They are sometimes served fresh.

They should be cut across so that the cabbage shreds, boiled till they are tender, the moisture thoroughly extracted, and then put into a stew-pan with a little butter, pepper, and salt, and a few shakes of flour from the flour-dredger.

After stirring for ten minutes or a quarter of an hour, squeeze the juice of a lemon over them and serve.
CARROTS, BOILED .-- When carrots are boiled and served as a course by themselves, they ought to be young.

This dish is constantly met with abroad in early summer, but is rarely seen in England, except at the tables of vegetarians.

The carrots should be trimmed, thoroughly washed, and, if necessary, slightly scraped, and the point at the end, which looks like a piece of string, should be cut off.