Stuffed Cabbage

Cook a medium-sized cabbage about fifteen minutes, until its leaves can be turned back and opened up like a rose; sprinkle minced cold boiled ham (home boiled preferred) which has been mixed with a little olive oil, between each leaf; fold leaves together again, tie in cheese cloth and steam from ore to two hours, according to size of cabbage. Serve hot or cold and slice to serve it. - H. A.

Stuffed Onions

Boil as many large onions nearly soft in milk as the number of people you wish to serve; when ready take out some of center and stuff with any kind of cold cooked meat on hand; put in pan with a little stock and bake in oven about thirty minutes. Serve with meat gravy. - L. D. K.

Stuffed Tomatoes

Take firm tomatoes, cut a round place in top, remove insides and mix it with stale bread crumbs, onions, parsley, butter, a little pepper and salt and any cold meat chopped fine; fill the tomatoes and bake in a moderate oven; put a little butter in the pan and do not let them get dry.