Evening Republican, Volume 18, Number 130, Rensselaer, Jasper County, 2 June 1914 — Cream Cabbage. [ARTICLE]

Cream Cabbage.

Chop fine with a chopping knife half head of solid cabbage; put ft into a kettle; add a cupful of hot water and cook quickly. If the Water is not all cooked out when the cabbage is tender, drain it off; season with salt and butter, then stir in a cupful of cream if you have it; if not, mix a spoonful of flour until smooth and stir into the cabbage with a half cupful of sweet milk. Serve in indivifiual dishes.