Cabbage With Sausage

6 Sausages, 1 quart boiled minced cabbage, 1 teaspoon pepper, salt if necessary. Fry the sausages crisp and brown. Take from the frying pan and pour off all but 3 tablespoons of the fat. Put the minced cabbage in the frying pan and cook 6 minutes. Arrange in a hot dish and garnish with the sausages. Serve mashed potatoes with this dish.

Puree Of Cabbage And Potatoes

1 Pint boiled finely-minced cabbage, 6 medium sized potatoes, 2 tablespoons butter or savory drippings, 2 tea-spoons salt, 1/2 teaspoon pepper, 1 pint hot milk. Peel potatoes and put them in a stewpan with boiling water enough to cover them. Cook just 30 minutes. Pour off water and mash fine and light. Beat . in the hot milk, seasoning and cabbage. Cook about 5 minutes longer.

Escalloped Cabbage

Cut 1/2 boiled cabbage in pieces; put one layer in buttered baking dish, sprinkle with salt, pepper and bits of butter, then cracker crumbs. Add another layer with cracker crumbs and butter on top. Moisten with milk, put in the oven until brown on top.

German Sour Cabbage

Soak cabbage in cold water. Slice and put in stewpan of boiling water. Boil briskly 10 minutes and then drain. Put back in pan with 2 tablespoons butter, 1/2 teaspoon salt, . 1 tablespoon finely chopped onion, few gratings of nutmeg, and few grains cayenne; add 1 cup boiling water and cook until tender, then add 2 tablespoons vinegar and 1/2 tablespoon sugar, letting it cook low.

Cold Slaw

Select a small heavy cabbage, take off outside leaves, and cut in half. With a sharp knife slice very thinly. Soak in cold water until crisp, drain and dry between towels, and mix with sour cream dressing.

Sour Cream Dressing: 1 pint sour cream, 2 tablespoons lemon juice, 2 tablespoons vinegar, 1 tablespoon sugar, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon mixed mustard. Beat the cream with egg beater until smooth, thick and light. Mix the other ingredients together and gradually add to the cream, beating all the while.

Mrs. D. B. Harvey.

Cabbage In Salad

Cabbage should be served often in salads uncooked. It is excellent either alone or combined with other vegetables.

Hot Slaw

Slice cabbage as for cold slaw, using 1/2 cabbage. Heat in a dressing made of yolks of two eggs slightly beaten, 1/4 cup cold water, I tablespoon butter, 1 cup hot vinegar, and 1/2 teaspoon salt, stirred over hot water until thickened.

Cabbage Au Gratin

Cook cabbage as for plain boiled cabbage. Arrange in a buttered baking dish. Pour over the following sauce, sprinkle with cracker crumbs and bake until crumbs are brown.

Sauce: Melt 2 tablespoons butter, add 2 tablespoons flour, 1/2 teaspoon salt, pepper to taste. Stir until frothy, then add 1 cup milk, stirring constantly until thick, then add 1/4 cup grated cheese. Cook until cheese is melted.

Mrs. D. A. Lehman.

Virginia Cabbage

Use a pointed head of cabbage. Pull leaves apart but do not cut from stalk at the end. Remove stalk from the center. Mix ground ham or other cold meats with raw eggs, season with salt, pepper, paprika, and Worcestershire sauce. Place the mixture in the center of the cabbage, put the leaves back in place. Put in muslin bag and boil for I hour. Serve with White Sauce. Bess S. Parish.

Baked Cabbage With Tomatoes

Prepare as for Boiled Cabbage and cook with the cabbage 1 large green pepper cut rather fine. Boil 30 minutes and drain. Place cabbage and pepper in buttered baking dish. Season with salt and pepper, and cover well with Tomato Sauce. Lift cabbage with a fork to be sure that the sauce is well mixed with the cabbage. Cover top with buttered bread crumbs and brown in oven. Mrs. D. B. Harvey.

Stuffed Cabbage

1 Cabbage, 2 ounces fat salt pork and 2 ounces tender beef, chopped fine, 2 tablespoons butter, 2 egg yolks, 1 tea-spoon salt, 1 teaspoon parsley, 1 teaspoon minced onion, few grains cayenne, 1 French roll. Soak cabbage 1 hour in cold salted water. Cook in boiling water until thoroughly wilted, about 15 minutes. Drain and cool: unfold leaf by leaf, until the heart is reached. Remove the center and chop the tender leaves removed. Soak the roll in milk and •press dry. Beat the egg and bread together, add the creamed butter and mix with the meat, chopped cabbage and seasoning. Form into a ball and place in the cabbage head. Refold the leaves and bake three to four hours, basting with butter and water. Serve on a round hot platter with the gravy from the pan.