The Central cook book

One quart cabbage cut fine. One and one-half tablespoons of meat fryings or lard and butter. One-fourth cup vinegar (if strong dilute with two-third cup of water), two tablespoons of sugar, salt and pepper to taste. Cook about one-half hour, or until tender. Then add one egg beaten to which has been added one and one-half tablespoons of sour cream or one-half cup sweet milk. Place over fire to thicken by adding a little flour and water mixed together. Mrs. H. E. Groner. Squash Wash, cook whole until tender, drain thoroughly, press out all water. Place in pan with two tablespoons of white bacon fat, cut one onion, salt and pepper, fry until light brown. Miss Jutta Coppeges. Stuffed Potatoes Bake as many potatoes as desired. Cut them in half, take out all the meat, mash and add two tablespoons butter, the yolks of two eggs, one-half cup cream, little salt. Refill the skins with the mixture and bake ten minutes. Mrs. W. P. Barnard. Irish Potatoes With Roast Boil potatoes in their skins until about done, peel, and when your roast is almost done, lay the potatoes in pan and baste as you do the meat, until all is nicely browned. Arrange around meat on platter. Mrs. U. B. Alexander. Desserts can be made in a short time with KNOX GELATINE Asparagus on Toast Cook asparagus in boiling, salted water from ten to fifteen minutes; or until tender. If canned asparagus, heat contents in salted water about five minutes. Drain off water, place on toast, and pour over a sauce made from two tablespoons melted butter to which two tablespoons best grade flour, one-half teaspoon salt and dash of pepper are added. Into this pour one cup of heated milk and cook together until the flour thickens the mixture. Mrs. G. C. Henson. Asparagus Cut off stalk as far down as brittle. Wash, scrape ends. Retie in bundles for cooking. Cook in boiling water until tender, leave tips out of water first ten minutes. Add salt before taking from water, season with butter and pepper or white sauce. Miss Jurtia Coppeges. Boston Baked Beans 1 quart dried white beans. VY pound fat pork. 2 tablespoons sugar. 2 tablespoons molasses. 1 teaspoon salt. 1 teaspoon mustard. Soak beans over night in cold water. In the morning drain and cook in boiling water until skins crack, when tested by removing a few from the water. When tender, drain and put in a bean pot. Bury pork in top of beans and cover the whole with boiling water mixed with sugar, molasses, salt and mustard, cover and bake slowly four hours, add boiling water as it boils away. Mrs. S. M. Swan. Lima Beans Shell beans just before using, rinse in cold water. Put into saucepan; cover with boiling water and_ boil until tender. Drain and add seasoning and melted butter. Mrs. W. H. Harris. Potato Puff Left over potatoes may be used as follows: Two cups of hot or cold mashed potatoes, two eggs, three tablespoons of cream or milk, one tablespoon of butter, salt and pepper to taste. If the potatoes are cold heat them; add butter, cream, yolks of eggs, and seasoning, stir over the fire until well mixed. Take from the fire, add carefully the well beaten whites of eggs; grease the dish, pour in the potatoes and bake in a quick oven a nice brown. Mrs. H. I. Guass. A KNOX GELATINE Dessert or Salad is attractive and appetizing Potato Chips Slice half a dozen good sized white potatoes about one-eighth inch thick, salt to taste, or if bacon drippings are used they will not need salt, place in hot grease and turn until crisp. Drain on oiled paper or wire rack. They are delicious served hot, or may be served the same as Saratoga chips. Miss Ruth Riegan. Sweet Potato Croquettes