Select a small, solid head of red cabbage; remove the wilted leaves. Cut in quarters and cut out the tough stalk and the coarse ribs of the leaves. Cover with cold water and let soak until cabbage is crisp; drain, then shave in thin shreds, and mix with the hearts of two or three heads (according to their size) of crisp celery, cut in small pieces crosswise. Add one medium-sized Spanish onion, finely chopped, and dress with Boiled Salad Dressing. Serve in lettuce heart leaves or in nests of cress.
STEAM CURRANT PUDDING
3 tablespoons Cottolene.
½ cup sugar.
2½ cups flour.
3½ teaspoons baking powder.
½ teaspoon salt.
1 egg well beaten.
1 cup milk.
½ cup currants.
Process: Mix and sift the dry ingredients (reserving two tablespoons flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons flour over cleaned currants, add to first mixture; add milk gradually, beat well and turn into a buttered mold; cover and steam two hours. Serve with Dried Apricot and Hard Sauce.
DRIED APRICOT SAUCE
Wash and pick over dried apricots, soak over night in cold water to cover. Cook until soft and quite dry, in the water in which they were soaked. Rub through a sieve and sweeten to taste. Reheat, and drop a spoonful on each portion of pudding, place a small star of Hard Sauce in center and serve.
March
Second Sunday
Chicken Stew with Dumplings
Onions in Cream Stewed Corn
Watercress and Egg Salad
Rhubarb Pie Cream Cheese
Coffee