364 ANNUAL REPORT OF THE Off. Doc. 



1 small head cabbage; 



1 tablespoon butter; 



1 tablespoon flour; 



1 cup milk; 



1 teaspoon salt; 



Dash white pepper; 



^ teaspoon onion juice or ^ teaspoon mace. 



Cut the cabbage into small pieces; set aside in cold water 30 

 minutes; drain, put over fire with boiling water enough to cover. Boil 

 30 minutes without a cover, or until the cabbage is tender. Tbat all 

 depends on the age of the cabbage. Drain, add the sauce and boil 2 

 minutes. 



Cream Sauce. 



Put the butter into a sauce pan; when melted add the flour, then 

 the cold milk slowly; stir until smooth and creamy; add the salt, 

 pepper and onion juice or mace. Boil 2 minutes. 



Cost: — Cabbage, 5c; butter, 3c; milk, 2c. Total, lUc. 



Peaches a la Conde. 



1 cup rice; 



^ cup sugar; 



2 cups peaches, cherries, strawberries, (either fresh or canned ; 

 fresh* are best ) ; 



I teaspoon salt; 

 1 teaspoon butter. 



Wash the rice through several waters; put on with 4 quarts boiling 

 water. Boil 25 minutes; strain; drain; blanch with boiling water; 

 sprinkle with salt and s])read on a platter or bake dish which has 

 been brushed with melted butter; spread the fruit over the rice; 

 sprinkle the sugar over the fruit and place in hot oven 10 minutes. 

 This is served with a sauce made as follows, or you can serve it with 

 fruit juice, or with cream. 



Sauce. 

 1 cup water; 



1 cup peach juice ; 



2 tablespoons sugar; 



1 tablespoon cornstarch; 

 1 tablespoon lemon juice. 



As soon as the water comes to a boil add the cornstarch which has 

 been mixed with a little cold water; boil 2 minutes then add the 

 sugar, peach juice, and lemon juice. 



Cost: — Rice, 4c; peaches, 10c; other ingredients, lie. Total, 15c. 

 Total cost of dinner: 



Soup, $ .03 



Meat, 2^ 



Cabbage, 10 



Dessert, .15^ 



$ .58 



