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Vegetable Hodge-Podge

This is something fine, if you are so fortunate as to have a waterless heavy aluminum oval roaster or large kettle.

Get a small tender cabbage, remove outer leaves, cut in eighths; wash; place on the bottom (in center) of the roaster; surround with peeled and halved carrots; over the carrots place a layer of leeks or small white onions, peeled and halved, also one large green pepper, sliced; add a light sprinkling of salt over all. Then peel and quarter three or four willow-twig or greening apples; place over the cabbage in center of roaster.

Sprinkle apples generously with puffed raisins, 1 tablespoon sugar and ¼ teaspoon nutmeg; ½ cup of water may be added. Cover tightly and cook on a medium flame. When the roaster is thoroughly heated, turn the flame low. Cook for one hour; do not remove the cover while cooking; the vegetables will retain their individual flavors.

Butter may be added to the vegetables when served. This is a meal in itself.