Cut a cabbage into shreds and boil in salted water until tender. Drain and stand in a heated colander at the side of the range. Cook together two teaspoonfuls of butter and two of flour, and pour upon them a pint of hot milk. Season with salt and pepper, and stir in three heaping tablespoonfuls of grated cheese. Cook, stirring constantly, for just a minute. Turn the cabbage into a deep vegetable dish and pour the cheese sauce over it.
Cold slaw
Wash a cabbage and lay it in cold water for half an hour. With a sharp knife cut it into strips, or shreds. As you cut these drop them into iced water. When ready to serve, drain in a colander, shaking hard to dislodge the moisture, and pour over all a dressing made by rubbing the yolks of two hard-boiled eggs to a paste with one beaten egg, a half cupful of salad oil, the juice of a lemon, mustard, salt and pepper to taste.
Cabbage cream salad
Prepare as in the preceding recipe, only cutting the shreds into inch-lengths before dropping them in iced water. Beat a pint of cream very stiff. Drain the cabbage, sprinkle lightly with salt, and stir it into the whipped cream, turning and tossing until it is thoroughly coated with the white foam. Serve at once with crackers and cheese. The cabbage should be tender and crisp for this dish.
An Italian dish of cabbage
Boil a cabbage in two waters; drain; when cold, chop coarsely, and season with salt and pepper. Butter a pudding-dish, put a layer of the cabbage in this; sprinkle with buttered crumbs and a teaspoonful of grated Parmesan cheese. Put in more cabbage, more crumbs and cheese, and, when the dish is nearly full, pour a cup of seasoned beef stock over all. Bake for half an hour.
Scalloped cabbage
Boil a head of cabbage in two waters; drain; let it cool, and chop fine. Cover the bottom of a baking-dish with bread-crumbs; scatter over these tiny morsels of butter, seasoned with pepper, salt and a few drops of onion juice; spread with a layer, an inch thick, of the minced cabbage. Season this layer with salt, butter-bits, and a sharp dash of lemon juice. Repeat the crumbs, then a second stratum of cabbage, a cupful of boiling milk, and cover all thickly with bread-dust, well seasoned. Sift grated cheese upon the top, and bake, covered, until bubbling hot. Uncover and brown. You can use weak stock in place of milk if you have it. Boil a pinch of soda in the milk. An excellent family dish.