Creamed Raw Cabbage

Select a solid and tender head of young cabbage and shave fine. Make a cream sauce of 1/2 cup thick, sweet, or sour cream, 1 tablesp sugar, 1 or 2 tablesp vinegar, and 2 tablesp fresh fried ham drippings. Beat this until foamy, then pour over the shaved cabbage, adding salt and pepper to taste. Nice to serve with roast pork and mashed potatoes.-[Mrs. F. B., N. Y.

Escalloped Cabbage

Trim a nice, tender head of cabbage, cut in quarters, and cook in slightly salted water about 20 minutes, then drain, chop fine, and mix with a dressing made of 4 tablesp butter, creamed with 4 tablesp flour, and 1 qt hot milk, stirring constantly, and when the flour is done add 6 hard-boiled eggs, chopped fine, and salt and pepper to taste. Turn the cabbage and cream mixture into a buttered baking pan, sprinkle the top with bits of butter and bake in a quick oven about 15 minutes.-[Mrs. H. J. H., Col.

Stuffed Cabbage

Trim off the outer leaves and remove the heart from a fine head of tender young cabbage, so as to leave a shell of cabbage about 1 inch thick. Fill the cavity with cold, chopped chicken, veal, pork or beef, mixed with a little cold chopped potatoes, if liked, also the beaten yolk of an egg, and seasoned well with salt and pepper. Cover with several crisp cabbage leaves well tucked in at the top, tie in cheese cloth, and boil 2 hours.--[Mrs. J. D. C., Cal.

Stewed Red Cabbage

Trim a small head of red cabbage and shave fine. Put into a granite kettle 1 heaping tablesp lard or drippings, and when hot put in the shaved cabbage, and a small onion pierced with 3 or 4 whole cloves, 1 teasp salt, 1 tablesp sugar, 1/2 cup boiling water, and scant 1/4 cup vinegar. Cover closely and stew slowly about 2 hours, stirring often to prevent scorching. If it seems to get too dry add a little more boiling water. White cabbage may be prepared the same way, omitting the cloves and sugar, and adding 1/2 teasp caraway seeds, if that flavor is liked.-[Mrs. G., Wis.

Hot Slaw

Put some drippings into a deep frying pan, and when hot add finely shaved raw cabbage, and mix thoroughly. When the fat has become well mixed with the cabbage, cover the pan closely and set on the side of the range to simmer slowly until tender. The steam will furnish sufficient moisture, but if there is danger of scorching, add a very little hot water. About 15 minutes before serving add pepper, salt and vinegar to taste.-[A. G., Mass.