owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
br>Cut out core of cabbage.
Carefully separate outer 12
br>Cut out core of cabbage. Separate outer 12 leaves.
rom top of cabbage; cut out inside of cabbage, leaving 3/4
rom top of cabbage and cut out inside of cabbage, leaving 3
Remove core from cabbage.
In a large kettle or Dutch oven, cook cabbage in boiling, salted water for 2 to 3 minutes.
Remove outer leaves when softened; return to boiling water as necessary to obtain 12 leaves.
Drain.
Remove thick center vein from leaves.
Put cabbage in soup pot or a
Cut slice off top of cabbage; cut out inside, leaving 3/
Saute onions and celery in butter until nearly tender.
Add cabbage and chopped parsley; simmer 5 minutes.
Add flour, blending well.
Cook for 2 to 3 minutes.
Add stock gradually, mix.
Simmer 1/2 hour.
Add sliced frankfurters, cooked peas, mushrooms, salt and pepper.
Bring to a boil, reduce heat and simmer 5 minutes.
Yields 13 (8-ounce) servings.
Fry
out the fatback until brown.
Remove from skillet. In the skillet
or
Dutch
oven,\tadd the cabbage and turn to medium heat.
Stir
to
coat cabbage with grease.\tCover with lid\tand cook
slowly until desired tenderness.
Add salt and pepper to taste.
Heat first 4 ingredients to boiling.
Remove from heat and let cool while chopping the vegetables.
Grate or chop cabbage, removing the heart (may use food processor).
Add peppers and onion.
Pour sugar over top along with vinegar mixture.
This can still be warm.
Salad keeps a couple of weeks in refrigerator.
In a mixing bowl, blend meat with egg, milk and bread crumbs. Stir in salt, ginger, nutmeg, allspice and onion.
Mix well.
Cut out core of cabbage.
Carefully separate outer 10 to 12 leaves (reserve remainder for other use).
Remove center thick vein of each leaf.
Drop leaves into boiling water.
Cover.
Steam 3 minutes or until soft and bright green.
Remove with slotted spoon.
Reserve liquid.
Soak cabbage leaves in salt water for 10 minutes.
Mix hamburger, sausage, rice, catsup, crackers, Worcestershire sauce, eggs and celery salt.
Shape into balls and place in cabbage leaves.
Roll up.
Put layer of sauerkraut into baking dish. Cover with shredded cabbage.
Place cabbage roll-ups on top of this.
Cover with a small can of tomato sauce.
Bake 35 minutes at 350\u00b0.
Chop cabbage into pieces, par-boil until
hole wheat flour, then add old fashioned oats.
Add nuts, dates
hour or overnight.
Roll out as you would any
br>- Core and boil the cabbage heads.
-- remove outer leaves