COLD SLAW, WITH ONION. MRS. E.
Slice cabbage fine on a slaw cutter. To a dish of cabbage use one large onion, also sliced fine. Mix with good vinegar; salt, pepper and sugar to taste.
CABBAGE. MRS. W. H. ECKHART.
HOW TO BOIL.—Cut a large head of cabbage into quarters; then re-cut the quarters, and wash well in cold water; pour boiling water over it, and cover about five minutes; drain in colander, and add one good-sized onion, a pinch of cayenne pepper, and enough meat broth to cover it; boil until tender. A brisket of beef is best for the broth.
CABBAGE. MISS BERTHA MARTIN.
SCALLOPED.—Roll crackers as for oysters. Cut cabbage as for slaw. Put in your pan a layer of crackers, then a layer of cabbage, With salt, pepper, and lumps of butter, until the pan is filled; cover with sweet milk. Bake thirty or forty minutes.
GREEN CORN PATTIES. MRS. G. H. WRIGHT.
Take twelve ears of green corn (grated), one teaspoon of salt, and one teaspoon of pepper; beat one egg into this, with two tablespoons of flour. Drop into hot butter or lard.
CORN OYSTERS. MRS. G. H. WRIGHT.
To one quart of grated corn add three eggs, beaten separately; four crackers, rolled fine; salt and pepper to taste. Fry in butter or lard.