th string. Place in pan and let cook for an hour until
done. This dish is just as good warmed up a second time.

There must be sufficient fat and gravy to prevent the cabbage rolls from
sticking to the bottom of the pan which must be kept closely covered.

BELGIAN RED CABBAGE

Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon
cloves, one onion sliced thin, one bay leaf, two cups of water, three
tablespoons of drippings in saucepan, then add five or six greening
apples, peeled and cut in quarters. Lastly, put in one medium-sized red
cabbage, cut in halves and then sliced very thin. Cook three hours and
then add two tablespoons each of sugar and vinegar; cook one minute
more.

RED CABBAGE

Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water
over it and let it stand over another pan for ten minutes; salt, mix
well, and cut up a sour apple in the cabbage. Heat one tablespoon goose
or soup drippings, brown in this an onion cut fine, add the cabbage and
stew slowly, keep covered. Add a little hot water after it has boiled
about five minutes. When tender add a few cloves, vinegar, brown sugar
and cinnamon to taste, and serve. White cabbage may be cooked in this
way.

RED CABBAGE WITH CHESTNUTS AND PRUNES

Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch
as above. Take one tablespoon of butter, put in kettle and let brown,
add cabbage, let simmer about ten minutes, stir and let simmer ten
minutes more. Add about one cup of water, one-fourth cup of vinegar, and
one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of
raisins and blanched chestnuts and cook until tender, adding to cabbage
just before serving. Take one tablespoon of flour smooth with cold
water, add to cabbage, let cook a few minutes and serve.

VEGETABLE HASH

Hash may be made with one or many vegetables and with or without the
addition of meat and fish. Potato is the most useful vegetable for hash,
because it combines well with meat or other vegetables. The vegetables
must be chopped fine, well seasoned with salt and pepper, and parsley,
onion, chives or green pepper if desired, and moistened with stock, milk
or water, using a quarter of a cup to a pint of hash. Melt one-half
tablespoon of butter or savory drippings in a pan; put in the hash,
spreading it evenly and dropping small pieces of butter or drippings
over the top. Cover the pan; let the hash cook over a m