CORNED BEEF ano CABBAGE

MRS SLIM’ MOGER.
LORS LBS CORNED BEEF 1 CLOVE GARLIC
4 \WHOLE CLOVES , SMALL ONION
1 OR3 BAY LEAVES | MEDIUM CABBAGE

WASH CORNED BEEF AND PLACE IN LARGE KETTLE.

COVER WITH COLD WATER. ADD REMAINING
-NGREDIENTS EXCEPT CABBAGE AND BRING TO
POILING POINT. REDUCE HEAT AND SIMMER S~
1O MINS | SKIM, THEN CONTINUE TO SIMMER 3~H

HOURS, OR TILL TENDER. ADD HOT WATER AS NEEDED.

CUT CABBAGE (NTO QUARTERS, REMOVE MOST OF
CORE AND ARRANGE ON TOP OF CORNED BEEF.
COOK UNTIL CABBAGE 1$ TENDER ABOUT ‘/2 HOUR.
SERVE WITH HORSERADISH OR MUSTARD SAUCE,

CHEESE SOUFFLE MRS. TED ZLINKAN

4 TBSP BUTTER a TSP SALT

4TRSP FLOUR PINCH CAYENNE

34% MILK \C. GRATED CHEESE(sHARP)
% EGaGs

MELT BUTTER, ADD FLOUR, STIR UNTIL SMOOTH. ADD
MILK SLOWLY AND SEASONING. COOK 2 MINS OVER
BOILING WATER. ADD WELL BEATEN EGG YOLKS
AND CHEESE, COOL. THEN FOLD IN 4 STIFFELY
BEATEN FGG WHITES. TURN INTO BAKING DISH.
BAKE MODERATE OVEN 30 MINS.

RICE SKILLET

SC.COOKED RICE COOKED PORK OR CHICKEN
9 TBSP BUTTER SLICED RAW CELERY
L ONION SLICED SALT, PEPPER

MELT BUTTER, FRY ONION UNTIL LIMP ADD RICE
AND MORE BUTTER \F NECESSARY, ADD DICED MEAT,
CELERY, SEASONING AND HEAT THROUGH.

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