Pick over carefully, lay in cold water, slightly salted, half an hour; shake in a cullender to drain, and put into boiling water, keeping at a fast boil until tender. A piece of pork seasons them pleasantly. In this case put the meat on first, adding the greens when it is parboiled, and cooking them together. Boil in an uncovered vessel. Drain very well; chop and heap in a dish, laying the meat on top.

Ladies' Cabbage+

Boil a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle. When tender, drain and set aside until perfectly cold. Chop fine, and add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonfuls rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Eat very hot.

I can conscientiously recommend this dish even to those who are not fond of any of the ordinary preparations of cabbage. It is digestible and palatable, more nearly resembling cauliflower in taste than its coarser and commoner cousin- German.

Fried Cabbage

Chop cold boiled cabbage, and drain very dry, stirring in a little melted butter, pepper, and salt, with three or four tablespoonfuls of cream. Heat all in a buttered frying-pan, stirring until smoking hot; then let the mixture stand just long enough to brown slightly on the underside. It is improved by the addition of a couple of beaten eggs. Turn out by putting a flat dish above the pan, upside-down, and reversing the latter. This is a breakfast dish.

Sauerkraut. Shred or chop the cabbage fine. Line a barrel, keg, or jar with cabbage-leaves on the bottom and sides. Put in a layer of the cut cabbage, three inches in depth; press down well and sprinkle with four tablespoonfuls of salt. When you have packed five layers in this way, press hard with a board cut to fit loosely on the inside of the barrel or jar. Put heavy weights on this, or pound with a wooden beetle until the cabbage is a compact mass, when remove the board and put in more layers of salt and shred cabbage, repeating the pounding every four or five layers, until the vessel is full. Cover with leaves, and put the board on the top of these with a heavy weight to keep it down. Set all away to ferment. In three weeks remove the scum and if need be, cover with water. Keep in a cool, dry cellar. It can be eaten raw or boiled, and seasoned with pork.

This is the mode simple if not pure of preparing this, to nostrils unaccustomed to it, malodorous compound. Some add to the salt whole black peppers, cloves, garlic, and mace, - " then put it away," as a mild, motherly Teuton dame once told me, " in the cellar to r - " - " Rot! " interpolated a disgusted bystander, anticipating her deliberate utterance. "No, my dear," drawled the placid Frau, "to ripen."