Cabbage Boiled without Bacon.
Prepare exactly as directed in the foregoing recipe.
Boil an hour in a large pot of boiling water. Drain, chop fine, add a tablespoonful butter, the same of cream, the same of pepper-vinegar, and salt and pepper to your taste.—Mrs. S. T.
Cabbage Pudding.
Boil nice, hard, white cabbage with good bacon.
When thoroughly done, chop fine and add a large lump of butter, one teacup rich milk, three eggs beaten light, two teaspoonfuls mixed mustard; pepper and salt to the taste.
Pour in a buttered deep dish; put on top dusted pepper, bits of fresh butter, and grated cracker or stale bread.
Bake a light brown.—Mrs. M. C. C.
Cabbage Pudding.
Boil the cabbage till tender, chop fine and add four eggs, well beaten, one pound bread crumbs, one teacup melted butter, milk enough to make it as thick as mush, salt and pepper to the taste. Bake in a dish till the eggs and milk are cooked.—Mrs. McD.