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Creamed Cabbage

Slice as for cold slaw and stew in a covered sauce-pan till tender; drain it, return to sauce-pan, add a gill or more of rich cream, one ounce of butter, pepper and salt to taste; let simmer two or three minutes, then serve. Milk may be used by adding a little more butter; or have a deep spider hot, put in sliced cabbage, pour quickly over it a pint of boiling water, cover close and cook for ten minutes, then pour off water and add half pint of rich milk. When the milk boils, stir in a tea-spoon of flour moistened with a little milk, season, cook a moment, serve.