The Monmouth Baptist ladies' cook book

Cut one-half head of cabbage fine and stew until tender. Dress with milk, butter, pepper and salt. Put a layer of cabbage and one of rolled crackers in a pan, until the pan is full. Add milk, butter, pepper and salt as for oysters. Bake in oven twenty minutes. ESCALLOPED CABBAGE. Mrs. Nellie Boyd. Soak three pints of cabbage one hour. Boil twenty minutes, drain, place in baking dish with alternate layers of bread crumbs. Season with salt, pepper and butter. Some add a little grated cheese. Pour over one pint of milk to which has been added a heaping teaspoonful of flour. Bake one-half hour. FRIED CABBAGE AND BACON. This dish can be made from the remains of the boiled dinner. Chop the cabbage fine, fry slices of bacon to a turn, and lay them on a plate before the fire. Put the chopped cabbage in the frying pan and cook until well mixed with the bacon fat. Serve hot with the bacon slices on top. HOT SLAW. Cora S. Shultz. One small head of cabbage chopped fine. Sprinkle over it two-thirds of a teaspoonful of salt, turn into a well greased hot kettle or sauce pan and put where it will simmer for three quarters of an hour or until quite tender. Stir often to keep from scorching and if too dry to steam well, turn in a tablespoonful of boiling water occasionally. When tender, and just before serving, pour over it the following dressing and serve at once : one egg well beaten, two tablespoonfuls of vinegar (more if the vinegar is weak), piece of butter the size of a walnut, one-half cup of rich, sweet cream, if slightly sour it is just as good, three teaspoonfuls of sugar, one teaspoonful of salt and a liberal dash of black or white pepper. Stir into the cabbage well. CARROTS. Scrape and boil till tender. Chop fine and serve with butter or with a cream dressing. BAKED CAULIFLOWER. Boil the cauliflower whole in salted water and when tender drain carefully and put in a dish that will fit into one which is suitable to put on the table. Pour over a drawn butter sauce, sprinkle with grated cheese, baste with melted butter, bake to a nice brown, and serve. BOILED CAULIFLOWER. Cook in boiling salted water twenty-five minutes, have tied up the flowerets in netting. Drain, untie, lay in a deep dishsh blossom upwards and deluge with white sauce made with drawn butter and the juice of a lemon, or it may be served with cream and butter. ESCALLOPED CAULIFLOWER. Mrs. E. A. Lord. Cook the cauliflower one hour in salt and water, Drain and break apart. Put a layer of cauliflower in a baking dish, moisten with cream sauce and sprinkle in a little grated cheese. Put in another layer and so on until all the cauliflower is used. There should be two tablespoons of grated cheese and one pint of sauce to each head of cauliflower. Cover with bread crumbs and cheese and dot with bits of butter. Bake half an hour in a moderate oven. CELERY. Celery cut in pieces, boiled one hour, drained, and served with cream sauce like peas is very palatable. MOCK ESCALLOPED OYSTERS, (CELERY).