Cabbage And Cream

Take a well blanched cabbage, drain, cool and chop it up fine, placing it in a saucepan with a couple of ounces of butter, a little salt, pepper and grated nutmeg; add a tablespoonful of flour, stirring well, and then pour in a breakfast cupful of cream. Reduce until the cabbage and cream are thoroughly mixed, say about forty-five minutes; arrange on a hot dish, and serve.

Boiled Cabbages

Remove the outside leaves of the cabbages and place in salted water to cleanse them, then put them into a saucepan of boiling water salted, and boil fast; do not use a lid for the saucepan. When done, strain well, cut into quarters, serving them at once. When boiling it is well to change the water every ten minutes, as this produces a better flavor.

Stuffed Cabbage

Procure a large head of cabbage, boil it but not quite tender; then very carefully take out the middle and fill the cavity with a mixture of a tablespoonful of minced suet, two tablespoonfuls of bacon or ham, a like amount of cold meat, one raw egg, the grated rind of a lemon, a little grated nutmeg, and pepper and salt to taste. Milk may be used instead of the egg if desired. Tie with the string and put the cabbage in the oven, baking it for twenty minutes. Place on a dish and pour some rich brown gravy around it, but not over it. The cabbage should be frequently basted with dripping or butter, and must not be allowed to burn or become brown.

Cabbage With Cream

Clean two cabbages and boil until soft, then remove them from the water and drain, pressing well until dry. Chop up fine and place them in a stewpan in which an ounce of butter had been melted, add pepper and salt to taste. Place the whole over the fire for two or three minutes, stirring frequently. When quite hot sprinkle a handful of flour over, adding gradually half a pint of milk or cream. Mix together thoroughlv, and serve.

Boiled Pickled Red Cabbage With Oysters

Place the pickled cabbage in a bowl of boiling water and soak for ten to twelve minutes. Then remove and drain it dry, rubbing well with a cloth, put it into a saucepan with a small quantity of dripping and stock and sprinkle over a little coarse black pepper and boil it until done, when place it in a circle around a dish, filling in the center with stewed oysters, and serve.

Stewed Red Cabbage

Wash well a head of red cabbage, cut the leaves apart, trimming off all tough parts; peel and slice one onion, put it over the fire in a saucepan with a tablespoonful of butter, a breakfast cupful of cold gravy, and half a saltspoonful of pepper, and two teaspoonfuls of salt. Put in the cabbage, four tablespoonfuls of vinegar over it and cover the pan closely. Cook gently for an hour or until the cabbage is tender, stirring occasionally, and serve hot.