Ladies’ Cabbage.
1 firm white cabbage, boiled and left to get cold.
2 beaten eggs.
1 tablespoonful of butter.
3 tablespoonfuls of rich milk.
Pepper and salt.
Boil the cabbage in two waters. When it is cold, chop fine, and mix with it the beaten eggs, butter, milk, pepper and salt to your liking. Beat up well and bake in a buttered pudding-dish until brown. Serve in the dish in which it was cooked, and eat hot.