Sauerkraut with Apples

3 tart cooking apples 3 tablespoons butter
1 28-oz. can sauerkraut 4 to 6 tablespoons sugar

Peel and core apples; cut in eighths. Alternate layers of sauerkraut and
apples in a 214-quart saucepan. Add water barely to cover, bring to
boiling point; then reduce heat, cover and simmer until apples are
very tender (20 to 25 minutes). Add butter and sugar and blend, cook-
ing rapidly until almost all liquid has evaporated. 6 Servings

Tomatoes with Herbs

1 20-oz. can tomatoes 1/4, teaspoon basil or marjoram
1 tablespoon butter 14, teaspoon sugar

2 tablespoons flour or dash of salt

1 tablespoon cornstarch dash of pepper

Drain tomatoes. Melt butter in a saucepan, add flour or cornstarch
and blend. Gradually stir in tomato juice. Cook, stirring constantly,
until smooth and thickened. Add tomatoes, basil or marjoram, sugar,
salt and pepper. Simmer 5 minutes. 4 to 5 Servings

Creamed Wax Beans

1 20-oz. can cut or julienne 114 tablespoons butter
wax beans 1/4, teaspoon salt
2 tablespoons flour 1/, teaspoon celery salt or seed
14 cup milk dash of paprika

Drain bean liquor into saucepan; let simmer for 10 minutes until
amount is reduced to about !4 cup. Mix together flour and milk; stir
into bean liquor; add butter. Cook slowly until thickened, stirring con-
stantly. Add salt, celery salt, and beans; heat thoroughly. Serve in
vegetable dish; sprinkle with paprika and garnish with parsley.

5 to 6 Servings

Hot Spiced Green Beans

3 slices bacon 1/4, to 14 teaspoon salt

3 tablespoons bacon drippings dash of pepper

1 tablespoon chopped onion 1 20-oz. can cut green beans,
1 to 2 tablespoons vinegar drained

Sauté bacon in a skillet; remove and break into small pieces. Sauté
onion in drippings until tender. Add vinegar and seasonings and blend.
Add bacon and green beans; mix together lightly and heat.

4 Servings

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