The Sealtest food adviser : Winter 1940.

Date:
[1939]
Catalogue details

Licence: Public Domain Mark

Credit: The Sealtest food adviser : Winter 1940. Source: Wellcome Collection.

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    FRENCH CABBAGE Y to 1 teaspoon salt 2 quarts shredded cabbage 1 can consomme (about 14% cups) 2 tablespoons flour Y% cup cream °4, cup chopped bacon Add the salt to the cabbage and cook in the consomme over low heat until tender. Stir occasionally. Mix the flour and about 2 tablespoons of cream to a smooth paste. Add the remaining cream and stir into the cabbage mixture. Cook over low heat, stirring constantly until thickened. Fry the bacon until crisp, drain and sprinkle over the cabbage when serving. This will serve six. CREAM: OF ONION AND CHEESE SOUP 3 tablespoons butter 2 cups sliced onions 3,tablespoons flour 4 cups milk 1 to 1% teaspoons salt Few grains pepper “2 to 1 cup grated American cheese Melt the butter in the top of a double boiler placed directly over the heat. Add the onions and cook over low heat, stir- ring occasionally until tender. Place over hot water, add flour and mix well. Add the milk gradually and cook, stirring constantly until thickened. Add salt, pepper and cheese and stir until the cheese is melted. Serves six. CABBAGE WITH SOUR CREAM PARSLEY SAUCE 1 medium cabbage 1% tablespoons flour 1 cup thick sour cream 2 teaspoons vinegar Y% teaspoon sugar ¥% to % teaspoon salt Few grains pepper 2 tablespoons chopped parsley Cut the cabbage in 6 wedge shaped pieces and cook un- covered in boiling salted water until tender. Drain. Mix the flour and sour cream in a double boiler, add the vinegar, sugar, salt and pepper and cook, stirring constantly for about 5 minutes or until thick- ened. Add parsley and pour over the cabbage. Serves six.
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