Baked Cabbage

Cook as for boiled cabbage, after which drain and set aside until cold. Chop fine, add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonfuls rich cream; stir well and bake in a buttered dish until brown. Eat hot.

Cabbage A-La-Cauliflower

Cut the cabbage flne as for slaw; put it into a stewpan, cover with water and keep closely covered; when tender drain off the water; put in a small piece of butter with a little salt, one-half a cup of cream, or one cup of milk. Leave on the stove a few minutes before serving.

Cabbage A-La-Creme

Boil and drain the cabbage; put into a saucepan one cup of cream, two tablespoonfuls of butter, and thicken with a little flour, and season with salt and pepper, and then add the cabbage, and boil slowly five or ten minutes.

Cream Cabbage

Beat together the yolks of two eggs, one-half cup of sugar, one-half cup of vinegar; butter size of an egg, salt, and a little cayenne pepper. Put the mixture into a saucepan and stir until it boils; then stir in one cup of cream. Let it boil. Pour over the cabbage while hot.

Stuffed Cabbage

Cut the heart out of a large cabbage; take cold chicken or any cold meat, and chop very fine, and season highly, and mix with the yolk of an egg; fill the cabbage with this stuffing, and then tie it firmly in a cloth, and boil an hour and a half or two hours.