Place alternate
layers of sliced onion, and bread crumbs, seasoning each layer with salt
and pepper. When materials are used up, pour over the pint of milk; and
the butter cut in small pieces is placed on the top last. Bake slowly,
until onion can be pierced easily.

SCALLOPED CABBAGE

Miss Kennedy

Cut one-half of boiled cabbage in small pieces; sprinkle with salt,
pepper and one finely chopped pimento; pour over one and one-fourth cups
thin white sauce, mixed with one-third cup grated cheese. Mix well and
turn into a buttered baking dish; cover with buttered and seasoned
cracker crumbs. Place in oven and bake until crumbs are brown.

CABBAGE ROLLS

Mrs. C. S. Junge

Parboil in salt water the large leaves of a cabbage. Take them from the
water and place singly on the cake board and pepper them. Mix half and
half, chopped beef and pork and season. Make into rolls twice the size
of an egg. Round these roll several cabbage leaves and fasten with tooth
picks. Place these in the skillet with two tablespoonfuls of bacon fat
or lard with a little butter. Turn in a small amount of water and cook
covered over a slow fire. When water cooks off add more in small
quantities for nearly an hour. Remove tooth picks and serve.

CAULIFLOWER AU GRATIN

Miss June Baumgardner

Boil cauliflower until tender; separate so that a flower will be in each
ramekin. Make a white sauce and grate three tablespoonfuls yellow
American cheese in it; when the cheese is melted pour over the vegetable
in ramekin, put a few buttered bread crumbs on top and put in the oven
to brown.

PARSNIP SAUTE

Wash parsnips and cook until tender in boiling water. Drain and cover
with cold water; with the hands slip off the skins. Mash and rub through
a strainer. Season pulp with salt, pepper and butter, shape in flat
cakes and dredge with flour. Saute a golden brown in equal parts hot
butter and chicken fat.

FRIED SUMMER SQUASH

Wash, wipe and cut tender squash in one-half inch slices, sprinkle with
salt, pepper and dredge with flour, dip in egg, then in fine cracker
crumbs, repeat and fry in deep, hot fat, drain and serve.

CREAMED CELERY CABBAGE

Mrs. H. Clay Calhoun

Cut celery cabbage in inch lengths, boil until tender in salted water;
drain and pour over a rich cream sauce.

BAKED, STUFFED ARTICHOKES

Mrs. Francis A. Sieber

Six artichokes; four ounces fat pork; two cups chopped mushrooms; two
tablespoonfuls chopped shal