Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Creamed Cabbage.

1 quart of raw white cabbage, sliced.

1 tablespoonful of butter.

1 teaspoonful of flour.

1/2 teaspoonful of salt.

1 gill of milk.

Let the cabbage stand in cold water for an hour or more; then drain off the water and put the cabbage in a stewpan with two quarts of boiling water. Cover, and cook for ten minutes. At the end of that time pour off the water and put in two quarts of fresh boiling water. Cook rapidly, with the cover off, for about three quarters of an hour. When that time has passed, put the cabbage in a colander and press out all the water; then cut it with a sharp knife. Put the butter in a frying-pan and set on the range. When it becomes hot, add the cabbage, as well as the salt and pepper. Cook for five minutes, stirring all the time; then cover, and set back where it will cook gently for ten minutes. Mix the milk with the flour, and pour the mixture over the cabbage. Stir gently, and again cover the pan. Cook for ten minutes more and serve.