terwards squeeze and drain it well, and take out the stalk. Chop the cabbage slightly, and put it into a stew-pan with a quarter of a pound of butter, and add two table-spoonfuls of flour. Season it with salt and pepper, and moisten it with a little water. Let it stew slowly for an hour, and then serve it up.
Cauliflowers or broccoli may be done in the same manner.
RAGOOED MUSHROOMS.
Take a pint of fresh mushrooms. When they are peeled and the stalks cut off, put the mushrooms into a stew-pan with two table-spoonfuls of vinegar, a sprig or two of parsley, a small onion, a few chives chopped fine, some salt, pepper, and grated nutmeg. Let it boil gently for a quarter of an hour. Before it goes to table, stir in the yolks of two eggs.
If the onion has turned blue or black, throw the whole away, as it is evident that some poisonous ones are among the mushrooms.
