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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

SCALLOPED CABBAGE
 

 Take 1/2 head of cabbage, 2 tablespoonfuls of flour, 4 eggs, 2 ounces of butter, 1 pint of milk, 1 teaspoonful of salt, and a dash of pepper. Wash and chop the cabbage coarsely, throw it into boiling salted water, boil 20 minutes, drain. Have ready 4 hard-boiled eggs chopped fine, and put the butter into a saucepan; when melted add the flour and milk, stirring it constantly until it boils, add the eggs, salt and pepper. Put the cabbage in a dish, pour over it the sauce, sprinkle with bread crumbs and bake in a hot oven for 15 minutes.

Sister Sarah Reese Eby, West Elkton, Ohio.