Two onions, chopped fine,
  One green pepper, chopped fine,

Now place in a saucepan

  One tablespoon of bacon fat,
  One-half cup of vinegar,
  One teaspoon of salt,
  One teaspoon of white pepper,
  One-quarter teaspoon of mustard.

Heat to the boiling point, then pour over the cabbage, chill and then serve.

BRAISED RED CABBAGE

Chop fine the balance of the head of red cabbage; place in a saucepan and cover with boiling water.  Cook for five minutes and then turn into a colander and let the cold water run on it.  Let drain well and then place four tablespoons of bacon fat in a frying pan and add three onions, minced fine and the prepared cabbage.  Cover closely and let smother for twenty minutes over a slow fire.  Turn frequently and just before serving season with

  One-half teaspoon of salt,
  One-quarter teaspoon of white pepper,
  One tablespoon of vinegar.

CRANBERRY ROLL

Place in a mixing bowl

  One and one-half cups of flour,
  One-half teaspoon of salt,
  Two teaspoons of baking powder.

Sift to mix and then rub in four tablespoons of shortening and mix to a dough with the following mixture:  Place in a cup

  Three tablespoons of syrup,
  Three tablespoons of water.

Blend well and then roll the dough out one-half inch thick on a floured pastry board and cover with the cooked cranberries.  Sprinkle with brown sugar.  Roll as for jelly roll, tucking the ends in well.  Place in well-greased baking pan and brush the top with milk.  Bake forty-five minutes in a moderate oven.  Serve with vanilla sauce.

TO BARBECUE FISH

Use the large size fish:  black striped bass, cod, white or rock fish.  In the early spring, shad may be used.  Scale and cleanse the fish and split down the back.  Remove the fins and head and place in well-greased gridiron and cook until brown.  Lift to a hot dish and cover with boiling mixture, made as follows:  Place in a small saucepan

  Juice of one lemon,
  Two tablespoons of melted butter,
  One tablespoon of catsup,
  One tablespoon of minced parsley,
  One tablespoon of Worcestershire sauce,
  One-half cup of water,
  One tablespoon of cornstarch,
  One quarter teaspoon of mustard,
  One teaspoon of paprika,
  One teaspoon of salt.

Stir to blend well and then bring to a boil.  Cook slowly for three minutes and then spread over the fish and serve.

NECK CHOPS IN CASSEROLE

Have the butcher cut one and one-half pounds of neck chops into four pieces and then wipe with a damp cloth.  Roll in flour and brown quickly in hot fat.  Lift to a casserole dish and add