The Cook County cook book

cabbage leaves, continue until it is all used. Now take the 2 opposite, also the 2 other corners of the napkin, and secure firmly with a string, allowing plenty of room for swelling, but at the same time retaining the shape as much as possible. Boil it in plenty of water to cover well for 2 or 3 hrs. Serve the cabbage whole, and garnish with parsley, when served hot; when served cold, slice it. — Mrs. E. D. Kelley, Winnetka, 111. LEFT-OVER CABBAGE— Chop left-over cabbage real fine, brown a little flour, add juice cabbage was cooked in, to thicken. Put in cabbage, and let come to the boil, add pepper and salt to taste. — Mrs. Geo. W. Lamson, 28 Arlington Ave., Chicago, 111. LEFT-OVER FRESH CABBAGE.— Do not throw away a single leaf of cabbage, even the outside green leaves may be scalded, the mid ribs removed, and the leaves used for Egyptian rolls. Put a tablespoon chopped meat in each and roll it up; cook these in salted water, and serve with a cream sauce or English drawn butter. — Mrs. Chas. Messner, 6911 Perry Ave., Chicago, 111. CARROTS CARROTS AND ASPARAGUS.— Reheat in milk or white stock equal quantities of sliced, cooked carrots and cooked asparagus, cut into short pieces. Thicken with flour cooked in butter, take from the fire, and add the yolk of an egg, well beaten. Season with salt and pepper, butter, and minced parsley. — Mrs. Joseph F. Merrill, 5010 Wentworth Ave., Chicago, 111. BOILED CARROTS WITH CABBAGE.— Peel the carrots, cut into thin strips, and cook until tender in salted mutton stock to cover with twice the quantity of shredded cabbage. Cook together a tablespoon each of flour and drippings, and add enough of the cooking liquid to make a smooth, thick sauce. Season with brown sugar and cinnamon, pour over the drained vegetables and serve. A pinch of ground ginger may be added to the mutton stock. This is a Jewish recipe. — Mrs. Aaron Levison, 550 Bryant Ave., Chicago, 111. CREAMED CARROTS.— 6 large carrots, cleaned, and cut into cubes, coyer with boiling water, and let cook till tender. Enough salt to flavor, drain off the water, add 1 cup of rich milk, and let come to a boil, add 1 tablespoon of butter, dash of pepper, and thicken with 2 teaspoons of flour, dissolved in a little milk; let boil, and serve. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. VARIATION I.— Peel, clean, cut into cu'bes the desired amount of carrots, and cook in boiling water until tender. Pour off part of water, leaving enough to give flavor to the carrots, add milk, pepper, salt, and a little sugar, and thicken. — Mrs. Alice E. Nelson, 404 S. 1st Ave., Maywood, 111. FRIED CARROTS.— Wash and slice enough carrots to make 2 cupfuls. Simmer until nearly tender in stock to cover. Add a cup of cream, thicken with a tablespoon of butter rolled in flour, season with salt and pepper, and serve. — Mrs. Ernest Messner, 6117 Champlain Ave., Chicago, 111.