Evening Republican, Volume 15, Number 224, Rensselaer, Jasper County, 22 September 1911 — TRIO OF GOOD THINGS [ARTICLE]

TRIO OF GOOD THINGS

GERMAN RECIPE FOR FRIED CAB |Q BAGS WITH APPLES. How to Make Fried Hee That Are Delicious Hot or Cold—Russian la Worth the HO® Trouble. ~ \ ItoitesiSßsj >

Fried Cabbage With Apples.—Cut the cabbage aa tor slaw or ordinary trying and Mt not crisp let stand in cold water a while. Drain and place in frying pan. Now pare, core and slice apples over the top until there la a good thick layer, sprinkle with salt, pepper and a little sugar, dot generously with butter—or. two-thirds butter, one-third lard may be used—partially cover with boiling water, cover tightly and set on stove to cook. As the water boils away and the cabbage and apples begin frying down and becoming tender, remove cover and toes frequently with knife to prevent burning. When browned slightly add several tablespoons of vinegar and olive oil, remove from stove at once and serve. This is an old German recipe. FkedPtas.—Make a good pie dough, divide in small sections and roll out, not too thinly. In oblongs, as though for turnovers, about seven by five inches. Use any preserves, cooked fruits fairly well drained, or fresh fruits that require scant cooking. Place a spoonful or so on one end of the pie flat, sprinkle lightly with sugar, dot with butter, spices also for some fruits, cut a small slit in upper flap, lap over, roll edges securely and fry on both sides to a golden brown tn a pan of piping hot lard. Place on platter; sprinkle lightly with powdered sugar. Delicious hot or cold pecked in lunches. Russian Fudge.—A fudge recipe not often heard of but worth the trouble. Two pounds of granulated sugar, one can condensed milk (not evaporated), butter size of small egg; one teaspoon vanilla. Melt butter in pan, add sugar and condensed milk and mix well; let come to a boil slowly, then boil 15 minutes, stirring constantly, as it scorches easily. Add a cup of broken nut meats if desired, flavoring, whip thoroughly and pour into shallow greased pans. Mark off into squares as it begins to harden.