32. Boiled Cabbage

Take off the outer leaves, cut out all the large ribs, cut in quarters and boil in salted water thirty minutes. Drain and serve.

33. Cream Cabbage

Slice half a good sized cabbage and put in boiling salted water; as soon as it boils put back on the stove to simmer for thirty minutes, when it' will be tender; drain and cover with a sauce made of one cup of milk, one tablespoonful of flour and one tablespoonful of butter and a little salt; let it get hot in this and serve.

34. Cold Slaw

One-half pint rich milk or cream, one-half pint good vinegar, one small cup sugar, three eggs beaten very light, a lump of butter size of an egg, and salt to taste. Cook all together until like custard. When cool, pour over cabbage cut very fine.