Baked Cream Cabbage.

One firm cabbage, 3 tablespoons butter, 3 tablespoons flour, ½ teaspoon salt, 1 ½ cups milk, 1 cup bread crumbs.

Shred cabbage fine, cook seven minutes in boiling salted water, drain and arrange in a buttered casserole. Melt butter in top of double boiler, blend in flour and salt, add milk gradually, cook over boiling water until thickened, stirring constantly to prevent lumping. Pour over cabbage, sprinkle with crumbs, bake in a moderate oven until brown.

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