A half head of cabbage was cut into small pieces and cooked in hot
salted water until cabbage was tender. The water was drained from the
boiled cabbage, which was placed in an agate pudding dish alternately
with cream sauce composed of one cup of milk; one small tablespoonful
of flour, 2 tablespoonfuls of butter, seasoned with salt and pepper.
Sprinkle a few crumbs and place bits of the butter over top. Bake in
oven about 25 minutes and serve hot. This dish is almost equal to
cauliflower in flavor, especially if after the cabbage has cooked ten
or fifteen minutes the water is drained from it and fresh substituted.
And it is said, "Cauliflower is only cabbage with a college