SPRING CABBAGE STEWED.

Cut the cabbage very small, throw into a sauce-
pan, 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 cabbage, let it come to a boil and serve.

SPRING CABBAGE WITH CREAM SAUCE.

Boil a young cabbage or part of one until per-
fectly 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 sea-
soned, and after draining the turnips put ‘them into
the sauce, let them come to the boiling point and re-
move 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.

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