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Tip-Top Pudding, or Vegetable Pudding

Boil a firm, white cabbage fifteen minutes, changing water then for more from the boiling tea-kettle; when tender, drain and set aside till perfectly cold; chop fine, add two beaten eggs, a tablespoon of butter, three of very rich milk or cream, pepper and salt. Stir all well together, and bake in a buttered pudding-dish until brown; serve hot. This dish is digestible and palatable, much resembling cauliflowers. -- "Aunt Dinah."