away with peeling and is quite simple and satisfactory. HOW TO SHRED APPLES FOR PIES, BAKING, ETC. To make apple pies: wash apples thoroughly, then take coarse shredder Se and shred apples directly into pie as shown in Fig. E. Shred down on the four sides of apple, keeping stem parallel with shredder, as in Fig. E, until core is reached. The core is then thrown away. Do not peel apples as the richest flavors and food elements lie in and around | the skin. Pies will have a richer flavor; bits. of peeling are not noticed; there is a big saving of apple, and. pies are made so much | quicker. By not peeling and by using coarse shredder, slices of apple cook evenly with) crust and pie is delicious. The same method of not peeling or coring’ y apples may be used for apple sauce, apple: dumpling, apple snow, fruit salads, etc., on! any of the three sizes of shredders or on the: FIG. E new grater. HOW TO SHRED CABBAGE To shred cabbage, set whole cabbage on table, do not quarter or halve it. Take ME- DIUM SHREDDER inverted in hand with cutting projections down as in Fig. F, and pull the shredder briskly over the cabbage toward you. First remove outer leaves, then take three or four strokes with shredder off the top of cabbage; then start shredding by turning cabbage, working with the grain to get the long shreds; to get short shreds pull shredder across the grain. COOKING VEGETABLES— THE MODERN WAY FIG. F The following is the fastest, easiest and most practical method for cooking vegetables. There will be no loss of flavors or food values, and vegetables - go much further. Therefore much time and money is saved; vegetables look so pretty and all food elements are retained. DIRECTIONS: Wash vegetables thoroughly (do not peel); shred them on MEDIUM sized shredder into any dish having a tight lid. Do not use - any water unless vegetables are very dry. The best results will be had by _ placing dish in the oven with a medium heat. It requires about 20 minutes, or less, to cook vegetables thoroughly, beets included. This may appear to be baking them, but as cover is kept on tight, it is actually steaming them scientifically. All vegetables, such as potatoes, carrots, beets, parsnips, cabbage should be shredded and may be put in the same dish, but in separate piles, without flavors or colors mixing. Remember that beets will not bleed and can be cooked in the same dish with vegetables such as potatoes, parsnips, cabbage without colors or flavors running together. Pyrex dishes are highly recommended for cooking vegetables, as they look so pretty served in them. Enamel or earthenware dishes are also highly recommended, but any dish with a tight cover can be used.

Favorite tested recipes featuring the Wonder Shredder and Grater