Preparation: The bad leaves are trimmed off, the heart cut out, the cabbage cut up into 8 parts and cooked 15 minutes in boiling water, then the water is drained off. 1 to 2 qts. of water are poured on the cabbage, the meat is put in, season with salt and pepper and boil until tender. By the time the meat is done, the water ought to be boiled down so the vegetables are not too juicy. No. 41—KOHLRABI. Quantity for 6 Persons. 6–8 medium-sized kohlrabis 3 qts. of water 1 tbsp. of salt 1⁄10 lb. of butter 1½ tbsps. of flour ½ pt. of bouillon ½ tsp. of meat extract ½ cup of sweet cream 1 pinch of salt 1 pinch of pepper Preparation: The kohlrabis are peeled, sliced and cooked until tender in boiling salt water. Drain off the water. Melt the butter, add the flour and bouillon and cook. Put in the kohlrabis, season with salt and pepper, add the cream and stew slowly for 15 minutes. No. 42—TURNIPS. Quantity for 6 Persons. 6–8 medium-sized turnips 4 qts. of water 2 tbsps. of salt 1⁄10 lb. of butter ½ tbsp. of flour ¼ pt. of bouillon 1 pinch of pepper Salt to taste Preparation: The turnips are peeled, sliced, cooked until tender in boiling salt water, which is drained off when done. Put the butter on the turnips, add the flour and bouillon, season with salt and pepper and stew 15 minutes more. No. 43—TELTOW TURNIPS. Quantity for 6 Persons. 2 lbs. of Teltow turnips 3 qts. of water 2 tbsps. of salt ⅛ lb. of butter 1 tbsp. of flour 1 pt. of bouillon ½ tsp. of meat extract 1½ tsps. of sugar 1 pinch of pepper Salt to taste Preparation: The vegetable is scraped, washed well in warm water, put into boiling salt water and boiled partly done, then drained. The turnips are stewed in butter to which the flour, sugar and bouillon are added, then the dish is covered and left to stew until tender. Season with salt and pepper. The vegetable must not be too juicy. No. 44—STEWED GREEN STRING BEANS. Quantity for 6 Persons. 2½ lbs. fresh, green beans ⅛ lb. of butter or good drippings 1½ pt. of bouillon 1 tbsp. of flour 1 tsp. of sugar 1 small piece of summer savory 1 tbsp. of chopped parsley Salt and pepper 1–2 tbsps. of vinegar Preparation: String the beans, slice them or break into 4 parts each, wash them, put over the fire with the butter or drippings, some bouillon and cook until tender, gradually adding more bouillon. ½ hour before well done, flour, vinegar, sugar are added, also salt and pepper. When they are cooked, add the parsley. If you like, you can put in a little summer savory. No. 45—GREEN STRING BEANS, PREPARED ANOTHER WAY. Quantity for 6 Persons. 2½ lbs. of fresh, green beans 3 qts. of water ⅛ lb. of butter 2 tbsps. of salt 2 tbsps. of flour 1 pt. of milk ¼ pt. sweet cream Salt to taste 1 pinch of pepper 1 tbsp. of minced parsley