Stuffed Cabbage. Boil a large head of cabbage for i hour. Lift from the water and carefully lay back the leaves until you have only the hard centre left, about as large as a teacup. Cut this out and chop fine. Add to it ^ cup of rice that has been soaked over night, 2 cooking spoons of grated ham, not potted ham, I egg (beaten), i cup of bread crumbs, and enough milk to moisten it✪ Stuffed Cabbage. Mix well and put half of it in the centre. Fold back the first 4 leaves and sprinkle with the mixture. In be- tween each layer of leaves put one of the filling until the last leaf has been used. Tie a white cloth around the cabbage and boil for another hour. Unvv^rap carefully and put in dish, and pour over it a cream gravy made of butter, milk, and flour to thicken it. Stuffed Peppers. Six large bell peppers (green), i tablespoon of melted but- ter, ^ pint of chopped chicken or veal, ^ teaspoon of black pepper, lA teaspoon of salt, i gill of cracker dust, i egg, 2 tea- spoons of celery seed, i small onion (minced). Cut the top from the peppers and pull the stem out, drop in cold water for 6 hours, and then parboil for 15 minutes. Mix all ingre- dients and stufif the hulls ; sprinkle cracker dust over the top and dot each one with a piece of butter. Stand up in a pan and bake until the tops turn brown. Serve with the following gravy: i^ cups of stock, 1}^ cups of stewed tomatoes, ^ tea- spoon of sugar, pepper and salt to taste. Boil until it becomes thick enough not to run. VEGETABLES. 63 Browned Sweet Potatoes. Boil sweet potatoes and slice them while hot; lay in a shallow pan and pour over them a gravy made of i cup of brown sugar, i tablespoon of melted butter✪ Stuffed Peppers and ^ cup water. Stew the syrup for a few minutes and then pour on potatoes ; slip the pan in the oven and allow the potatoes to candy over the top. After they have been put in the dish for serving, pour the rest of the gravy on them. Stuffed Onions. Get large Bermuda onions and peel them. Parboil through 2 waters and drain. Take out the inside and chop with it a sprig of parsley and a teaspoon of salt ; add i teaspoon ofj grated ham, i egg and ^ teacup of crumbs. M✪ Stuffed Onionsix into a paste and stuff the onion. Slip in the oven and brown over the top. This quantity will only fill i large onion. The parboiling makes them so delicate that the flavor is delicious. Macaroni and Oysters. Boil the macaroni until tender; then put in a baking dish a layer of oysters and one of macaroni, and strew the top with grated cheese✪ Macaroni and Oysters. Continue to fill the dish in the same way, leav- ing a layer of cheese on top. Bake a light brown. Spinach and Eggs. Spinach should be steamed and not boiled, as so many think. Wash and pick the spinach over and place in a colander over a pot of boiling water ; let it steam until tender. Poach 6 eggs✪ Spinach and Eggs until they set, but are not hard. When the spinach is ready for the table, put the eggs on top, and pour 2 tablespoons of drawn butter on them. 64 TESTED VIRGINIA RECIPES. Creamed Beans.

AI-modernized reading of the original text

Stuffed Cabbage. Boil a large head of cabbage for i hour. Lift from the water and carefully lay back the leaves until you have only the hard centre left, about as large as a teacup. Cut this out and chop fine. Add to it ^ cup of rice that has been soaked over night, 2 cooking spoons of grated ham, not potted ham, I egg (beaten), i cup of bread crumbs, and enough milk to moisten it. Mix well and put half of it in the centre. Fold back the first 4 leaves and sprinkle with the mixture. In between each layer of leaves put one of the filling until the last leaf has been used. Tie a white cloth around the cabbage and boil for another hour. Unvv^rap carefully and put in dish, and pour over it a cream gravy made of butter, milk, and flour to thicken it. Stuffed Peppers. Six large bell peppers (green), i tablespoon of melted butter, ^ pint of chopped chicken or veal, ^ teaspoon of black pepper, lA teaspoon of salt, i gill of cracker dust, i egg, 2 teaspoons of celery seed, i small onion (minced). Cut the top from the peppers and pull the stem out, drop in cold water for 6 hours, and then parboil for 15 minutes. Mix all ingredients and stufif the hulls ; sprinkle cracker dust over the top and dot each one with a piece of butter. Stand up in a pan and bake until the tops turn brown. Serve with the following gravy: i^ cups of stock, 1}^ cups of stewed tomatoes, ^ teaspoon of sugar, pepper and salt to taste. Boil until it becomes thick enough not to run. VEGETABLES. 63 Browned Sweet Potatoes. Boil sweet potatoes and slice them while hot; lay in a shallow pan and pour over them a gravy made of i cup of brown sugar, i tablespoon of melted butter and ^ cup water. Stew the syrup for a few minutes and then pour on potatoes ; slip the pan in the oven and allow the potatoes to candy over the top. After they have been put in the dish for serving, pour the rest of the gravy on them. Stuffed Onions. Get large Bermuda onions and peel them. Parboil through 2 waters and drain. Take out the inside and chop with it a sprig of parsley and a teaspoon of salt ; add i teaspoon of grated ham, i egg and ^ teacup of crumbs. Mix into a paste and stuff the onion. Slip in the oven and brown over the top. This quantity will only fill i large onion. The parboiling makes them so delicate that the flavor is delicious. Macaroni and Oysters. Boil the macaroni until tender; then put in a baking dish a layer of oysters and one of macaroni, and strew the top with grated cheese. Continue to fill the dish in the same way, leaving a layer of cheese on top. Bake a light brown. Spinach and Eggs. Spinach should be steamed and not boiled, as so many think. Wash and pick the spinach over and place in a colander over a pot of boiling water ; let it steam until tender. Poach 6 eggs until they set, but are not hard. When the spinach is ready for the table, put the eggs on top, and pour 2 tablespoons of drawn butter on them. Creamed Beans.

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