Baked Cabbage

Chop and cook as for boiled cabbage; when tender, drain and add about 1/2 as much bread crumbs as cabbage, 3 beaten eggs, salt and pepper, small pieces of butter; add milk enough to partly cover and bake about 1/2 an hour.

Fried Cabbage

Shred the cabbage; place with some lard or drippings in the frying-pan; cover and cook until tender, stirring occasionally to prevent burning; season with salt and pepper, add vinegar if liked. A little water added at first will prevent it burning.

Cabbage

Slice, boil tender in salted water, drain off nearly all the water and stir into it, while hot, the following dressing: One beaten egg, 1 tablespoon flour,

1 tablespoon cream or butter and 3 tablespoons vinegar.

Creamed Cabbage

Slice and put into a kettle with a piece of butter the size of an egg; cover and cook for 20 minutes; add enough cream or milk to half cover and cook for 10 or 15 minutes longer; season with salt and pepper and serve hot.