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Quantity for 6 Persons.

 1 lb. of sausages

 2 whites of eggs

 1 cup of grated rolls

 Salt, drippings or butter

 ½ cup of flour

Preparation:

Remarks:

No. 29—WHITE CABBAGE PIE WITH PORK.

Quantity for 6–8 Persons.

 1 head of white cabbage

 ¾ lb. chopped pork

 ¾ lb. chopped beef

 Salt

 1 pinch of pepper

 2 tbsps. of butter or drippings

 2 eggs

Preparation:

For the Gravy: Stir 5 rolled crackers with 1 tablespoonful of butter, salt, pepper, add the broth and boil. If it gets too thick, add some bouillon or water; stir in 2 yolks of eggs and serve with the pie.

Remarks:

No. 30—CABBAGE SAUSAGES.

Quantity for 6 Persons.

 1 head of white cabbage

 ¾ lb. chopped pork

 Salt, pepper

 1 onion

 Left over gravy or 1 pt. of false gravy

 ⅛ lb. of bacon

Preparation:

Remarks:

No. 31—SPANFERKEL OR ROAST LITTLE PIG.

Quantity for 8–10 Persons.

 1 suckling pig

 Salt

 ½ lb. of butter

 ¾ pt. of water

 1 pinch of pepper

Preparation:

No. 32—STUFFED SPANFERKEL OR ROAST LITTLE PIG.

Quantity for 8–10 Persons.

 1 suckling pig