The Relief Societ Cookbook

For about a dozen rolls get a good sized head of cabbage and one pound of hamburger and sausage mixed. Boil the cabbage for just a few minutes after cutting out the hard center. Then remove from water and cool enough to handle. Mix the hamburger and sausage, add a half cup of tomato juice, one half cup of rice (uncooked), a medium sized onion chopped fine, and seasoning to suit taste. Separate the cabbage leaves. On each leaf place a spoonful of the meat mixture, and roll the leaf, folding it in at the sides so the meat won't cook out, and securing the roll with a tooth pick. After all the rolls are made place them in a large kettle, or in the waterless cooker, and cover with water in the kettle, but add only a little water if in the waterless cooker. Cook well for an hour or longer. Drain off water, and strain into the kettle one full can of tomatoes and the remainder of the can opened to season the meat. Season well and cook a few minutes longer. When serving pour the tomato sauce over the cabbage rolls. String beans served with this dish are delicious. — Mrs. Bessy BeaL CORN AND SALMON PUDDING Mix in the following order — Contents of 1 can of corn, 1 tbsp. melted butter. V2 tsp. salt, Ye tsp. pepper, one small can salmon and 1 tbsp. heavy cream or evaporated milk. Bake in buttered baking dish in a moderate oven 350 degrees, for 30 minutes. Will serve from six to eight. — Alice Drennen. VEGETABLES 75 VEGETABLE CHOWDER 1 qt. milk V2 lb. salt pork 1 onion 1 can corn 1 small stick of celery 1 potato i can mixed vegetables or left-over cooked vegetables Scald milk, dice pork and fry until golden brown, remove pork and fry diced onion. Add corn, celery, cut fine, diced potato and vegetables to milk. Then pork fat and onion. A little salt if necessary and a dash of pepper before serving. — -Mrs. John R. Peterson. SPANISH RICE 4 slices bacon, cut in one inch pieces 3 tbsp. chopped onions 2 c. cooked rice x4 tsp. celery salt !/4 tsp. pepper 2 c. tomatoes ]4 tsp. salt Heat the bacon in a frying pan. When hot, add and brown the onions and rice. Add the rest of the ingredients and cook slowly for 20 minutes. Stir frequently. — Mrs. Nora Clark ONION SOUFFLE 2 tbsp. butter 1 c. soft bread crumbs 2 tbsp. flour 2 eggs 2 c. milk Salt and pepper 2 c. chopped cooked onion Buttered crumbs Melt butter and add flour. Add milk gradually and cook until thickened, stirring constantly. Add onions, bread crumbs, beaten egg yolks, season to taste. Fold in stiffly beaten egg whites. Cover with buttered crumbs. Bake about 30 minutes. Makes 6 or 8 servings. --Mrs. Z. E. Squires. ONION SHORTCAKE 2 c. finely cut onions 2 Tbsp. water 2 Tbsp. butter Stir and cook until clear in frying pan. Dough 2 c. flour (measure after it has been sifted. 4 tsp. B. P. % c. milk 3 Tbsp. fat 1 tsp. salt Mix and put in one sheet in baking dish. Pour hot onions on dough and on this pour V2 c. sour cream in which 2 eggs have been beaten. Bake 20 minutes. — Tressie Y. Heileson. STUFFED POTATOES