As sold in our markets are of three colors, white, green and red; appreciated by the average guest in any of the following forms:

Boiled Cabbage

If young require about fifteen minutes, if old twenty to thirty minutes are required for boiling. They should be cut in quarters, the stalks removed, and then the leaves be separated. It is quite a common thing for the cooks to boil them simply in quarters without separating the leaves; not only is this a dirty way, but seldom is the inner part done till the outer leaves are cooked too much and rendered tasteless. After the leaves are separated they should be soaked in cold water to which is added salt; if this precaution is neglected slugs and various small insects may be retained in the leaves. When thoroughly washed put to boil in boiling salted water with a small piece of common washing soda; cook them with the saucepan lid OFF. As the smell of boiling cabbage often reaches the guests' rooms over the kitchen, a piece of stale bread crust or charcoal tied in a piece of muslin boiled with the cabbage, will be found to obviate the smell. When done they should be turned into a colander and the water pressed cut, then seasoned with salt, pepper and butter.

The too common way of sending cabbage to the table floating in the water it was boiled in cannot be condemned too strongly.

Baked Cabbage With Ham

Fresh boiled cabbage with the water pressed out, mixed with drawn butter, placed in a baking pan, sprinkled with grated cheese and ham, baked, served with a slice of roast ham on top.

Stewed Cabbage

Fresh boiled and pressed cabbage cut fine, then sauteed in butter, surplus butter poured off, covered with cream sauce, simmered for a few minutes and served.

Creamed Cabbage

Coarsely shred cabbage, thoroughly washed, boiled, drained, then mixed with cream sauce.

Stuffed Cabbage

Whole cabbage parboiled, the heart removed, its place filled with a stuffing of finely chopped cooked meat and sausage meat mixed together, the aperture covered with a slice of salt pork, tied, placed in a saucepan with white stock and a little sherry wine, cover put on, and simmered till done; served with a good brown gravy poured around.

Braised Cabbage

Cabbage cut in halves, thoroughly picked over and washed, boiled not quite done, taken up and drained, the stalk then removed and the two halves put together and tied, resembling the whole cabbage, braised with white stock for an hour, then taken up, drained; served as a vegetable or cut in shapes to be used as a garniture.

Fried Cabbage With Bacon

Fresh boiled, pressed, and seasoned cabbage cut fine, fried in bacon fat; served with a slice of boiled bacon on top.

Cabbage Timbales

Cabbage prepared and cooked the same as for "boiled cabbage"; then well pressed, finely chopped and mixed with lightly fried minced onion, put in a sautoir with a little butter and simmered with the lid on for fifteen minutes, then allowed to cool; while cooling, equal parts of sausage meat and fresh bread crumbs with a few beaten eggs and chopped parsley are thoroughly mixed together; the timbale molds are then buttered, a piece of bacon put in, the sides lined with blanched cabbage leaves, the cabbage and stuffing then filled in the molds in alternate layers till full, another piece of bacon put on the top, the tim-bales then baked in a moderate oven for about an hour, the bacon removed, cabbage turned out and the inner piece of bacon removed; served with a good brown gravy poured over and around.