84 THE BLUE BIRD CooK BOOK

MEAT LOAF
1 Ib. ground beef (chuck TOPPING:
is good) 1 can tomato sauce,
1 onion, chopped Spanish style
3 celery stalks, chopped 1 teaspoon dry mustard
3% cup bread crumbs 2 tablespoons brown sugar

Y2 teaspoon sage
1 cup milk, heated
Salt and pepper to taste

Saute onion and celery in bacon fat. Mix all ingredients together and put in
loaf pan. Mix topping ingredients and pour over loaf. Bake 45 minutes at 350
degrees.

GERMAN RED CABBAGE SWEET AND SOUR

Cut red cabbage in large sections and put into large kettle of boiling water. —
Add 1 teaspoon salt, Y2 or 1/3 cup brown sugar and 1 teaspoon caraway seed. Cook
about 8 to 10 minutes. Remove from heat and drain. Cube 3 slices of bacon and
brown lightly. Add Y% cup cider vinegar to bacon and pour this mixture over the —
cabbage. Three tablespoons butter can be used instead of bacon. Serve hot.

GERMAN RED CABBAGE (Sweet and Sour)

Cut red cabbage in large sections and put in large kettle of boiling water.
Add 1 teaspoon salt, Y2 or 1/3 cup brown sugar and 1 teaspoon caraway seed. Cook
about 8 to 10 minutes. Remove from heat and drain.

Cube 3 slices of bacon and brown lightly. Add Y2 cup cider vinegar to bacon
and pour this mixture over the cabbage. (Three tablespoons of butter can be used
instead of the bacon). Serve hot.

NORWEGIAN CHRISTMAS BREAD

Five or 6 pkgs. yeast in 2 cups warm water (not hot), 4 teaspoons sugar. Scald
3 cups milk. When cool add 22 cups sugar, 1 lb. shortening or butter. Add 6 eggs,
1Y% teaspoons salt, enough flour to make soft dough. Let rise. Add: 2 Ibs. raisins,
1 Ib. mixed fruit, 1 lb. cherries, 2 tablespoons cardimon seeds, also 1 teaspoon of
lemon juice. Add flour to make an easily handled dough, not as stiff as ordinary
bread. Put shortening on hands to prevent sticking. Let rise double in bulk. About
1% hours. Punch down and shape into oblong loaves. Cut with sharp knife. Bake
in moderate oven 40 to 50 minutes. Ice bread with egg beaten with icing sugar.

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OUALITY
DAIRY

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