The Swedish, French, American cook book

Peel and cut yellow turnips in dices; cut in medium sizes the sparerib (that has been soaked); put in a pan with the turnips, some bay leaves, three whole peppers, and an onion; cook until well done — from one and a half to two hours. When ready, remove the onion, bay leaves, and peppers; put the meat in centre of the platter and arrange the turnips all around. Serve with a rich cream sauce with potatoes for luncheon or supper. Sparerib with Cabbage a la Europeenne Fausse Côte de Porc, au Chou, à la Européenne Put the sparerib (that has been soaked) in a pot with water sufficient to cover it, three bay leaves, three whole peppers, and one onion; cook until half done, then remove the spices. In the meantime, cut a cabbage in strips, wash well, add to the sparerib, cook until tender. Put the meat in centre of the platter, drain the cabbage and serve it all around. Melt some good butter, and pour that over the meat and cabbage; sprinkle with chopped parsley and garnish with parsley. Serve with potatoes for luncheon, dinner, or supper. Sparerib with Spinach a la Parisienne Fausse Côte de Porc, aux Épinards, à la Parisienne Put the sparerib (that has been soaked) in a pot with water, bay leaves, whole peppers, and some onions; let cook until well done. £ttA 'Y’****""'’,'*'*'*'t.‘***’'*.''*.*-‘»V»VvV.'/.VAV.*,V.‘.*,^*,».V/.*,".V.,.V,V»*.*.V*V,V.V.V.V.W.,v. . HmvmmiumttmttmmmmtittMttmttmmmmtMuii.... .V.V.V.V.VAVAV.V.V. .V//''AVASV.VAW^V.VV,V,V,V.‘,'.',V.‘.V.V.V,v .'"•UlMUHMti .... _ _ ..... ’"‘‘•V.vjft, -'.imv . '’•'■•‘•'■‘.'■'•VA V.\\V.SSV,V .V...V \*.» « ....... ' y ... re> .V ' AMs •MM V : V . 3S Copyright, 1918, by Mrs. Ericsson Hammond Wash a quart of spinach free from sand and add it to the sparerib with a pinch baking soda. Let cook for about fifteen minutes; then take the meat out and put it in a frying pan with some butter, season to taste; fry until brown on both sides. Arrange in the centre of a warm platter, drain the spinach, and serve the leaves of spinach all around. Pour melted butter over it. Serve with a supreme sauce and potatoes. How to Fry Scrapple Select a nice fresh scrapple, cut in square slices about threequarters of an inch thick, butter the pan very lightly and put the pieces in the pan and fry until brown on each side. When serving, serve on a hot dish, one slice resting on top of another. Arrange all around marbles of potatoes with some melted butter and chopped parsley. Garnish with parsley. Serve for breakfast. Breaded Fried Scrapple with Bacon Select a nice fresh scrapple, cut in square slices about threequarters of an inch thick. Put bacon fat in a frying pan; dip the pieces in egg then bread crumbs and fry until golden brown on both sides. Arrange on a hot dish, one piece resting on top ot another. Garnish with fried bacon all around. Serve with nice creamed potatoes for breakfast. Pork Croquettes ( Croquettes de Pore) a la Macedoine