SAVORY BEETS

MRS. RAY CLEMENT.
1 CAN WHOLE (srt) OR CUBED BEETS (34a CUPS)
4 STRIPS FINELY CHOPPED COOKED BACON
a LEVEL TBLS. FLOUR
yu CUP MILD VINEGAR
1 TSP. SUGAR DASH OF PEPPER
Yo Tsp. SALT 2 TBLS. BACON FAT

COOK BACON, REMOVE FROM PAN AND CUT IN

SMALL PIECES, THERE SHOULD BE ABOUT ATBIS FAT IN PAN.
ADD TO IT THE FLOUR AND STIR UNTIL BUBBLING, THEN ADL
BEET LIQUID, VINEGAR AND SEALONINGS (THERE SHOULD Be
A TOTAL GF ONE LUP OF LIQUID) COOK UNTIL MIXTURE
THIWENS, § STIRRING COMSTANTLY. ADB CUT-UP BALON
An) BEETS) MEAT THOROUGHLY. SERVES 6.

RED CABBAGE (RODKAAL)

MRS .K-M- MAR LES.
SHRED CRBBAGE, PUT WW PAN WITH LUMP OF
BUTTER AND E EW “TBLS. VINE GAR.
SIMMER 4-3 HOURS, STIRRIN & FREQUENTL
BEFOXE SERVING ADD SMALL-SAR QF RED CURRAWT ELLY,
SUGAK AND SALT.

TURNI P CASSEROLE
3 ToyCk MOCER.

| Gon 1 eLLolW TURNIPS UNTIL TENDER -- Mais WELL ADD BUTTER

AND LOAN CREAM STYLE CORN AND 2TBls. BUTTER — PLACE IN|
FREASED CASSEROLE - TOF WITH CKUSHED ConNFLAK ES ~- DOT With
BUTTER AMD SnOWN SUSHTLY UN Oven.