This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
Boil a cabbage, then put in a colander and drain it until perfectly dry; then chop fine; put in pepper, salt and a little cream, and put in an earthern baking pan, and into the oven. Bake one hour.
One-half a head of cabbage chopped fine; rub to a paste the yolks of three hard boiled eggs; add a tablespoon of melted butter, one teaspoon of dry mustard, one tablespoon of sugar, and one gill of vinegar; mix thoroughly with the cabbage, and garnish with the whites of eggs cut in rings.
Mrs. B. J. Seward. One small teacup of vinegar, one egg, two tablespoon of sugar, one teaspoon of salt, and butter half the size of an egg; beat the egg before mixing with the other ingredients, which should be previously put over the fire, then put in the egg; stir until it boils; cool and pour over chopped or shaved cabbage.
Mrs. A. A. Carpenter.
Cut cabbage as fine as you can slice it; boil in milk thirty minutes, then add butter, pepper and salt, and a little flour to thicken.