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.

CREAM CABBAGE

Cut the cabbage fine and then place in cold salted water to crisp. Drain well and then add One green or red pepper, chopped fine to each quart of cabbage, One tablespoon of mustard seed and then prepare a dressing as follows: Place in a soup plate the yolk of one egg, and then add One teaspoon of vinegar, One teaspoon of mustard, One teaspoon of sugar, One teaspoon of paprika. Work with a fork to a smooth thick paste, and then add slowly one-half cup of salad oil. When very thick reduce to the desired consistency with four tablespoons of evaporated milk and six to eight tablespoons of vinegar. Beat with a Dover egg-beater and then pour over the cabbage.

CABBAGE SOUP

Two quarts of water, Three onions, chopped fine, One faggot of soup herbs, Two slices of salt pork, cut into dice, One and one-quarter pounds of soup meat, with bone in it, Two and one-half cups of finely shredded cabbage. Place in a saucepan and cook slowly for one and three-quarter hours. Now add two tablespoons of flour, dissolved in one-quarter cup of water, and season with One tablespoon of salt, One teaspoon of pepper, One-half teaspoon of thyme.

CABBAGE PUDDING

Chop one medium-sized head of cabbage fine and parboil until tender. Then drain and place in a bowl and add Two onions, grated, One cup of left over cold meat, chopped fine. Season well and then place a layer of the prepared cabbage in a baking dish and then a layer of bread crumbs. Pour two cups of thick cream sauce over all and place a thin layer of bread crumbs on top. Bake in a moderate oven for thirty minutes.

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.

BEET AND CABBAGE SALAD

Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add One cup of finely shredded celery, Two onions, chopped fine, Two green peppers, chopped fine, One cup of mayonnaise dressing, One and one-half teapoons of salt, One teaspoon of paprika. Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service. A market list for twelve persons: Nine pounds of standing rib-loin cut, Fifty oysters, Four branches of celery, Five points of milk, One-half pint of cream for coffee, One-quarter pound of coffee, One-quarter peck of onions, One bunch of beets, One small head of lettuce, Two peppers, Two dozen rolls, One pound of butter, Two eggs, One-half pound of plum pudding, One extra large pie, making twelve small cuts, One-quarter pound of sugar.

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