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Cabbage Scallop

Season more highly any left-over cooked cabbage, mix with white sauce No. 1 A (see page 68) in the proportion of one cup of sauce to two of cabbage. Butter a baking-dish, put in the mixture, and cover with buttered crumbs, using one tablespoonful melted butter to one-third cup of dried and rolled bread-crumbs. Bake in a quick oven until the sauce bubbles through the crumbs and they are brown. Individual ramekins may be used instead of the larger dish.