1552 Tue VeceraBLe Inpusrry 1n New York Stare 
as directed for half an hour; then season with salt, add one level 
tablespoon butter and one tablespoon pork drippings, duck fat or 
goose fat, and one apple cut in small pieces. Thicken slightly by 
dredging with a little flour. Cook until the apple is tender 
enough to be thoroughly mixed with the cabbage. 
Fried Onions and .\pples 
(From the Presbyterian Cook Book, Boonville, N. Y.) 
Cut thin slices of salt pork and fry in saucepan. Fill dish with 
sliced onions and apples, add a little water and cook until brown, 
stirring often. Add a little pepper. 
COOKING SUMMER VEGETABLES 
Young, mild-juiced vegetables like green peas, beans, etc., should 
be cooked slowly in a covered saucepan, with a small amount of 
water, in order to develop their full Havor. When tender, drain, 
season with butter, salt and a little sugar. A little milk or cream 
may be added before serving. 
LEFT-OVER VEGETABLES 
There are as many possibilities in vegetable left-overs as in 
those of meat, potatoes or bread. Vegetable hash is highly es- 
teemed in New England, and may he looked for on the day after 
a boiled dinner. Baked vegetable hash is made by melting one 
tablespoon of butter in a frying pan, adding 1 pint of mixed 
chopped vegetables (or any one vegetable alone), 1 pint of chopped 
potatoes and 114 cups soup stock. Mix until heated, season well, 
set in the oven and bake thirty minutes. 
Green Pea Uroquettes 
Take equal parts of left-over green peas and thick cream gravy 
(made of 4 level tablespoons butter and 4 level tablespoons flour to 
1 cup of milk). Season well and cool. Shape into croquettes, roll 
in bread-crumbs, in beaten egg (adding 1 tablespoon of cold water 
to each egg) and again in bread crumbs, and fry in deep fat. 
Vegetable Salads 
Any left-over vegetables such as green peas, beans, asparagus, 
carrots or beets may be served separately or in combination as a 
