CREAMED BRUSSELS SPROUTS
Cover freshly boiled Brussels sprouts with a white sauce made entirely of milk, or of the stock in which they were cooked, with 1 tablespoon of cream added.
BRUSSELS SPROUTS IN BREAD CASES
Cut stale bread into three-inch squares, and with a sharp knife cut out the centre, leaving a bottom and four sides like a box; brush over with melted butter, and brown in the oven. Serve sprouts prepared in any of the above ways in these cases; the creamed sprouts are perhaps the best served this way.
CABBAGE
Wash cabbage carefully after cutting it in half, and let it boil for five minutes in well-salted boiling water; pour this water off and re-cover with fresh boiling water; let cook for half an hour, then add 1 teaspoon of salt, and let finish cooking, which will be in about another half an hour for a medium-sized cabbage.
Cabbage should never be covered while boiling, as covering increases the odour in cooking.