1 qt. sliced oyster plant (about

20 roots, 3 bunches or less) 1 - 1 1/2 pt. chopped cabbage 1 pt. milk

1/4 - 1/2 pt. cream 1 - 1 1/2 tablespn. flour 2 - 2 1/2 teaspns. salt 1/2 - 1 teaspn. olive oil

Cook oyster plant in 1 1/2 pt. water; when nearly tender, add salt. Cook cabbage till tender (20-25 m.), in so little water that it will be nearly dry when done. Add milk, heat, strain; add liquid from oyster plant. There should be 3 pts. of liquid in all. Boil, stir in flour rubbed smooth with the oil and part of the cold milk. Boil up well. Add cooked oyster plant. Heat. Do not make too thick. The flour may be omitted entirely. The oil may be cooked with the oyster plant.