Spring Cabbage Stewed

Cut the cabbage very small, throw into a saucepan, cover with boiling water, when nearly done add salt. Cook until tender, drain well in a colander. Make a rich cream sauce - it must be quite thick, as the cabbage will thin it - add a saltspoonful of mace, then the cabbaere. let it come to a boil and serve.

Spring Cabbage With Cream Sauce

Boil a young cabbage or part of one until perfectly tender, when done drain all the water from it in a colander, place in a vegetable dish and pour over it a rich cream sauce.

Spring Turnips In Cream Sauce

Pare and cut into dice some young turnips, cook them tender in as little water as possible, salt when nearly done. Have ready a cream sauce, nicely seasoned, and after draining the turnips put 'them into the sauce, let them come to the boiling point and remove immediately from the fire, turn them into the serving dish, sprinkle a little finely chopped parsley over the top and serve. A tiny grain of mace added to the sauce is an improvement, but it must be used with great care.