Cabbage tastes twice as delicious cooked this way - and it's far better for you

This advertisement will appear week beginning July 16th, 1944, in Scottish Dailies, Evenings and Weeklies. CABBAGE tastes twice as delicious cooked this way —and it's far better for you! SHREDDED When greens are scarce, you don't want to lose any of their goodness in cooking There's a right and a wrong way of cooking green vegetables. The right way makes them just tender enough to be succulent and juicy, without making them mushy and destroying their fine nat- ural flavour and colour. What's even more important, the right way of cooking them preserves a large amount of the Vitamin C in which green vegetables are so rich.