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Scalloped Cabbage

head cabbage teaspoon pepper 1½ cups white sauce (see page 29) cup bread crumbs 1 teaspoon salt Soak and wash half a head of firm cabbage in salted water. Then boil cabbage. Allow to cook and cut fine. Into a well-greased baking-dish put a layer of well-seasoned cabbage (salt, pepper), a layer of white sauce, and continue making layers until all of the ingredients are used. Put well-buttered bread crumbs over top of the mixture. Bake (covered) until the mixture is bubbling hot. Then remove, cover and brown. 1 pound beef 1 medium-sized cabbage 1 slice bacon or salt pork