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.
Baked Cabbage.
1 pint of boiled and hashed cabbage.
2 ounces of salt pork.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
Boil and hash the cabbage, as directed for hashed cabbage. Sprinkle with the salt and pepper, and mix lightly with a fork. Turn into a baking dish and spread over it the pork cut in thin slices. Bake for half an hour in a moderate oven. Serve in the dish in which it is cooked.