Ladies’ Cabbage
Firm, white cabbage, 1.
Butter, 1 tablespoonful.
Salt.
Eggs, 2.
Cream, rich, 1 tablespoonful.
Boil a firm, white cabbage fifteen minutes, changing the water; add more from the boiling teakettle; when tender, drain, and set aside till perfectly cold; chop fine and add the beaten eggs, butter, salt, and cream; stir all well together and bake in a buttered dish till brown.