STEWED RED CABBAGE
Shred a red cabbage very fine. Put into a kettle with five sour apples peeled and quartered, pepper and salt to season highly, one tablespoonful of sugar, and a pinch of powdered cloves. Add water to cover and boil until tender, adding more liquid as needed. There should not be over one cupful of water when done. Add a tablespoonful of butter, simmer for ten minutes, and serve.
RED CABBAGE À LA BABETTE
Slice a red cabbage very fine, sprinkle with salt, and add a peeled and sliced sour apple. Stew slowly with a tablespoonful of drippings, a chopped onion, and enough water to keep from burning. When tender, season with vinegar, brown sugar, and cinnamon. This is a Jewish recipe.
RED CABBAGE À LA HOLLANDAISE
Trim and shred a red cabbage and soak it in cold water for an hour. Parboil for five minutes, then drain. Fry a small chopped onion soft in butter, add the cabbage and four tart apples, peeled, cored, and chopped. Season with salt and pepper and cook uncovered for thirty minutes, stirring occasionally. Add half a cupful of cream, reheat, and serve.
BOILED CARROTS
Cook peeled and sliced carrots in salted boiling water to cover. Drain and serve with melted butter.