One teaspoon of white pepper,
One-quarter teaspoon of mustard.
Heat to the boiling point, then pour over the cabbage, chill and then serve.
BRAISED RED CABBAGE
Chop fine the balance of the head of red cabbage; place in a saucepan and cover with boiling water. Cook for five minutes and then turn into a colander and let the cold water run on it. Let drain well and then place four tablespoons of bacon fat in a frying pan and add three onions, minced fine and the prepared cabbage. Cover closely and let smother for twenty minutes over a slow fire. Turn frequently and just before serving season with
One-half teaspoon of salt,
One-quarter teaspoon of white pepper,
One tablespoon of vinegar.