3 cups of water
4 cups of coarsely shredded cabbage
2 cups of sliced carrots
3 cups of diced potatoes
1 tablespoon of salt
1/2 teaspoon of sugar
4 cups of scalded milk
3 tablespoons of butter
Cook the vegetables and the seasoning in just enough water to cover. Cook until the vegetables are to the degree of tenderness you desire.
Add the scalded milk and the butter.
Serve with crackers and buttered beets on the side.
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