RED CABBAGE (Rote Kraut)
Place 4 tablespoons bacon grease in pressure cooker, then chop fine 1 small onion in grease and brown onion to golden brown. Shred (1) 2½ lb. head of red cabbage. Mix ¼ cup vinegar with ¼ cup water and 2 tablespoons sugar.
Then place cabbage in onion and grease. Pour mixture of vinegar and sugar on cabbage. Season with salt and pepper to taste and mix lightly. Quarter 1 large pared apple and place on top of cabbage. Cook 4 min. When using an ordinary pot the cooking time is 20 minutes. This makes 10 servings.
SCALLOPED SPINACH
- 2 lbs. spinach
- 2 cups milk
- 4 tblsp. butter
- salt
- 2 eggs, beaten
- 2 cups bread crumbs
- ½ cup chopped bacon
- pepper
Wash spinach thoroughly. Drain and cook with a little water in covered pot, over moderate heat for 8 to 10 minutes. Drain and chop the spinach. Add milk, the beaten eggs, 1½ cups of the bread crumbs, melted butter, salt and pepper then mix well. Sprinkle the remaining ½ cup bread crumbs and the chopped bacon, on the top. Bake in moderate oven (350-f) 35 minutes.
FRESH PEAS AND NEW POTATOES
- 3 cups fresh peas
- 12 small new potatoes
- 1½ tsp. salt
- 1½ cups milk
- 1½ tsp. flour
- 2 tblsp. butter
Cook potatoes and peas in separate pans, in salted water until soft and almost free of water. Mix the peas and potatoes and add the milk. Bring to the boiling point then add the butter and flour which have been blended smooth and cook until thickened.