Stuffed Beets

1 can French peas.
6 medium-sized beets.

Boil the beets as before and skin them, but leave them whole.
Heat the peas after the juice has been turned off, and season
them with salt and pepper. Cut off the stem end of each beet so
it will stand steadily, and scoop a round place in the other end;
sprinkle each beet with salt and pepper, and put a tiny bit of
butter down in this little well, and then fill it high with the
peas it will hold.


Creamed Cabbage

1 small cabbage.
1 cup cream sauce.

Take off the outside leaves of the cabbage; cut it up in four
pieces, and cut out the hard core and lay it in cold, salted water
for half an hour. Then wipe it dry and slice it, not too fine,
and put it in a saucepan; cover it with boiling water with a
teaspoonful of salt in it, and boil hard for fifteen minutes
without any cover. While it is cooking, make a cup of cream sauce.
Take up the cabbage, press it in the colander with a plate till
all the water is out; put it in a hot covered dish, sprinkle well
with salt, and pour the cream sauce over. This will not have any
unpleasant odor in cooking, and it will be so tender and easy