Ingredient:
- 8 c. shredded cabbage
- 1 lg. onion, chopped fine
- 2 green peppers, chopped fine
Direction:
Bring to a boil: 1 tsp. celery seed 1 1/2 c. vinegar 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. turmeric 1 tsp. salt Pour boiling liquid over vegetables. Cover and let stand 2 hours. Will keep crisp for 3-4 weeks in refrigerator. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |