181. Cabbage Al Forno - Italian

Cut half a young cabbage into thick slices and boil rapidly until tender in plenty of water. Drain, chop coarsely and spread a layer of it in a pudding dish. Cover with cream sauce (No. 123), sprinkle liberally with grated cheese and repeat until the dish is full. Cover with crumbs, dot with butter and bake half an hour.

182. Calabazita - Chilean

Peel two pounds of young pumpkin, or winter squash; re-move seeds and cut in eight pieces. Place in a saucepan with half a can of tomatoes, a large tablespoon of color (No. 119), salt and pepper to taste; cover and simmer until tender. Before serving stir in half a cup of grated cheese and a beaten egg.

183. Callalau - Grecian

Remove the stems from a pound of young okras, cut up and boil fifteen minutes; then drain, mix with a cup of string beans, cut thin and boiled. Pare and cut into cubes a large egg-plant and four large tomatoes, a large onion sliced thin and a green pepper. Simmer these in butter until tender, season with pepper and salt and a pinch of sugar; add the okra and beans and cook, stirring until rather dry.

186. Cauliflower Polonaise

Boil a cauliflower in salted water, drain and place on a hot platter. Rub a bowl with garlic. Grate into it two cups of bread crumbs. Fry in a large piece of fresh butter until yellow and crisp; season with salt and paprika, and sprinkle all over the cauliflower.