CABBAGE ROLLS Mrs. C. S. Junge
Parboil in salt water the large leaves of a cabbage. Take them from the water and place singly on the cake board and pepper them. Mix half and half, chopped beef and pork and season. Make into rolls twice the size of an egg. Round these roll several cabbage leaves and fasten with tooth picks. Place these in the skillet with two tablespoonfuls of bacon fat or lard with a little butter. Turn in a small amount of water and cook covered over a slow fire. When water cooks off add more in small quantities for nearly an hour. Remove tooth picks and serve.
CAULIFLOWER AU GRATIN Miss June Baumgardner
Boil cauliflower until tender; separate so that a flower will be in each ramekin. Make a white sauce and grate three tablespoonfuls yellow American cheese in it; when the cheese is melted pour over the vegetable in ramekin, put a few buttered bread crumbs on top and put in the oven to brown.
PARSNIP SAUTE
Wash parsnips and cook until tender in boiling water. Drain and cover with cold water; with the hands slip off the skins. Mash and rub through a strainer. Season pulp with salt, pepper and butter, shape in flat cakes and dredge with flour. Saute a golden brown in equal parts hot butter and chicken fat.
FRIED SUMMER SQUASH
Wash, wipe and cut tender squash in one-half inch slices, sprinkle with salt, pepper and dredge with flour, dip in egg, then in fine cracker crumbs, repeat and fry in deep, hot fat, drain and serve.
CREAMED CELERY CABBAGE Mrs. H. Clay Calhoun
Cut celery cabbage in inch lengths, boil until tender in salted water; drain and pour over a rich cream sauce.