If too much water has been used, remove the cover, that evaporation may go on more rapidly; if too little, replenish with boiling water.  Cabbage should be cooked in a porcelain-lined or granite-ware sauce pan or a very clean iron kettle.  Cabbage may also be steamed, but care must be taken to have the process as rapid as possible.  Fresh young cabbage will cook in about one hour; old cabbage requires from two to three hours.

RECIPES.

BAKED CABBAGE.—­Prepare and chop a firm head of young white cabbage, boil until tender, drain, and set aside until nearly cold.  Then add two well-beaten eggs, salt to taste, and a half cup of thin cream or rich milk.  Mix and bake in a pudding dish until lightly browned.

BOILED CABBAGE.—­Carefully clean a nice head of cabbage, divide into halves, and with a sharp knife slice very thin, cutting from the center of the head outward.  Put into boiling water, cover closely, and cook rapidly until tender; then turn into a colander and drain, pressing gently with the back of a plate.  Return to the kettle, add salt to taste, and sufficient sweet cream to moisten well, heat through if at all cooled, dish, and serve at once.  If preferred, the cream may be omitted, and the cabbage served with tomato sauce or lemon juice as a dressing.

CABBAGE AND TOMATOES.—­Boil finely chopped cabbage in as little water as possible.  When tender, add half the quantity of hot stewed tomatoes, boil together for a few minutes, being careful to avoid burning, season with salt if desired, and serve.  If preferred, a little sweet cream may be added just before serving.

CABBAGE CELERY.—­A firm, crisp head of cabbage cut in slices half an inch or an inch thick, and then again into pieces four or five inches long and two or three inches wide, makes a quite appetizing substitute for celery.

CABBAGE HASH.—­Chop fine, equal parts of cold boiled potatoes and boiled cabbage, and season with salt.  To each quart of the mixture add one half or three fourths of a cup of thin cream; mix well and boil till well heated.

CHOPPED CABBAGE OR CABBAGE SALAD.—­Take one pint of finely chopped cabbage; pour over it a dressing made of three tablespoonfuls of lemon juice, two tablespoonfuls of sugar, and a half cup of whipped cream, thoroughly beaten together in the order named; or serve with sugar and diluted lemon juice.

MASHED CABBAGE.—­Cut a fine head of cabbage into quarters, and cook until tender.  A half hour before it is done, drop in three good-sized potatoes.  When done, take all up in a colander together, press out the water, and mash very fine.  Season with cream, and salt if desired.

STEWED CABBAGE.  Chop nice cabbage quite fine, and put it into boiling water, letting it boil twenty minutes.  Turn into a colander and drain thoroughly; return to the kettle, cover with milk, and let it boil till perfectly tender; season with salt and cream to taste.  The beaten yolk of an egg, stirred in with the cream, is considered an improvement by some.