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Broccoli

Pick off all the leaves and cut the stalk close to the bottom of the bunch. Lay in cold water a half-hour. When ready to cook wrap carefully in a piece of cheese cloth, put into a kettle of salted boiling water and boil twenty minutes. When done lift out carefully, untie the cheese cloth and stand the broccoli in a round dish, pour around it a halfpint of Cream Sauce and serve at once. CABBAGE a la CRÉME Cut a young tender head of cabbage in halves, soak in cold water one hour, then drain, and shake dry. Remove the stalk and core and chop the remainder rather fine. Put it in a saucepan, cover with boiling water and boil twenty minutes. Drain in a colander. Put two ounces of butter in a saucepan, place it over a good fire, add the cabbage, a teaspoonful of salt, a quarter teaspoonful of black pepper, sprinkle over it a tablespoonful of flour, add a half-pint of cream or good milk; keep stirring with a wooden spoon As soon as the whole comes to during the whole process. a boil it is ready to serve.