PICKLED RED CABBAGE

Select a firm head of cabbage, cut in half and shred fine a sufficient amount of it to measure about two cups. Place the cabbage in a bowl and add Two onions, chopped fine, One green pepper, chopped fine, Now place in a saucepan One tablespoon of bacon fat, One-half cup of vinegar, One teaspoon of salt, One teaspoon of white pepper, One-quarter teaspoon of mustard. Heat to the boiling point, then pour over the cabbage, chill and then serve.

BRAISED RED CABBAGE

Chop fine the balance of the head of red cabbage; place in a saucepan and cover with boiling water. Cook for five minutes and then turn into a colander and let the cold water run on it. Let drain well and then place four tablespoons of bacon fat in a frying pan and add three onions, minced fine and the prepared cabbage. Cover closely and let smother for twenty minutes over a slow fire. Turn frequently and just before serving season with One-half teaspoon of salt, One-quarter teaspoon of white pepper, One tablespoon of vinegar.

PICKLED RED CABBAGE (HUNGARIAN STYLE)

Select a medium-size, very hard head of red cabbage. Remove the outer leaves and cut the stalk off close to the head. Then cut the cabbage in quarters and take out the heart close to the leaves. With a very sharp, thin-bladed knife cut the cabbage in shreds as fine as possible. After the cabbage is all finely cut let cold water run over it through a colander; put the cabbage in a big kitchen bowl or a stone-crock in layers about two inches thick. Over each layer place two or three thin slices of red onions, and sprinkle about four generous tablespoons of salt. Repeat this process till all the sliced cabbage is in the jar or bowl. Let the last layer be one of salt. Pour a pint of cold water over this. Cover it with a plate that fits closely and lay a weight of some sort on the plate and stand the bowl in a cool place overnight. In the morning pour the cabbage, brine and all, in a large colander to drain; let the cold water from the tap run over it for about five minutes; then return the cabbage to the recepta

RED CABBAGE WITH CHESTNUTS AND PRUNES

Clean cabbage and cut off outside leaves, cut on cabbage-cutter--blanch as above. Take one tablespoon of butter, put in kettle and let brown, add cabbage, let simmer about ten minutes, stir and let simmer ten minutes more. Add about one cup of water, one-fourth cup of vinegar, and one tablespoon of sugar, salt and pepper to taste. Add one-fourth cup of raisins and blanched chestnuts and cook until tender, adding to cabbage just before serving. Take one tablespoon of flour smooth with cold water, add to cabbage, let cook a few minutes and serve.

RED CABBAGE

Cut fine on slaw-cutter, put cabbage in a colander, pour boiling water over it and let it stand over another pan for ten minutes; salt, mix well, and cut up a sour apple in the cabbage. Heat one tablespoon goose or soup drippings, brown in this an onion cut fine, add the cabbage and stew slowly, keep covered. Add a little hot water after it has boiled about five minutes. When tender add a few cloves, vinegar, brown sugar and cinnamon to taste, and serve. White cabbage may be cooked in this way.

BELGIAN RED CABBAGE

Put two or three sticks of cinnamon, salt and pepper, one-half teaspoon cloves, one onion sliced thin, one bay leaf, two cups of water, three tablespoons of drippings in saucepan, then add five or six greening apples, peeled and cut in quarters. Lastly, put in one medium-sized red cabbage, cut in halves and then sliced very thin. Cook three hours and then add two tablespoons each of sugar and vinegar; cook one minute more.