Cabbage and Cream
Cabbage, 1 head.
Grated nutmeg.
Cream, 1½ cups.
Butter, 2 tablespoonfuls.
Flour, 1 teaspoonful.
Salt.
Take a well-blanched cabbage, drain, cool, and chop fine; place it in a stew-pan with butter, a little salt, and grated nutmeg; add the flour, stirring well, and then pour in the cream. Stir till the cabbage and cream are thoroughly mixed. Cook about thirty or forty minutes, and serve hot.