Boiled Cabbage

Remove outer leaves, cut cabbage in quarters and soak one-half hour in cold water with 1 tb. salt. Put into a large kettle nearly filled with rapidly boiling water, add 1/4 ts. soda. Cook twenty minutes uncovered; drain, cover again with boiling water, add 1 ts. salt to every quart water. Cook twenty minutes or until tender, but do not overcook. Drain and serve as desired. A white sauce may be poured over it, or salt, pepper, and butter may be added.

Escalloped Cabbage

Put alternate layers of chopped boiled cabbage, white sauce, and grated cheese in a baking dish. Cover with buttered crumbs and bake twenty minutes, or until brown.