Either firm, ripe tomatoes or green tomatoes may be used for this. The taste of each is quite different from the other but both are good. Allow 3 slices for each serving. Cut tomatoes into 3/4 inch slices. Dip each slice first into beaten egg, then into dry bread crumbs and fry in hot shortening until brown on both sides. Arrange on a platter and serve with horseradish sauce (recipe in chapter on sauces) or plain white sauce.
1 large head Red Cabbage 4 tablespoons Butter.
4 tablespoons Sugar 2 tablespoons Vinegar.
Shred cabbage very fine, add sugar, butter and vinegar and about 1/2 cup of water. Cover and simmer slowly for 21/2 hours. Add more sugar and vinegar to taste during the last 10 minutes of cooking. This is better each time it is reheated. Plum jelly or currant jelly may be used instead of sugar and vinegar for the last addition. Delicious served with goose, duck or pork.
1 head White Cabbage.
2 tablespoons Sugar.
1 tablespoon Butter 1/4 teaspoon Salt.
Chop the cabbage fine, as for cole slaw. Melt the sugar and butter in a heavy skillet until browned. Add the cabbage and stir until it is all browned. Add the salt and a little water. Cover tightly and simmer for 2 1/2 hours, adding a little more water as needed. Even people who do not care for cabbage think this is delicious. A delicious addition to this is 1 pound salt pork, added at time cabbage is put in.
Parsnips 1 Egg.
3 tablespoons Flour.
Dry Bread Crumbs Salt.
Slice parsnips into long pieces about 1/2 inch thick. Allow 4 slices per serving. Boil in salted water until tender. Cool. Make a batter of the beaten egg and flour. Dip each parsnip slice into this, then into the bread crumbs. Brown in hot butter.
Danish cooks use a great deal of parsley; such vegetables as potatoes, carrots, and turnips are improved, both in taste and appearance by its use. Boil the vegetable in the usual manner. Melt 1/4 cup butter. Stir in 2 tablespoons chopped parsley with a pinch of salt. Add to the cooked vegetable and serve. Especially good with broiled steak, boiled fish or any meat where a gravy is not made.
10 small round, cooked.
Potatoes, new or canned 2 tablespoons Butter.
3 tablespoons Sugar Salt.
Melt the butter and add sugar, using a heavy skillet. When it has browned to a caramel color add the potatoes and stir until they are coated; reduce heat to very low until the potatoes have heated through. Sprinkle with salt and parsley and serve.
2 large cucumbers 3/4 cup Vinegar 2 cups Sugar.
Salt, Pepper Chopped Parsley.
Do not peel the cucumbers. Slice as thin as a newspaper. Mix the other ingredients and pour over the cucumbers. May be eaten at once but will be improved by standing several hours. Will keep several days.