CABBAGE, SWEET AND SOUR
- cabbage
- 1 egg
- ¼ cup vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Shred cabbage rather finely. Put in sauce pan and sprinkle with salt. Cover pan and place over low heat and steam until tender. Beat the egg, add the vinegar, sugar and salt and pour over the steamed cabbage. Heat five minutes and serve at once.
CORN FRITTERS
1 cup ground dried corn, add 1¼ cups milk (or part water); let stand ½ hour or longer, add ½ teaspoon salt, ½ teaspoon sugar, 1 teaspoon baking powder, ½ cup flour, 1 egg, well beaten, and fry to a golden brown.
HASHED BROWN POTATOES
- 6 medium, cold boiled potatoes
- shortening
- 3 raw green peppers
- ¼ teaspoon celery salt
- salt and pepper
Chop potatoes fine, season with celery salt, salt and pepper to taste. Remove seeds and stem from pepper, wash drain and chop fine. Mix with potatoes. Put about 1 tablespoon of melted shortening in pan and when hot, add potatoes and cook slowly. When partly brown, fold into omelet shape in one side of pan. Fry until a rich brown.
BAKED LIMA BEANS
- 2 cups dried limas
- 4 slices bacon or salt pork
- 1 medium onion
- 1 green pepper
- 1 cup canned tomatoes
- 2 tsp. salt
- 1 tsp. mustard
- 2 tblsp. brown sugar