Scalloped Tomatoes

Put a layer of dried bread-blocks in the bottom of a baking-dish, then a layer of stewed tomatoes, or bits of left-over raw tomatoes that are not sufficiently sightly for salads; dust over them a little chopped onion, chopped parsley, salt and pepper, another layer of bread-blocks, tomatoes, seasoning, and another layer of bread-blocks; put here and there a bit of butter, and bake in a quick oven for twenty minutes.

Scalloped Cabbage

Chop any bits of cabbage that are not sufficiently sightly to serve raw, or use left-over stewed cabbage; make a cream sauce and mix it with the cabbage. Put a layer of bread-blocks in the bottom of a baking-dish, then a layer of creamed cabbage, another layer of bread-blocks, cabbage, and another layer of bread. Put here and there bits of butter, and bake in a quick oven for twenty minutes.

Cabbage cooked in this way does not give off any unpleasant odor.