Slice thin or chop fine. Put into a frying-pan, with some salt pork gravy, and a very little water. Season with salt and pepper. Cover closely. Cook slowly on top of stove When done, add half a cup of vinegar, if liked.
Miss Juliet Corson.
Half a cup of vinegar, tablespoon of sugar, teaspoon each of whole cloves and whole pepper, some salt, put in the cut cabbage, cover, and cook slowly until tender. It is very nice served with a flank of beef cooked as follows: Take some stale bread, soak in cold water, season highly; spread on the flank and roll up, put some drippings in the pot; brown the flank in it; then add water, cover and cook until tender.
Slice nicely, cook in a saucepan with just water enough to keep from burning. Season with salt. When tender, drain, if any water is left. Pour over it a cup of cream or milk, a tablespoon of butter, and a tablespoon of flour made smooth with milk. Let boil up and serve.
Slice or chop fine a small head, and season with salt and pepper; cook in a kettle in just enough water to keep from burning. Take 1/2 cup sour cream, 1/2 cup vinegar, 2 eggs, butter size of an egg, beat together, and pour it over the cooked cabbage in the kettle. Let it boil up once and serve. This can be eaten by a dyspeptic without harm.
Select a white, firm head of cabbage. Boil it till thoroughly done. Some prefer it boiled with bacon, others in clear salted water. Drain it, chop fine, add a tablespoon of butter, a cup of milk, 3 beaten eggs, pepper and salt to taste, and a pinch of mustard, if liked. Put in a pudding-dish with rolled cracker on top. Bake till the eggs and milk are cooked.