CREAMED CABBAGE
Cut the cabbage fine and boil tender with a chopped onion, changing the water frequently. When done re-heat in a cream sauce.
ESCALLOPED CABBAGE
Fill a buttered baking-dish with alternate layers of creamed cabbage and seasoned crumbs. Have crumbs on top. Dot with butter, sprinkle thickly with grated cheese, and brown in a very hot oven.
FRIED CABBAGE
Chop cold, boiled cabbage and press out all possible moisture. Season with melted butter, pepper, salt, and three or four tablespoonfuls of milk. Add two well-beaten eggs and cook in a buttered frying-pan until smoking hot, stirring constantly, then cease stirring long enough for it to brown on the bottom. Turn out on a platter and garnish with hard-boiled eggs.
CREAMED CELERY
Use the tough, outer stalks and roots. Scrape clean, cook until soft in boiling water, drain, and re-heat in a cream sauce.
