Butter and onions are stewed a little while, add the flour and stew a few minutes. Drain the water from the cabbage, chop it or rub it through a colander, then add it to the butter, onion and flour; add the bouillon, season with salt and pepper and cook slowly for 15 minutes. No. 32—BRUSSELS SPROUTS. Quantity for 6 Persons. 3 lbs. of Brussels sprouts 4 qts. of water 2 tbsps. of salt ⅛ lb. of butter ½ pt. of bouillon ¼ tsp. of meat extract to taste 1 pinch of pepper Salt to taste ½ tbsp. of flour Preparation: The sprouts are cleaned, the yellow leaves removed, then slowly boiled in salt water. Drain off the water. Melt the butter, stir in the flour, cook a little while, add the bouillon and meat extract and put in the Brussels sprouts. Season with salt and pepper and cook 20 minutes longer. The little sprouts must not fall apart. Remarks: When served it may be garnished with a wreath of fried chestnuts. No. 33—ANOTHER WAY OF PREPARING BRUSSELS SPROUTS. Quantity for 6 Persons. 3 lbs. of Brussels sprouts 4 qts. of water 2 tbsps. of salt ½ cup of fine roll crumbs ¼ cup of strong bouillon 1 pinch of pepper ¼ lb. of butter Preparation: The sprouts are prepared as before, (See No. 32.) After the water has been drained off, melt ⅛ lb. of butter, add the sprouts, pour in some bouillon, season with salt and pepper and serve. Fry the roll crumbs in the other ⅛ lb. of butter and put over the sprouts before serving. No. 34—KALE OR BORECOLE. Quantity for 6 Persons. 3–3½ lbs. of kale 6 qts. of water 3 tbsps. of salt ¼ lb. of butter or good drippings 1 tbsp. of flour ½ to 1 pt. strong bouillon 1 pinch of pepper Salt to taste Preparation: The ribs of the leaves are cut out, then the kale is washed carefully 4 to 5 times, to remove all sand. Cook in boiling salt water for ½ hour or until tender, then pour it into a colander to drain. Now chop it fine or rub it through the colander. The butter or drippings are melted, the flour stirred in, stewed, the prepared kale added, and then the bouillon. Season with salt and pepper. Cook slowly 1 to 1½ hours and add ½ cup of sweet cream if you like. No. 35—STEWED RED CABBAGE. Quantity for 6 Persons. 1 head of red cabbage, 4 lbs. ⅛ lb. of butter or good drippings ½ glass red wine to taste 2 tbsps. of vinegar 1 tbsp. of sugar 2 peeled and sliced apples 2 cloves 1 pinch of pepper Salt to taste 1 pt. water Preparation: The bad leaves are cut off, the cabbage cut into half, the heart cut out and the cabbage sliced. Pour a pint of boiling water on, add butter or drippings, cook one hour, add all the other ingredients. Cook 1 to 2 hours longer, stirring occasionally. Ten minutes before serving it, add 1 tablespoonful flour and stew 10 minutes longer. Remarks: Taste the cabbage so that it is neither too sweet nor too sour. You may use vinegar instead of wine. No. 36—WHITE CABBAGE. Quantity for 6 Persons.