void burning, then add a
quartered cooking apple; now when it gets too dry add hot water from
the tea kettle, and let it simmer for three or four hours, the longer
the better, add salt when almost tender, and about half hour before
serving add quarter cup of sugar, quarter cup of vinegar, and let
simmer the last half hour. This is the real German way.

GREEN STRING BEANS.--Select tender green string beans, cut the ends and
remove strings, dice and wash thoroughly, put on in cold water to
cover, add salt when partly cooked, then diced potatoes, and boil with
beans about half an hour. Then heat either bacon drippings or common
lard, add flour and brown, when ready turn the beans, potatoes, liquor
and all into the hot mixture, add a little vinegar and pepper. Summer
savory sprigs added to above give it a fine flavor.--Mrs. George
Bruegger, German Cookery demonstration of vegetables.

CREAMED POTATOES.--Cut cold boiled potatoes into one half inch cubes,
put these in a sauce pan. Add white sauce and finely cut parsley.
Serve.

WHITE SAUCE.--Two tablespoons butter, two tablespoons flour, one cup
milk, salt and pepper. Rub flour and butter together with spoon in
sauce pan, add milk, add salt and pepper and potatoes. Cook
thick.--Dorothy Whitehead.

STUFFED POTATOES.--Bake the desired number of potatoes, cut open the
top, scoop out inside, mash. Add butter, salt and pepper, moisten with
hot milk or cream to taste and add beaten whites of two eggs. Fill skin
with this mixture, heap well, brush over with yolk of egg and brown in
oven. Serve hot.--Mrs. R. J. Walker.

STUFFED CABBAGE.--One large cabbage, two pounds beef chopped fine, one
half cup melted butter, one half cup sweet cream or milk, one half
teaspoon ginger, one half teaspoon allspice, salt and pepper to suit
taste, whites of two eggs beaten stiff. Cut the stem end off the
cabbage far enough down to form a cover, scoop out enough of the center
of the cabbage to allow room for the meat. Mix the meat and other
ingredients together and place in the cabbage, put on the cover, tie in
a cloth and boil for three hours, or until the cabbage is done, in salt
water.

SAUCE.--Two thirds cup butter, one half teaspoon each of ginger and
allspice; salt and pepper to suit taste, and one quart milk, thicken
with flour.--Mrs. Aaron J. Bessie.

NORWEGIAN SAUERKRAUT.--One medium sized head of cabbage cut in fine
long strips with a knife, put in kettle, to this add three quarters