Fried Cabbage.
1 quart of boiled cabbage.
3 tablespoonfuls of butter or beef drippings.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
Boil the cabbage as for hashed cabbage, and mince rather fine. Add the seasoning. Put the butter or drippings in a frying-pan and set on the fire. As soon as the butter is melted, put in the cabbage and cook one hour, stirring often, and having the pan covered. Serve very hot.
Squash.
Pare the squash and remove the seeds and the stringy substance from the inside. Cut it into small pieces, and place in a stewpan with enough boiling water to cover it. Cook for thirty-five minutes; then drain off the water, and mash fine. Season with salt, pepper, and butter. For a pint of mashed squash use a teaspoonful of salt and one tablespoonful of butter. Serve very hot.
The squash may be steamed instead of boiled; in which case cook it for fifty minutes.