Cabbage Mould With Meat Balls And Tomato Sauce Graham Bread Tea

Cabbage Mould

Cut and reserve the interior leaves from a rather large head of cabbage, and gently steam, until tender, the large outside leaves, being very careful to preserve the shape.

Pass any meat left from the beef cannelon the preceding evening through a meat grinder, and mix with enough Thick White Sauce (p. 38) to form balls of it. If no meat is left raw meat may be ground, made into balls and broiled.

Make a Tomato Sauce according to directions, p. 125.

Either put the meat balls in the steamer with the cabbage to heat, or else drop them into a saucepan of boiling water until thoroughly hot. Of course this latter is unnecessary if the meat has to be cooked.

When the cabbage is tender, remove from the steamer, fill the center with the hot meat balls, and pour the Tomato Sauce over all. Serve at once.

Graham Bread

Sift 3 c graham flour, 1 3/4 t soda, and 2 t baking-powder thoroughly. Add 1/2 c brown sugar, 1/2 c molasses, and 2 1/2 c sour milk, and beat well. Steam 3 h. If the process is to be hurried, put into small moulds such as 1/2 pound baking-powder tins and steam 1 h.

Preparing The Meal

Make the graham bread immediately after breakfast. Then about 35 m before lunch time, prepare the cabbage and start to cooking. While the cabbage is cooking prepare the meat balls and put in with the cabbage. Then make the Tomato Sauce. Make the tea and serve the lunch.