Dr. James T. Callow publications
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CHOP CABBAGE VERY FINE
CHOP 1 ONION VERY FINE.
SALT AND PEPPER TO TASTE
HEAT 1 TABLESPOON BACON DRIPPINGS,
1/2 CUP VINEGAR
1 TSP. SUGAR
POUR OVER CHOPPED CABBAGE.
Where learned: HOME ; MICHIGAN ; ROYAL OAK
| Subject headings: | Food Drink -- Plant food Vegetable |
Date learned: 04-03-1970
|
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