f during the boiling of cabbage is due to the disengagement of
sulphureted hydrogen. Cabbage is said to be more easily digested raw
than cooked.

PREPARATION AND COOKING.--A good cabbage should have a
well-developed, firm head, with fresh, crisp leaves, free from
worm-holes and decayed portions. To prepare for cooking, stalk, shake
well to free from dirt, and if there are any signs of insects, lay in
cold salted water for an hour or so to drive them out. Rinse away the
salt water, and if to be boiled, drop into a small quantity of boiling
water. Cover closely and boil vigorously until tender. If cooked slowly,
it will be watery and stringy, while overdone cabbage is especially
insipid and flavorless. If too much water has been used, remove the
cover, that evaporation may go on more rapidly; if too little, replenish
with boiling water. Cabbage should be cooked in a porcelain-lined or
granite-ware sauce pan or a very clean iron kettle. Cabbage may also be
steamed, but care must be taken to have the process as rapid as
possible. Fresh young cabbage will cook in about one hour; old cabbage
requires from two to three hours.

_RECIPES._

BAKED CABBAGE.--Prepare and chop a firm head of young white
cabbage, boil until tender, drain, and set aside until nearly cold. Then
add two well-beaten eggs, salt to taste, and a half cup of thin cream or
rich milk. Mix and bake in a pudding dish until lightly browned.

BOILED CABBAGE.--Carefully clean a nice head of cabbage, divide
into halves, and with a sharp knife slice very thin, cutting from the
center of the head outward. Put into boiling water, cover closely, and
cook rapidly until tender; then turn into a colander and drain, pressing
gently with the back of a plate. Return to the kettle, add salt to
taste, and sufficient sweet cream to moisten well, heat through if at
all cooled, dish, and serve at once. If preferred, the cream may be
omitted, and the cabbage served with tomato sauce or lemon juice as a
dressing.

CABBAGE AND TOMATOES.--Boil finely chopped cabbage in as little
water as possible. When tender, add half the quantity of hot stewed
tomatoes, boil together for a few minutes, being careful to avoid
burning, season with salt if desired, and serve. If preferred, a little
sweet cream may be added just before serving.

CABBAGE CELERY.--A firm, crisp head of cabbage cut in slices half
an inch or an inch thick, and then again into pieces four or five inches
long and tw