Stuffed Cabbage

Ingredients

• 1 solid head cabbage
• 1 pound sausage
• 1 cup bread crumbs
• 14 cup milk
• 1 egg
• pinch of mace

Method

1. 1

   Cut top from cabbage and stuff.

2. 2

   Tie in cloth and steam for 2 hours.

3. 3

   Serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 39. The excerpt below is the record exactly as published.

Stuffed Cabbage. 1 solid head cabbage, 1 pound sausage, 1 cup bread crumbs, 14, cup milk, 1 egg, pinch of mace. Cut top from cabbage and stuff, tie in cloth and steam 2 hours. Serve with to- mato sauce. MRS. FAUSETT. Potatoes Au Gratin. Butter a baking dish. Have ready the desired number of potatoes sliced thin, some grated cheese and chopped celery. Arrange in dish a layer of potatoes ,then one of cheese and sprinkling of celery and salt and pepper. Repeat until all ingredients are used. Top with grated cheese and bits of but- ter. Bake covered without stirring in slow oven about 114 hours. Uncover and let brown. Serve in dish in which they are cooked. MRS. AMBROSINE MONNET. Baked Beans. 2 cups navy beans washed thoroughly, put in kettle with 1 quart cold water and pinch of soda. Let boil slowly for 14 hour, pour off water, put beans in baking pan, add 1 tea- spoon each of mustard and chili powders, 1 tablespoon molasses, 1 pint canned tomatoes and salt to taste. Mix well and place several slices nice pork on top. Hot water enough to cover well and bake ~ about 2 hours in hot oven. MRS. L. RASMUSSEN. Spaghetti With Meat Gravy. Sear 2 pounds good meat in a tablespoon of butter and 2 or 3 slices of salt bacon chopped fine, salt and pepper the meat and put in oven. Baste occasionally with water, cook about 1 hour, when nearly done add tomatoes or mush- rooms. Thicken the gravy slightly and pour over cooked spaghetti. Cook spaghetti in plenty of boiling salted water. Drain and pour cold water over them to harden. Drain well, toss up in meat gravy ~ and serve hot. is MRS. FRANK GROSSO. CARBON COUNTY COOK BOOK 63 Corn Oysters. 1 can corn, 1 level tablespoon flour, 1 egg yolk, 14 teaspoon salt, pinch of pepper, beaten white of 1 egg. Add to the corn the flour, beaten yolk and salt and pepper. Just before cooking add white of egg well beaten. Drop by spoonfuls into hot fat and fry until brown. This may also be used to fill peppers. MRS. WILLIAM EMIGHOLZ. Stuffed Green Peppers. 1 cup dry bread crumbs, one-third teaspoon salt, 14, teaspoon pepper, 1 teaspoon onion juice, 1 table- spoon chopped parsley, 2 tablespoons melted butter. Hominy, rice and other cooked cereal may take place of bread crumbs. Clean peppers carefully. Put in boiling salted water for 5 minutes. Drain, fill with dressing and bake 30 minutes. MRS. FRANK AVERILL. Creamed Onions. Cook 3 medium onions well done, slice fine. When done drain, add cup of milk, teaspoon butter ,season to taste and thicken enough to make them creamy. MRS. MYRTLE CRAGUN, Clear Creek. Spanish Rice. 1 cup washed rice, 2 cups strained tomatoes, 3 cups water, 2 medium onions cut fine, 2 medium pimentoes cut fine, or green peppers, 2 teaspoons salt, 2 tablespoons butter. Bring to a boil. Bake in covered dish 1 hour. ANNA FROST OTTE,’ Logan. Cheese Omelette. Beat 6 eggs until very light, add 14 cup milk

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