Baked Stuffed Cabbage

Steam a firm red cabbage whole, until tender, but not falling apart. Drain well and remove center, and fill with sausage meat.

Cover with 4 strips of bacon, bake slowly, basting with drippings and 1/2 cup meat stock.

- Mrs. W. F. Struebing.

French Cabbage

Boil cabbage until tender, then drain well. Add 1/2 cup grated cheese to each 3 or 4 cups of cabbage. Season with butter, salt and pepper.

- Mrs. W. E. Hosier.

Cauliflower

Boil whole, in hot salted water, until tender. Drain and lay in deep dish with flower uppermost. Heat 2 tbsp. butter, a little pepper and 1 1/2 cups milk. Thicken with 1 tbsp. flour wet with a little milk. Pour over cauliflower and serve. - Mrs. E. J. Reeder.

Sauce For Cauliflower

Mix together beaten yolks of 2 eggs, 1/4 cup of cream, 1/2 tsp. salt, 1/8 tsp. nutmeg and juice of 1/2 lemon. Stir constantly in double boiler until mixture thickens, add 2 tbsp. butter and pour over the cauliflower.

- Mrs. C. E. Johnson.