Cabbage with Bacon Drippings

Ingredients

• Wash cabbage thoroughly.
• Add salt.
• Add pepper.
• 1 T. vinegar
• 1 T. water
• Mix flour with 1 T. vinegar

Method

1. 1

   Place bacon drippings in a saucepan to heat.

2. 2

   When fat is hot, add the cabbage and cook until well done but not mushy.

3. 3

   Stir well.

4. 4

   Mix flour with vinegar diluted with water.

5. 5

   Add to cabbage and stir until thickened.

6. 6

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 61. The excerpt below is the record exactly as published.

Wash cabbage thoroughly. Do not drain. Place bacon drippings in sauce pan to heat. When fat is hot add the cabbage and cook until well done but not mushy. Add salt and pepper. Stir well. Mix flour with 1 T. vinegar which has been diluted with 1 T. wa- ter. Add to cabbage. Mix thoroughly and stir until cabbage has a thickened appearance. Mix salt and pepper. Serve hot. Mary E. Taylor Extension Secretary Home Agents Office HOME DEMONSTRATION CLUB COOK BOOK 125 STRING BEANS WITH SOUR SAUCE 1 quart canned string beans % cup sour cream 3 T. flour 1 T. sugar 1 T. vinegar 4 T. chopped onion 3 T. fat Salt, pepper Boil canned beans and liquid for 10 minutes. Fry onions in fat until they are yellow, add flour and % liquid from beans. Stir until smooth. Add vinegar, salt, and pepper. beans and heat. Just before serving add sour cream and serve hot. Margaret C. Morrison Assistant Home Agent HARVARD BEETS 2 cups beets, diced 1-3 cup sugar 144T. flour 2 T. butter 14 cup vinegar 14 cup beet juice % t. salt Mix sugar and flour and add to the melted butter. Add vinegar, beet juice, and salt; boil, stirring until thick and smooth. Add diced beets and let stand for at least 30 minutes. Just before serving, heat to boiling. Annie H. Greene Home Demonstration Agent CARROTS AND PEAS 2 cups cooked carrots 2 cups canned peas 4 tablespoons butter Buttered crumbs A tablespoons flour 2 cups milk Salt 1 teaspoon sugar Make a white sauce of the butter, flour and seasoning. Mix the white sauce with the vegetables and put in a buttered baking dish. Cover with buttered crumbs and bake until brown. Mrs. J. E. Foster Ferguson Club 126 HOME DEMONSTRATION CLUB COOK BOOK CANDIED CARROTS 6 medium carrots Vote salt 3 T. butter 3 T. brown sugar Pinch black pepper 14 cup water Slice carrots-with peeling on, Put in pressure sauce pan. Pour over car- rots a mixture of sugar, salt, pepper, butter and water. Cook two minutes. Mrs. Clate Duncan Fairplains Club VEGETABLES AND CHEESE EN CASSEROLE 1% cups macaroni Salt, paprika 1 can asparagus Bread crumbs 1 can tomato soup 14 cup grated cheese Cook the macaroni in boiling, salted water. Drain and place in a baking dish. Pour can of tomato soup over it. Lay asparagus tips on top, sprinkle with buttered bread crumbs and add grated cheese. Bake in a moderate oven, 375 degrees, until heated through. Egg noodles may be substi- tuted for the macaroni. Mrs. J. E. Foster Ferguson Club VEGETABLE STEW 1% pound tomatoes 1%, pound carrots ¥% pound parsnips 2 medium onions 2 turnips 2 tablespoons fat 1% cup celery 1% tablespoon flour Peel, wash and cut vegetables into small cubes. Melt fat in saucepan and add about one and a half cups of the vegetables. Cook till pale brown, add the flour and mix well. Add a pint of water and the rest of the vegetables and cook slowly for about one and one- half hours. This stew can be made of any favorite combination of vege- tables. Season to taste. Mrs. J. E. Foster Ferguson Club FRENCH FRIED ONIONS 6 medium size onions 2 beaten eggs Salt and pepper Milk Flour Peel onions; cut in %4 inch slices; separate in rings. Cover with milk and let stand 30 minutes. Drain thor- oughly; dip into egg then into mixture of flour, salt and pepper. Fry in hot shallow fat until light brown or in deep fat until crisp. Drain. on ab- sorbent paper. Serve immediately. Mrs: Richard F. Minton Cricket Club LIMA BEANS AND TOMATOES 1 quart of green lima beans 1 cup tomato pulp Salt 1 tablespoon butter 1 teaspoon sugar Cook the beans in boiling salted wa- ter. Boil until tender and then add the tomato, butter and sugar. Dried lima beans, if soaked overnight and cooked until tender, may be used in place of the green beans. Mrs. J. E. Foster Ferguson Club BOSTON BAKED BEANS 1 pound navy beans 1 teaspoon salt 2 tablespoons molasses 4 tablespoons sugar % pound salt pork or bacon 4 cups water 1 small onion, if preferred 1 teaspoon prepared mustard Wash beans thoroughly and pick over. Mix dry beans with all ingre- dients in deep well or covered pan. Cook over low heat 8 to 10 hours, It is necessary that beans start on low heat. Note: Catsup or tomato juice may be used for one cup of liquid. To each additional pound of beans being cooked use only 2 cups of water. Serves 6. Mrs. Lawrence Critcher Moravian Falls Club MASHED CARROTS 4 cups cooked carrots 3 T. butter 1-8 t. pepper Mash cooked carrots. Add pepper and butter. Place sauce pan over water and beat until carrots are light and smooth. Mrs. Ben H. Colvard Fairplains Club CREAMED BROCCOLI Cook broccoli in small amount of salt water until tender. (Frozen Broc- coli may be used, thaw before cook- ing). Put in baking dish and cover with a cream sauce. Sprinkle buttered bread crumbs over top and bake in oven until brown. Cream Sauce (Medium) 2 T. butter 1 cup milk Cel tour Salt Melt butter, add flour and mix until ‘smooth, add milk. Cook on low heat, stirring constantly, until right con- sistency. Add salt

Cook this with the app: pantry check, scaling, and the assistant.