CABBAGE (COOKED IN LITTLE WATER)
Clean cabbage, then cut or chop both the leaves and core. Cook in a small quantity of boiling water from 15 to 25 minutes. The small quantity of stock which remains after cooking should be served with the vegetable to which butter (or substitute) and seasonings are added.
The stock may also be drained from the cabbage and used in making White
Sauce in which the vegetable is served.
CREAMED CABBAGE (STEAMED)
Cut and clean cabbage as directed above. Place in a granite utensil and steam until tender (usually about 45 minutes). Cut the leaves and add White Sauce as directed above.
ONIONS (COOKED IN MUCH WATER)
1 pound onions 1/2 cupful milk 1 to 2 tablespoonfuls butter 1/2 teaspoonful salt Pepper
Peel and wash the onions; then cook uncovered in a large quantity of boiling salted water; change the water at the end of 5 minutes and again in 10 minutes; cook until tender. Drain; add milk and seasonings and cook until the milk is hot.
NOTE.—It is advisable to save the water drained from onions, boil it down, and use it in soups, stews, or hash for flavor.
Onions may also be served with White Sauce, or they may be scalloped, i.e. cut into quarters, placed in a baking-dish, covered