Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

Baked cabbage with tomato sauce Boil a cabbage in two waters, drain, cut it fine, and season with salt and pepper. Grease a pudding-dish and put a layer of the cabbage in the bottom of it; cover this layer with tomato sauce and sprinkle with a few fine crumbs. Proceed in this way until the dish is full, having the last layer of crumbs. Bake for half an hour. Shredded cabbage and cheese Cut a cabbage into shreds and boil in salted water until tender. Drain and stand in a heated colander at the side of the range. Cook together two teaspoonfuls of butter and two of flour, and pour upon them a pint of hot milk. Season with salt and pepper, and stir in three heaping tablespoonfuls of grated cheese. Cook, stirring constantly, for just a minute. Turn the cabbage into a deep vegetable dish and pour the cheese sauce over it. Cold slaw Wash a cabbage and lay it in cold water for half an hour. With a sharp knife cut it into strips, or shreds. As you cut these drop them into iced water. When ready to serve, drain in a colander, shaking hard to dislodge the moisture, and pour over all a dressing made by rubbing the yolks of two hard-boiled eggs to a paste with one beaten egg, a half cupful of salad oil, the juice of a lemon, mustard, salt and pepper to taste. Cabbage cream salad Prepare as in the preceding recipe, only cutting the shreds into inch-lengths before dropping them in iced water. Beat a pint of cream very stiff. Drain the cabbage, sprinkle lightly with salt, and stir it into the whipped cream, turning and tossing until it is thoroughly coated with the white foam. Serve at once with crackers and cheese. The cabbage should be tender and crisp for this dish. An Italian dish of cabbage Boil a cabbage in two waters; drain; when cold, chop coarsely, and season with salt and pepper. Butter a pudding-dish, put a layer of the cabbage in this; sprinkle with buttered crumbs and a