Farm and home cook book and housekeeper's assistant

Peel and slice rutabaga i/^-inch thick, and boil in slightly salted water until tender; then drain, roll in flour, and fry in hot drippings, adding salt and pepper to taste. — [Mrs. L. S., Minn. Baked Salsify or Oyster Plant Scrape and slice the salsify and cook till tender in slightly salted water. Then put in buttered baking pan alternate layers of bread crumbs and salsify, seasoning each layer with salt, pepper and butter. Fill the pan half full of sweet milk, and then add sweet cream until nearly full. Cover the top with bread crumbs, and dot with butter. Bake in a hot oven. A very little sugar added to the salsify is liked by some. — [Mrs. G. G., Mo. RADISHES, PEPPERS AND CABBAGE 187 Stewed Radishes Wash and scrape 3 or 4 bunches white radishes, cut in small pieces, cover with water, add a little salt and sugar, boil until tender, then drain, mash and add a little butter and cream. We like this better than turnips. — [Mrs. P. H. J., Ore. Stuffed Peppers Remove seeds from 6 large, sweet peppers. Put over the fire in cold water, bring to the boiling point, and then drain. Repeat this twice. Prepare a filling of 1 cup each boiled rice, cold meat, chopped fine, and tomatoes, cut fine, and V2 cup bread crumbs. Season with salt, pepper and onion. Fill the parboiled peppers with this mixture, sprinkle the tops with bread crumbs, and dot with butter. Bake in brisk oven V2 hour. Another way is to cut the parboiled peppers in slices, dip in a batter and fry brown on both sides. — [Mrs. D. D. P., Cuba. Creamed Raw Cabbage Select a solid and tender head of young cabbage and shave fine. Make a cream sauce of i/^ cup thick, sweet, or sour cream, 1 tablesp sugar, 1 or 2 tablesp vinegar, and 2 tablesp fresh fried ham drippings. Beat this until foamy, then pour over the shaved cabbage, adding salt and pepper to taste. Nice to serve with roast pork and mashed potatoes. — [Mrs. F. B., Escalloped Cabbage Trim a nice, tender head of cabbage, cut in. quarters, and cook in slightly salted water about 20 minutes, then drain, chop fine, and mix with a dressing made of 4 tablesp butter, creamed with 4 tablesp flour, and 1 qt hot milk, stirring constantly, and when the flour is done add 6 hard-boiled eggs, chopped fine, and salt and pepper to taste. Turn the cabbage and cream mixture into a buttered baking pan, sprinkle the top with bits of butter and bake in a quick oven about 15 minutes.— [Mrs. H. J. H., Col. Stuffed Cabbage Trim off the outer leaves and remove the heart from a fine head of tender young cabbage, so as to leave a shell of cabbage ■about 1 inch thick. Fill the cavity with cold, chopped chicken, veal, pork or beef, mixed with a little cold chopped potatoes, if liked, also the beaten yolk of an egg, and seasoned well with salt and pepper. Cover with several crisp cabbage leaves well tucked in at the top, tie in cheese cloth, and boil 2 hours.— [Mrs. J. D. C, Cal. Stewed Red Cabbage