½ head cabbage.
½ rutabaga sliced.
4 potatoes sliced.
2 bouillon cubes, flour thickening and seasoning.
Mix together and bake in oven for one hour.
STUFFED CABBAGE.
1 head of cabbage boiled one-half hour.
1 cup of chopped meat fried in fat.
Quarter the cabbage, scooping out the heart.
Fill the space with meat.
Bake in an oven ten minutes and serve hot.
CUCUMBERS WITH MUSTARD SAUCE.
3 large cucumbers halved lengthwise and boiled.
1 quart of water boiled with mustard to taste and thickened with flour—sweetened.
Pour the mustard sauce into a deep dish and lay the hot cucumbers on top.
POTATO DUMPLINGS WITH STEWED FRUIT.
6 large raw potatoes grated.
1 egg or 2 egg substitute powders.
1 cup bread grated and browned.
Add enough flour to thicken and form into dumplings.
Boil for half an hour.
Serve with hot stewed fruit—peaches, apples, apricots or plums.
DROP CAKES WITHOUT EGGS, SUGAR OR MILK.
½ cup walnut meats.
2 egg substitutes.
½ cup milk substitute.
½ teaspoonful saccharine.
1 tablespoonful baking powder.
1 cup flour.
Add a little cinnamon. Bake as drop cakes.
Flour the baking pan instead of greasing it.
OAT MEAL CAKES.