Belding banner. (Belding, Mich.) 1889-1918, 1917-11-07

ly plentiful or relatively cheap, es-
pecially in the case of the early or
summer crop which does not store
well, housewives are urged to- use
them plentifully at all meals as a
substitute for wheat.
Kitchen Observations
Add a pinch of salt to apples to
make them tender. They will cook in
less time and will taste better.
Pour boiling water on oranges and
grapefruit when preparing them for
salad and let them stand for three
minutes. They peel as easily after the
hot bath as do tomatoes that have
been scalded.
Paraffin that has become unclean
through usage in canning and pre-
serving, may be clean and reused.
Many times paraffin can be cleaned
with brush in cold water. If this
paraffin to boiling and strain it
cheese cloth placed over a funnel.
The worst rust stains can be re-
moved without injury to the fabric
by applying boiling rhubarb juice.
Count your clothespins, spoons,
knives, forks, towels, handkerchiefs,
every week.
Save pieces of bread for buildings.
Dry them well and they will never
turn mouldy.
Keep tapes, threads and pieces of
various fabrics in separate bags, and
save time in looking for them.
Cabbage Recipes
How to vary the preparation of
cabbage from "plain boiled" is sug-
gested by the United States Depart
ment of Agriculture in the following
recipes:
Cabbage With Sour Sauce.-After
taking off the outside leaves. remove
tough stalk from a small head of
cabbage, cut in quarters; soak in cold
water and cook in boiling sailed wa
ter in an uncovered dish, adding one
fourth teaspoonful of soda Cook
slowly from thirty minutes to one
hour, drain and serve with the fol-
lowing sauce: Melt one tablespoonful
each of butter or other fat, then add
one tablespoonful of flour and one
half cup of milk. Stir over the fire
until hot and add one teaspoonful of
made English mustard and two ia
blespoonfuls of warm vinegar. Pour
over hot cabbage. If preferred
plain cream sauce can be used.
Smothered Cabbage.-Cut fine one
half head of cabbage. Melt two level
tablespoonfuls of butter or other fat
in a pan and stir in two level table
spoonfuls of flour. Add the cabbage,
one cup Of sweet milk. one teaspoon
full salt and one-eighth teaspoonful
pepper. Cover closely and simmer
slowly thirty minutes.
Cabbage Pudding-Shred the head
of cabbage closely and cook in salt
ed water until tender. Drain and
place in buttered dish in layers with
sprinkling of grated cheese between.
To two level tablespoonfuls Of melted
butter or other fat add two table
spoonfuls flour, add cup of milk,
yolks of two eggs, one teaspoonful
salt and one-half teaspoonful of mus
tard. Stir over fire until it boils,
then add beaten whites of eggs. Pour
over cabbage, mix well and bake one
hour.
Stuffed Cabbage-Remove coarse
outer leaves and core. Parboil for
three minutes. Fill core and inside
of each leaf with finely chopped left
over meat (raw meat is best,) or sau-
sage. Tie securely in cheese cloth.
Place in kettle with two or three car
rots and onions. Cover with stock,
and let simmer slowly two hours or
until tender.
Cold Slaw.-Slice a small cabbage
very finely. Soak in cold water until
crisp. Drain and dry between towels
and mix with cream salad dressing.
1t will improve the dressing to add to
it very little curry powder.