The National home cook book

BAKED BEANS WITHOUT PORK—When put on to poil dd a little soda. Boil until done. Pour in baking dish, pepper butter, and bake a good brown. They’re nice. - ~ BAKED PuANS—One pint of dried white beans; pick over and soal over night in plenty of water; pour off water in the or ung. put on to boil in enough water to cover them, with “if a teaspoonful of bicarbonate of soda added. Boil 10 min- ves, pour off the water, wash three times in cold water, put 1 to boil- with a half pound of salt pork. Boil 30 minutes, da a half teaspoonful of ground mustard and a tablespoonful bf sugar; put in the baking pan or crock and bake in a slow oven an hour or longer. Bake the pork on top of the © ‘beans; don’t stir-themanddon’ let them get too. dary. Wher aa ‘on toast or with tomato sauce. - BEANS (New)—Break off ends of pods, when youhe a: A ‘tender, put beans into boiling water a few minutes, then put to ry. These can be used before the beans come in. spring by oaking in warm water over night, boiling. until tender ; seas: ith butter and cream, salt and pepper to suit taste. - BETS (Bresh)--Cook: eentior: slice, salt, paptek anes a little sugar and butter over them ; set in the oven 15 utes. ‘ You will never fix with vinegar after ae this ; > are fine. ti BEET CHOWDER—One quart chopped cooked ‘peets, 0 - quart chopped raw cabbage, one cup ground horseradish, tw cups sugar, one tablespoon salt, one teaspoon blac _ beppe _ Cover with vinegar and cook well. ‘ BEET GREENS—Boil the leaves and stems and season wi salt; vinegar, butter and pepper. — CABBAGE (Baked)—Select firm head of white ‘cabbage a quarter, rinse, boil 15 minutes, pour off water, put on more hot — ~ water, boil until tender, drain, let cabbage get cold, then chop — - fine, add salt and pepper, butter (tablespoon) ; beat egg well, a add milk (one cup), mix all together, bake in a MOSCA: oven 7 . until a nice brown. Pei CABBAGE (Creamed)—Cut fine a ike need of cobba se. season with salt and pepper, cover with water and cook until tender; when cabbage is tender and water is all cooked away add the following dressing: One egg, one tablespoon flour, one tablespoon sugar and a little vinegar weakened with water; ‘beat well together and mix with cabbage, and you will. have a@ very nice dish. CABBAGE ENTREE—Chop cold boiled cabbage fine, for a medium sized pudding dish add two well beaten eggs, a table- _ » spoon of butter, three tablespoons of cream, with pepper ond ot _ salt to season. Butter dish, “put in cabbage, bake until brown. — - This may be eaten cold, but is much better. if served howe, it is especially good with roast pork or pork chops, CABBAGE, GERMAN STLYE—Put one quart of cantass ‘sliced thin into a stewpan, cover with cold water and let stand 20 minutes. Drain, add two tablespoons butter, one-half tea- — -. spoon salt, a little finely chopped onion, dash’ cayenne, few “> gratings nutmeg ; ; cover and cook until tender; then add two tablespoons vinegar, one-half tablespoon sugar, and cook five * minutes longer. This makes only a small amount. It would — be et to double the amount if there are more than three to be serve A CABBAGE SLAW (Hot French)—One quart finely ehopeens _~ cabbage, one teaspoon salt and three pints boiling water. Cook _ until tender and strain off all the water. Mix together one _ tablespoon flour and one-third cup vinegar, one teaspoon each — ..of.mustard, sugar and salt. Beat smooth and add one cup of © boiling water and a tablespoon of butter. Set into a dish of — - hot water and stir until as thick, as cream, pour over cabbage od - and serve hot. CABBAGE (Ladies’)—Chop cabbage fine and boil to tender-