A Course of Lectures on the Principles of Domestic Economy and Cookery

the cabbage is tender drain it and put with it whatever sauce or dressing you are going to serve with it. That sometimes is vinegar, butter, pepper, and salt. Sometimes a little milk, butter, pepper, and salt. In that case it is called cabbage stewed with cream. Sometimes you would simply serve it without any further seasoning, only remember that the moment it is tender, drain it and serve. As I told you the other day, the odor of the cabbage comes from letting it boil until after the substance of the cabbage is so soft that the oil begins to escape from it, the volatile oil. That makes a strong odor in the room. As soon as the cabbage is tender it is ready to eat, and should be taken from the fire. TURNIPS. To bake turnips, peel the turnips, either white or yellow ones, cut them in rather small slices, a quarter of an inch thick; put them over the fire in salted boiling water enough to cover them, and boil them fast until they are tender. It may take ten or fifteen minutes, possibly twenty minutes, according to the age of the turnips. Of course you will understand that if the turnips are old and corky they will not be as nice when they are done as if they are in good condition. But as soon as the turnips are tender, drain them, put them in an earthen pudding dish, make a little white sauce, either with milk or water,--for a pint, a tablespoonful of butter, tablespoonful of flour; stir over the fire; then milk added gradually and stirred smooth; seasoned with salt and pepper,--make enough of the white sauce just to moisten the turnips; pour it over the turnips; dust over the top some cracker dust or bread crumbs, just enough to cover the top of the turnips; put a little salt and pepper over the crumbs, and a scant tablespoonful of butter over the top of the crumbs. Then put the dish into the hot oven, and just brown the crumbs on the top of