Dieters' Garden Relish Salad

4 cups finely chopped green cabbage

3/4 cup finely chopped carrot

1 med. green pepper, chopped

1/2 cup finely chopped onion

3/4 cup cider vinegar

4 1/2 teaspoons sweetener solution

1 tbsp salt

1/2 tsp mustard seed

1/2 tsp celery seed

In a large bowl, combine the chopped vegetables. Combine the remaining ingredients in a jar and shake well. Pour the dressing over the vegetables and toss to coat well. Refrigerate, covered, several hours before serving.

Makes 6 cups, each 1/2 cup serving 16 calories Check your sweetener; the one we used measures 1 tablespoon as equal to 1/2 cup sugar.  

Baked Rabbit With Sauerkraut

Wash a cleansed rabbit thoroughly and let stand in salt water all night, or freeze. Wipe with clean cloth, put in roaster, season with salt, pepper, butter or pork fryings. Let brown on both sides, then put as much sauerkraut as you will need all around rabbit; add a little hot water; cover roaster and let bake until well done. 

Submitted by Mrs. Thos. Lewis of Trey, Ill. 

Creamed Sauerkraut

One onion

Two pounds sauerkraut

One and one-half cups water

One tablespoon paprika

 

Peel and slice onion into skillet with hot fat. Fry until a golden brown. Add sauerkraut and water. Allow to cook very slowly until tender. Then add paprika and cream.

 

*Blogger's note: fat and cream are not listed ingredients and are apparently assumed.