Chop half a cabbage fine, pour over a tablespoonful of melted butter, and put into the oven. Beat together one tablespoonful each of mustard and olive-oil, add one teaspoonful of sugar and one egg well-beaten with three-fourths cupful of cream. Bring to the boil, season with salt and pepper, pour over the hot cabbage, and serve.
COLD SLAW
Shred a white cabbage fine and soak in ice-water. Make a dressing of the yolks of two hard-boiled eggs, one egg well-beaten, half a cupful of olive-oil, the juice of a lemon, and mustard, salt, and pepper to taste. Drain the cabbage thoroughly, mix with the dressing, and serve very cold.
CABBAGE WITH OYSTERS
Cut in two a small cabbage. Soak in cold water for an hour, drain, and cover with boiling water to which a teaspoonful of salt and a pinch of soda have been added. Boil for five minutes, drain, rinse, cover with fresh boiling water, and boil until tender. Drain, arrange on a platter, and moisten thoroughly with cream or melted butter. Cover with broiled oysters, season with salt, pepper, and curry powder, and serve.
CABBAGE WITH SOUR CREAM
Chop fine a small head of cabbage and cook in water enough to keep from burning, seasoning with salt and pepper. Beat together two eggs, one-half cupful each of sour cream and vinegar, and two tablespoonfuls of melted butter. Bring to the boil, pour over the cabbage, and serve.
SMOTHERED RED CABBAGE
Shred a red cabbage and cook until tender with a sliced onion and enough butter to keep from burning. When tender season with salt, pepper, and butter, add two tablespoonfuls of sugar and half a cupful of white vinegar.