STEWED CABBAGE

Having washed your cabbage, cut it in four, and throw it into boiling water with some salt. When it has boiled till quite tender, take it up, squeeze out the water, and put the cabbage to drain. Then lay it in a stew-pan with butter, salt, pepper, nutmeg, a spoonful of flour, and half a pint of cream. Stew it a quarter of an hour, and pour the sauce over it when you send it to table.

Cauliflowers may be stewed in the same manner.