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Cut the cabbage fine and boil tender with a chopped onion, changing the water frequently. When done re-heat in a cream sauce.

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.

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.

Use the tough, outer stalks and roots. Scrape clean, cook until soft in boiling water, drain, and re-heat in a cream sauce.