White cabbage, 4 lbs. 5 qts. of water ⅛ lb. of good drippings 1 pt. bouillon 1 tbsp. of flour ¼ tbsp. caraway seeds 1 pinch of pepper Salt to taste Preparation: The bad leaves are removed, the head of cabbage cut in half, the heart cut out and the cabbage cut into 16 parts. It is cooked in boiling salt water for 15 minutes, drained, drippings and bouillon added and stewed for 1 hour. Add caraway seeds, flour, salt and pepper and stew a while longer. No. 37—STEWED WHITE CABBAGE. Quantity for 6 Persons. 4 lbs. of white cabbage 5 qts. of water ⅛ lb. of drippings 1 tbsp. of sugar 1 tbsp. of flour 1 pinch of pepper Salt to taste 1 pt. of bouillon or water 3–5 tbsp. of vinegar Preparation: The cabbage is prepared as directed under No. 36. The sliced cabbage is stewed for 15 minutes, the water drained off, bouillon or water and drippings added and stewed for one hour. Sugar, vinegar, flour, pepper, salt are added and the cabbage stewed another hour, stirring frequently. No. 38—WHITE CABBAGE PREPARED LIKE CAULIFLOWER. Quantity for 6 Persons. 4 lbs. of white cabbage 4 tbsp. of salt 6 qts. of water For the Dressing. ⅛ lb of butter 2½ tbsps. of flour 1 pt. of milk 1 pinch of pepper Salt to taste 2 yolks of eggs Preparation: The outer leaves are removed and the head of cabbage cooked until tender in 6 qts. of boiling salt water. The butter is melted, flour stirred in, milk added, cooked and seasoned with salt, pepper and if you like, stir in the yolks of eggs. Put the head of cabbage on a platter and pour the thick dressing over it, then serve at once. No. 39—WHITE CABBAGE SAUSAGES. Quantity for 6 Persons. 1 head of cabbage, 4 lbs. 5 qts. of water 3 tbsps. of salt ¼ lb. chopped pork ½ lb. of chopped beef 1 tbsp. of butter Salt to taste ¼ lb. of bacon, cut fine 1 onion, cut fine ½ pt. gravy 1 pinch of pepper Preparation: The bad leaves are removed and after cleaning the cabbage well, it is cooked partly done in boiling salt water. The outer leaves are then carefully cut off. The leavings of the cabbage are chopped fine, also the pork and beef and all this is mixed well, seasoned with butter, salt and pepper. Some of this mixture is put on each cabbage leaf and the leaf is rolled round it and tied with a clean string. The bacon is put into a pan and the cabbage sausages fried brown in it. The gravy is poured in and all is cooked a few minutes, then served on a platter. No. 40—WHITE CABBAGE WITH LAMB. Quantity for 6 Persons. 1 head of white cabbage, 5 lbs. 5 qts. water 2–3 lbs. of lamb 1 pinch of pepper Salt to taste 1 qt. of water