Creamed Cabbage


MISS J. E. FRASER.



Cut a medium sized cabbage in quarters. Take out the stem, put into a

kettle of boiling water, cook for ten minutes, drain and cover with cold

water. This will destroy the odor so unpleasant. When cold, chop fine,

season with salt and pepper. Make a sauce of two tablespoons of butter,

one tablespoon flour, mix smooth, add one pint of milk; cook in this

sauce slowly for three quarters of an hour.



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