Baked Cabbage

Cut a medium-sized cabbage in 4 pieces, soak in cold water, and 1 dessertspoon salt, for 1 hr.; boil 30 minutes, uncovered, drain, add a sauce of 1 cup milk, 1 tablespoon each of butter and flour, 1/2 teaspoon salt, 1 saltspoon pepper, cover with bread crumbs and bake 1 hr. - Mrs. Mary Woodward, 126 S. 17th Ave., Maywood, 111.

Boiled Cabbage

Take 1 medium-sized cabbage and cut up coarse; put in a granite saucepan, and 'boil with a little salt and pepper, until tender, then drain. Add butter or dripping about the size of an egg. Then add vinegar to suit the taste. A bit of soda or a slice of stale bread added to the water in which the cabbage is cooked, or even a bit of charcoal will minimize the unpleasant odor. Pork may be boiled with cabbage, if liked. - Mabel Sturte-vant, 105 S. Dearborn Ave., Chicago, 111.

Chopped Cabbage

Chop a small, hard head of cabbage very fine, almost into a pulp, put into a tureen, press it down and put a spider over the flame in which is a cup of vinegar, a heaping tablespoon of sugar, butter the size of a walnut, and salt and pepper to taste. Boil 2 minutes, and pour over cabbage. - Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111.

German Chopped Cabbage

Let 1 tablespoon of lard become hot, add 1/2 chopped onion and let it become yellow. Add 1 head of finely chopped cabbage, let smother for 1/2 an hr., be careful not to let burn. Pour enough water to cover the cabbage. Put in 2 lbs. of pork roast and let it boil until tender. In another pan put 1/2 tablespoon of lard, let it become hot, fry 1 chopped onion, add 1/2 teaspoon of vinegar. Put this mixture into the cabbage and let simmer 5 minutes. - Mrs. Schmalzried, Maywood, 111.

Creamed Cabbage

Chop cabbage fine and cook until tender. Drain in colander and season with salt, pepper, 2 beaten eggs and 3 tablespoons of cream. Serve hot. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Fried Cabbage

Chop cabbage fine, add salt and pepper, then heat frying-pan and when hot add 2 tablespoons butter, the cabbage, and cover; stir occasionally, add a little vinegar. Cook 20 minutes. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Scalloped Cabbage

Boil a firm cabbage in 2 waters, drain, and press, and let it get perfectly cold, then mince fine; add 2 tablespoons melted butter, 2 eggs, well 'beaten, 3 tablespoons cream or milk, pepper and salt to your taste. Put into a buttered bake dish, sift fine crumbs on top, and bake, covered, 1/2 an hr., then brown. - Mrs. Jas. Harrington, 4159 Sheridan Road, Chicago, 111.

Red Cabbage Slaw

Shave the cabbage, putting into jar or bowl. Sprinkle (about 1 cup of salt for 3 cabbages), salt through and on top of it. Let it stand 12 hrs., then drain off and let stand 1 hr. Boil 3 qts. of vinegar, adding 1 oz. of whole mace and 1 oz. of whole black pepper. Let boil 15 minutes, strain out the spice, pour hot vinegar over cabbage (sufficient to cover), tie a cloth over the jar, and set away for use. - Mrs. E. D. Kelley, Win-netka, 111. ,

Hot Slaw

Chop, and cook in water with a little salt some cabbage; when done, drain, leaving a little water to prevent scorching, pour over the cabbage this dressing - the yolk of 1 egg, 1 teaspoon sugar, salt and pepper, and 1/2 cup vinegar, a little mustard, well beaten together, and 3 teaspoons of whipped cream added last. - Mrs. J. H. Wichmann, 5069 Lincoln Ave., Chicago, 111.

Left-Over Cabbage

Chop left-over cabbage real fine, brown a little flour, add juice cabbage was cooked in, to thicken. Put in cabbage, and let come to the boil, add pepper and salt to taste. - Mrs. Geo. W. Lamson, 28 Arlington Ave., Chicago, 111.

Left-Over Fresh Cabbage

Do not throw away a single leaf of cabbage, even the outside green leaves may be scalded, the mid ribs removed, and the leaves used for Egyptian rolls. Put a tablespoon chopped meat in each and roll it up; cook these in salted water, and serve with a cream sauce or English drawn butter. - Mrs. Chas. Messner, 6911 Perry Ave., Chicago, 111.