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Cabbage Pudding

Boil nice, hard, white cabbage with good bacon.

When thoroughly done, chop fine and add a large lump or butter, one teacup rich milk, three eggs beaten light, two teaspoonfuls mixed mustard; pepper and salt to the taste.

Pour in a buttered deep dish; put on top dusted pepper, bits of fresh butter, and grated cracker or stale bread.

Bake a light brown.--Mrs. M. C. C.

Cabbage Pudding.

Boil the cabbage till tender, chop fine and add four eggs, well beaten, one pound bread crumbs, one teacup melted butter, milk enough to make it as thick as mush, salt and pepper to the taste. Bake in a dish till the eggs and milk are cooked.--Mrs. McD.