h,
which may be done two or three times in succession without injury to its
flavor.

TO BOIL CABBAGE

Cut a small head of cabbage into four parts, cutting down through the
stock. Soak for half an hour in a pan of cold water to which has been
added one tablespoon of salt; this is to draw out any insects that may
be hidden in the leaves. Take from the water and cut into slices. Have a
large stew-pan half full of boiling water; put in the cabbage, pushing
it under the water with a spoon. Add one tablespoon of salt and cook
from twenty-five to forty-five minutes, depending upon the age of the
cabbage. Turn into a colander and drain for about two minutes. Put in a
chopping bowl and mince. Season with butter, pepper, and more salt if it
requires it. Allow one tablespoon of butter to a generous pint of the
cooked vegetable. Cabbage cooked in this manner will be of delicate
flavor and may be generally eaten without distress. Have the kitchen
windows open at the top while the cabbage is boiling, and there will be
little if any odor of cabbage in the house.

FRIED CABBAGE

Cut one medium head of cabbage fine, soak ten minutes in salt water.
Drain, heat three tablespoons of fat (from top of soup stock preferred),
add cabbage, one sour apple peeled and cut up, caraway seed to taste,
salt, paprika and one-half onion minced. Cover very closely and cook
slowly for one hour.

CREAMED NEW CABBAGE

To one pint of boiled and minced new cabbage add one-half pint of hot
milk, one tablespoon of butter, one teaspoon of flour, one-half teaspoon
each of salt and pepper, one teaspoon finely minced parsley and a
generous dash of sweet paprika. The butter and flour should be creamed
together before stirring in. Let simmer for about ten minutes, stirring
occasionally to keep from burning. Serve hot on toasted bread.

HOT SLAW

Cut the cabbage into thin shreds as for cold slaw. (Use a plane if
convenient). Boil it until tender in salted fast-boiling water. Drain it
thoroughly, and pour over it a hot sauce made of one tablespoon of
butter, one-half teaspoon of salt, dash of pepper and of cayenne, and
one-half to one cup of vinegar, according to its strength. Cover the
saucepan and let it stand on the side of the range for five minutes, so
that the cabbage and sauce will become well incorporated.

CARROTS BOILED WITH CABBAGE

Pare the carrots and cut them into finger lengths, in thin strips. Put a
breast of lamb or mutton on to