CORN AND CABBAGE 1963
From Barbara Thompson
4-5 slices of bacon
1/2 cup hot water
1 t. sugar
1 t. salt
3 cups shredded cabbage
1 cup fresh corn, cut
Fry bacon until crisp and brown; remove bacon. Save drippings.
Add water, sugar and salt to bacon drippings. Pour off some of the grease, if desired.
Bring to boiling. Add cabbage and corn. Cover; cook quickly until just tender, about 7 minutes.
Sprinkle with paprika; garnish with crisp bacon.
Serves 6.
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