Cabbage.
Take off the outer decayed leaves, and soak the cabbage in salt and water, to draw out any insects. If very large, cut into quarters.
Put into boiling water, to which salt should be added, in the proportion of a tablespoonful to every two quarts of water. If the water is hard, a piece of soda the size of a bean should be added.
Boil quickly—with the lid off the saucepan—for half an hour, or more, until tender.
Drain well in a colander before serving.