Cabbages, Cauliflowers, Greens, and Savoys. Time—1½ hour.
Cut off the faded outside leaves and hard part of the stalk, and wash the vegetables well. Cook in plenty of boiling water, with a tablespoonful of salt to every half-gallon. If the water is very hard, add sufficient carbonate of soda to cover a threepenny piece. Boil with the lid off till the stalk is soft.