Boil the cabbage as directed above. Press out all the water and chop it. Make a white sauce of one tablespoonful each of butter and flour, one cupful of milk, one half teaspoonful of salt, dash of cayenne (see page [277]). Spread a layer of cabbage on the bottom of a pudding-dish; cover it with white sauce; then add a layer of grated cheese. Make a second layer of cabbage, sauce, and cheese; cover the top with a layer of crumbs moistened with butter, and place it in the oven. When the sauce bubbles through the crumbs it is done. Serve in same dish.
SWEDISH CABBAGE
Slice the cabbage into thin shreds as for cold slaw; cook it in a generous amount of rapidly boiling water for fifteen minutes; then drain off the water; cover it with milk; add salt, pepper, and a bit of mace, and cook until tender, and until the milk has boiled away so that it only moistens the cabbage. Add a piece of butter, and serve.
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 tablespoonful of butter, one half teaspoonful of salt, dash of pepper and of cayenne, and one half to one cupful 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.
BRUSSELS SPROUTS
Remove any wilted leaves from the outside of the sprouts, and let them stand in cold salted water from fifteen to twenty minutes, so that any insects there may be in them will come out. Put the sprouts into salted, rapidly boiling water, and cook uncovered fifteen or twenty minutes, or until tender, but not until they lose their shape. Drain them thoroughly in a colander; then place them in a saucepan with butter, pepper, and salt, and toss them until seasoned; or mix them lightly with just enough white sauce to coat them.
CAULIFLOWER
Trim off the outside leaves and cut the stalk even with the flower. Let it stand upside down in cold salted water for fifteen or twenty minutes to take out any insects there may be in it. Put it into a generous quantity of rapidly boiling salted water and cook it uncovered about twenty minutes or until tender, but not so soft as to fall to pieces. Remove any scum from the water before lifting out the cauliflower. If not perfectly white, rub a little white sauce over it. Serve with it a white, a Béchamel, or a Hollandaise sauce; or it may be served as a garnish to chicken, sweetbreads, etc., the little bunches being broken off and mixed with white sauce.