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Cabbage in Milk

Chop the cabbage fine, having soaked it for one hour before chopping. Boil until tender in plenty of water, usually twenty-five minutes if the boiling is slow. Drain well, cover with milk, and when hot, thicken to a cream with a little flour rubbed to a smooth paste with a small spoon of butter. Boil one minute, stirring well; add salt and pepper, and serve. This is the most delicate way of cooking cabbage.